Food is contaminated in the production chain and is the point of concern among the consumers and industries. There is also a considerable increase in foodborne outbreaks, which possess the challenge to industry associated with the production of processed food. Various strategies are used to prevent the contamination during postharvest stage, storage and distribution. Different methods are exploited for degrading or eliminating the microbial contamination from food commodities. The conventional techniques used for decontamination demanded a considerable requirement for novel technologies, which are efficient, environmental friendly, and cost-effective. Novel technologies efficiently remove the contamination without adversely affecting the nutritional properties and sensory characteristics of food material. There is a lack of scientific information on the microbial decontamination of different food commodities such as fruits, vegetables, cereals, sprouts, microgreens, meat, poultry,milk, nut, spices etc. under one umbrella. The application of conventional and novel technologies for improving the food safety of individual food commodities will be addresses in this book. Written by several experts in the field, this book is a valuable source for students, scientists, and professionals in food science, food microbiology, food technology, food processing, and other allied sciences.
Erscheinungsdatum: 29.09.2022

lgrsnf/4189.pdf

Shah, Manzoor Ahmad (editor);Mir, Shabir Ahmad (editor)

Springer Nature Singapore Pte Ltd Fka Springer Science + Business Media Singapore Pte Ltd

Singapore, Singapore

1st ed. 2022, 2022

S.l, 2022

Preface
Contents
Chapter 1: Techniques for Detection of Microbial Contamination
1.1 Introduction
1.2 Detection, Identification, and Enumeration Techniques of Microorganisms in Food Products and Food-Processing Environment
1.3 Culture-Dependent Methods
1.4 Analysis of Foodborne Pathogenic Bacteria by Standard Culturing Methods
1.5 Aerobic Plate Count by Standard Culture Methods
1.6 Yeast and Mold Count
1.7 Direct Plating Technique
1.8 Culture-Independent Methods
1.8.1 Nucleic Acid-Based Methods
1.8.1.1 Polymerase Chain Reaction
1.8.1.2 Multiplex Polymerase Chain Reaction
1.8.1.3 Real-Time or Quantitative Polymerase Chain Reaction
1.8.1.4 Droplet Digital Polymerase Chain Reaction
1.8.1.5 Oligonucleotide DNA Microarray
1.8.1.6 Loop-Mediated Isothermal Amplification
1.8.1.7 Recombinase Polymerase Amplification
1.8.2 Immunological-Based Methods
1.8.2.1 ELISA
1.8.2.2 Lateral Flow Immunoassay
1.8.3 Biosensor-Based Methods
1.8.4 Environmental Monitoring Program in Food-Processing Facilities
1.8.4.1 Petrifilm
1.8.4.2 API for Identification of Foodborne Microorganisms
1.8.4.3 Matrix-Assisted Laser Desorption Ionization-Time-of-Flight Mass Spectrometry (MALDI-TOF MS)
1.8.4.4 Assessment of Airborne Microorganisms in Food-Processing Plants
Sedimentation Plate Method
Microbiological Air Sampler
1.8.4.5 ATP Bioluminescence Assay as an Indirect Microbiological Method
1.9 Conclusions
References
Chapter 2: Decontamination of Fruits
2.1 Introduction
2.2 Decontamination Techniques
2.2.1 Heat Treatment of Fruits
2.2.2 Chemical Treatment of Fruits
2.2.3 Chlorine and Chlorine Compounds
2.2.4 Peroxyacetic Acid
2.2.5 Hydrogen Peroxide
2.2.6 Quaternary Ammonium Compounds
2.2.7 Electrolyzed Water
2.3 Emerging/Nonthermal Techniques
2.3.1 Ozone
2.3.2 High-Pressure Processing (HPP)
2.3.3 Cold Plasma
2.3.4 Ultraviolet Treatment: UV-C
2.3.5 Ultrasound
2.3.6 Pulsed Electric Field (PEF)
2.3.7 Food Irradiation
2.4 Natural Antimicrobials
2.4.1 Organic Acids
2.4.2 Essential Oils
2.5 Conclusion
References
Chapter 3: Decontamination of Vegetables
3.1 Introduction
3.2 Pathogens and Spoilage Microorganisms of Vegetables
3.2.1 Sources of Contamination in the Vegetable Production Chain
3.3 Conventional Methods for the Decontamination of Vegetables
3.3.1 Chlorine Compounds
3.3.2 Hydrogen Peroxide
3.3.3 Peracetic Acid
3.4 Alternative Methods for Decontamination of Vegetables
3.4.1 Organic Acids
3.4.2 Essential Oils
3.4.3 Ozone
3.4.4 Electrolyzed Water
3.4.5 Ultrasound
3.4.6 Cold Plasma
3.5 Final Considerations and Future Trends
References
Chapter 4: Decontamination of Ready to Eat Vegetable Salads
4.1 Introduction
4.2 Pathogens and Spoilage Microorganisms in Ready-to-Eat Vegetable Salads
4.3 Conventional Methods of Decontamination
4.4 Alternative Methods of Decontamination
4.4.1 Organic Acids
4.4.2 Hydrogen Peroxide
4.4.3 Peroxyacetic Acid
4.4.4 Essential Oils
4.4.5 Ozone
4.4.6 Ultrasound
4.4.7 High Hydrostatic Pressure (HHP)
4.4.8 Irradiation
4.4.9 Combined Decontamination Methods
4.5 Conclusions and Future Trends
References
Chapter 5: Decontamination of Sprouts
5.1 Introduction
5.2 Sprouting Process
5.3 Prevalence of Sprouts-Linked Enteric Disease Outbreaks
5.4 Autochthonous Microflora of Sprouts
5.5 Human Pathogens Associated with Sprouts
5.6 Decontamination Methods of Sprouts
5.6.1 Chemical Agents
5.6.1.1 Sodium Hypochlorite
5.6.1.2 Chlorine Dioxide
5.6.1.3 Organic Acids
5.6.1.4 Hydrogen Peroxide
5.6.1.5 Ozone
5.6.1.6 Electrolyzed Water
5.6.1.7 Cold Plasma
5.6.2 Physical Methods
5.6.2.1 Hot Water Treatment
5.6.2.2 UV Irradiation
5.6.2.3 Ultrasound Treatment
5.6.2.4 Pulsed Light
5.6.2.5 Gamma Irradiation
5.6.3 Biological Methods
5.6.4 Effects of Combined Methods
5.6.5 Conclusion and Future Perspectives
References
Chapter 6: Decontamination of Microgreens
6.1 Introduction
6.2 Potential Sources/Factors Affecting Microgreen Contamination
6.3 Contaminants Varies with Microgreen Production Systems
6.4 Microgreens Production and Their Safety Status
6.5 Microgreens Harvest, Packaging, Marketing, and Susceptibility to Contamination
6.6 Decontamination Techniques for Microgreens
6.6.1 Production-Based Decontamination Techniques
6.6.1.1 Seed Decontamination
6.6.1.2 Growing Media and Microgreen Contamination
6.6.1.3 Irrigation Water Quality
6.6.1.4 Manipulation of Seed Density and Microgreen Seedling Pathogens
6.6.1.5 Use of Biofungicides During Production for Decontamination of Microgreens
6.6.2 Non-production-Based Decontamination Techniques
6.6.2.1 Wash Treatments for Microgreen Decontamination
6.6.2.2 Calcium and Related Salts for Microgreen Decontamination
6.6.2.3 Organic Acids and Ethanol for Microgreen Decontamination
6.6.2.4 Packaging Material for Microgreen Decontamination
6.6.2.5 Edible Coating Application for Microgreen Decontamination
6.6.2.6 Ultraviolet Radiation Application for Microgreen Decontamination
6.7 Conclusion
References
Chapter 7: Decontamination of Cereal and Cereal Products
7.1 Introduction
7.2 Conventional Decontamination Techniques
7.3 Drying
7.4 Debranning
7.5 Chlorine and Hypochlorite
7.6 Thermal Treatments
7.7 Dry Heat Treatments
7.8 Moist Heat Treatments
7.9 Organic Acids
7.10 Novel Decontamination Techniques
7.11 Ozone Treatment
7.12 Irradiation
7.13 Cold Plasma
7.14 Pulsed Ultraviolet Light
7.15 Microwave
7.16 Biological Methods
7.17 Natural Ingredients
7.18 Conclusion
References
Chapter 8: Decontamination of Nuts
8.1 Introduction
8.2 Physical, Chemical, and Biological Techniques for Decontamination of Nuts
8.2.1 Almond (Prunus dulcis L.)
8.2.1.1 Decontamination Methods for Almond
Physical Methods
Chemical Methods
Biological Methods
8.2.2 Pistachio (Pistacia vera L.)
8.2.2.1 Decontamination Methods for Pistachios
Physical Methods
Chemical Methods
Biological Methods
8.2.3 Walnut (Juglans regia L.)
8.2.3.1 Decontamination Methods for Walnuts
Physical Method
8.2.4 Hazelnuts (Corylus avellana L.)
8.2.4.1 Decontamination Methods for Hazelnuts
Physical Methods
8.3 Conclusion
References
Chapter 9: Decontamination of Spices
9.1 Introduction
9.2 Contamination of Spices
9.2.1 Conventional Decontamination Technologies of Spices
9.2.1.1 Ethylene Oxide
9.2.1.2 Steam
9.2.1.3 Sun Drying
9.2.1.4 Hot Air Drying
9.2.2 Novel Decontamination Technologies for Spices
9.2.2.1 Ozone
9.2.2.2 Cold Plasma
9.2.2.3 Pulsed Electric Field
9.2.2.4 Pulsed Light
9.2.2.5 Irradiation
9.2.2.6 Infrared Radiation
9.2.2.7 Radiofrequency Treatment
9.2.2.8 Ultrasound
9.2.2.9 Microwave Heating
9.2.2.10 High Hydrostatic Pressure
9.3 Conclusion
References
Chapter 10: Decontamination of Meat and Meat Products
10.1 Introduction
10.2 Nonthermal Technologies
10.2.1 Food Irradiation
10.2.2 High-Pressure Processing
10.3 Biopreservation and Natural Antimicrobials
10.4 Packaging Technologies
10.4.1 Vacuum Packaging
10.4.2 Modified Atmosphere Packaging
10.5 Thermal Technologies
10.5.1 High-Frequency Heating
10.5.2 Ohmic ́s Heating Technology
10.6 Conclusion
10.7 Future Recommendations
References
Chapter 11: Decontamination of Poultry and Poultry Products
11.1 Introduction
11.2 The Modern Poultry Industry
11.3 Egg Contaminants
11.4 Meat Contaminants
11.5 Broiler Microbiome Control
11.5.1 Bird Vaccination
11.5.2 Feed Supplements and Drinking Water Treatment
11.5.3 Antibiotic Use
11.5.4 Biosecurity
11.6 Egg Production
11.7 Egg Decontamination
11.8 Novel Egg Contaminant Control
11.9 Meat Production
11.10 Meat Decontamination
11.10.1 Scalding
11.10.2 Washing
11.10.3 Chilling
11.10.4 Sanitising
11.10.5 In-package
11.11 Novel Meat Contaminant Control
11.12 Recommendations
11.13 Conclusion
References
Chapter 12: Decontamination of Fish and Fish Products
12.1 Introduction
12.2 Fish Spoilage
12.3 Methods of Fish Decontamination
12.3.1 Chemicals
12.3.2 Cold Plasma
12.3.3 Pulsed Light
12.3.4 High-Pressure Processing
12.3.5 Gamma Irradiation
12.3.6 Ultrasound
12.4 Conclusion
References
Chapter 13: Decontamination of Milk and Milk Products
13.1 Introduction
13.2 Sources of Milk Contaminants
13.3 Microbial Contaminants
13.4 Chemical Contaminants
13.5 Decontamination Procedures in Milk and Milk Products
13.5.1 Biological Antibacterial Agent
13.5.2 Chemical Decontamination
13.6 Physical Decontamination
13.6.1 Pasteurization and Sterilization
13.6.2 Microfiltration Associated with Pasteurization and Sterilization
13.6.3 Aseptic and Active Packaging
13.6.4 Novel Technologies
13.6.5 Microfiltration
13.6.6 Bactofugation
13.6.7 High Hydrostatic Pressure (HHP)
13.6.8 Gamma Irradiation
13.6.9 Homogenized High Pressure
13.6.10 Ohmic Heating
13.6.11 Pulsed Electric Field (PEF)
13.6.12 Sonication
13.6.13 Ultraviolet Rays
13.7 Conclusion
References
Chapter 14: Decontamination of Fruit Beverages
14.1 Introduction
14.2 Safety Consideration for the Beverage Industry
14.3 Technological Interventions for Decontamination of Beverages
14.3.1 Thermal Processing
14.3.2 Non-thermal Processing
14.3.2.1 High-Pressure Processing
14.3.2.2 Pulsed Electric Field
14.3.2.3 Pulsed Light Technology
14.3.2.4 Ultrasonication Treatments
14.3.2.5 Ultraviolet Processing
14.3.2.6 Cold Plasma Processing
14.4 Conclusion
References
Chapter 15: Decontamination of Food Powders
15.1 Introduction
15.2 Food Powder Production, Properties and Deterioration
15.3 Microbial Contaminants
15.4 Decontamination Methods
15.4.1 Thermal Treatments
15.4.1.1 Microwave Treatment
15.4.1.2 Infrared Treatment
15.4.1.3 Radiofrequency Treatment
15.4.1.4 Instant Controlled Pressure Drop Technology/Détente Instantanée Contrôlée (DIC)
15.4.2 Nonthermal Techniques
15.4.2.1 High-Pressure Treatment
15.4.2.2 Pulsed Light
15.4.2.3 Ozone Treatment
15.4.2.4 Cold Plasma Treatment
15.4.2.5 Radiation Treatment
15.5 Conclusions
References
Correction to: Decontamination of Cereal and Cereal Products
Correction to: Chapter 7 in: M. A. Shah, S. A. Mir (eds.), Microbial Decontamination of Food, https://doi.org/10.1007/978-981-...

2024-03-27