Skip to main content
Elsevier
View Cart
My account

Books in Food contamination hygiene and toxicology

BooksJournals

    • Food Safety Management

      • 2nd Edition
      • March 28, 2023
      • Veslemøy Andersen + 2 more
      • English
      • Hardback
        9 7 8 0 1 2 8 2 0 0 1 3 1
      • eBook
        9 7 8 0 3 2 3 9 0 2 0 9 0
      Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and 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. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource.

    • The Produce Contamination Problem

      • 3rd Edition
      • June 11, 2023
      • Karl Matthews + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 5 2 4 6
      • eBook
        9 7 8 0 1 2 8 1 9 5 6 4 2
      The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.

    • Acrylamide in Food

      • 2nd Edition
      • August 31, 2023
      • Vural Gokmen + 1 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 9 1 1 9 3
      • eBook
        9 7 8 0 3 2 3 9 9 1 9 0 2
      Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly.

    • Processing Contaminants in Edible Oils

      • 2nd Edition
      • January 25, 2022
      • Shaun MacMahon + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 2 0 0 6 7 4
      • eBook
        9 7 8 0 1 2 8 2 0 0 6 8 1
      Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanedio... (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented.

    • Present Knowledge in Food Safety

      • 1st Edition
      • October 8, 2022
      • Michael E. Knowles + 3 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 4 7 0 6
      • eBook
        9 7 8 0 1 2 8 2 3 1 5 4 8
      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.

    • Foodborne Infections and Intoxications

      • 5th Edition
      • June 24, 2021
      • J. Glenn Morris Jr. + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 5 1 9 2
      • eBook
        9 7 8 0 1 2 8 2 0 5 7 4 7
      Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners.

    • Tilapia Culture

      • 2nd Edition
      • October 15, 2019
      • Abdel-Fattah M. El-Sayed
      • English
      • Paperback
        9 7 8 0 1 2 8 1 6 5 0 9 6
      • eBook
        9 7 8 0 1 2 8 1 6 5 4 1 6
      Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutrition and feeding, reproduction, seed production and larval rearing, stress and disease, harvesting, economics, trade, marketing, the role of tilapia culture in rural development and poverty eradication, and technological innovations in, and the environmental impacts of, tilapia culture. In addition, the book highlights and presents the experiences of leading countries in tilapia culture, thus making it ideal for tilapia farmers and researchers who seek the most relevant research and information. The new second edition not only brings the most updated information within each chapter, but also delivers new content on tilapia transfers, introductions and their impacts, the use of probiotics and other additives in tilapia culture, tilapia trade, including marketing, and sustainability approaches and practices, such as management practices, ecosystem approaches to tilapia culture, and value chain analyses of tilapia farming.

    • Antimicrobial Resistance in Agriculture

      • 1st Edition
      • September 25, 2019
      • Indranil Samanta + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 5 7 7 0 1
      • eBook
        9 7 8 0 1 2 8 1 6 5 2 3 2
      Antimicrobial Resistance in Agriculture: Perspective, Policy and Mitigation is a valuable industrial resource that addresses complex, multi-factorial topics regarding farm, wild, companion animals, fish, and how the environment plays an important role in amplification and transmission of resistant bugs into the human food chain. Information of phenotypical and genotypical properties of each bacterial genus associated with antimicrobial resistance, transmission dynamics from different reservoirs (food animals, poultry, fishes) and control measures with alternative therapy, such as phytobiotics and nanomaterials are provided. Researchers, scientists and practitioners will find this an essential resource on the judicial use of antibiotics in animals and humans.

    • Food Safety and Human Health

      • 1st Edition
      • July 30, 2019
      • Ram Lakhan Singh + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 6 3 3 3 7
      • eBook
        9 7 8 0 1 2 8 1 6 3 3 4 4
      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.

    • Chemical Contaminants and Residues in Food

      • 2nd Edition
      • June 27, 2017
      • D Schrenk + 1 more
      • English
      • Hardback
        9 7 8 0 0 8 1 0 0 6 7 4 0
      • eBook
        9 7 8 0 0 8 1 0 0 6 7 5 7
      Chemical Contaminants and Residues in Food, Second Edition is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. This updated edition is expanded to cover the latest research and emerging issues, and has additional information useful for food safety testing. Written by an international team of expert contributors, this edition explores the entire food chain, acting as a roadmap for further research.