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· 분류 : 외국도서 > 과학/수학/생태 > 과학 > 생명과학 > 미생물학
· ISBN : 9783030426620
· 쪽수 : 760쪽
· 출판일 : 2021-05-29
목차
Introduction
Part 1. Overview of Food Microbiology
1. Intrinsic and extrinsic parameters affecting microbial growth
2. Foodborne pathogens3. Microbial toxins
4. Conventional and novel detection/enumeration methods
5. Interactions of microorganisms with food matrixPart 2. Preventive practices
6. Good manufacturing practices (GMP)
7. Sanitary standard operating procedures (SSOP)8. Hazard analysis and critical control points (HACCP)
9. Hazard Analysis and Risk-Based Preventive Controls (HARPC)
10. Monitoring transportation, storage, and retail display
11. Recall plans
Part 3. Plant layout, equipment design, maintenance, energy reduction, and waste management
12. Plant layout13. Equipment design (construction materials, fabrication, monitoring, and inspection)
14. Equipment cleaning, sanitation, and maintenance
15. Energy reduction and waste managementPart 4. Modeling and process design
16. Microbial growth models
17. Microbial inactivation models for thermal processes18. Microbial inactivation models for non-thermal processes
Part 5. Conventional and novel preventive controls for food safety
19. Chemical treatments including ozone, dense CO2, and ClO220. Conventional thermal treatments and advanced thermal treatments (Microwave, radio-frequency, infrared, and ohmic heating)
21. Irradiation (gamma irradiation, e-beam, and X-rays)
22. Light based technologies (UV, LED, and pulsed UV light)
23. High hydrostatic pressure
24. Pulsed electric field
25. Ultrasound
26. Non-thermal plasma
27. Hurdle technologies
Part 6. Aseptic processing and post-packaging technologies
28. Aseptic processing
29. Modified atmosphere packaging
30. Advancements in post-packaging technologiesPart 7. Consumer acceptance and traceability
30. Consumer acceptance of new foods and/or processes
31. Food traceability
