Books in Food contamination hygiene and toxicology

11-20 of 68 results in All results

Food Safety and Human Health

• 1st Edition
• July 30, 2019
• Ram Lakhan Singh + 1 more
• English
• Paperback 978-0-12-816333-7

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• eBook 978-0-12-816334-4

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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 978-0-08-100674-0

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• eBook 978-0-08-100675-7

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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.

Food Safety and Quality Systems in Developing Countries

• 1st Edition
• November 22, 2016
• André Gordon
• English
• Hardback 978-0-12-801226-0

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• eBook 978-0-12-801350-2

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Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past.This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working.

Handbook of Hygiene Control in the Food Industry

• 2nd Edition
• June 10, 2016
• John Holah + 2 more
• English
• Hardback 978-0-08-100155-4

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• eBook 978-0-08-100197-4

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Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork.

Food Hygiene and Toxicology in Ready-to-Eat Foods

• 1st Edition
• April 27, 2016
• Parthena Kotzekidou
• English
• Hardback 978-0-12-801916-0

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• eBook 978-0-12-802008-1

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Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered.

Rapid Detection of Food Adulterants and Contaminants

• 1st Edition
• December 23, 2015
• Shyam Narayan Jha
• English
• Hardback 978-0-12-420084-5

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• eBook 978-0-12-800428-9

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Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques. This is an essential reference for anyone interested in progressive research on detection methods for food safety, especially researchers engaged in developing fast, reliable, and often nondestructive methods for the evaluation of food safety.

Processing Contaminants in Edible Oils

• 1st Edition
• August 15, 2015
• English
• Paperback 978-0-12-810381-4

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• eBook 978-1-63067-031-3

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This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

Acrylamide in Food

• 1st Edition
• July 31, 2015
• Vural Gokmen
• English
• Paperback 978-0-12-802832-2

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• eBook 978-0-12-802875-9

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Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products, coffee, battered products, water, table olives etc.), and its interaction mechanisms and health effects. The book is designed for food scientists, technologists, toxicologists, and food industry workers, providing an invaluable industrial reference book that is also ideal for academic libraries that cover the domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health risk, there has been, in recent years, an increase in material on the formation and presence of acrylamide in different foods. This book compiles and synthesizes that information in a single source, thus enabling those in one discipline to become familiar with the concepts and applications in other disciplines of food science.

Food Safety and Quality Systems in Developing Countries

• 1st Edition
• June 2, 2015
• André Gordon
• English
• Hardback 978-0-12-801227-7

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• eBook 978-0-12-801351-9

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Food Safety and Quality Systems in Developing Countries, Volume One: Export Challenges and Implementation Strategies considers both the theoretical and practical aspects of food safety and quality systems implementation by major world markets and new and emerging markets in developing countries. This reference examines issues facing exporters and importers of traditional foods the characteristics of the food and its distribution channels, and market access from a historical and current context to present best practices. This must-have reference offers real-life, practical approaches for foods from around the world, offering help to those who have found it difficult to implement sustainable, certifiable food safety and quality systems into their businesses and provides scientifically sound solutions to support their implementation.

Heat Treatment for Insect Control

• 1st Edition
• September 5, 2014
• Dave Hammond
• English
• Hardback 978-0-85709-776-7

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• eBook 978-0-85709-781-1

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Stored product insects and other pests represent a major hygiene and safety issue to many industries, from food production to building infestation, and issues for timber pallets and packaging. Beds bugs are rapidly becoming a public health issue in hotels, hostels and houses in many parts of the world. While fumigation has been one of the prevalent routes for pest control, there remain issues with the toxicity of the chemicals used and potential exposure to humans therefore heat treatment has proven to be a successful alternative when used correctly. It is well known that excessive heat is dangerous to life. There is a difference between the amount of heat required to kill microbes such as bacteria and viruses and that required to kill larger life forms such as insects or mammals. This book focuses on the use of heat to kill insects and mites in food production, storage and other facilities. Heat Treatment for Insect Control examines how controlled heat treatment kills all stages of pest insect life across species and without causing damage to surrounding structures or electronics. The advantages of heat treatment include no health & safety hazards, a completely controllable and environmentally friendly process, reduced treatment time of fumigation (hours verses days), as well as no factory shutdown or exclusion of staff from adjacent areas during treatment. Part I reviews the principles of heat treatment, with chapters covering the fundamentals, planning, best practice and costs of integrated pest management. Part II looks at heat treatment applications in food production, storage, food materials and fresh produce. Part III examines the other applications in clothing, small rooms, buildings, and transportation.