Safety Protocols in the Food Industry and Emerging Concerns PDF Download
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Author: Giovanni Gurnari
Publisher: Springer
ISBN: 3319164929
Category : Technology & Engineering
Languages : en
Pages : 103
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Book Description
This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?
Author: Giovanni Gurnari
Publisher: Springer
ISBN: 3319164929
Category : Technology & Engineering
Languages : en
Pages : 103
Get Book
Book Description
This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?
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: Arpan Bhagat
Publisher: Springer
ISBN: 3319256491
Category : Technology & Engineering
Languages : en
Pages : 55
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Book Description
This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin. It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs). The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions. Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).
Author: Salvatore Parisi
Publisher: Springer
ISBN: 3319333933
Category : Technology & Engineering
Languages : en
Pages : 72
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Book Description
This Brief provides a general description of the European Rapid Alert System for Food and Feed (RASFF). It describes the RASFF approach on the legal level and with reference to notification procedures, including also new tools, which were launched in 2014: iRASFF and the RASFF Consumer Portal. In an introduction, the present status of the RASFF, which had originally been introduced in 1979, is briefly reviewed. It is described as the main basis of modern food policy in Europe, enabling member countries to take rapid corrective actions on the one hand, and to perform statistically reliable analyses of food-related hazards on the other hand. One chapter contains a statistical evaluation of RASFF notifications in general, and specifically with regard to chemical contaminants, including also allergens. In another chapter, reasons for rejections of food and feed at the European borders are analyzed in selected case studies. The Brief provides an easy description for the chemical dangers and contaminants it is referring to, outlining the names, properties, uses and importance in the food and feed industry, toxicological effects, and contamination sources. The last chapter offers an outlook on the future of the RASFF and possible expectations.
Author: Marco Fiorino
Publisher: Springer
ISBN: 3030225534
Category : Technology & Engineering
Languages : en
Pages : 55
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Book Description
This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.
Author: Faizan Ahmad
Publisher: Springer Nature
ISBN: 3031514173
Category :
Languages : en
Pages : 500
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Book Description
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128112638
Category : Technology & Engineering
Languages : en
Pages : 514
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Book Description
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination. Microorganisms may cause health-threatening conditions directly by being ingested together with contaminated food, or indirectly by producing harmful toxins and factors that can cause food borne illness. This resource discusses the potential sources of contamination, the latest advances in contamination research and strategies to prevent contamination using key methods of analysis and evaluation. Presents modern alternatives for avoiding microbial spoilage and food degradation using preventative and intervention technologies Provides key methods for addressing microbial contamination and preventing food borne illness through research and risk assessment analysis Includes detailed information on bacterial contamination problems in different environmental environments and the methodologies to help solve those problems
Author: Steven Ricke
Publisher: Academic Press
ISBN: 0128004045
Category : Technology & Engineering
Languages : en
Pages : 466
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Book Description
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. Examines effective control measures and molecular techniques for understanding specific pathogens Presents GFSI implementation concepts and issues to aid in implementation Demonstrates how operation processes can achieve a specific level of microbial reduction in food Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods
Author: Suresh D. Sharma
Publisher: Springer
ISBN: 3030146545
Category : Technology & Engineering
Languages : en
Pages : 51
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Book Description
This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end products in food and describes how high levels of these complex molecules can lead to an increase in chronic diseases. Chapter two addresses the role of carbohydrates in inexpensive and tasty foods, while chapter three outlines how vegetable fats, notably palm oil, are used in selected industrial foods and explores their relation to hyper-palatability and other health issues. Lastly, the fourth chapter discusses the increasing demand for high-protein foods and the concomitant availability of vegan products. This brief is of interest to researchers in food production, food hygiene and public health, but is also relevant for certification bodies and specialists in the food industry.
Author: Pankaj Chowdhary
Publisher: CRC Press
ISBN: 100003061X
Category : Law
Languages : en
Pages : 464
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Book Description
Contaminants and Clean Technologies provides valuable information on environmental contaminants such as industrial pollutants, micropollutants, pesticides, endocrine disruptors, pharmaceuticals, toxins, and hormones. It focuses on the various types of environmental contaminants discharged from various sources; their toxicological effects in environments, humans, animals, and plants; and their removal methods. It also covers, comprehensively, information on the contaminants released by various industries and agricultural practices, which cause severe threats to the environment. Features of the book: Elucidates systematic information on various types of environmental contaminants, and their fate and consequences Discusses contaminants such as endocrine disruptors, pharmaceutical waste, and personal care products Provides an overview of physicochemical and biological treatment technologies for sustainable development Details recent research finding in the area of environmental contaminants and their future challenges
