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Author:
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 560
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Book Description
Author:
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 560
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Book Description
Author: National Research Council
Publisher: National Academies Press
ISBN: 030908928X
Category : Medical
Languages : en
Pages : 425
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Book Description
Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Author: World Health Organization
Publisher:
ISBN:
Category : Milk hygiene
Languages : en
Pages : 792
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Author: Society of Chemical Industry (Great Britain)
Publisher:
ISBN:
Category : Chemistry, Technical
Languages : en
Pages : 188
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Book Description
Author: International Dairy Federation
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 732
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Book Description
Contains reports of the federation's annual meetings.
Author:
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 192
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Author: International Dairy Federation
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 220
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Book Description
Sampling. Staphylococcus aureus. Streptococcus agalactiae(group B strptococci). Campylobacter jejuni. Yersinia enterocolitica. Salmonella. Escherichia coli (ETEC). listeria monocytogens. Mycobacterium tuberculosis. Micobacterium bovis. Brucella abortus and brucella melitensis. Coxiela burnetii. Viruses.
Author: International Dairy Federation
Publisher:
ISBN:
Category : Bacteriology
Languages : en
Pages : 76
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Book Description
Author: Adnan Y. Tamime
Publisher: John Wiley & Sons
ISBN: 1444301659
Category : Technology & Engineering
Languages : en
Pages : 344
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Book Description
The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.
Author:
Publisher:
ISBN:
Category : Cream
Languages : en
Pages : 68
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Book Description
