Skip to main content
  • Book
  • © 2020

Food Safety Engineering

  • Provides solutions for the solving of microbial food safety problems including developing new and improving current advanced thermal and non-thermal technologies and designing food safety preventive control processes

  • Presents the latest progress in food safety engineering research and development

  • Promotes commercial applications of new food safety preventive control technologies

Part of the book series: Food Engineering Series (FSES)

Buying options

eBook USD 219.00
Price excludes VAT (USA)
  • ISBN: 978-3-030-42660-6
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 279.99
Price excludes VAT (USA)
Hardcover Book USD 279.99
Price excludes VAT (USA)

This is a preview of subscription content, access via your institution.

Table of contents (28 chapters)

  1. Front Matter

    Pages i-ix
  2. Overview of Food Microbiology

    1. Front Matter

      Pages 1-1
    2. Foodborne Pathogens

      • Hassan Gourama
      Pages 25-49
    3. Microbial Toxins

      • Yuksel Cetin
      Pages 51-83
    4. Conventional and Novel Rapid Methods for Detection and Enumeration of Microorganisms

      • Purnendu C. Vasavada, Alvin Lee, Roy Betts
      Pages 85-128
    5. Interactions of Foodborne Pathogens with the Food Matrix

      • Jennifer Acuff, Monica Ponder
      Pages 129-156
  3. Preventive Practices

    1. Front Matter

      Pages 157-157
    2. Good Manufacturing Practices and Other Programs in Support of the Food Safety System

      • Martin Bucknavage, Jonathan A. Campbell
      Pages 159-173
    3. Sanitation Standard Operating Procedures (SSOPs)

      • Kai-Lai Grace Ho, Alex Sandoval
      Pages 175-190
    4. Hazard Analysis and Critical Control Points (HACCP)

      • Kerri B. Gehring, Rebecca Kirkpatrick
      Pages 191-204
    5. Food Traceability

      • Andrew Kennedy, Jennie Stitzinger, Thomas Burke
      Pages 227-245
    6. Product Recalls as Part of the Last Line of Food Safety Defense

      • Karina Martino, Warren Stone, Ferhan Ozadali
      Pages 247-263
  4. Plant Layout, Equipment Design, Maintenance

    1. Front Matter

      Pages 265-265
    2. The Hygienic/Sanitary Design of Food and Beverage Processing Equipment

      • Ronald H. Schmidt, Helen M. Piotter
      Pages 267-332
    3. Equipment Cleaning, Sanitation, and Maintenance

      • Xinmiao Wang, Virendra M. Puri, Ali Demirci
      Pages 333-353
  5. Modeling and Process Design

    1. Front Matter

      Pages 355-355
    2. Microbial Growth Models

      • Ehsan Mahdinia, Shaowei Liu, Ali Demirci, Virendra M. Puri
      Pages 357-398
    3. Microbial Inactivation Models for Thermal Processes

      • Simen Akkermans, Cindy Smet, Vasilis Valdramidis, Jan Van Impe
      Pages 399-420

About this book

 Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. 

The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies.  Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. 

With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.


Keywords

  • Food Safety Engineering
  • Food Processing Safety
  • Food Plant Design
  • Food Sanitation
  • Food Process Design
  • Food Modeling Safety

Editors and Affiliations

  • Department of Agricultural and Biological Engineering, Pennsylvania State University, University Park, USA

    Ali Demirci

  • Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, USA

    Hao Feng

  • Department of Food Science and Nutrition, Institute for Food Safety and Health, Illinois Institute of Technology, Chicago, USA

    Kathiravan Krishnamurthy

About the editors

Ali Demirci is a Professor in the Department of Agricultural and Biological Engineering at The Pennsylvania State University in University Park, Pennsylvania.

Hao Feng is a Professor in the Department of Food Science and Human Nutrition at University of Illinois in Urbana, Illinois.

Kathiravan Krishnamurthy is a Clinical Assistant Professor in the Department of Food Science and Nutrition at Illinois Institute of Technology in Bedford Park, Illinois.‚Äč


    

Bibliographic Information

  • Book Title: Food Safety Engineering

  • Editors: Ali Demirci, Hao Feng, Kathiravan Krishnamurthy

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-3-030-42660-6

  • Publisher: Springer Cham

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Nature Switzerland AG 2020

  • Hardcover ISBN: 978-3-030-42659-0

  • Softcover ISBN: 978-3-030-42662-0

  • eBook ISBN: 978-3-030-42660-6

  • Series ISSN: 1571-0297

  • Edition Number: 1

  • Number of Pages: IX, 760

  • Number of Illustrations: 57 b/w illustrations, 75 illustrations in colour

  • Topics: Food Science, Food Microbiology

Buying options

eBook USD 219.00
Price excludes VAT (USA)
  • ISBN: 978-3-030-42660-6
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 279.99
Price excludes VAT (USA)
Hardcover Book USD 279.99
Price excludes VAT (USA)