Da-Wen Sun is a Member of Royal Irish Academy, and Professor of Food and Biosystems Engineering and Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin.

“This book presents a comprehensive overview of the emerging field of food safety engineering, bringing together the 4 essential components of food safety : fundamentals of microbial growth; food safety analytical techniques; microbial inactivation techniques; and food safety managements systems.”  (Food Science & Technology Abstracts, 2012)

• List of Contributors xvii About the Editor xxiiPreface xxivPART ONE: FUNDAMENTALS 11 Introduction to Food Microbiology 3Martin Adams1.1 Introduction 31.2 Microorganisms and foods 41.3 Foodborne illness 51.4 Food spoilage 81.5 Food fermentation 91.6 Microbial physiology and food preservation 101.7 Microbiological analysis 121.8 Food safety management systems 141.9 Conclusions 162 Overview of Foodborne Pathogens 18Amalia G.M. Scannell2.1 Introduction 182.2 Bacterial pathogens 202.3 Foodborne viruses 372.4 Foodborne parasites 392.5 Conclusions 423 Chemical Safety of Foods 57Steve L. Taylor and Joseph L. Baumert3.1 Introduction 573.2 Nature of chemical hazards in foods 573.3 Food safety engineering and control of chemical hazards 713.4 Food allergen control 723.5 Conclusions 764 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation 79Vijay K. Juneja, Lihan Huang and Xianghe Yan4.1 Introduction 794.2 Factors affecting microbial growth 804.3 Factors affecting heat resistance 884.4 Combining traditional preservation techniques 894.5 Conclusions 905 Kinetics of Microbial Inactivation 92Osman Erkmen and Aykut Ö. Barazi5.1 Introduction 925.2 Microbial inactivation kinetics based on food processing methods 925.3 Kinetic parameters for the inactivation of pathogens 1025.4 Conclusions 1056 Predictive Microbial Modelling 108Ursula Andrea Gonzales-Barron6.1 Introduction 1086.2 Classification of models 1086.3 Description of main models 1176.4 Applications of predictive microbial modelling 1366.5 Predictive microbial modelling and quantitative risk assessment 1386.6 Conclusions 1407 Integration of Food Process Engineering and Food Microbial Growth 153Lijun Wang7.1 Introduction 1537.2 Inactivation of microbial growth 1547.3 Process-dependent microbial modeling 1607.4 Process modeling 1657.5 Integration of process and microbial growth kinetic models 1697.6 Conclusions 170PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS 1778 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions 179Daniel Y.C. Fung8.1 Introduction 1798.2 Sample preparation 1798.3 Microorganism detection 1808.4 Future developments 1858.5 Conclusions 1859 Phage-based Detection of Foodborne Pathogens 190Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate9.1 Introduction 1909.2 Fundamentals of bacteriophage 1929.3 Phage-based detection of pathogens 1979.4 Bacteriophage-mediated biocontrol 2059.5 Conclusions 21010 Real-time PCR 217Alan G. Mathew10.1 Introduction 21710.2 Real-time PCR theory and technologies 21810.3 Real-time PCR systems 23110.4 Real-time PCR applications for food safety 23210.5 Conclusions 25211 DNA Array 258Magdalena Gabig-Cimin´ska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wegrzyn11.1 Introduction 25811.2 History – from double helix via blot to DNA array 25911.3 Principle 26011.4 DNA array structure and operating rules 26111.5 Applications and potential use of the DNA arrays 27311.6 Conclusions 27412 Immunoassay 279David L. Brandon and J. Mark Carter12.1 Introduction 27912.2 Strategic considerations 28112.3 Immunoassay formats 28812.4 Combined methodologies 29712.5 Selected examples of immunoassay applied to food safety 29912.6 Troubleshooting and validation 30412.7 Future developments 30512.8 Conclusions 30613 Biosensors 313Francis J. Mulaa and Petra M. Krämer13.1 Introduction 31313.2 Biosensors for food control and safety 31413.3 Conclusions 342PART THREE: CONVENTIONAL PROCESSING SYSTEMS OF PRODUCING SAFE FOODS 35314 Pasteurization and Sterilization 355Tatiana Koutchma14.1 Introduction 35514.2 Sterilization 35614.3 Pasteurization 35614.4 Conclusions 36915 Microwave Processing 371Shaojin Wang15.1 Introduction 37115.2 Mechanism of microwave heating 37215.3 Microwave related dielectric properties 37315.4 Computer simulations to improve microwave heating uniformity 38015.5 Practical and commercial microwave processing 38215.6 Conclusions 38716 Drying of Foods 394Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar16.1 Introduction 39416.2 Occurrence of mycotoxins and pathogenic bacteria in dried food products 39516.3 Control of mycotoxins and pathogenic bacteria in dried food products 40016.4 Conclusions 40517 Frying of Foods 412Serpil Sahin and Isil Barutcu17.1 Introduction 41217.2 Oil absorption 41317.3 Changes in oil during frying 41817.4 Formation of toxic substances in fried food during frying 42717.5 Conclusions 43218 Food Refrigeration 444Adriana E. Delgado and Da-Wen Sun18.1 Introduction 44418.2 Food microbiology and refrigeration 44518.3 Refrigerated prepared meals 45518.4 Refrigerated storage and safety 45718.5 Active and intelligent packaging 46118.6 Conclusions 46319 Sous Vide and Cook-chill Processing 468Ronan Gormley and Fergal Tansey19.1 Introduction 46819.2 Sous vide processing 46919.3 Cook-chill processing (non-sous vide) 48219.4 High-quality shelf-life, distribution and retailing 48819.5 Conclusions 49120 Irradiation 497Monique Lacroix20.1 Introduction 49720.2 Definition of irradiation 49820.3 Gamma irradiation 49920.4 UV-C irradiation 50220.5 Combined treatments 50420.6 Conclusions 51521 Aseptic Processing and Packaging 524Julius Ashirifie-Gogofio and John D. Floros21.1 Introduction 52421.2 A brief history of aseptic processing in the food industry 52521.3 Basic principles and applications 52521.4 Aseptic packaging applications 52721.5 Aseptic packaging systems 53121.6 Aseptic bulk storage 53221.7 Selection of an aseptic packaging system 53321.8 Aseptic processing operation: establishment, validation and regulations 53421.9 Safety of aseptically processed foods 53521.10 Advantages of aseptically processed foods 53621.11 Future trends for aseptic processing and packaging 53821.12 Conclusions 53922 Modified Atmosphere Packaging 543Francisco Artés, Perla A. Gómez, Encarna Aguayo and Francisco Artés-Hernández22.1 Introduction 54322.2 Atmosphere modification 54422.3 Effects of the atmosphere modification 54722.4 Potential benefits 54722.5 Potential disadvantages 55022.6 Tolerance to O2 and CO2 55122.7 Nonconventional atmospheres 55222.8 Map recommendations 55322.9 Package design 55622.10 Modelling 55722.11 Types of films 55922.12 Active and intelligent packaging 56022.13 Conclusions 564PART FOUR: NOVEL PROCESSING METHODS FOR FOOD MICROBIAL INACTIVATION 57523 High Pressure Processing 577Montserrat Mor-Mur and Jordi Saldo23.1 Introduction 57723.2 Basics on HPP equipment design 57823.3 Modeling of the effect of high pressure treatments 58023.4 Mode of action of high pressure on spoiling and pathogenic agents 58523.5 Pressure assisted thermal sterilization (PATS) 59223.6 Packaging materials 59423.7 Commercial and economical aspects 59523.8 Future perspectives and promising applications 59623.9 Conclusions 59724 Pulsed Electric Field Processing 603Olga Martín-Belloso, Angel Sobrino-López and Pedro Elez-Martínez24.1 Introduction 60324.2 Microbial inactivation 60324.3 Quality and shelf-life of PEF-treated foods 61624.4 Management of PEF processing 61824.5 Conclusions 62025 Radio Frequency Technology 627Valérie Orsat and Ramesh Murugesan25.1 Introduction 62725.2 Radio frequency heating technology 62825.3 RF treatments 63125.4 Role of RFID in food product traceability 63625.5 Conclusions 63826 Pulsed Light Technology 643Vicente M. Gómez-López26.1 Introduction 64326.2 Types of UV lamps 64426.3 Characterizing pulsed light treatments 64426.4 Pulsed light systems 64626.5 Microbial inactivation mechanisms and related topics 65026.6 Inactivation kinetics 65526.7 Technological challenges to deliver appropriate illumination 65726.8 Microbial-related factors affecting PL efficacy 65926.9 Inactivation of pathogenic microorganisms and toxins 66026.10 Pulsed light photosensitization 66526.11 Conclusions 66527 Ohmic Heating Treatment 669António A. Vicente, Inês de Castro, José A. Teixeira and Luís F. Machado27.1 Introduction 66927.2 Ohmic heating theory 67127.3 Ohmic heating effects 67327.4 Commercial applications 67627.5 Conclusions 67728 Ozone Processing 681Kasiviswanathan Muthukumarappan28.1 Introduction 68128.2 Ozone and its production 68228.3 Microbial inactivation of food materials 68428.4 Safety requirements 68928.5 Conclusions 68929 Intelligent Packaging 693Ibrahim Sani Özdemir29.1 Introduction 69329.2 Intelligent packaging systems 69429.3 Anti-counterfeiting applications 70129.4 Legislation 70229.5 Conclusions 702PART FIVE: FOOD SAFETY MANAGEMENT SYSTEMS 70730 Introduction to Food Safety Management 709Ioannis S. Arvanitoyannis and Maria Sakkomitrou30.1 Introduction 70930.2 GMP and GHP systems and their application in food safety 71030.3 HACCP 71330.4 BRC and IFS 72330.5 ISO 22000:2005 72630.6 Conclusions 73031 Good Manufacturing Practice (GMP) 733Ólafur Sveinn Oddgeirsson31.1 Introduction 73331.2 Rights and responsibilities 73431.3 GMP and prerequisite programmes 73531.4 Production premises 74531.5 Checks on finished products 75931.6 Information on audits 75931.7 Further information 76131.8 Conclusions 76232 Sanitation Standard Operating Procedures 763Felix H. Barron, Angela Fraser and Kenneth Herring32.1 Introduction 76332.2 Principle of SSOPs 76432.3 Application procedures of SSOPs 76532.4 USA SSOPs regulations 76632.5 Conclusions 77033 Hazard Analysis Critical Control Point (HACCP) System 772Kerri B. Harris33.1 Introduction 77233.2 History of HACCP and its principles 77233.3 Implementing HACCP 78233.4 Training 78233.5 Conclusions 78434 ISO 22000 Food Safety 786Peter Raspor and Mateja Ambro?iè34.1 Introduction 78634.2 History of food standards 78734.3 Review of existing standards related to food 78834.4 Conceptual principles for standard development 79034.5 ISO 22000 79234.6 Application of ISO 22000 in practice 79834.7 Advantages and disadvantages of standardization 81134.8 Future needs 81234.9 Conclusions 813Index 817

Da-Wen Sun is a Member of Royal Irish Academy, and Professor of Food and Biosystems Engineering and Director of the Food Refrigeration and Computerised Food Technology Research Group at University College Dublin.

“This book presents a comprehensive overview of the emerging field of food safety engineering, bringing together the 4 essential components of food safety : fundamentals of microbial growth; food safety analytical techniques; microbial inactivation techniques; and food safety managements systems.”  (Food Science & Technology Abstracts, 2012)

• List of Contributors xvii About the Editor xxiiPreface xxivPART ONE: FUNDAMENTALS 11 Introduction to Food Microbiology 3Martin Adams1.1 Introduction 31.2 Microorganisms and foods 41.3 Foodborne illness 51.4 Food spoilage 81.5 Food fermentation 91.6 Microbial physiology and food preservation 101.7 Microbiological analysis 121.8 Food safety management systems 141.9 Conclusions 162 Overview of Foodborne Pathogens 18Amalia G.M. Scannell2.1 Introduction 182.2 Bacterial pathogens 202.3 Foodborne viruses 372.4 Foodborne parasites 392.5 Conclusions 423 Chemical Safety of Foods 57Steve L. Taylor and Joseph L. Baumert3.1 Introduction 573.2 Nature of chemical hazards in foods 573.3 Food safety engineering and control of chemical hazards 713.4 Food allergen control 723.5 Conclusions 764 Intrinsic and Extrinsic Parameters for Microbial Growth and Heat Inactivation 79Vijay K. Juneja, Lihan Huang and Xianghe Yan4.1 Introduction 794.2 Factors affecting microbial growth 804.3 Factors affecting heat resistance 884.4 Combining traditional preservation techniques 894.5 Conclusions 905 Kinetics of Microbial Inactivation 92Osman Erkmen and Aykut Ö. Barazi5.1 Introduction 925.2 Microbial inactivation kinetics based on food processing methods 925.3 Kinetic parameters for the inactivation of pathogens 1025.4 Conclusions 1056 Predictive Microbial Modelling 108Ursula Andrea Gonzales-Barron6.1 Introduction 1086.2 Classification of models 1086.3 Description of main models 1176.4 Applications of predictive microbial modelling 1366.5 Predictive microbial modelling and quantitative risk assessment 1386.6 Conclusions 1407 Integration of Food Process Engineering and Food Microbial Growth 153Lijun Wang7.1 Introduction 1537.2 Inactivation of microbial growth 1547.3 Process-dependent microbial modeling 1607.4 Process modeling 1657.5 Integration of process and microbial growth kinetic models 1697.6 Conclusions 170PART TWO: ADVANCED FOOD SAFETY DETECTION METHODS 1778 Rapid Methods and Automation in Microbiology: 30 Years of Trends and Predictions 179Daniel Y.C. Fung8.1 Introduction 1798.2 Sample preparation 1798.3 Microorganism detection 1808.4 Future developments 1858.5 Conclusions 1859 Phage-based Detection of Foodborne Pathogens 190Udit Minocha, Mindy Shroyer, Patricia Romero and Bruce M. Applegate9.1 Introduction 1909.2 Fundamentals of bacteriophage 1929.3 Phage-based detection of pathogens 1979.4 Bacteriophage-mediated biocontrol 2059.5 Conclusions 21010 Real-time PCR 217Alan G. Mathew10.1 Introduction 21710.2 Real-time PCR theory and technologies 21810.3 Real-time PCR systems 23110.4 Real-time PCR applications for food safety 23210.5 Conclusions 25211 DNA Array 258Magdalena Gabig-Cimin´ska, Joanna Jakóbkiewicz-Banecka and Grzegorz Wegrzyn11.1 Introduction 25811.2 History – from double helix via blot to DNA array 25911.3 Principle 26011.4 DNA array structure and operating rules 26111.5 Applications and potential use of the DNA arrays 27311.6 Conclusions 27412 Immunoassay 279David L. Brandon and J. Mark Carter12.1 Introduction 27912.2 Strategic considerations 28112.3 Immunoassay formats 28812.4 Combined methodologies 29712.5 Selected examples of immunoassay applied to food safety 29912.6 Troubleshooting and validation 30412.7 Future developments 30512.8 Conclusions 30613 Biosensors 313Francis J. Mulaa and Petra M. Krämer13.1 Introduction 31313.2 Biosensors for food control and safety 31413.3 Conclusions 342PART THREE: CONVENTIONAL PROCESSING SYSTEMS OF PRODUCING SAFE FOODS 35314 Pasteurization and Sterilization 355Tatiana Koutchma14.1 Introduction 35514.2 Sterilization 35614.3 Pasteurization 35614.4 Conclusions 36915 Microwave Processing 371Shaojin Wang15.1 Introduction 37115.2 Mechanism of microwave heating 37215.3 Microwave related dielectric properties 37315.4 Computer simulations to improve microwave heating uniformity 38015.5 Practical and commercial microwave processing 38215.6 Conclusions 38716 Drying of Foods 394Naphaporn Chiewchan, Sakamon Devahastin and Arun S. Mujumdar16.1 Introduction 39416.2 Occurrence of mycotoxins and pathogenic bacteria in dried food products 39516.3 Control of mycotoxins and pathogenic bacteria in dried food products 40016.4 Conclusions 40517 Frying of Foods 412Serpil Sahin and Isil Barutcu17.1 Introduction 41217.2 Oil absorption 41317.3 Changes in oil during frying 41817.4 Formation of toxic substances in fried food during frying 42717.5 Conclusions 43218 Food Refrigeration 444Adriana E. Delgado and Da-Wen Sun18.1 Introduction 44418.2 Food microbiology and refrigeration 44518.3 Refrigerated prepared meals 45518.4 Refrigerated storage and safety 45718.5 Active and intelligent packaging 46118.6 Conclusions 46319 Sous Vide and Cook-chill Processing 468Ronan Gormley and Fergal Tansey19.1 Introduction 46819.2 Sous vide processing 46919.3 Cook-chill processing (non-sous vide) 48219.4 High-quality shelf-life, distribution and retailing 48819.5 Conclusions 49120 Irradiation 497Monique Lacroix20.1 Introduction 49720.2 Definition of irradiation 49820.3 Gamma irradiation 49920.4 UV-C irradiation 50220.5 Combined treatments 50420.6 Conclusions 51521 Aseptic Processing and Packaging 524Julius Ashirifie-Gogofio and John D. Floros21.1 Introduction 52421.2 A brief history of aseptic processing in the food industry 52521.3 Basic principles and applications 52521.4 Aseptic packaging applications 52721.5 Aseptic packaging systems 53121.6 Aseptic bulk storage 53221.7 Selection of an aseptic packaging system 53321.8 Aseptic processing operation: establishment, validation and regulations 53421.9 Safety of aseptically processed foods 53521.10 Advantages of aseptically processed foods 53621.11 Future trends for aseptic processing and packaging 53821.12 Conclusions 53922 Modified Atmosphere Packaging 543Francisco Artés, Perla A. Gómez, Encarna Aguayo and Francisco Artés-Hernández22.1 Introduction 54322.2 Atmosphere modification 54422.3 Effects of the atmosphere modification 54722.4 Potential benefits 54722.5 Potential disadvantages 55022.6 Tolerance to O2 and CO2 55122.7 Nonconventional atmospheres 55222.8 Map recommendations 55322.9 Package design 55622.10 Modelling 55722.11 Types of films 55922.12 Active and intelligent packaging 56022.13 Conclusions 564PART FOUR: NOVEL PROCESSING METHODS FOR FOOD MICROBIAL INACTIVATION 57523 High Pressure Processing 577Montserrat Mor-Mur and Jordi Saldo23.1 Introduction 57723.2 Basics on HPP equipment design 57823.3 Modeling of the effect of high pressure treatments 58023.4 Mode of action of high pressure on spoiling and pathogenic agents 58523.5 Pressure assisted thermal sterilization (PATS) 59223.6 Packaging materials 59423.7 Commercial and economical aspects 59523.8 Future perspectives and promising applications 59623.9 Conclusions 59724 Pulsed Electric Field Processing 603Olga Martín-Belloso, Angel Sobrino-López and Pedro Elez-Martínez24.1 Introduction 60324.2 Microbial inactivation 60324.3 Quality and shelf-life of PEF-treated foods 61624.4 Management of PEF processing 61824.5 Conclusions 62025 Radio Frequency Technology 627Valérie Orsat and Ramesh Murugesan25.1 Introduction 62725.2 Radio frequency heating technology 62825.3 RF treatments 63125.4 Role of RFID in food product traceability 63625.5 Conclusions 63826 Pulsed Light Technology 643Vicente M. Gómez-López26.1 Introduction 64326.2 Types of UV lamps 64426.3 Characterizing pulsed light treatments 64426.4 Pulsed light systems 64626.5 Microbial inactivation mechanisms and related topics 65026.6 Inactivation kinetics 65526.7 Technological challenges to deliver appropriate illumination 65726.8 Microbial-related factors affecting PL efficacy 65926.9 Inactivation of pathogenic microorganisms and toxins 66026.10 Pulsed light photosensitization 66526.11 Conclusions 66527 Ohmic Heating Treatment 669António A. Vicente, Inês de Castro, José A. Teixeira and Luís F. Machado27.1 Introduction 66927.2 Ohmic heating theory 67127.3 Ohmic heating effects 67327.4 Commercial applications 67627.5 Conclusions 67728 Ozone Processing 681Kasiviswanathan Muthukumarappan28.1 Introduction 68128.2 Ozone and its production 68228.3 Microbial inactivation of food materials 68428.4 Safety requirements 68928.5 Conclusions 68929 Intelligent Packaging 693Ibrahim Sani Özdemir29.1 Introduction 69329.2 Intelligent packaging systems 69429.3 Anti-counterfeiting applications 70129.4 Legislation 70229.5 Conclusions 702PART FIVE: FOOD SAFETY MANAGEMENT SYSTEMS 70730 Introduction to Food Safety Management 709Ioannis S. Arvanitoyannis and Maria Sakkomitrou30.1 Introduction 70930.2 GMP and GHP systems and their application in food safety 71030.3 HACCP 71330.4 BRC and IFS 72330.5 ISO 22000:2005 72630.6 Conclusions 73031 Good Manufacturing Practice (GMP) 733Ólafur Sveinn Oddgeirsson31.1 Introduction 73331.2 Rights and responsibilities 73431.3 GMP and prerequisite programmes 73531.4 Production premises 74531.5 Checks on finished products 75931.6 Information on audits 75931.7 Further information 76131.8 Conclusions 76232 Sanitation Standard Operating Procedures 763Felix H. Barron, Angela Fraser and Kenneth Herring32.1 Introduction 76332.2 Principle of SSOPs 76432.3 Application procedures of SSOPs 76532.4 USA SSOPs regulations 76632.5 Conclusions 77033 Hazard Analysis Critical Control Point (HACCP) System 772Kerri B. Harris33.1 Introduction 77233.2 History of HACCP and its principles 77233.3 Implementing HACCP 78233.4 Training 78233.5 Conclusions 78434 ISO 22000 Food Safety 786Peter Raspor and Mateja Ambro?iè34.1 Introduction 78634.2 History of food standards 78734.3 Review of existing standards related to food 78834.4 Conceptual principles for standard development 79034.5 ISO 22000 79234.6 Application of ISO 22000 in practice 79834.7 Advantages and disadvantages of standardization 81134.8 Future needs 81234.9 Conclusions 813Index 817