Food Safety At Home

Author: Andrej Ovca
Publisher: Nova Science Pub Incorporated
ISBN: 9781617284878
Size: 22.41 MB
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Food Safety At Home from the Author: Andrej Ovca. Due to a number of food-related incidents and reported outbreaks world-wide, food quality and food safety have become a hot topic in everyday life. But risk perception research indicates that average people perceive risks differently from experts. Although outbreaks of food poisoning are usually well-documented in the media, there is very little attention paid to the outbreaks which occur as consequence of improper food handling at home. Consumers in everyday life often do not respect basic principles of food safety and as such, at the end of food supply chain, present risk for themselves and their near relatives and friends. Several studies highlighted gaps in food safety knowledge and some critical safety violations regarding food handling at home. This book reviews consumer studies and their conclusions concerning food safety knowledge and practices.

Emerging And Traditional Technologies For Safe Healthy And Quality Food

Author: Viktor Nedović
Publisher: Springer
ISBN: 3319240404
Size: 43.47 MB
Format: PDF, Kindle
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Emerging And Traditional Technologies For Safe Healthy And Quality Food from the Author: Viktor Nedović. Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Food Safety

Author: Jinap Selamat
Publisher: Springer
ISBN: 3319392530
Size: 24.80 MB
Format: PDF, ePub, Mobi
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Food Safety from the Author: Jinap Selamat. This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, classification of food toxins, regulation and risk assessment. The second part focuses on particular toxins like mycotoxins, aromatic amines, heavy metals, pesticides, and polycyclic hydrocarbons. Recent developments and improvements in the detection of these contaminants are described. The third part deals with the authenticity and adulteration of food and food products, a topic which affects food trade on a national and international level.

Advances In Food Process Engineering Research And Applications

Author: Stavros Yanniotis
Publisher: Springer Science & Business Media
ISBN: 1461479061
Size: 54.14 MB
Format: PDF, ePub
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Advances In Food Process Engineering Research And Applications from the Author: Stavros Yanniotis. This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Food And Nutrition At Risk In America

Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 9780763754082
Size: 74.54 MB
Format: PDF, Mobi
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Food And Nutrition At Risk In America from the Author: Sari Edelstein. Food and Nutrition at Risk in America addresses the major food and nutrition issues of our time. This text offers readers the opportunity to consider the current status of food insecurity, biotechnology, food safety, and bioterrorism in America, as well as the types of assistance and policies needed in the future to ensure the health and welfare of Americans.

Encyclopedia Of School Health

Author: David C. Wiley
Publisher: SAGE Publications
ISBN: 1452276242
Size: 60.57 MB
Format: PDF, Docs
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Encyclopedia Of School Health from the Author: David C. Wiley. Children spend more time at school than anywhere else except home; thus, schools can have a major effect on children's health by providing a healthy physical environment, serving meals and snacks built around sound nutritional guidelines, and teaching about health, as well as modeling and promoting healthy behaviors. School health services programs involve not only school nurses and focus not only on nursing practice, standards, and performance issues; they also include services and classes to teach students the information and skills they need to become health-literate, to maintain and improve their health, to prevent disease, and to reduce risky behaviors impacting health. School nurses, teachers, administrators, health coordinators, guidance counselors and social workers all join with parents in safeguarding and promoting the health and well-being of school-aged children as a basic foundation for academic success. The Encyclopedia of School Health offers quick access to health and wellness information most relevant to children in America's K-12 school setting. You'll find valuable guidance on developmental stages, acute and chronic illnesses, special education, nutrition, crisis response, prevention, and more.

Cloud Infrastructures Services And Iot Systems For Smart Cities

Author: Antonella Longo
Publisher: Springer
ISBN: 3319676369
Size: 76.92 MB
Format: PDF, ePub, Mobi
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Cloud Infrastructures Services And Iot Systems For Smart Cities from the Author: Antonella Longo. This book constitutes the proceedings of the Second International Conference on Cloud, Networking for IoT Systems, CN4IoT 2017, and the Second EAI International Conference on ICT Infrastructures and Services for Smart Cities, IISSC 2017, held in Brindisi, Italy, in April 2017. The 26 full papers of both conferences were selected from 39 submissions. CN4IoT presents research activities on the uniform management and operation related to software defined infrastructures, in particular by analyzing limits or advantages in solutions for Cloud Networking and IoT. IISSC papers focus on ICT infrastructures (technologies, models, frameworks) and services in cities and smart communities.

Food Quality And Standards Volume I

Author: Radomir Lasztity
Publisher: EOLSS Publications
ISBN: 1905839413
Size: 20.82 MB
Format: PDF, Docs
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Food Quality And Standards Volume I from the Author: Radomir Lasztity. Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.

Encyclopedia Of Food Microbiology

Author: Carl A. Batt
Publisher: Academic Press
ISBN: 0123847338
Size: 74.11 MB
Format: PDF, Kindle
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Encyclopedia Of Food Microbiology from the Author: Carl A. Batt. Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods. Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety. Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products.

Chilled Foods

Author: M. Brown
Publisher: Elsevier
ISBN: 1845694880
Size: 42.58 MB
Format: PDF, Docs
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Chilled Foods from the Author: M. Brown. The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners. The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume. Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products. Reviews key trends and influences in the chilled food market Explores the importance of raw material selection and packaging materials in final product quality Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport