Skip to main content
SpringerLink
Log in
Book cover

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

  • Book
  • © 2018

Overview

Editors:
  1. Fernando Pérez-Rodríguez

    1. Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Cordoba, Córdoba, Spain

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  2. Panagiotis Skandamis

    1. Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  3. Vasilis Valdramidis

    1. Food Sciences and Nutrition, University of Malta, Msida, Malta

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Presents risk assessment tools such as predictive microbiology software tools and the food safety objective concept
  • Describes the main mechanisms involved in microbial and physical-chemical deterioration of vegetable-base products and how they can described mathematically
  • Introduces new preservation and packaging methods, rapid analytical methods for quality determination based on chemometrics applications, and quantitative methods that could be implemented for microbial and toxicological risk assessment in vegetable products

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

Part of the book sub series: Practical Approaches (PRACT)

This is a preview of subscription content, log in via an institution to check access.

Access this book

Log in via an institution
eBook USD 89.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book USD 119.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Other ways to access

Licence this eBook for your library

Institutional subscriptions

Table of contents (12 chapters)

  1. Front Matter

    Pages i-viii
    Download chapter PDF

  2. Quantitative Methods for Food Safety and Quality in the Vegetable Industry

    • Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis
    Pages 1-9

  3. Quality and Safety Management Systems in the Production of Vegetables

    • Sofia G. Cuggino, Alejandra Pérez Agostini, Sandra Kopp, Ricardo Novo
    Pages 11-28

  4. Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products

    • Abani K. Pradhan, Abhinav Mishra, Hao Pang
    Pages 29-58

  5. Water and Wastewater Use in the Fresh Produce Industry: Food Safety and Environmental Implications

    • Maria I. Gil, Ana Allende
    Pages 59-76

  6. 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

  7. 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

  8. Quantifying Human Health Risks Associated with Microbiological Contamination of Fresh Vegetables

    • Eelco Franz
    Pages 161-173

  9. 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

  10. Optimal Packaging Design and Innovative Packaging Technologies for Minimally Processed Fresh Produce

    • A. Vermeulen, F. Devlieghere, P. Ragaert
    Pages 193-212

  11. Ensuring Fresh Produce Safety and Quality by Utilizing Predictive Growth Models and Predictive Microbiology Software Tools

    • Shigenobu Koseki
    Pages 213-222

  12. 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

  13. Quantitative Methods for Life Cycle Assessment (LCA) Applied to the Vegetable Industry

    • Jovita Moreno, Cristina Pablos, Javier Marugán
    Pages 255-293

  14. Back Matter

    Pages 295-303
    Download chapter PDF
Back to top

Keywords

About this book

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.


Editors and Affiliations

  • Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Cordoba, Córdoba, Spain

    Fernando Pérez-Rodríguez

  • Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece

    Panagiotis Skandamis

  • Food Sciences and Nutrition, University of Malta, Msida, Malta

    Vasilis Valdramidis

Bibliographic Information

  • Book Title: Quantitative Methods for Food Safety and Quality in the Vegetable Industry

  • Editors: Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis

  • Series Title: Food Microbiology and Food Safety

  • DOI: https://doi.org/10.1007/978-3-319-68177-1

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer International Publishing AG 2018

  • Hardcover ISBN: 978-3-319-68175-7Published: 13 February 2018

  • Softcover ISBN: 978-3-319-88558-2Published: 04 June 2019

  • eBook ISBN: 978-3-319-68177-1Published: 06 February 2018

  • Series ISSN: 2629-1010

  • Series E-ISSN: 2629-1029

  • Edition Number: 1

  • Number of Pages: VIII, 303

  • Number of Illustrations: 5 b/w illustrations, 41 illustrations in colour

  • Topics: Food Microbiology, Food Science, Public Health

Publish with us

Policies and ethics

Back to top

Search

Navigation