Journal of Food Protection

Produk Detail:
  • Author : Anonim
  • Publisher : Unknown
  • Pages : 1048 pages
  • ISBN :
  • Rating : /5 from reviews
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Case Studies in Food Safety and Environmental Health

Case Studies in Food Safety and Environmental Health
  • Author : Peter Ho,Maria Margarida Cortez Vieira
  • Publisher : Springer Science & Business Media
  • Release : 27 December 2007
GET THIS BOOK Case Studies in Food Safety and Environmental Health

This book presents food safety concepts and issues in a practical and applied framework for use in the classroom. It covers microbial food safety, chemical residues and contaminants, and risk assessment and food legislation. These sections can be used individually or together to discuss a range of issues. Each chapter has a summary of the issues discussed, objectives, and discussion questions focused on the major issues.

Microbiological Testing in Food Safety Management

Microbiological Testing in Food Safety Management
  • Author : International Commission for the Microbiological Specifications of Foods (ICMSF),International Commission on Microbiological Specifications for Foods
  • Publisher : Springer Science & Business Media
  • Release : 24 July 2021
GET THIS BOOK Microbiological Testing in Food Safety Management

The latest book in this excellent series describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.

Food Safety for the 21st Century

Food Safety for the 21st Century
  • Author : Carol A. Wallace,William H. Sperber,Sara E. Mortimore
  • Publisher : John Wiley & Sons
  • Release : 08 August 2018
GET THIS BOOK Food Safety for the 21st Century

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The authors — noted experts in the field — reveal how to design, implement and maintain a stellar food safety programme. The book contains industry best-practices that can help businesses to improve their systems and accelerate the application of world-class food safety systems. The

Food Safety and Protection

Food Safety and Protection
  • Author : V Ravishankar Rai,Jamuna A Bai
  • Publisher : CRC Press
  • Release : 18 September 2017
GET THIS BOOK Food Safety and Protection

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in food products, foodborne infections, and intoxications and food allergenicity. Food protection deals with trends and risks associated with food packaging, advanced food packaging systems for enhancing product safety, the development and application of predictive models for

Food Safety and Quality Based Shelf Life of Perishable Foods

Food Safety and Quality Based Shelf Life of Perishable Foods
  • Author : Peter J. Taormina
  • Publisher : Springer Nature
  • Release : 24 July 2021
GET THIS BOOK Food Safety and Quality Based Shelf Life of Perishable Foods

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including microbiological, chemical, physical, and organoleptic deterioration. Often these factors are interrelated and interdependent. The editors of this volume focus specifically on the microbial factors related to shelf life of perishable foods and food commodities. This allows for more detailed coverage of foodborne bacterial

Food Safety and Foodborne Disease Surveillance Systems

Food Safety and Foodborne Disease Surveillance Systems
  • Author : Food and Agriculture Organization,World Health Organization,Research Center for Gastroenterology and Liver Disease, Shaheed Beheshti University of Medical Sciences, Tehran,National Research Council,Policy and Global Affairs,Development, Security, and Cooperation,Office for Central Europe and Eurasia
  • Publisher : National Academies Press
  • Release : 30 April 2006
GET THIS BOOK Food Safety and Foodborne Disease Surveillance Systems

In October 2004 the Research Center for Gastroenterology and Liver Diseases of Shaheed Beheshti University hosted in Tehran an Iranian-American workshop on Food Safety and Surveillance Systems for Foodborne Diseases. The purposes of the workshop were to initiate contacts between Iranian and American specialists, exchange information about relevant activities in the two countries, and set the stage for future cooperation in the field. The participants also identified important aspects of food safety that should be addressed more intensively by both countries,

Food Safety Behavior

Food Safety   Behavior
  • Author : Frank Yiannas
  • Publisher : Springer
  • Release : 28 March 2015
GET THIS BOOK Food Safety Behavior

This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the human dimensions of food safety. In the field of food safety today, much is documented about specific microbes, time/temperature processes, post-process contamination, and HACCP–things often called the hard sciences. There is not much published or discussed related to human behavior–often referred to as the “soft stuff.” However, looking at

Food Safety

Food Safety
  • Author : Barbara Almanza,Richard Ghiselli,Mahmood A. Khan
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOK Food Safety

The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include: Importance of food safety in

Food Safety Control in the Poultry Industry

Food Safety Control in the Poultry Industry
  • Author : G. C. Mead
  • Publisher : CRC Press
  • Release : 15 August 2005
GET THIS BOOK Food Safety Control in the Poultry Industry

The safety of poultry, meat, and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages on the supply chain. Food Safety Control in the Poultry Industry summarizes this research and its implications for all those involved in supplying and marketing poultry products. The book begins by analyzing the main hazards affecting poultry, meat, and eggs, both biological and chemical. It then discusses

Microorganisms in Foods 5

Microorganisms in Foods 5
  • Author : International Commission on Microbiological Specifications for Foods
  • Publisher : Springer Science & Business Media
  • Release : 30 June 1996
GET THIS BOOK Microorganisms in Foods 5

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each

Natural Antimicrobials in Food Safety and Quality

Natural Antimicrobials in Food Safety and Quality
  • Author : Mahendra Rai
  • Publisher : CABI
  • Release : 01 February 2011
GET THIS BOOK Natural Antimicrobials in Food Safety and Quality

The demands of producing high quality, safe (pathogen-free) food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms and foodborne pathogens and toxins. Discovery and development of new antimicrobials from natural sources for a wide range of application requires that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization and application. This book explores some novel, natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials

Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J Sofos
  • Publisher : Elsevier
  • Release : 31 July 2013
GET THIS BOOK Advances in Microbial Food Safety

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the