Guidelines for the Identification of Foreign Bodies Reported from Food PDF Download
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Author: M. C. Edwards
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 198
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Book Description
Author: M. C. Edwards
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 198
Get Book Here
Book Description
Author: M Edwards
Publisher: Elsevier
ISBN: 1855738392
Category : Technology & Engineering
Languages : en
Pages : 329
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Book Description
Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing technologies.Part one addresses management issues, with chapters on identifying potential sources of foreign bodies, good manufacturing practice (GMP), the role of the hazard analysis and critical control point (HACCP) system and how best to manage incidents involving foreign bodies. The book also includes a chapter on the laboratory identification of foreign bodies. Part two examines methods for the detection and removal of foreign bodies. There are chapters on existing methods, including metal detection, magnets, optical sorting, X-ray systems and physical separation methods. Other chapters consider research on potential new technologies, including surface penetrating radar, microwave reflectance, nuclear magnetic resonance, electrical impedance and ultrasound.Detecting foreign bodies in food is a standard reference for all those concerned with ensuring the safety of food. - Discusses ways of preventing and managing incidents involving foreign bodies - Reviews the range of technologies available for effective detection and control of foreign bodies
Author: M. C. Edwards
Publisher:
ISBN: 9780905942766
Category : Food
Languages : en
Pages : 284
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Book Description
The seriousness of foreign bodies as hazards in foods is well recognised by both food companies and enforcement officers. A foreign body incident can jeopardise consumer health, result in prosecution and significantly undermine a company's image. Rapid and reliable identification of a foreign body is a central part of ascertaining how it got into the food and devising methods to prevent a recurrence. This guide contains a wealth of information to help with this identification. Based on the highly successful first edition, it has been extensively revised and expanded to provide wider and more detailed coverage based on considerable day-to-day practical experience of foreign body analysis. It describes the approaches that can be taken to the identification of foreign bodies as diverse as bone, hair and feathers, fish scales, insects and other invertebrates, microbial matter, metal and plastic, rocks and minerals, glass and ceramics, fibres, and paper and board. It also considers the best way to isolate foreign bodies from foods for analysis, and the likely effects on the foreign body of processing and chewing. In addition to technical and laboratory personnel involved directly in the identification of foreign bodies, the guide will prove invaluable to anyone who commissions such analyses or has to make decisions on the basis of foreign body identification.
Author: Joel E. Richter
Publisher: John Wiley & Sons
ISBN: 1119599601
Category : Medical
Languages : en
Pages : 73
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Book Description
THE ESOPHAGUS The Esophagus investigates the anatomy, physiology, and pathology of the esophagus. This sixth edition, revised and updated throughout, also explores the diagnosis and treatment of various esophageal conditions. It includes treatment guidelines approved by the two largest gastroenterology societies, the ACG and AGA, as befits a work co-edited by two former presidents of those organizations. Advancements in diagnostics are presented, as are developments in the surgical and drug therapies. Presented in full colour, and boasting an unrivalled team of editors and contributing authors, The Esophagus Sixth Edition will find a home wherever the anatomy, physiology, and pathology of the esophagus are studied and taught. This book is accompanied by a website containing all the figures from the book in PowerPoint format. www.wiley.com/go/richter/esophagus6e Praise for the Fifth Edition: “There is absolutely no doubt that this edition of the textbook will maintain its status as the go-to reference for esophageal conditions, and will remain a highly utilized and clinically useful resource for novice and experienced physicians and surgeons alike.” (Gastroenterology, 1 July 2013)
Author: H.L.M. Lelieveld
Publisher: Elsevier
ISBN: 0857098632
Category : Technology & Engineering
Languages : en
Pages : 643
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Book Description
The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation. - Provides a revised overview of the practices for safe processing - Incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants - This essential second edition is useful for professionals responsible for hygiene in the food industry
Author: United States Food and Drug Administration
Publisher: Createspace Independent Publishing Platform
ISBN: 9781976578601
Category :
Languages : en
Pages : 70
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Book Description
This manual is designed for Specialty Crops Inspection (SCI) Division employees of the U.S. Department of Agriculture (USDA). Its purpose is to assist in the uniform evaluation of foreign material in processed fruit and vegetable commodities. This involves application of Food and Drug (FDA) guidelines and procedures, which form an integral part of Division services. If needed, contact your immediate supervisor for any situation not addressed in this manual.
Author: Carrick Devine
Publisher: Academic Press
ISBN: 0080924441
Category : Technology & Engineering
Languages : en
Pages : 2714
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Book Description
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Author: United States. Food Safety and Inspection Service. Microbiology Division
Publisher:
ISBN:
Category : Agricultural microbiology
Languages : en
Pages : 634
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Book Description
Author: P.J. Fellows
Publisher: Woodhead Publishing
ISBN: 0081005237
Category : Technology & Engineering
Languages : en
Pages : 1154
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Book Description
Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. - Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics - Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter
Author: Tim B. Hunter
Publisher: Cambridge University Press
ISBN: 1107085624
Category : Medical
Languages : en
Pages : 357
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Book Description
A comprehensive reference on radiologic appearance, uses and complications of orthopedic devices, for radiologists, orthopedists, physicians, and students.
