While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, there is a greater risk of diseases if they are improperly handled. Microbial Safety of Minimally Processed Foods explores innovative preventative solutions to food-borne diseases from the perspectives of the producer, the handler, the consumer, the food preparer, as well as the food inspector, and researcher.This book provides you with the latest research and insight into assuring the microbial safety of red meats, poultry, fish, vegetables, fruits, and bakery products that receive less than stringent sterilizing preparation. It explores and describes the methods used for pathogen detection along with strategies for preventing future pathogen occurrences in the minimally processed foods. The book also provides in-depth evaluations of HACCP regulations and risk assessments of those minimally processed foods. Designed to stimulate the development of increasingly safer foods, Microbial Safety of Minimally Processed Foods details state-of-the-art technologies that have the potential to enhance microbiological safety of minimally processed foods without sacrificing their natural, untreated visual appearance and sensory properties.
Author(s): Vijay K. Juneja, John S. Novak, Gerald M. Sapers
Edition: 1
Publisher: CRC Press
Year: 2003
Language: English
Commentary: 67900
Pages: 357
City: Boca Raton, FL
1587160412......Page 1
Preface......Page 6
The Editors......Page 8
Contributors......Page 10
Table of Contents......Page 12
1 Microbial Safety of Bakery Products......Page 16
2 Concerns with Minimal Processing in Apple, Citrus, and Vegetable Products......Page 48
3 The Microbial Safety of Minimally Processed Seafood with Respect to Listeria monocytogenes......Page 66
4 Fate of Clostridium Perfringens in Cook–Chill Foods*......Page 90
5 Sous-Vide Processed Foods: Safety Hazards and Control of Microbial Risks......Page 110
6 HACCP and Regulations Applied to Minimally Processed Foods......Page 140
7 Rapid Methods for Microbial Detection in Minimally Processed Foods......Page 164
8 Quantitative Risk Assessment of Minimally Processed Foods......Page 178
9 Microbial Safety during Nonthermal Preservation of Foods......Page 198
10 Modified Atmosphere Packaging for Shelf-Life Extension......Page 218
11 Washing and Sanitizing Raw Materials for Minimally Processed Fruit and Vegetable Products......Page 234
12 Microbial Safety, Quality, and Sensory Aspects of Fresh-Cut Fruits and Vegetables......Page 268
13 Irradiation of Fresh and Minimally Processed Fruits, Vegetables, and Juices*......Page 292
14 Irradiation of Minimally Processed Meats*......Page 314
15 Biological Control of Minimally Processed Fruits and Vegetables......Page 332
Index......Page 346
