Microbiology of Thermally Preserved Foods: Canning and Novel Physical Methods

  • ID: 2173203
  • June 2012
  • 334 Pages
  • DEStech Publications, Inc
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While introducing the principles and processes of industrial-level food canning, the volume clarifies the effects of microorganisms, their ecology, fate, and prevention in canning operations, as well as in other thermal processing techniques, such as aseptic packaging. It covers microbial spoilage and detection for vegetables, fruits, milk, meat and seafood from the raw food materials through individual unit operations, facility sanitation, and packaging. It thus offers a practical introduction to understanding, preventing and destroying microbe-based hazards in food plants that use thermal processes to preserve and package foods. The text surveys major spoilage and pathogenic microbes of interest, explaining their toxicity, product and safety effects, and the conditions of their destruction by heat treatment.

- Explains microbiological hazards in food canning, aseptic packaging, MAP
- Covers microbial hazards from raw foods through unit operations and packaging

From the Foreword

""Not only does this volume contain up-to-date information regarding the types of microbes of interest in heat-treated foods, but it also provides, as a complete resource, details of many aspects of the food chain and processing environment that influences the microflora of thermally-processed foods. This is what I find separates this book from … (other) treatises on heat-processed foods.""

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1. Introduction
1.1 Pathogenic and Spoilage Microorganisms and Their Prevention in Food
1.2 History of Food Microbiology and Canning
1.3 Microbial Ecology of Foods
1.4 References

2. Overview of Microorganisms
2.1 The Bacteria
2.2 Eukaryotes
2.3 Spoilage Organisms
2.4 Foodborne Pathogens
2.5 References

3. Thermal Destruction of Microorganisms
3.1 Fundamentals of Thermal Death of Microorganisms
3.2 Determination of Heat Process Requirement
3.3 Modes of Heat Treatment
3.4 Non-Thermal Physical Preservation Treatments
3.5 Combined Methods
3.6 References

4. Equipment for Heat Treatment
4.1 Autoclaves
4.2 Hydrostatic Sterilizer
4.3 Pasteurizers
4.4 Aseptic Processing and Packaging Systems
4.5 Containers
4.6 References

5. Microbiology of Raw Materials
5.1 Meat
5.2 Poultry Meat
5.3 Fish Meat and Seafood
5.4 Fruits and Vegetables
5.5 Auxiliary Materials
5.6 References

6. Unit Operations
6.1 Primary Production of Raw Materials
6.2 Pre-Treatment
6.3 Heat Processing
6.4 Filling, Sealing
6.5 Heat Preservation
6.6 Post-Process Operations
6.7 Microbiology of Unit Operations
6.8 Cleaning and Sanitary Operations
6.9 References

7. Microbiology of Canned Products and Other Thermally Processed Foods
7.1 Meat, Poultry, Fish
7.2 Vegetables
7.3 Tomato Products
7.4 Fruit Products
7.5 Fruit Juices, Soft Drinks and Other Beverages
7.6 Milk and Dairy Products
7.7 Spoilage of Canned Foods
7.8 References

8. Safety and Quality Control of Canned Foods
8.1 Regulatory Issues
8.2 Control of Manufacturing
8.3 Inspection and Investigation of Canning
8.4 References

Index of Taxonomic Names

Subject Index

About the Authors

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Note: Product cover images may vary from those shown





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