Improving The Safety Of Fresh Fruit And Vegetables

Improving the Safety of Fresh Fruit and Vegetables PDF
Author: Wim Jongen
Publisher: CRC Press
ISBN: 9780849334382
Size: 23.25 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 639
View: 3535

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With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.

Improving The Safety Of Fresh Meat

Improving the Safety of Fresh Meat PDF
Author: J Sofos
Publisher: Elsevier
ISBN: 1845691024
Size: 47.88 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 808
View: 6286

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The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process

Implementing Programmes To Improve Safety And Quality In Fruit And Vegetable Supply Chains

Implementing Programmes to Improve Safety and Quality in Fruit and Vegetable Supply Chains PDF
Author: Maya Pineiro
Publisher: Food & Agriculture Org.
ISBN: 9789251059012
Size: 73.67 MB
Format: PDF
Category : Business & Economics
Languages : en
Pages : 121
View: 1227

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Latin American case studies on "Implementing programmes to improve safety and quality in fruit and vegetables supply chains: benefits and drawbacks" provide guidelines to improve understanding of the factors that facilitate and/or hamper the implementation of safety and quality improvements on the part of fruit and vegetable producers, especially small-scale ones, and also of the need to propose integrated solutions that take account of the producers' technical, administrative and economic capacities, together with the amount of institutional support needed in order to develop and /or strengthen these capacities.

Decontamination Of Fresh And Minimally Processed Produce

Decontamination of Fresh and Minimally Processed Produce PDF
Author: Vicente M. Gomez-Lopez
Publisher: John Wiley & Sons
ISBN: 0813823846
Size: 23.24 MB
Format: PDF, ePub, Docs
Category : Health & Fitness
Languages : en
Pages : 576
View: 1344

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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.

Advances In Postharvest Technologies Of Vegetable Crops

Advances in Postharvest Technologies of Vegetable Crops PDF
Author: Bijendra Singh
Publisher: CRC Press
ISBN: 1351664166
Size: 31.15 MB
Format: PDF, Docs
Category : Science
Languages : en
Pages : 534
View: 1413

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This book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active and smart packaging of vegetables, edible coatings, application of nanotechnology in postharvest technology of vegetable crops, and more. It considers most of the important areas of vegetable processing while maintaining nutritional quality and addressing safety issues. Fruits and vegetables are important sources of nutrients such as vitamins, minerals, and bioactive compounds, which provide many health benefits. However, due to poor postharvest management—such as non-availability of cold chain management and low-cost processing facilities, large quantities of vegetables perish before they reach the consumer. Furthermore, higher temperatures in some regions also contribute to an increased level of postharvest losses. With chapters written by experts in the postharvest handling of vegetable, this volume addresses these challenges. It is devoted to presenting both new and innovative technologies as well as advancements in traditional technologies.

Tropical And Subtropical Fruits

Tropical and Subtropical Fruits PDF
Author: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 0813811422
Size: 23.44 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 648
View: 5325

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Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely presents current knowledge and practices in the value chain of tropical and subtropical fruits world-wide, covering production and post-harvest practices, innovative processing technologies, packaging, and quality management. Chapters are devoted to each major and minor tropical fruit (mango, pineapple, banana, papaya, date, guava, passion fruit, lychee, coconut, logan, carombola) and each citrus and non-citrus sub-tropical fruit (orange, grapefruit, lemon/lime, mandarin/tangerine, melons, avocado, kiwifruit, pomegranate, olive, fig, cherimoya, jackfruit, mangosteen). Topical coverage for each fruit is extensive, including: current storage and shipping practices; shelf life extension and quality; microbial issues and food safety aspects of fresh-cut products; processing operations such as grading, cleaning, size-reduction, blanching, filling, canning, freezing, and drying; and effects of processing on nutrients and bioavailability. With chapters compiled from experts worldwide, this book is an essential reference for all professionals in the fruit industry.

Novel Thermal And Non Thermal Technologies For Fluid Foods

Novel Thermal and Non Thermal Technologies for Fluid Foods PDF
Author: PJ Cullen
Publisher: Academic Press
ISBN: 0123814715
Size: 55.73 MB
Format: PDF
Category : Technology & Engineering
Languages : en
Pages : 542
View: 3853

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Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

Application Of Alternative Food Preservation Technologies To Enhance Food Safety And Stability

Application of Alternative Food Preservation Technologies to Enhance Food Safety and Stability PDF
Author: Antonio Bevilacqua
Publisher: Bentham Science Publishers
ISBN: 1608050963
Size: 80.88 MB
Format: PDF, ePub, Docs
Category : Technology & Engineering
Languages : en
Pages : 207
View: 7339

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"The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternat"

Nutrition And Diet Therapy

Nutrition and Diet Therapy PDF
Author:
Publisher: Jones & Bartlett Publishers
ISBN: 1449628982
Size: 67.38 MB
Format: PDF, Kindle
Category :
Languages : en
Pages :
View: 5135

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