This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety:

- the fundamentals of microbial growth

- food safety detection techniques

- microbial inactivation techniques

- food safety management systems

Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts.

Part I details the principles of food safety including microbial growth and modelling.

Part II addresses novel and rapid food safety detection methods.

Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation.

Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Key Topics Covered:

PART ONE: FUNDAMENTALS

• 1 Introduction to Food Microbiology
• 2 Overview of Foodborne Pathogens
• 3 Chemical Safety of Foods
• 4 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation
• 5 Kinetics of Microbial Inactivation
• 6 Predictive Microbial Modelling
• 7 Integration of Food Process Engineering and Food Microbial Growth

PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS

• 8 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions
• 9 Phage-based Detection of Foodborne Pathogens
• 10 Real-time PCR
• 11 DNA Array
• 12 Immunoassay
• 13 Biosensors

PART THREE: CONVENTIONAL PROCESSING SYSTEMS OF PRODUCING SAFE FOODS

• 14 Pasteurization and Sterilization
• 15 Microwave Processing
• 16 Drying of Foods
• 17 Frying of Foods
• 18 Food Refrigeration
• 19 Sous Vide and Cook-chill Processing
• 20 Irradiation
• 21 Aseptic Processing and Packaging
• 22 Modified Atmosphere Packaging

PART FOUR: NOVEL PROCESSING METHODS FOR FOOD MICROBIAL INACTIVATION

• 23 High Pressure Processing
• 24 Pulsed Electric Field Processing
• 25 Radio Frequency Technology
• 26 Pulsed Light Technology
• 27 Ohmic Heating Treatment
• 28 Ozone Processing
• 29 Intelligent Packaging

PART FIVE: FOOD SAFETY MANAGEMENT SYSTEMS

• 30 Introduction to Food Safety Management
• 31 Good Manufacturing Practice (GMP)
• 32 Sanitation Standard Operating Procedures
• 33 Hazard Analysis Critical Control Point (HACCP) System
• 34 ISO 22000 Food Safety

Author

Da-Wen Sun.

For more information visit http://www.researchandmarkets.com/research/tjkpgx/handbook_of_food_s

Source: John Wiley and Sons Ltd