THE ART OF CANNING AND PRESERVING AS AN INDUSTRY

By EVELYN MOORE

INTRODUCTION PART I INGREDIENTS THE USE OF NATURAL ANTIMICROBIALS NATURAL ANTIMICROBIALS FROM ANIMAL SOURCES NATURAL ANTIMICROBIALS FROM PLANT SOURCES NATURAL ANTIMICROBIALS FROM MICROBIAL SOURCES EVALUATING THE EFFECTIVENESS OF ANTIMICROBIALS KEY ISSUES IN USING NATURAL ANTIMICROBIALS FUTURE TRENDS SOURCES OF FURTHER INFORMATION AND ADVICE REFERENCES NATURAL ANTIOXIDANTS CLASSIFYING NATURAL ANTIOXIDANTS ANTIOXIDANTS FROM OILSEEDS, CEREALS AND GRAIN LEGUMES ANTIOXIDANTS FROM FRUITS, VEGETABLES, HERBS AND SPICES USING NATURAL ANTIOXIDANTS IN FOOD IMPROVING ANTIOXIDANT FUNCTIONALITY COMBINING ANTIOXIDANTS WITH OTHER PRESERVATION TECHNIQUES ANTIMICROBIAL ENZYMES LYSOZYMES AND OTHER LYTIC ENZYME SYSTEMS LACTOPEROXIDASE GLUCOSE OXIDASE AND OTHER ENZYME SYSTEMS COMBINING ANTIMICROBIAL ENZYMES WITH OTHER PRESERVATION TECHNIQUES COMBINING NATURAL ANTIMICROBIAL SYSTEMS WITH OTHER PRESERVATION TECHNIQUES: THE CASE OF MEAT MICROBIAL CONTAMINATION OF MEAT USING ORGANIC ACIDS TO CONTROL MICROBIAL CONTAMINATION REGULATORY AND SAFETY ISSUES COMBINING ORGANIC ACIDS WITH OTHER PRESERVATION TECHNIQUES CONCLUSION EDIBLE COATINGS INTRODUCTION: THE DEVELOPMENT OF EDIBLE COATINGS HOW EDIBLE COATINGS WORK: CONTROLLING INTERNAL GAS COMPOSITION SELECTING EDIBLE COATINGS GAS PERMEATION PROPERTIES OF EDIBLE COATINGS WETTABILITY AND COATING EFFECTIVENESS DETERMINING DIFFUSIVITIES OF FRUITS MEASURING INTERNAL GAS COMPOSITION OF FRUITS PART II TRADITIONAL PRESERVATION TECHNOLOGIES THE CONTROL OF PH THE EFFECT OF PH ON CELLULAR PROCESSES COMBINING PH CONTROL WITH OTHER PRESERVATION TECHNIQUES THE EFFECT OF PH ON THE GROWTH AND SURVIVAL OF FOODBORNE PATHOGENS THE USE OF PH CONTROL TO PRESERVE DAIRY, MEAT AND FISH PRODUCTS THE USE OF PH CONTROL TO PRESERVE VEGETABLE, FRUITS, SAUCES AND CEREAL PRODUCTS THE CONTROL OF WATER ACTIVITY THE CONCEPT OF WATER ACTIVITY WATER ACTIVITY, MICROBIAL GROWTH, DEATH AND SURVIVAL COMBINING CONTROL OF WATER ACTIVITY WITH OTHER PRESERVATION TECHNIQUES APPLICATIONS: FULLY HYDRATED, INTERMEDIATE AND HIGH MOISTURE FOODS MEASUREMENT AND PREDICTION OF WATER ACTIVITY IN FOODS DEVELOPMENTS IN CONVENTIONAL HEAT TREATMENT THERMAL TECHNOLOGIES: COOKERS THERMAL TECHNOLOGIES: RETORTS USING PLASTIC PACKAGING IN RETORT OPERATIONS DEALING WITH VARIABLES DURING PROCESSING THE STRENGTHS AND WEAKNESSES OF BATCH RETORTS COMBINING HEAT TREATMENT, CONTROL OF WATER ACTIVITY AND PRESSURE TO PRESERVE FOODS THE THERMAL DESTRUCTION OF MICROORGANISMS THE EFFECTS OF DEHYDRATION AND HYDROSTATIC PRESSURE ON MICROBIAL THERMOTOLERANCE TEMPERATURE VARIATION AND MICROBIAL VIABILITY COMBINING HEAT TREATMENT, HYDROSTATIC PRESSURE AND WATER ACTIVITY CONCLUSIONS COMBINING TRADITIONAL AND NEW PRESERVATION TECHNIQUES TO CONTROL PATHOGENS: THE CASE OF E COLI PATHOGEN GROWTH CONDITIONS: THE CASE OF E COLI THE HEAT RESISTANCE OF E COLI PROBLEMS IN COMBINING TRADITIONAL PRESERVATION TECHNIQUES COMBINING TRADITIONAL AND NEW PRESERVATION TECHNIQUES CONCLUSIONS AND FUTURE TRENDS DEVELOPMENTS IN FREEZING PRE-TREATMENTS DEVELOPMENTS IN CONVENTIONAL FREEZER TECHNOLOGY THE USE OF PRESSURE IN FREEZING DEVELOPMENTS IN PACKAGING CRYOPROTECTANTS PART III EMERGING PRESERVATION TECHNIQUES BIOTECHNOLOGY AND REDUCED SPOILAGE INTRODUCTION: MECHANISMS OF POST-HARVEST SPOILAGE IN PLANTS METHODS FOR REDUCING SPOILAGE IN FRUITS METHODS FOR REDUCING SPOILAGE IN VEGETABLES ENHANCING PLANT RESISTANCE TO DISEASES AND PESTS MEMBRANE FILTRATION TECHNIQUES IN FOOD PRESERVATION GENERAL PRINCIPLES OF MEMBRANE PROCESSING FILTRATION EQUIPMENT USING MEMBRANES IN FOOD PRESERVATION ACKNOWLEDGEMENT HIGH-INTENSITY LIGHT PROCESS AND EQUIPMENT MICROBIAL INACTIVATION INACTIVATION OF PATHOGENS AND SPOILAGE BACTERIA APPLICATIONS, STRENGTHS AND WEAKNESSES ULTRASOUND AS A PRESERVATION TECHNOLOGY PRINCIPLES: ACOUSTIC CAVITATION ULTRASONIC INACTIVATION OF MICROORGANISMS, SPORES AND ENZYMES ULTRASOUND IN COMBINATION WITH OTHER PRESERVATION TECHNIQUES ULTRASONIC EQUIPMENT MODIFIED ATMOSPHERE PACKAGING (MAP) THE USE OF MAP TO PRESERVE FOODS MAP GASES PACKAGING MATERIALS QUALITY ASSURANCE USING MAP AND OTHER TECHNIQUES TO PRESERVE FRESH AND MINIMALLY PROCESSED PRODUCE USING MAP AND OTHER TECHNIQUES TO PRESERVE PROCESSED MEAT, BAKERY AND OTHER PRODUCTS PULSED ELECTRIC FIELDS PRINCIPLES AND TECHNOLOGY MECHANISMS OF MICROBIAL INACTIVATION CRITICAL FACTORS DETERMINING MICROBIAL INACTIVATION COMBINATIONS WITH OTHER PRESERVATION TECHNIQUES EFFECTS ON ENZYMES EFFECTS ON FOOD PROTEINS EFFECTS ON VITAMINS AND OTHER QUALITY ATTRIBUTES OF FOODS STRENGTHS AND WEAKNESSES AS A PRESERVATION TECHNOLOGY 18 10 APPLICATIONS 18 11 ACKNOWLEDGEMENTS 18 12 REFERENCES 18 13 PATENTS HIGH HYDROSTATIC PRESSURE TECHNOLOGY IN FOOD PRESERVATION PRINCIPLES AND TECHNOLOGIES EFFECTS OF HIGH PRESSURE ON MICROORGANISMS EFFECTS OF HIGH PRESSURE ON QUALITY-RELATED ENZYMES EFFECTS OF HIGH PRESSURE ON NUTRITIONAL AND COLOUR QUALITY EFFECTS OF HIGH PRESSURE ON WATER-ICE TRANSITION OF FOODS ACKNOWLEDGEMENTS 19 10 REFERENCES PART IV ASSESSING PRESERVATION REQUIREMENTS MODELLING FOOD SPOILAGE INTRODUCTION: SPOILAGE MECHANISMS APPROACHES TO SPOILAGE MODELLING DEVELOPING SPOILAGE MODELS MEASUREMENT TECHNIQUES CONSTRUCTING MODELS APPLICATIONS OF SPOILAGE MODELS LIMITATIONS OF MODELS 20 10 REFERENCES MODELLING APPLIED TO FOODS: PREDICTIVE MICOBIOLOGY FOR SOLID FOOD SYSTEMS MICROBIAL GROWTH IN SOLID FOOD SYSTEMS: COLONY DYNAMICS FACTORS AFFECTING MICROBIAL GROWTH MICROBIAL GROWTH DYNAMICS: CELL LEVEL MICROBIAL GROWTH DYNAMICS: COLONY LEVEL EVALUATING TYPES OF MODEL SELECTING THE RIGHT MODELLING APPROACH 21 10 REFERENCES MODELLING APPLIED TO PROCESSES: THE CASE OF THERMAL PRESERVATION UNDERSTANDING THERMAL INACTIVATION MODELLING MICROBIAL DEATH AND SURVIVAL SIMULATING THERMAL PROCESSES USING MODELS TO IMPROVE FOOD SAFETY AND QUALITY FOOD PRESERVATION AND THE DEVELOPMENT OF MICROBIAL RESISTANCE METHODS OF FOOD PRESERVATION PRESERVATION TECHNIQUES AND FOOD SAFETY UNDERSTANDING MICROBIAL ADAPTATION TO STRESS MONITORING THE EFFECTIVENESS OF FOOD PRESERVATION HACCP AND OTHER MONITORING SYSTEMS INSTRUMENTATION FOR MONITORING THE EFFECTIVENESS OF FOOD PRESERVATION DURING PROCESSING MONITORING THE EFFECTIVENESS OF FOOD PRESERVATION DURING STORAGE AND DISTRIBUTION