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Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240066284
Category : Medical
Languages : en
Pages : 140
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Book Description
Author: World Health Organization
Publisher: World Health Organization
ISBN: 9240066284
Category : Medical
Languages : en
Pages : 140
Get Book Here
Book Description
Author:
Publisher:
ISBN: 9789241516402
Category : Food industry and trade
Languages : en
Pages : 0
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Book Description
Water is a major input in food, from primary production through all stages in the food value chain to consumption. Water can contact food directly or indirectly and is used in maintenance of hygiene and sanitation throughout the food chain. Water is a diminishing resource globally and not all food primary producers and processors have access to safe water sources. Water needs to be used conservatively and it is possible to reuse water if it does not present a health risk for consumers. At its 48th session in November 2016, the Codex Committee on Food Hygiene (CCFH) noted the importance of water quality in food production and requested the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) to provide guidance for those scenarios where the use of "clean water" was indicated in Codex texts - in particular, for irrigation water and clean seawater - and on the safe reuse of processing water. In addition, guidance was sought on where it is appropriate to use "clean water".
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 925135345X
Category : Technology & Engineering
Languages : en
Pages : 153
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Book Description
During fresh fruit and vegetables (FFV) production, water is used for a variety of purposes. Even the water was conventionally treated and disinfected, it may still potentially contain human pathogens, albeit at low concentrations. A risk assessment, appropriate to the national or local production context, should be conducted to assess the potential risks associated with a specific water source or supply in order to devise the appropriate risk mitigation strategies. Since the 48th session of Codex Committee on Food Hygiene (CCFH) noted the importance of water safety and quality in food production and processing, FAO and WHO has undertaken the work on this subject. This report describes the output of the third in a series of meetings, which examined appropriate and fit-for-purpose microbiological criteria for water used with fresh fruit and vegetables. The advice herein will support decision making when applying the concept of fit-for-purpose water for use in the pre- and post-harvest production of fresh fruit and vegetables.
Author:
Publisher: World Health Organization
ISBN: 9240030220
Category : Medical
Languages : en
Pages : 153
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Book Description
Author: Ram Lakhan Singh
Publisher: Academic Press
ISBN: 0128163348
Category : Medical
Languages : en
Pages : 402
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Book Description
Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available
Author: Arnold F. Dijkstra
Publisher: Elsevier Inc. Chapters
ISBN: 0128056533
Category : Technology & Engineering
Languages : en
Pages : 57
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Book Description
In the food industry, water can be the end product, such as bottled water, or be an ingredient of a wide range of commodities. In addition, water may be used as a means to produce the food, such as irrigation water and shellfish growing waters, and in food processing, such as for washing produce and/or the materials for food production/processing. Also, water may be used as a transport mechanism. In each of these cases, the consumer is subjected to possible human health hazards in the water. This chapter focuses on the different types of source water used for the production of (drinking) water used in the food industry and potential hazards related to water intended for direct use by the consumer (bottled water, tap water, ice cubes), or indirectly as an ingredient of any food commodity that is consumed without further processing for safety. Practical cases are presented for the assessment of the safety of water, processes for water treatment, water reuse in the food industry and bottled water safety.
Author: Food and Agriculture Organization of the United Nations
Publisher: World Health Organization
ISBN: 9240066586
Category : Medical
Languages : en
Pages : 204
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Book Description
Author: Barakat Mahmoud
Publisher: BoD – Books on Demand
ISBN: 1789857333
Category : Technology & Engineering
Languages : en
Pages : 134
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Book Description
This edited volume “Food Security in Africa” is a collection of reviewed and relevant research chapters offering a comprehensive overview of recent developments in the field of food safety and availability, water issues, farming and nutrition. The book comprises single chapters authored by various researchers and edited by an expert active in the public health and food security research area. All chapters are complete in itself but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on Africa’s food security challenges, quality of water, small-scale farming as well as economic and social challenges that this continent is facing. Hopefully, this volume will open new possible research paths for further novel developments.
Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 209
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Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Author: Fernando Pérez-Rodríguez
Publisher: Springer
ISBN: 331968177X
Category : Technology & Engineering
Languages : en
Pages : 306
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Book Description
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.
