Author: D. R. Heldman
Publisher:
ISBN:
Category :
Languages : en
Pages : 35
Book Description
Air-Borne Contamination Control in Food Processing Plants
Author: D. R. Heldman
Publisher:
ISBN:
Category :
Languages : en
Pages : 35
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 35
Book Description
Food Contaminants
Author: C Creaser
Publisher: Elsevier
ISBN: 1845698282
Category : Technology & Engineering
Languages : en
Pages : 214
Book Description
This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and distribution. The contributors concentrate on the contamination of food by chemicals arising from environmental and food-production sources. Chapter 1 is concerned with food-chain contaminants present in food as natural components of the diet. This is followed by discussion of the chlorinated dioxins and furans, and polycyclic aromatic hydrocarbons. Following an introduction to the control and surveillance of food-production contaminants, four areas of activity are described: migration from food contact materials with particular reference to plastics, the analysis and regulatory control of veterinary products, the analysis of pesticides in drinking water and finally the problem of food taints.
Publisher: Elsevier
ISBN: 1845698282
Category : Technology & Engineering
Languages : en
Pages : 214
Book Description
This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry. The aim of these meetings was to assess the extraneous chemical contamination of food from two sources: firstly, food-chain contaminants - the presence of plant toxicants of fungal metabolites in food, or the contamination of food from environmental sources (airborne, aquatic and terrestrial); and secondly, food-production contaminants - contaminants of man-made origin brought about by a desire to facilitate food production and distribution. The contributors concentrate on the contamination of food by chemicals arising from environmental and food-production sources. Chapter 1 is concerned with food-chain contaminants present in food as natural components of the diet. This is followed by discussion of the chlorinated dioxins and furans, and polycyclic aromatic hydrocarbons. Following an introduction to the control and surveillance of food-production contaminants, four areas of activity are described: migration from food contact materials with particular reference to plastics, the analysis and regulatory control of veterinary products, the analysis of pesticides in drinking water and finally the problem of food taints.
Introduction to Contamination Control and Cleanroom Technology
Author: Matts Ramstorp
Publisher: John Wiley & Sons
ISBN: 3527613137
Category : Science
Languages : en
Pages : 179
Book Description
Contamination control is being used by more and more industries where the highest level of cleanliness and hygiene is of vital importance. This book covers the basic principles of contamination control and cleanroom technology from a holistic point of view. It deals with cleanliness and hygiene and their effects on the outcome of a process, reflecting the latest results from both scientific and practical points of view. The following topics are covered: contaminants and how they are measured cleanrooms and clean zones cleaning and decontamination cleanroom clothing the impact of people on cleanliness. Intended as an introduction to the area of contamination control, the text is also an excellent source of knowledge for people with both theoretical and practical experience. The Swedish version has been used for a long time within the Nordic countries as a basic training textbook within the pharmaceutical, microelectronics, food and beverage, optics and many other industries.
Publisher: John Wiley & Sons
ISBN: 3527613137
Category : Science
Languages : en
Pages : 179
Book Description
Contamination control is being used by more and more industries where the highest level of cleanliness and hygiene is of vital importance. This book covers the basic principles of contamination control and cleanroom technology from a holistic point of view. It deals with cleanliness and hygiene and their effects on the outcome of a process, reflecting the latest results from both scientific and practical points of view. The following topics are covered: contaminants and how they are measured cleanrooms and clean zones cleaning and decontamination cleanroom clothing the impact of people on cleanliness. Intended as an introduction to the area of contamination control, the text is also an excellent source of knowledge for people with both theoretical and practical experience. The Swedish version has been used for a long time within the Nordic countries as a basic training textbook within the pharmaceutical, microelectronics, food and beverage, optics and many other industries.
Microbiological Contamination Control in a Controlled Environment Facility (ChEF) for Food Processing
Author: Edmund M. Powers
Publisher:
ISBN:
Category : Astronauts
Languages : en
Pages : 48
Book Description
Experience over the past several years with space food prototypes has demonstrated the essential role of a controlled environment in meeting the rigid microbiological requirements during production of these critical foods. The U.S. Army Natick Laboratories has constructed a clean room, or controlled environment facility (ChEF) for food processing, which will employ laminar airflow technology. This report presents a brief outline of a research plan for utilizing this new facility toward establishing the scientific and technological basis for assuring the microbiological wholesomeness of space food prototypes, as well as exploiting this technology toward new and useful food processes and products. (Author).
Publisher:
ISBN:
Category : Astronauts
Languages : en
Pages : 48
Book Description
Experience over the past several years with space food prototypes has demonstrated the essential role of a controlled environment in meeting the rigid microbiological requirements during production of these critical foods. The U.S. Army Natick Laboratories has constructed a clean room, or controlled environment facility (ChEF) for food processing, which will employ laminar airflow technology. This report presents a brief outline of a research plan for utilizing this new facility toward establishing the scientific and technological basis for assuring the microbiological wholesomeness of space food prototypes, as well as exploiting this technology toward new and useful food processes and products. (Author).
Control of Airborne Microbial Contamination in High Care Food Production Areas
Author: Campden & Chorleywood Food Research Association
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 139
Book Description
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 139
Book Description
Hygiene in Food Processing
Author: H.L.M. Lelieveld
Publisher: Elsevier
ISBN: 1855737051
Category : Technology & Engineering
Languages : en
Pages : 407
Book Description
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field
Publisher: Elsevier
ISBN: 1855737051
Category : Technology & Engineering
Languages : en
Pages : 407
Book Description
A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. An authoritative and comprehensive review of good hygiene practice for the food industry Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) Written and edited by world renowned experts in the field
Food Plant Sanitation
Author: Michael M. Cramer
Publisher: CRC Press
ISBN: 1420005944
Category : Technology & Engineering
Languages : en
Pages : 299
Book Description
Prevention of food borne illnesses, reduction of product spoilage, and improvements to product quality are ongoing concerns in the food manufacturing industry. Providing broad but practical information, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices shows how to effectively remove soil and microorganisms from the proce
Publisher: CRC Press
ISBN: 1420005944
Category : Technology & Engineering
Languages : en
Pages : 299
Book Description
Prevention of food borne illnesses, reduction of product spoilage, and improvements to product quality are ongoing concerns in the food manufacturing industry. Providing broad but practical information, Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices shows how to effectively remove soil and microorganisms from the proce
Handbook of Hygiene Control in the Food Industry
Author: H. L. M. Lelieveld
Publisher: Taylor & Francis US
ISBN: 9781855739574
Category : Business & Economics
Languages : en
Pages : 752
Book Description
Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.
Publisher: Taylor & Francis US
ISBN: 9781855739574
Category : Business & Economics
Languages : en
Pages : 752
Book Description
Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.
Handbook of Hygiene Control in the Food Industry
Author: John Holah
Publisher: Woodhead Publishing
ISBN: 0081001975
Category : Technology & Engineering
Languages : en
Pages : 758
Book Description
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance
Publisher: Woodhead Publishing
ISBN: 0081001975
Category : Technology & Engineering
Languages : en
Pages : 758
Book Description
Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance
Biomedical Applications of Laminar Airflow
Author: G.B Phillips
Publisher: CRC Press
ISBN: 0429536062
Category : Science
Languages : en
Pages : 339
Book Description
Published in 1973: A cardinal objective of this book is to present the current state-of-the-art technology of laminar airflow, as related to its biological use, in order to make the principles, the applications, and the testing methods readily understandable to medically and microbiologically oriented people.
Publisher: CRC Press
ISBN: 0429536062
Category : Science
Languages : en
Pages : 339
Book Description
Published in 1973: A cardinal objective of this book is to present the current state-of-the-art technology of laminar airflow, as related to its biological use, in order to make the principles, the applications, and the testing methods readily understandable to medically and microbiologically oriented people.