Quantitative Methods for Food Safety and Quality in the Vegetable Industry

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.

Aceasta carte se concentreaza pe provocarile legate de siguranta alimentelor din industria legumelor de la productia primara pana la consum. Descrie metode cantitative existente si inovatoare care ar putea fi aplicate industriei vegetale pentru siguranta si calitatea alimentelor si sugereaza modalitati prin care astfel de metode pot fi aplicate pentru evaluarea riscurilor.