Editors:
- 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)
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Table of contents (12 chapters)
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Front Matter
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Back Matter
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
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Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector (CeiA3), University of Cordoba, Córdoba, Spain
Fernando Pérez-Rodríguez
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Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Panagiotis Skandamis
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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