Microbial decontamination in the food industry: novel methods and applications
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Woodhead Pub.
c2012
|
| Schriftenreihe: | Woodhead Publishing in food science, technology, and nutrition
234 |
| Schlagworte: | |
| Online-Zugang: | FAW01 FLA01 Volltext |
| Beschreibung: | Includes bibliographical references and index The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination |
| Beschreibung: | 1 Online-Ressource (xxxv, 804 p. ill.) |
| ISBN: | 9780857095756 0857095757 9780857090850 0857090852 |
Internformat
MARC
| LEADER | 00000nmm a2200000zcb4500 | ||
|---|---|---|---|
| 001 | BV042313243 | ||
| 003 | DE-604 | ||
| 005 | 00000000000000.0 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 150129s2012 |||| o||u| ||||||eng d | ||
| 020 | |a 9780857095756 |c electronic bk. |9 978-0-85709-575-6 | ||
| 020 | |a 0857095757 |c electronic bk. |9 0-85709-575-7 | ||
| 020 | |a 9780857090850 |9 978-0-85709-085-0 | ||
| 020 | |a 0857090852 |9 0-85709-085-2 | ||
| 035 | |a (ZDB-4-EBA)ocn805627741 | ||
| 035 | |a (OCoLC)805627741 | ||
| 035 | |a (DE-599)BVBBV042313243 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-1046 | ||
| 082 | 0 | |a 664.07 |2 22 | |
| 245 | 1 | 0 | |a Microbial decontamination in the food industry |b novel methods and applications |c edited by Ali Demirci and Michael O. Ngadi |
| 264 | 1 | |a Cambridge |b Woodhead Pub. |c c2012 | |
| 300 | |a 1 Online-Ressource (xxxv, 804 p. |b ill.) | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Woodhead Publishing in food science, technology, and nutrition |v 234 | |
| 500 | |a Includes bibliographical references and index | ||
| 500 | |a The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. | ||
| 500 | |a Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. | ||
| 500 | |a Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food contamination / Prevention |2 fast | |
| 650 | 4 | |a Food contamination |x Prevention | |
| 700 | 1 | |a Demirci, Ali |e Sonstige |4 oth | |
| 700 | 1 | |a Ngadi, Michael O. |e Sonstige |4 oth | |
| 856 | 4 | 0 | |u http://www.sciencedirect.com/science/book/9780857090850 |x Verlag |3 Volltext |
| 912 | |a ZDB-33-ESD |a ZDB-4-EBA |a ZDB-33-EBS | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027750234 | ||
| 966 | e | |u http://www.sciencedirect.com/science/book/9780857090850 |l FAW01 |p ZDB-33-ESD |q FAW_PDA_ESD |x Verlag |3 Volltext | |
| 966 | e | |u http://www.sciencedirect.com/science/book/9780857090850 |l FLA01 |p ZDB-33-ESD |q FLA_PDA_ESD |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804152905076310016 |
|---|---|
| any_adam_object | |
| building | Verbundindex |
| bvnumber | BV042313243 |
| collection | ZDB-33-ESD ZDB-4-EBA ZDB-33-EBS |
| ctrlnum | (ZDB-4-EBA)ocn805627741 (OCoLC)805627741 (DE-599)BVBBV042313243 |
| dewey-full | 664.07 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.07 |
| dewey-search | 664.07 |
| dewey-sort | 3664.07 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03943nmm a2200469zcb4500</leader><controlfield tag="001">BV042313243</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">150129s2012 |||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857095756</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">978-0-85709-575-6</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0857095757</subfield><subfield code="c">electronic bk.</subfield><subfield code="9">0-85709-575-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9780857090850</subfield><subfield code="9">978-0-85709-085-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">0857090852</subfield><subfield code="9">0-85709-085-2</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-4-EBA)ocn805627741</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)805627741</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042313243</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-1046</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664.07</subfield><subfield code="2">22</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Microbial decontamination in the food industry</subfield><subfield code="b">novel methods and applications</subfield><subfield code="c">edited by Ali Demirci and Michael O. Ngadi</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Woodhead Pub.</subfield><subfield code="c">c2012</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xxxv, 804 p.</subfield><subfield code="b">ill.)</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Woodhead Publishing in food science, technology, and nutrition</subfield><subfield code="v">234</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. </subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">TECHNOLOGY & ENGINEERING / Food Science</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food contamination / Prevention</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food contamination</subfield><subfield code="x">Prevention</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Demirci, Ali</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ngadi, Michael O.</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.sciencedirect.com/science/book/9780857090850</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-33-ESD</subfield><subfield code="a">ZDB-4-EBA</subfield><subfield code="a">ZDB-33-EBS</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027750234</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780857090850</subfield><subfield code="l">FAW01</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">FAW_PDA_ESD</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">http://www.sciencedirect.com/science/book/9780857090850</subfield><subfield code="l">FLA01</subfield><subfield code="p">ZDB-33-ESD</subfield><subfield code="q">FLA_PDA_ESD</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV042313243 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
| institution | BVB |
| isbn | 9780857095756 0857095757 9780857090850 0857090852 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027750234 |
| oclc_num | 805627741 |
| open_access_boolean | |
| owner | DE-1046 |
| owner_facet | DE-1046 |
| physical | 1 Online-Ressource (xxxv, 804 p. ill.) |
| psigel | ZDB-33-ESD ZDB-4-EBA ZDB-33-EBS ZDB-33-ESD FAW_PDA_ESD ZDB-33-ESD FLA_PDA_ESD |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Woodhead Pub. |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology, and nutrition |
| spelling | Microbial decontamination in the food industry novel methods and applications edited by Ali Demirci and Michael O. Ngadi Cambridge Woodhead Pub. c2012 1 Online-Ressource (xxxv, 804 p. ill.) txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology, and nutrition 234 Includes bibliographical references and index The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them. Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination. With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject. Provides a comprehensive guide to the decontamination problems faced by the industry and outlines the current and emerging methods being used to solve themDetails backgrounds on contamination routes and outbreaks, as well as proposed processing methods for various commodities including fresh produce, meats, seafood, nuts, juices and dairy productsSections focus on emerging non-chemical and non-thermal decontamination methods, current thermal methods, chemical decontamination methods and current and emerging packaging technologies and post-packaging decontamination TECHNOLOGY & ENGINEERING / Food Science bisacsh Food contamination / Prevention fast Food contamination Prevention Demirci, Ali Sonstige oth Ngadi, Michael O. Sonstige oth http://www.sciencedirect.com/science/book/9780857090850 Verlag Volltext |
| spellingShingle | Microbial decontamination in the food industry novel methods and applications TECHNOLOGY & ENGINEERING / Food Science bisacsh Food contamination / Prevention fast Food contamination Prevention |
| title | Microbial decontamination in the food industry novel methods and applications |
| title_auth | Microbial decontamination in the food industry novel methods and applications |
| title_exact_search | Microbial decontamination in the food industry novel methods and applications |
| title_full | Microbial decontamination in the food industry novel methods and applications edited by Ali Demirci and Michael O. Ngadi |
| title_fullStr | Microbial decontamination in the food industry novel methods and applications edited by Ali Demirci and Michael O. Ngadi |
| title_full_unstemmed | Microbial decontamination in the food industry novel methods and applications edited by Ali Demirci and Michael O. Ngadi |
| title_short | Microbial decontamination in the food industry |
| title_sort | microbial decontamination in the food industry novel methods and applications |
| title_sub | novel methods and applications |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food contamination / Prevention fast Food contamination Prevention |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food contamination / Prevention Food contamination Prevention |
| url | http://www.sciencedirect.com/science/book/9780857090850 |
| work_keys_str_mv | AT demirciali microbialdecontaminationinthefoodindustrynovelmethodsandapplications AT ngadimichaelo microbialdecontaminationinthefoodindustrynovelmethodsandapplications |