Decontamination of Fresh and Minimally Processed Produce

Front Cover
Vicente M. Gomez-Lopez
John Wiley & Sons, May 1, 2012 - Technology & Engineering - 576 pages
Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants for fresh and minimally processed produce. By describing the different effects – microbiological, sensory, nutritional and toxicological – of decontamination treatments, a team of internationally respected authors reveals not only the impact of decontaminants on food safety, but also on microbial spoilage, vegetable physiology, sensory quality, nutritional and phytochemical content and shelf-life. Regulatory and toxicological issues are also addressed.

The book first examines how produce becomes contaminated, the surface characteristics of produce related to bacterial attachment, biofilm formation and resistance, and sublethal damage and its implications for decontamination. After reviewing how produce is washed and minimally processed, the various decontamination methods are then explored in depth, in terms of definition, generation devices, microbial inactivation mechanisms, and effects on food safety. Decontaminants covered include: chlorine, electrolyzed oxidizing water, chlorine dioxide, ozone, hydrogen peroxide, peroxyacetic acid, essential oils and edible films and coatings. Other decontamination methods addressed are biological strategies (bacteriophages, protective cultures, bacteriocins and quorum sensing) and physical methods (mild heat, continuous UV light, ionizing radiation) and various combinations of these methods through hurdle technology. The book concludes with descriptions of post-decontamination methods related to storage, such as modified atmosphere packaging, the cold chain, and modeling tools for predicting microbial growth and inactivation.

The many methods and effects of decontamination are detailed, enabling industry professionals to understand the available state-of-the-art methods and select the most suitable approach for their purposes. The book serves as a compendium of information for food researchers and students of pre- and postharvest technology, food microbiology and food technology in general. The structure of the book allows easy comparisons among methods, and searching information by microorganism, produce, and quality traits.

 

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Contents

Surface characteristics of fresh produce and their impact
43
Biofilms
59
Resistance and sublethal damage
77
Produce washers
89
Acknowledgment
101
Minimal processing
105
References
116
References
131
Protective cultures
297
Bacteriocins
317
References
328
The use of mild heat treatment for fruit and vegetable processing
347
Continuous UVC light
365
Ionizing radiation
379
Miscellaneous physical methods
407
Hurdle technology principles applied in decontamination of whole
417

affecting EO efficacy
142
Ozone
177
Hydrogen peroxide
197
Peroxyacetic acid
215
Essential oils for the treatment of fruit and vegetables
225
Edible films and coatings
247
Miscellaneous decontaminants
277
BIOLOGICAL DECONTAMINATION STRATEGIES
283
STORAGE STRATEGIES
451
References
463
Cold chain
469
Modeling microbial responses during decontamination processes
487
Modeling microbial growth
529
Index
541
Copyright

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About the author (2012)

Dr. Vicente M. Gómez-López is a Senior Researcher at the Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC, Murcia, Spain) and a former Associate Professor at the Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela

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