Author: Michael E. Knowles
Publisher: Elsevier
ISBN: 0128194707
Category : Medical
Languages : en
Pages : 1188
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Book Description
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. Includes new technologies such as nanotechnology, genetic modification, and cloning Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut Covers the role of the microbiome and the use of surrogates (especially for viruses)
Author: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128149574
Category : Technology & Engineering
Languages : en
Pages : 698
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Book Description
Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. - Covers all aspects of food contamination, from food degradation, to food-borne diseases - Examines validated, biological control approaches to reduce microbial and chemical contamination - Includes detailed discussions of risk and safety assessments in food preservation
Author: Surender S Ghonkrokta
Publisher:
ISBN: 9780367836757
Category :
Languages : en
Pages : 0
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Book Description
Author: Ali Demirci
Publisher: Springer Nature
ISBN: 3030426602
Category : Technology & Engineering
Languages : en
Pages : 754
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Book Description
Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.
Author: Francisco J. Barba
Publisher: Academic Press
ISBN: 0128172274
Category : Technology & Engineering
Languages : en
Pages : 299
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Book Description
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing. This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries. - Contains innovative strategies to achieve a healthy diet through the design of new food products - Provides comprehensive information related to agriculture, nutrition, food industry, government, and sustainable waste management and details their roles in addressing food waste - Explores the ways in which innovative approaches, used to valorize and give an added value to agri-food waste and by-products, ensure the sustainability of the production process - Presents nutritive education about reducing empty calories by lowering consumption of fats, sugars, and other high-calorie nutrients - Delineates the roles of food industry and government in shaping the best policies for the general public and the design of new products
Author: Ram Lakhan Singh
Publisher: Academic Press
ISBN: 0128163348
Category : Medical
Languages : en
Pages : 405
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Book Description
Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety. - Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contaminatio - Identifies areas of vital concern to consumers, such as toxicological implications of food, and human health implications of food processing - Focuses on safety aspects of genetically modified foods and the range of processing techniques along with the important food safety laws
Author: United States. Food and Drug Administration. Division of Microbiology
Publisher:
ISBN:
Category : Microbiology
Languages : en
Pages : 180
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Book Description
Author: Huub L. M. Lelieveld
Publisher: Academic Press
ISBN: 0123815053
Category : Technology & Engineering
Languages : en
Pages : 1193
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Book Description
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
Author: Ioannis Savvaidis
Publisher: Academic Press
ISBN: 012822410X
Category : Medical
Languages : en
Pages : 349
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Book Description
Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations. Food safety is a hot issue in research over the last decade due to the surge in foodborne infections, particularly in this area. Data suggest the increase is due to the foods consumed by the increasing holidaymakers and tourists. This book sums up information published in scientific literature with additional reports, knowledge and expertise to help reduce foodborne illnesses in this growing area. Beginning with the introduction of Middle East's food culture, the book addresses the food safety status in the Middle East. It dives deep in biological hazards (foodborne infections, intoxications and toxicoinfections) and in chemical hazards in foods of the Middle East. Additionally, the book reviews current measures that are being used to control foodborne pathogens in common foods widely consumed in the area. Interestingly, important data on food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East, are being thoroughly presented and analyzed. The book finally summarizes the current food safety legislations implemented at government level in certain Middle Eastern countries. It is a valuable reference for graduate students, researchers, librarians and professionals working in the food sector. - Gives an overview of the traditional foods, food safety practices, and food culture in the Middle East - Provides current research on pathogens in traditional foods consumed in the Arab countries of the Middle East - Discusses foodborne infections, intoxications and toxicoinfections to gain an understanding of causes to promote best practices - Summarizes data on chemical contaminants and residues in foods addressing potential food safety hazards in the Middle East - Discusses control measures of pathogens in common foods in the Middle East - Includes information on policies and strategies/measures to combat food safety infections, intoxications and toxicoinfections - Presents perspectives on current and future legislations to limit foodborne intoxications to improve food safety in Middle East countries and the Gulf states
Author: V. Prakash
Publisher: Academic Press
ISBN: 012800620X
Category : Technology & Engineering
Languages : en
Pages : 538
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Book Description
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards
