{"product_id":"decontamination-of-fresh-and-minimally-processed-produce-isbn-9780813823843","title":"Decontamination of Fresh and Minimally Processed Produce","description":"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. \u003ci\u003eDecontamination of Fresh and Minimally\u003c\/i\u003e \u003ci\u003eProcessed Produce\u003c\/i\u003e 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.  \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e  \u003ci\u003ePreface\u003c\/i\u003e xvii  \u003cp\u003e\u003ci\u003eList of Contributors\u003c\/i\u003e xix\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION I PRODUCE CONTAMINATION 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Microbial ecology 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMarilyn C. Erickson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 3\u003c\/p\u003e \u003cp\u003e1.2 Sources of preharvest contamination 4\u003c\/p\u003e \u003cp\u003e1.3 Fate of pathogen contamination in plant production systems 12\u003c\/p\u003e \u003cp\u003e1.3.1 Experimental studies – field studies versus growth chamber studies 12\u003c\/p\u003e \u003cp\u003e1.3.2 Rhizosphere and bulk soil systems 16\u003c\/p\u003e \u003cp\u003e1.3.3 Phyllosphere 22\u003c\/p\u003e \u003cp\u003e1.4 Molecular and biochemical responses of enteric pathogens and plant hosts 27\u003c\/p\u003e \u003cp\u003e1.4.1 Mechanisms employed by enteric pathogens to survive as plant endophytes or epiphytes 27\u003c\/p\u003e \u003cp\u003e1.4.2 Mechanisms employed by plant hosts to resist invasion by enteric pathogens 27\u003c\/p\u003e \u003cp\u003e1.5 Cross-contamination of enteric pathogens to produce during harvest 28\u003c\/p\u003e \u003cp\u003e1.6 Concluding comments 29\u003c\/p\u003e \u003cp\u003eReferences 29\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Surface characteristics of fresh produce and their impact on attachment and removal of human pathogens on produce surfaces 43\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHua Wang, Bin Zhou, and Hao Feng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 43\u003c\/p\u003e \u003cp\u003e2.2 Produce surface characteristics 44\u003c\/p\u003e \u003cp\u003e2.2.1 Surface topography 44\u003c\/p\u003e \u003cp\u003e2.2.2 Surface hydrophobicity 46\u003c\/p\u003e \u003cp\u003e2.3 Means to determine produce surface characteristics 47\u003c\/p\u003e \u003cp\u003e2.3.1 Determination of surface roughness 47\u003c\/p\u003e \u003cp\u003e2.3.2 Surface roughness determination with CLSM 48\u003c\/p\u003e \u003cp\u003e2.3.3 Determination of hydrophobicity 51\u003c\/p\u003e \u003cp\u003e2.4 Effect of surface characteristics on attachment and removal of human pathogens 51\u003c\/p\u003e \u003cp\u003e2.4.1 Effect of surface roughness 51\u003c\/p\u003e \u003cp\u003e2.4.2 Effect of hydrophobicity 54\u003c\/p\u003e \u003cp\u003e2.4.3 Effect of hydrodynamics 55\u003c\/p\u003e \u003cp\u003eReferences 55\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Biofilms 59\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eShin-Hee Kim and Cheng-i Wei\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 59\u003c\/p\u003e \u003cp\u003e3.2 Biofilm formation 60\u003c\/p\u003e \u003cp\u003e3.3 Presence of biofilms on the produce surface 66\u003c\/p\u003e \u003cp\u003e3.4 Antimicrobial resistance of biofilms versus planktonic cells 68\u003c\/p\u003e \u003cp\u003e3.5 Perspective 71\u003c\/p\u003e \u003cp\u003eReferences 71\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Resistance and sublethal damage 77\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePascal Delaquis and Susan Bach\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 77\u003c\/p\u003e \u003cp\u003e4.2 Basic concepts 78\u003c\/p\u003e \u003cp\u003e4.2.1 Definitions 78\u003c\/p\u003e \u003cp\u003e4.2.2 Chemical interventions used in the produce industry 78\u003c\/p\u003e \u003cp\u003e4.2.3 Physical interventions used in the produce industry 79\u003c\/p\u003e \u003cp\u003e4.2.4 Mode of action of biocides, food antimicrobials, and physical treatments 79\u003c\/p\u003e \u003cp\u003e4.3 Stress and resistance to biocides and antimicrobial physical treatments 81\u003c\/p\u003e \u003cp\u003e4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination 83\u003c\/p\u003e \u003cp\u003eReferences 84\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION II DECONTAMINANTS 87\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Produce washers 89\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSteven Pao, Wilbert Long III, Chyer Kim, and D. Frank Kelsey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Basic concepts 89\u003c\/p\u003e \u003cp\u003e5.2 Types of washers 91\u003c\/p\u003e \u003cp\u003e5.2.1 Immersion washers 92\u003c\/p\u003e \u003cp\u003e5.2.2 Non-immersion washers 95\u003c\/p\u003e \u003cp\u003e5.3 Factors influencing the efficacy of washing 97\u003c\/p\u003e \u003cp\u003e5.3.1 Time of contamination 98\u003c\/p\u003e \u003cp\u003e5.3.2 Sanitation practices 98\u003c\/p\u003e \u003cp\u003e5.3.3 Water quality 99\u003c\/p\u003e \u003cp\u003e5.3.4 Surfactants and antimicrobials 99\u003c\/p\u003e \u003cp\u003e5.3.5 Pathogen internalization 100\u003c\/p\u003e \u003cp\u003e5.4 Conclusion 100\u003c\/p\u003e \u003cp\u003eAcknowledgment 101\u003c\/p\u003e \u003cp\u003eReferences 101\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Minimal processing 105\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaria I. Gil and Ana Allende\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 105\u003c\/p\u003e \u003cp\u003e6.2 Effect of minimal processing on pathogenic bacteria 106\u003c\/p\u003e \u003cp\u003e6.3 Effect of minimal processing on spoilage bacteria 108\u003c\/p\u003e \u003cp\u003e6.4 Effect of minimal processing on vegetable physiology 110\u003c\/p\u003e \u003cp\u003e6.5 Effect of minimal processing on quality and shelf life 113\u003c\/p\u003e \u003cp\u003e6.6 Effect of minimal processing on nutritional and phytochemical composition 114\u003c\/p\u003e \u003cp\u003e6.7 Conclusion 115\u003c\/p\u003e \u003cp\u003eReferences 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Chlorine 121\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCristóbal Chaidez, Nohelia Castro-del Campo, J. Basilio Heredia, Laura Contreras-Angulo, Gustavo González–Aguilar, and J. Fernando Ayala–Zavala\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Definition 121\u003c\/p\u003e \u003cp\u003e7.2 Inactivation mechanism 122\u003c\/p\u003e \u003cp\u003e7.3 Effect of chlorine on pathogenic microorganisms 123\u003c\/p\u003e \u003cp\u003e7.4 Effect of chlorine on spoilage microorganisms and shelf life 125\u003c\/p\u003e \u003cp\u003e7.5 Effect of chlorine on vegetable physiology 125\u003c\/p\u003e \u003cp\u003e7.6 Effect of chlorine on sensory quality 127\u003c\/p\u003e \u003cp\u003e7.7 Effect of chlorine on nutritional and phytochemical composition 127\u003c\/p\u003e \u003cp\u003e7.8 Chlorine residues and formation of toxic by-products 128\u003c\/p\u003e \u003cp\u003e7.9 Regulatory status 129\u003c\/p\u003e \u003cp\u003eReferences 131\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Electrolyzed oxidizing water 135\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMuhammad Imran Al-Haq and Vicente M. Gómez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Definition 135\u003c\/p\u003e \u003cp\u003e8.2 Generation devices 138\u003c\/p\u003e \u003cp\u003e8.3 Inactivation mechanism and factors affecting EO efficacy 142\u003c\/p\u003e \u003cp\u003e8.4 Effect of EO water on pathogenic microorganisms 153\u003c\/p\u003e \u003cp\u003e8.5 Effect of EO water on spoilage microorganisms and shelf life 153\u003c\/p\u003e \u003cp\u003e8.6 Effects of EO water on vegetable physiology 154\u003c\/p\u003e \u003cp\u003e8.7 Effect of EO water on sensory quality 155\u003c\/p\u003e \u003cp\u003e8.8 Effect of EO water on nutritional and phytochemical composition 156\u003c\/p\u003e \u003cp\u003e8.9 Residues and formation of toxic by-products 156\u003c\/p\u003e \u003cp\u003e8.10 Regulatory status 157\u003c\/p\u003e \u003cp\u003eReferences 157\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Chlorine dioxide 165\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVicente M. Gómez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Definition and generalities 165\u003c\/p\u003e \u003cp\u003e9.2 Inactivation mechanism 166\u003c\/p\u003e \u003cp\u003e9.3 Effect of chlorine dioxide on pathogenic microorganisms 167\u003c\/p\u003e \u003cp\u003e9.4 Spoilage and shelf life 169\u003c\/p\u003e \u003cp\u003e9.5 Sensory quality 170\u003c\/p\u003e \u003cp\u003e9.6 Effect of chlorine dioxide on vegetable physiology 171\u003c\/p\u003e \u003cp\u003e9.7 Effect of chlorine dioxide on nutritional and phytochemical composition 171\u003c\/p\u003e \u003cp\u003e9.8 Residues and toxic by-products 171\u003c\/p\u003e \u003cp\u003e9.9 Legal framework 172\u003c\/p\u003e \u003cp\u003eReferences 172\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Ozone 177\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eHülya Ölmez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Definition 177\u003c\/p\u003e \u003cp\u003e10.2 Generation devices 178\u003c\/p\u003e \u003cp\u003e10.3 Inactivation mechanism 179\u003c\/p\u003e \u003cp\u003e10.4 Effect of ozone on pathogenic microorganisms 181\u003c\/p\u003e \u003cp\u003e10.5 Effect of ozone on spoilage microorganisms and shelf life 185\u003c\/p\u003e \u003cp\u003e10.6 Effect of ozone on vegetable physiology 185\u003c\/p\u003e \u003cp\u003e10.7 Effect of ozone on sensory quality 187\u003c\/p\u003e \u003cp\u003e10.8 Effect of ozone on nutritional and phytochemical composition 188\u003c\/p\u003e \u003cp\u003e10.9 Ozone residues and formation of toxic by-products 188\u003c\/p\u003e \u003cp\u003e10.10 Regulatory status 191\u003c\/p\u003e \u003cp\u003eReferences 191\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Hydrogen peroxide 197\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDike O. Ukuku, Latiful Bari, and Shinichi Kawamoto\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 197\u003c\/p\u003e \u003cp\u003e11.2 Definition of hydrogen peroxide 198\u003c\/p\u003e \u003cp\u003e11.3 Inactivation mechanism 198\u003c\/p\u003e \u003cp\u003e11.4 Effect of hydrogen peroxide on pathogenic microorganisms 201\u003c\/p\u003e \u003cp\u003e11.5 Effect of hydrogen peroxide on spoilage microorganisms and shelf life 203\u003c\/p\u003e \u003cp\u003e11.6 Effect of hydrogen peroxide on vegetable physiology 206\u003c\/p\u003e \u003cp\u003e11.7 Effect of hydrogen peroxide on sensory quality 207\u003c\/p\u003e \u003cp\u003e11.8 Effect of hydrogen peroxide on nutritional and phytochemical composition 209\u003c\/p\u003e \u003cp\u003e11.9 Effect of hydrogen peroxide on residues and formation of toxic by-products 211\u003c\/p\u003e \u003cp\u003eReferences 212\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Peroxyacetic acid 215\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGustavo González-Aguilar, J. Fernando Ayala-Zavala, Cristóbal Chaidez-Quiroz, J. Basilio Heredia, and Nohelia Castro-del Campo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Definition 215\u003c\/p\u003e \u003cp\u003e12.2 Inactivation mechanism 216\u003c\/p\u003e \u003cp\u003e12.3 Effect of PAA on pathogenic microorganisms 217\u003c\/p\u003e \u003cp\u003e12.4 Effect of PAA on spoilage microorganisms and shelf life 218\u003c\/p\u003e \u003cp\u003e12.5 Effect of PAA on vegetable physiology 219\u003c\/p\u003e \u003cp\u003e12.6 Effect of PAA on sensory quality 219\u003c\/p\u003e \u003cp\u003e12.7 Effect of PAA on nutritional and phytochemical composition 220\u003c\/p\u003e \u003cp\u003e12.8 PAA residues and formation of toxic by-products 220\u003c\/p\u003e \u003cp\u003e12.9 Regulatory status 221\u003c\/p\u003e \u003cp\u003eReferences 221\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Essential oils for the treatment of fruit and vegetables 225\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCatherine Barry-Ryan and Paula Bourke\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction to essential oils 225\u003c\/p\u003e \u003cp\u003e13.1.1 Decontamination in the fruit and vegetable industry 225\u003c\/p\u003e \u003cp\u003e13.1.2 Definition of essential oils 226\u003c\/p\u003e \u003cp\u003e13.2 Inactivation mechanism of essential oils 226\u003c\/p\u003e \u003cp\u003e13.2.1 The mechanisms of action of essential oils 226\u003c\/p\u003e \u003cp\u003e13.2.2 Effect of essential oil profile on mechanism of action 228\u003c\/p\u003e \u003cp\u003e13.2.3 Other factors that affect the mechanism of action of essential oils 229\u003c\/p\u003e \u003cp\u003e13.3 Effect of essential oils on microorganisms 230\u003c\/p\u003e \u003cp\u003e13.3.1 Effect of essential oils on pathogenic microorganisms 230\u003c\/p\u003e \u003cp\u003e13.3.2 Effect of essential oils on spoilage microorganisms 231\u003c\/p\u003e \u003cp\u003e13.3.3 Effect of essential oils on Gram-positive versus Gram-negative microorganisms 232\u003c\/p\u003e \u003cp\u003e13.3.4 Effect of specific essential oils on microorganisms 233\u003c\/p\u003e \u003cp\u003e13.4 Effect of essential oils on fruit and vegetable physiology 235\u003c\/p\u003e \u003cp\u003e13.5 Effect of essential oils on sensory quality 235\u003c\/p\u003e \u003cp\u003e13.6 Effect of essential oils on nutritional and phytochemical composition 237\u003c\/p\u003e \u003cp\u003e13.7 Toxicity of essential oils 238\u003c\/p\u003e \u003cp\u003e13.8 Regulatory status of essential oils 239\u003c\/p\u003e \u003cp\u003eReferences 239\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Edible fi lms and coatings 247\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaría Alejandra Rojas-Graü, Laura Salvia-Trujillo, Robert Soliva-Fortuny, and Olga Martín-Belloso\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Definition 247\u003c\/p\u003e \u003cp\u003e14.2 Composition and application of edible films and coatings 248\u003c\/p\u003e \u003cp\u003e14.3 Edible films and coatings as antimicrobials 251\u003c\/p\u003e \u003cp\u003e14.3.1 Edible films and coatings with antimicrobial properties 251\u003c\/p\u003e \u003cp\u003e14.3.2 Antimicrobial agents incorporated into edible films and coatings 252\u003c\/p\u003e \u003cp\u003e14.3.3 Methods to evaluate effectiveness of antimicrobial films and coatings 258\u003c\/p\u003e \u003cp\u003e14.3.4 Effect of edible coatings on pathogenic microorganisms 259\u003c\/p\u003e \u003cp\u003e14.3.5 Effect of edible coatings on microbial spoilage and shelf life 260\u003c\/p\u003e \u003cp\u003e14.4 Effect of edible coatings on vegetable physiology 263\u003c\/p\u003e \u003cp\u003e14.5 Effect of edible coatings on sensory quality 265\u003c\/p\u003e \u003cp\u003e14.6 Effect of edible coatings on nutritional aspects 266\u003c\/p\u003e \u003cp\u003e14.7 Toxicity 266\u003c\/p\u003e \u003cp\u003e14.8 Regulatory status 267\u003c\/p\u003e \u003cp\u003eReferences 267\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Miscellaneous decontaminants 277\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVicente M. Gómez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 277\u003c\/p\u003e \u003cp\u003e15.2 Acidified sodium chlorite 278\u003c\/p\u003e \u003cp\u003e15.3 Lactic acid 279\u003c\/p\u003e \u003cp\u003e15.4 Calcinated calcium 280\u003c\/p\u003e \u003cp\u003e15.5 Levulinic acid 280\u003c\/p\u003e \u003cp\u003e15.6 Benzalkonium chloride 280\u003c\/p\u003e \u003cp\u003eReferences 281\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION III BIOLOGICAL DECONTAMINATION STRATEGIES 283\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Bacteriophages 285\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eManan Sharma and Govind C. Sharma\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 285\u003c\/p\u003e \u003cp\u003e16.2 Inactivation mechanism 286\u003c\/p\u003e \u003cp\u003e16.3 Effect of bacteriophages on pathogenic microorganisms 288\u003c\/p\u003e \u003cp\u003e16.3.1 Lytic bacteriophages and leafy greens 289\u003c\/p\u003e \u003cp\u003e16.3.2 Lytic bacteriophages and tomatoes 290\u003c\/p\u003e \u003cp\u003e16.3.3 Lytic bacteriophages and sprouts 290\u003c\/p\u003e \u003cp\u003e16.3.4 Lytic bacteriophages and melons 291\u003c\/p\u003e \u003cp\u003e16.3.5 Lytic bacteriophages and apples 291\u003c\/p\u003e \u003cp\u003e16.3.6 Lytic bacteriophages and hard surfaces 292\u003c\/p\u003e \u003cp\u003e16.4 Risks to human health 293\u003c\/p\u003e \u003cp\u003e16.5 Regulatory status 293\u003c\/p\u003e \u003cp\u003e16.6 Conclusions 294\u003c\/p\u003e \u003cp\u003eReferences 294\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Protective cultures 297\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAntonio Gálvez, Rubén Pérez Pulido, Hikmate Abriouel, Nabil Ben Omar, and María José Grande Burgos\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Basic concepts 297\u003c\/p\u003e \u003cp\u003e17.2 Effect of protective cultures on pathogenic microorganisms 298\u003c\/p\u003e \u003cp\u003e17.3 Effect of protective cultures on spoilage microorganisms and shelf life 305\u003c\/p\u003e \u003cp\u003e17.4 Effect of protective cultures on sensory quality and nutritional and phytochemical composition 309\u003c\/p\u003e \u003cp\u003e17.5 Risks to health 310\u003c\/p\u003e \u003cp\u003e17.6 Regulatory status 311\u003c\/p\u003e \u003cp\u003eReferences 312\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Bacteriocins 317\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAntonio Gálvez, Rosario Lucas, Hikmate Abriouel, María José Grande Burgos, and Rubén Pérez Pulido\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Definition 317\u003c\/p\u003e \u003cp\u003e18.2 Inactivation mechanism 318\u003c\/p\u003e \u003cp\u003e18.3 Effect of bacteriocins on pathogenic microorganisms 319\u003c\/p\u003e \u003cp\u003e18.4 Effect of bacteriocins on spoilage microorganisms and shelf life 323\u003c\/p\u003e \u003cp\u003e18.5 Effect of bacteriocins on sensory quality and nutritional and phytochemical composition 324\u003c\/p\u003e \u003cp\u003e18.6 Toxicity 325\u003c\/p\u003e \u003cp\u003e18.7 Regulatory status 327\u003c\/p\u003e \u003cp\u003eReferences 328\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Quorum sensing 333\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaría S. Medina-Martínez and María Angélica Santana\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 333\u003c\/p\u003e \u003cp\u003e19.2 Quorum sensing: basic concepts 334\u003c\/p\u003e \u003cp\u003e19.3 Quorum sensing and vegetable spoilage 336\u003c\/p\u003e \u003cp\u003e19.4 Quorum sensing and biofilm formation 337\u003c\/p\u003e \u003cp\u003e19.5 Quorum sensing interference and food industry 338\u003c\/p\u003e \u003cp\u003eReferences 341\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION IV PHYSICAL METHODS 345\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 The use of mild heat treatment for fruit and vegetable processing 347\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eCatherine Barry-Ryan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction to the use of mild heat treatment for fruit and vegetable processing 347\u003c\/p\u003e \u003cp\u003e20.2 Definition of heat treatment 348\u003c\/p\u003e \u003cp\u003e20.3 Mechanism of action of heat treatment 349\u003c\/p\u003e \u003cp\u003e20.4 Effect of mild heat treatment on microorganisms 349\u003c\/p\u003e \u003cp\u003e20.5 Effect of mild heat treatment on fruit and vegetable physiology 350\u003c\/p\u003e \u003cp\u003e20.5.1 The responses of plant tissue to heat treatment 350\u003c\/p\u003e \u003cp\u003e20.5.2 Effect of mild heat treatment on respiration and ethylene production 351\u003c\/p\u003e \u003cp\u003e20.5.3 Effect of mild heat treatment on quality 352\u003c\/p\u003e \u003cp\u003e20.5.4 Effect of mild heat treatment on weight loss 353\u003c\/p\u003e \u003cp\u003e20.6 Effect of mild heat treatment on fruit and vegetable sensory quality 353\u003c\/p\u003e \u003cp\u003e20.6.1 Effect of mild heat treatment on texture 353\u003c\/p\u003e \u003cp\u003e20.6.2 Effect of mild heat treatment on color 354\u003c\/p\u003e \u003cp\u003e20.6.3 Effect of mild heat treatment on other sensory characteristics 356\u003c\/p\u003e \u003cp\u003e20.7 Effect of mild heat treatment on nutritional and phytochemical composition of fruit and vegetables 357\u003c\/p\u003e \u003cp\u003e20.8 Safety and implications of heat treatment 357\u003c\/p\u003e \u003cp\u003eReferences 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Continuous UV-C light 365\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVicente M. Gómez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21.1 Definition 365\u003c\/p\u003e \u003cp\u003e21.2 Inactivation mechanism 366\u003c\/p\u003e \u003cp\u003e21.3 Effect of continuous UV light on pathogenic microorganisms 367\u003c\/p\u003e \u003cp\u003e21.4 Effect of continuous UV light on spoilage microorganisms and shelf life 368\u003c\/p\u003e \u003cp\u003e21.5 Effect of continuous UV light on vegetable physiology 369\u003c\/p\u003e \u003cp\u003e21.6 Effect of continuous UV light on sensory quality 370\u003c\/p\u003e \u003cp\u003e21.7 Effect of continuous UV-C light on nutritional and phytochemical composition 372\u003c\/p\u003e \u003cp\u003e21.8 Toxicity 374\u003c\/p\u003e \u003cp\u003e21.9 Regulatory status 375\u003c\/p\u003e \u003cp\u003eReferences 375\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Ionizing radiation 379\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eXuetong Fan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22.1 Definition 379\u003c\/p\u003e \u003cp\u003e22.2 Inactivation mechanism 380\u003c\/p\u003e \u003cp\u003e22.3 Effect of ionizing radiation on pathogenic microorganisms 381\u003c\/p\u003e \u003cp\u003e22.4 Effect of ionizing radiation on spoilage microorganisms and shelf life 385\u003c\/p\u003e \u003cp\u003e22.5 Effect of ionizing radiation on physiology 386\u003c\/p\u003e \u003cp\u003e22.5.1 Ethylene production and respiration 386\u003c\/p\u003e \u003cp\u003e22.5.2 Enzymes involved in tissue browning 388\u003c\/p\u003e \u003cp\u003e22.5.3 Enzymes involved in tissue softening 389\u003c\/p\u003e \u003cp\u003e22.5.4 Other enzymes 389\u003c\/p\u003e \u003cp\u003e22.6 Effects of ionizing radiation on sensory quality 390\u003c\/p\u003e \u003cp\u003e22.6.1 Reduction of losses in quality 392\u003c\/p\u003e \u003cp\u003e22.7 Effect of ionizing radiation on nutritional and phytochemical composition 392\u003c\/p\u003e \u003cp\u003e22.7.1 Vitamin C 395\u003c\/p\u003e \u003cp\u003e22.8 Toxicity 396\u003c\/p\u003e \u003cp\u003e22.9 Regulatory status 397\u003c\/p\u003e \u003cp\u003eDisclaimer 398\u003c\/p\u003e \u003cp\u003eReferences 398\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Miscellaneous physical methods 407\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eVicente M. Gómez-López\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23.1 Introduction 407\u003c\/p\u003e \u003cp\u003e23.2 Pulsed light 407\u003c\/p\u003e \u003cp\u003e23.3 Photosensitization 409\u003c\/p\u003e \u003cp\u003e23.4 Low-temperature plasma 409\u003c\/p\u003e \u003cp\u003e23.5 Steamer jet injection 411\u003c\/p\u003e \u003cp\u003e23.6 Radio-frequency heating 412\u003c\/p\u003e \u003cp\u003e23.7 Vacuum–steam–vacuum 412\u003c\/p\u003e \u003cp\u003e23.8 Power ultrasound 413\u003c\/p\u003e \u003cp\u003eReferences 414\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Hurdle technology principles applied in decontamination of whole and fresh-cut produce 417\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMaría S. Tapia and Jorge Welti-Chanes\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24.1 Introduction 417\u003c\/p\u003e \u003cp\u003e24.2 Mild technologies: whole and fresh-cut hurdles: Summing up steps for decontamination 419\u003c\/p\u003e \u003cp\u003e24.3 “All that washing”: Washing and sanitizing treatments for the produce industry 420\u003c\/p\u003e \u003cp\u003e24.4 To kill or not to kill: Safety without having a true kill step 434\u003c\/p\u003e \u003cp\u003e24.5 Combination of whole and fresh-cut hurdles 439\u003c\/p\u003e \u003cp\u003e24.6 Final remarks 442\u003c\/p\u003e \u003cp\u003eAcknowledgments 443\u003c\/p\u003e \u003cp\u003eReferences 443\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION V STORAGE STRATEGIES 451\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Modified atmosphere packaging 453\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMatteo Alessandro Del Nobile, Amalia Conte, Marianna Mastromatteo, and Marcella Mastromatteo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25.1 Basic concepts 453\u003c\/p\u003e \u003cp\u003e25.2 Relevant case studies of passive and active MAP 457\u003c\/p\u003e \u003cp\u003e25.2.1 Vegetables 457\u003c\/p\u003e \u003cp\u003e25.2.2 Fruit 459\u003c\/p\u003e \u003cp\u003e25.3 Mathematical models to optimize headspace conditions for packaging minimally processed food 460\u003c\/p\u003e \u003cp\u003e25.3.1 Steady-state conditions 461\u003c\/p\u003e \u003cp\u003e25.3.2 Transient conditions 462\u003c\/p\u003e \u003cp\u003eReferences 463\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Cold chain 469\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePramod V. Mahajan and Jesus Frías\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26.1 Introduction 469\u003c\/p\u003e \u003cp\u003e26.2 Cold chain 470\u003c\/p\u003e \u003cp\u003e26.3 Sustainability of the cold chain 470\u003c\/p\u003e \u003cp\u003e26.4 Cold chain and safety 471\u003c\/p\u003e \u003cp\u003e26.5 Cold chain framework 472\u003c\/p\u003e \u003cp\u003e26.6 Cold chain and quality 473\u003c\/p\u003e \u003cp\u003e26.7 The cold chain and fresh produce distribution 474\u003c\/p\u003e \u003cp\u003e26.7.1 Precooling 475\u003c\/p\u003e \u003cp\u003e26.7.2 Convective-air and evaporative cooling 475\u003c\/p\u003e \u003cp\u003e26.7.3 Contact or package icing 476\u003c\/p\u003e \u003cp\u003e26.7.4 Hydrocooling 476\u003c\/p\u003e \u003cp\u003e26.7.5 Forced-air cooling 476\u003c\/p\u003e \u003cp\u003e26.7.6 Vacuum cooling 476\u003c\/p\u003e \u003cp\u003e26.7.7 Cryogenic cooling 477\u003c\/p\u003e \u003cp\u003e26.7.8 Freeze chilling 477\u003c\/p\u003e \u003cp\u003e26.8 Transportation 477\u003c\/p\u003e \u003cp\u003e26.9 Retail display 477\u003c\/p\u003e \u003cp\u003e26.10 Compliance in the cold chain 478\u003c\/p\u003e \u003cp\u003e26.11 Monitoring the cold chain 479\u003c\/p\u003e \u003cp\u003e26.11.1 The use of sensors in cold chain assessment 479\u003c\/p\u003e \u003cp\u003e26.12 Cold chain assessment 481\u003c\/p\u003e \u003cp\u003eAcknowledgment 482\u003c\/p\u003e \u003cp\u003eReferences 482\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSECTION VI MODELING TOOLS 485\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Modeling microbial responses during decontamination processes 487\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eEva Van Derlinden, Astrid M. Cappuyns, Laurence Mertens, Jan F. Van Impe, and Vasilis P. Valdramidis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e27.1 Introduction 487\u003c\/p\u003e \u003cp\u003e27.2 Experiment design 488\u003c\/p\u003e \u003cp\u003e27.2.1 Design of experiments (DOE) 489\u003c\/p\u003e \u003cp\u003e27.2.2 Optimal experiment design for parameter estimation (OED\/PE) 491\u003c\/p\u003e \u003cp\u003e27.2.3 Implementations of OED\/PE for microbial inactivation modeling 493\u003c\/p\u003e \u003cp\u003e27.3 Model structure (selection) 494\u003c\/p\u003e \u003cp\u003e27.3.1 Kinetic modeling 495\u003c\/p\u003e \u003cp\u003e27.3.2 Probabilistic modeling 507\u003c\/p\u003e \u003cp\u003e27.3.3 Dose–response modeling 509\u003c\/p\u003e \u003cp\u003e27.3.4 Parameter estimation 513\u003c\/p\u003e \u003cp\u003e27.4 Model validation 514\u003c\/p\u003e \u003cp\u003e27.4.1 Model validation data 515\u003c\/p\u003e \u003cp\u003e27.4.2 Graphical model structure and performance evaluation 515\u003c\/p\u003e \u003cp\u003e27.4.3 Quantitative model structure and performance evaluation 516\u003c\/p\u003e \u003cp\u003e27.5 Conclusions 519\u003c\/p\u003e \u003cp\u003eReferences 519\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Modeling microbial growth 529\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMilena Sinigaglia, Maria Rosaria Corbo, and Antonio Bevilacqua\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e28.1 Introduction 529\u003c\/p\u003e \u003cp\u003e28.2 Logistic model 532\u003c\/p\u003e \u003cp\u003e28.3 Gompertz equation 532\u003c\/p\u003e \u003cp\u003e28.4 Baranyi equation 533\u003c\/p\u003e \u003cp\u003e28.5 Shelf life evaluation: the classical approach 535\u003c\/p\u003e \u003cp\u003e28.6 The stability time 536\u003c\/p\u003e \u003cp\u003e28.7 The risk time 537\u003c\/p\u003e \u003cp\u003e28.8 Mathematical modeling: some key limitations 537\u003c\/p\u003e \u003cp\u003eReferences 538\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e 541\u003c\/p\u003e \u003cb\u003eDr. Vicente M. Gómez-López\u003c\/b\u003e is a Senior Researcher at the Centro de Edafología y Biología Aplicada del Segura (CEBAS-CSIC, Murcia, Spain) and a former Associate Professor at the Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela  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. \u003ci\u003eDecontamination of Fresh and Minimally\u003c\/i\u003e \u003ci\u003eProcessed Produce\u003c\/i\u003e 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.  \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989032485093,"sku":"NP9780813823843","price":258.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813823843.jpg?v=1761782517","url":"https:\/\/k12savings.com\/es\/products\/decontamination-of-fresh-and-minimally-processed-produce-isbn-9780813823843","provider":"K12savings","version":"1.0","type":"link"}