Location: Healthy Processed Foods ResearchTitle: Decontamination of nuts and spices) Author
|Pan, Zhongli - John|
Submitted to: Book Chapter
Publication Type: Book / chapter
Publication Acceptance Date: 4/30/2011
Publication Date: 1/1/2012
Citation: Atungulu, G.G., Pan, Z. 2012. Decontamination of nuts and spices. In: Demirci, A., Mgadi, M.O., editors, Microbial decontamination in the food industry: Novel methods and applications. Cambridge, UK: Woodhead Publishing. p. 125-162 Interpretive Summary: The book chapter addresses the most updated state of the art of conventional and novel decontamination techniques for nuts and spices. It serves as a significant database of research references and the content of the chapter is expected to be of great value to food process engineers, food processing companies, education and research institutes and quality control and safety managers in food processing and food manufacturing operations.
Technical Abstract: The social and economic impacts of outbreaks of foodborne illnesses and food recalls connected to consumption of microbiologically contaminated nuts, spices or their products have become important food safety concerns. Initiatives have been undertaken by regulatory and public health agencies, industry, and research organizations to target microbial safety of these food commodities. Ultimately, it has been understood that achieving food safety of these commodities is a shared responsibility of implementing scientifically validated risk-reduction practices among all individuals involved in the farm-to-fork continuum. This chapter sheds light on scientifically validated food safety risk-reduction aspects related to nuts and spices. Specifically, microorganisms of concern, routes of microbial contamination, risks of foodborne illness, and available decontamination technologies related to these commodities are presented. In addition, emerging decontamination technologies, strategic issues for achieving microbiological safety, as well as areas of urgent research and development priorities related to nuts and spices are discussed. The information included in this chapter and significant database of research references on food safety and decontamination of nuts and spices will provide a great value and impact to nuts and spice producers, food process engineers, food processing companies, education and research institutes, and quality control and safety managers in food processing and food manufacturing operations.