© 2018

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

  • Fernando Pérez-Rodríguez
  • Panagiotis Skandamis
  • Vasilis Valdramidis

Part of the Food Microbiology and Food Safety book series (FMFS)

Also part of the Practical Approaches book sub series (PRACT)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Fernando Pérez-Rodríguez, Panagiotis Skandamis, Vasilis Valdramidis
    Pages 1-9
  3. Sofia G. Cuggino, Alejandra Pérez Agostini, Sandra Kopp, Ricardo Novo
    Pages 11-28
  4. Abani K. Pradhan, Abhinav Mishra, Hao Pang
    Pages 29-58
  5. Cristina Pablos, Inmaculada Polo, Pilar Fernández-Ibañez, Fernando Pérez-Rodríguez, Javier Marugán
    Pages 77-111
  6. A. Possas, F. J. Benítez, D. Savran, N. J. Brotóns, P. J. Rodríguez, G. D. Posada-Izquierdo
    Pages 223-254
  7. Jovita Moreno, Cristina Pablos, Javier Marugán
    Pages 255-293
  8. Back Matter
    Pages 295-303

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.


Food microbiology Predictive microbiology RTE vegetables Risk Assessment food safety

Editors and affiliations

  • Fernando Pérez-Rodríguez
    • 1
  • Panagiotis Skandamis
    • 2
  • Vasilis Valdramidis
    • 3
  1. 1.Department of Food Science and TechnologyInternational Campus of Excellence in the AgriFood Sector (CeiA3), University of CordobaCórdobaSpain
  2. 2.Food Science and Human NutritionAgricultural University of AthensAthensGreece
  3. 3.Food Sciences and NutritionUniversity of MaltaMsidaMalta

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
  • Series Abbreviated Title Food Microbiology,Food Safety
  • DOI
  • Copyright Information Springer International Publishing AG 2018
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences Biomedical and Life Sciences (R0)
  • Hardcover ISBN 978-3-319-68175-7
  • Softcover ISBN 978-3-319-88558-2
  • eBook ISBN 978-3-319-68177-1
  • 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
  • Buy this book on publisher's site
Industry Sectors
Consumer Packaged Goods