Contents ◾ xxvii
Training of Personnel ........................................................................................... 437
Equipment ............................................................................................................ 437
Cleaning of Processing Facilities ........................................................................... 437
Sanitation of Food-Processing Equipment ............................................................ 438
Chlorine-Based Sanitizers ............................................................................ 439
Iodophores ................................................................................................... 439
Quaternary Ammonium Compounds ......................................................... 439
H 2 O 2 ........................................................................................................... 440
Decontamination and Sanitization of Fruits and Vegetables ................................. 440
Chlorine ............................................................................................................... 441
Ozone ................................................................................................................... 441
Microbiological Standards, Specifications, and Guidelines ................................... 442
Conclusion ..................................................................................................................... 442
References ...................................................................................................................... 443
32 Control by Physical Removal .................................................................................. 445
Introduction .................................................................................................................. 445
Physical Methods ........................................................................................................... 445
Centrifugation ...................................................................................................... 445
Filtration ............................................................................................................... 445
Trimming ............................................................................................................. 446
Washing ............................................................................................................... 446
Conclusion ..................................................................................................................... 447
References ...................................................................................................................... 447
33 Control by Heat (Thermal Processing) .....................................................................449
Introduction .................................................................................................................. 449
Objectives .......................................................................................................................450
Mechanism of Thermal Inactivation ...............................................................................450
Influencing Factors .........................................................................................................451
Nature of Food ......................................................................................................451
Nature of Microorganisms .....................................................................................451
Nature of Process ...................................................................................................452
Mathematical Expressions ...............................................................................................452
Decimal Reduction Time (D Value) ......................................................................452
Thermal Death Time (TDT), Z Value, and F Value ..............................................453
Methods .........................................................................................................................454
Low-Heat Processing or Pasteurization ..................................................................454
High-Heat-Processed Foods ...................................................................................455
Microwave Heating ...............................................................................................456
Conclusion ......................................................................................................................457
References .......................................................................................................................457
34 Control by Low Temperature ...................................................................................459
Introduction ...................................................................................................................459
Objectives ...................................................................................................................... 460
Mechanisms of Cold-Induced Inactivation .................................................................... 460
Influencing Factors .........................................................................................................461
Training of Personnel ........................................................................................... 437
Equipment ............................................................................................................ 437
Cleaning of Processing Facilities ........................................................................... 437
Sanitation of Food-Processing Equipment ............................................................ 438
Chlorine-Based Sanitizers ............................................................................ 439
Iodophores ................................................................................................... 439
Quaternary Ammonium Compounds ......................................................... 439
H 2 O 2 ........................................................................................................... 440
Decontamination and Sanitization of Fruits and Vegetables ................................. 440
Chlorine ............................................................................................................... 441
Ozone ................................................................................................................... 441
Microbiological Standards, Specifications, and Guidelines ................................... 442
Conclusion ..................................................................................................................... 442
References ...................................................................................................................... 443
32 Control by Physical Removal .................................................................................. 445
Introduction .................................................................................................................. 445
Physical Methods ........................................................................................................... 445
Centrifugation ...................................................................................................... 445
Filtration ............................................................................................................... 445
Trimming ............................................................................................................. 446
Washing ............................................................................................................... 446
Conclusion ..................................................................................................................... 447
References ...................................................................................................................... 447
33 Control by Heat (Thermal Processing) .....................................................................449
Introduction .................................................................................................................. 449
Objectives .......................................................................................................................450
Mechanism of Thermal Inactivation ...............................................................................450
Influencing Factors .........................................................................................................451
Nature of Food ......................................................................................................451
Nature of Microorganisms .....................................................................................451
Nature of Process ...................................................................................................452
Mathematical Expressions ...............................................................................................452
Decimal Reduction Time (D Value) ......................................................................452
Thermal Death Time (TDT), Z Value, and F Value ..............................................453
Methods .........................................................................................................................454
Low-Heat Processing or Pasteurization ..................................................................454
High-Heat-Processed Foods ...................................................................................455
Microwave Heating ...............................................................................................456
Conclusion ......................................................................................................................457
References .......................................................................................................................457
34 Control by Low Temperature ...................................................................................459
Introduction ...................................................................................................................459
Objectives ...................................................................................................................... 460
Mechanisms of Cold-Induced Inactivation .................................................................... 460
Influencing Factors .........................................................................................................461