Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Description

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector. Front Matter ....Pages i-viii Quantitative Methods for Food Safety and Quality in the Vegetable Industry (Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis)....Pages 1-9 Quality and Safety Management Systems in the Production of Vegetables (Sofia G. Cuggino, Alejandra Pérez Agostini, Sandra Kopp, Ricardo Novo)....Pages 11-28 Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products (Abani K. Pradhan, Abhinav Mishra, Hao Pang)....Pages 29-58 Water and Wastewater Use in the Fresh Produce Industry: Food Safety and Environmental Implications (Maria I. Gil, Ana Allende)....Pages 59-76 Advanced Oxidation Processes (AOPs) and Quantitative Analysis for Disinfection and Treatment of Water in the Vegetable Industry (Cristina Pablos, Inmaculada Polo, Pilar Fernández-Ibañez, Fernando Pérez-Rodríguez, Javier Marugán)....Pages 77-111 Quality of Vegetable Products: Assessment of Physical, Chemical, and Microbiological Changes in Vegetable Products by Nondestructive Methods (Wenqian Huang, Jiangbo Li, Baohua Zhang, Shuxiang Fan)....Pages 113-159 Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables (Eelco Franz)....Pages 161-173 Quantitative Approaches for Microbial Risk Management in the Vegetable Industry: Case-Studies of Application of Food Safety Objectives and Other Risk Metrics in the Vegetable Industry (Jean-Christophe Augustin, Laurent Guillier)....Pages 175-192 Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce (A. Vermeulen, F. Devlieghere, P. Ragaert)....Pages 193-212 Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools (Shigenobu Koseki)....Pages 213-222 Quantitative Tools and Procedures for Shelf Life Determination in Minimally Processed Fruits and Vegetables (A. Possas, F. J. Benítez, D. Savran, N. J. Brotóns, P. J. Rodríguez, G. D. Posada-Izquierdo)....Pages 223-254 Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry (Jovita Moreno, Cristina Pablos, Javier Marugán)....Pages 255-293 Back Matter ....Pages 295-303