Food preservation by ionizing radiation involves subjecting packaged or in-bulk foods to a controlled dose of γ-ray, e-beam, or X-ray irradiation. This non-thermal treatment can be performed alone or in combination with other mild but effective preservation factors (hurdles) in order to achieve an...

Low water activity of these foods inhibits the growth of pathogenic microorganisms. However, at the same time it can promote long-term survival of certain pathogens. The microbial contamination can occur throughout the processing, from pre-harvesting stage to final processed food. Several factors...

This chapter discusses the regulatory aspects application of HACCP guidelines for the handling, packaging, storage, hygiene and transport of meat products.

Seafood is particularly prone to spoilage because of the intrinsic properties of the food product and its microbiota which contains specific spoilage organisms originating from the marine environment. Different processing steps such as gutting, filleting, salting, marinating, smoking, high pressure ...

Mathematical growth and inactivation models are increasingly used in the context of the hazard analysis and critical control point (HACCP) system for food safety and as a means to demonstrate compliance of a product with microbiological criteria enforced by food safety and hygiene legislation. This ...

Research constantly works on solutions to preserve food from microbial contamination. Together with microbiological quality, the preservation techniques need to guarantee the maintenance of other characteristics, as sensory and nutrition properties. Up to now only a few of the various preservation...

This chapter describes the characteristics, application and relationship of both HACCP and ISO 22000 for food safety management of animal products.