Food Safety At Home

Author: Andrej Ovca
Publisher: Nova Science Pub Incorporated
ISBN: 9781617284878
Size: 65.27 MB
Format: PDF, ePub
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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: 18.89 MB
Format: PDF, ePub, Docs
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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: 67.10 MB
Format: PDF
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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: 39.45 MB
Format: PDF, Mobi
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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 Safety Management

Author: Yasmine Motarjemi
Publisher: Academic Press
ISBN: 0123815053
Size: 80.82 MB
Format: PDF, Mobi
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Food Safety Management from the Author: Yasmine Motarjemi. 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

Food Safety For The 21st Century

Author: Carol Wallace
Publisher: John Wiley & Sons
ISBN: 1444348000
Size: 36.35 MB
Format: PDF, Docs
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Food Safety For The 21st Century from the Author: Carol Wallace. The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.

Food Supply Chain Management And Logistics

Author: Samir Dani
Publisher: Kogan Page Publishers
ISBN: 0749473657
Size: 63.30 MB
Format: PDF, Mobi
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Food Supply Chain Management And Logistics from the Author: Samir Dani. With the growth of the food industry come unique logistics challenges, new supply routes, demand dynamics and investment re-shaping the future of the food logistics industry. It is therefore important for the food industry to innovate both with regards to demand management and sustainability of food sources for a growing population. Food Supply Chain Management and Logistics is an exciting new text that provides an accessible and essential guide to food supply chain management, considering the food supply chain from 'farm' to 'fork'. Samir Dani shows the reader how to stay ahead of the game by keeping abreast of global best practice, harnessing the very latest technology and squeezing efficiency and profit from increasingly complex supply chains. This book covers essential topics in food supply chain management, including: food supply chain production and manufacturing; food logistics; food regulation, safety and quality; food sourcing; food retailing; risk management; food innovation; technology trends; food sector and economic regeneration; challenges in International food supply chains; triple bottom line trends in the food sector; food security and future challenges.

Encyclopedia Of Food Microbiology

Author: Carl A. Batt
Publisher: Academic Press
ISBN: 0123847338
Size: 70.48 MB
Format: PDF, ePub
View: 1882
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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.

Advances In Microbial Food Safety

Author: W.H. Sperber
Publisher: Elsevier Inc. Chapters
ISBN: 0128089792
Size: 21.66 MB
Format: PDF, ePub
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Advances In Microbial Food Safety from the Author: W.H. Sperber. This chapter outlines the interactions between a hazard analysis and critical control point (HACCP) system and multiple prerequisite programs (PRPs) to produce a food-safety management program that can be applied globally throughout the food supply chain, from farm to table. The HACCP system is supported by three major PRPs: good agricultural practices, good hygienic practices and good consumer practices. While there are many effective food-safety practices and regulations, the current global system of food-safety management is poor. This chapter describes multiple barriers to food-safety progress and proposes new measures for significant improvements in global food-safety management. Such measures are necessary if HACCP is to be applied to non-traditional areas in the supply chain.

Validating Preventive Food Safety And Quality Controls

Author: John M. Ryan
Publisher: Academic Press
ISBN: 0128109955
Size: 32.65 MB
Format: PDF, Mobi
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Validating Preventive Food Safety And Quality Controls from the Author: John M. Ryan. Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes. This reference includes proven tools and techniques to move positively towards the validating preventive control challenges that the food industry is facing, and helps implement compliance strategies to adhere to the food safety and modernization act requirements. Covers a systematic strategy for validating preventive controls Presents ways to learn how to improve control over suppliers and includes strategies to evaluate food risk and supplier performance Prepares your business to comply with changing food safety and quality planning, standards, and audits Includes Chipotle case study which challenges students to plan a valid preventive system