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Quantitative Methods for Food Safety and Quality in the Vegetable Industry

  • Fernando Pérez-Rodríguez
  • Panagiotis Skandamis
  • Vasilis Valdramidis

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Practical Approaches book sub series (PRACT)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis
    Pages 1-9
  3. Sofia G. Cuggino, Alejandra Pérez Agostini, Sandra Kopp, Ricardo Novo
    Pages 11-28
  4. Abani K. Pradhan, Abhinav Mishra, Hao Pang
    Pages 29-58
  5. Cristina Pablos, Inmaculada Polo, Pilar Fernández-Ibañez, Fernando Pérez-Rodríguez, Javier Marugán
    Pages 77-111
  6. A. Possas, F. J. Benítez, D. Savran, N. J. Brotóns, P. J. Rodríguez, G. D. Posada-Izquierdo
    Pages 223-254
  7. Jovita Moreno, Cristina Pablos, Javier Marugán
    Pages 255-293
  8. Back Matter
    Pages 295-303

About this book

Introduction

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.

Keywords

Food microbiology Predictive microbiology RTE vegetables Risk Assessment food safety

Editors and affiliations

  • Fernando Pérez-Rodríguez
    • 1
  • Panagiotis Skandamis
    • 2
  • Vasilis Valdramidis
    • 3
  1. 1.Department of Food Science and TechnologyInternational Campus of Excellence in the AgriFood Sector (CeiA3), University of CordobaCórdobaSpain
  2. 2.Food Science and Human NutritionAgricultural University of AthensAthensGreece
  3. 3.Food Sciences and NutritionUniversity of MaltaMsidaMalta

Bibliographic information