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Elsevier

Books in Food safety

  • The Safety Aspects of Food Waste Valorization

    Maintaining Quality Assurance in Resource Recovery
    • 1st Edition
    • Sidonia Martínez Suárez + 1 more
    • English
    The Safety Aspects of Food Waste Valorization: Maintaining Quality Assurance in Resource Recovery highlights the importance of safe food waste practices and strategies to effectively transform waste into valuable resources. Co-edited by two female authors with many global, female contributors represented, the book looks at the environmental consequences of food waste and its impact on human health. It details the risks associated with the use of food waste, analyzes food safety in valorized agri-food by-products, with a focus on mycotoxins, and demonstrates how to minimize safety risks from a variety of industries, including date-palm industrialization, wine, produce, cattle, olive oil and dairy. Finally, the book provides practical business strategies for bioactive ingredients derived from food by-products and details the recovery of food waste from an environmental and economic perspective.

  • Vegan Food Products

    Sources, Production Methods, Challenges and Improvement Strategies
    • 1st Edition
    • Tuba Esatbeyoglu + 1 more
    • English
    Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies assembles the science related to different vegan foods in a comprehensive reference that discusses the benefits and challenges of vegan food products. Comprised of 11 chapters, the book covers the vegan alternatives of different food groups, including meat, fish, egg, and dairy. It also presents a variety of vegan protein sources, such as plant-based proteins, macro- and microalgae and single-cell proteins. Sections explore production methods and technologies, including extrusion, dry-fractionation methods for enriching proteins, 3D printing, and in vitro methods. In addition, the health aspects of vegan foods, with a specific chapter devoted to the fortification studies, are covered, as well as the vegan food market, the consumer perception, and the sensory and nutritional quality of vegan products. Edited by well-known global researchers in the field, this book provides readers with a broad review of the most recent research on the opportunities and challenges of vegan ingredients and foods.

  • Integrated Food Safety

    • 1st Edition
    • Mohamed Al-Farsi + 5 more
    • English
    Integrated Food Safety addresses the critical scientific, technological, and regulatory aspects of ensuring a safe and secure food supply chain from farm to fork. The book begins with an introduction to food safety principles that is followed by chapters on food sciences, microbiology, and toxicology, offering a solid foundation in understanding foodborne risks. It then covers food testing methods, safety management systems, inspection protocols, and risk analysis techniques. Additional chapters explore food safety regulations, the impact of microplastics, innovative applications of artificial intelligence, sustainable packaging solutions, and trends in food innovation, equipping readers with a holistic view of modern food safety practices.This book serves as an essential resource for students, industry professionals, regulators, and researchers, providing practical guidance and scientific insights needed to enhance food safety systems, foster innovation, and address emerging challenges in the global food industry.

  • Marination

    A Novel Technology to Improve the Quality and Safety of Foods
    • 1st Edition
    • Ioannis Savvaidis + 1 more
    • English
    Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods. Composed of 12 chapters, the title covers marination types and their applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting existing technologies to improve the quality of foods and extend shelf-life, the book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers.Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.

  • Challenges and Trends in Food Safety

    Contamination, Public Health, and Control Measures
    • 1st Edition
    • João Miguel Rocha + 3 more
    • English
    Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.

  • The Science and Safety of Beverages

    • 1st Edition
    • Roji Waghmare + 1 more
    • English
    The Science and Safety of Beverages is a comprehensive guide that explores principles and practices that are essential in producing safe, high-quality beverages. The book offers detailed examinations of a variety of beverages and their production processes, with coverage such as quality assurance in fruit beverages, microbial safety in vegetable drinks, and techniques to enhance the shelf life and safety of dairy beverages. Readers of this informative book will gain insights into preserving the quality and microbial characteristics of plant-based beverages, along with advancements in maintaining safety standards for alcoholic drinks.This versatile guide compiles a variety of both traditional methods and advanced techniques for detecting contaminants and verifying compliance with regulatory standards for all major drink categories, making it a valuable resource for food scientists, industry professionals, and academics in food and beverage science.

  • Nutritional and Health Aspects of Food in Oceania

    • 1st Edition
    • Diana Bogueva + 1 more
    • English
    Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

  • Clean Label Starch

    Processes, Properties and Functionality
    • 1st Edition
    • Parmjit Singh Panesar + 1 more
    • English
    Clean Label Starch: Processes, Properties and Functionality, a volume in the "Applications of Starches in Food and Packaging" series, provides the most up-to-date information on clean label starches, catering to a wide range of readers interested in starch modification and its applications in clean label food and packaging industries. Chapters cover hydro-thermal clean label starch, thermal and non-thermal physically modified starches, biotechnological approaches for clean label starch production, and its nanoencapsulation. Applications of clean label starch in the edible packaging industry, biodegradable packaging, and in bakery and confectionery are also included. The book discusses the challenges, and consumer acceptability, in addition to the quality attributes of clean label starch. Edited by an internationally diverse group of experts and leaders who possess extensive, up-to-date knowledge of native and modified starches and related technologies, this book is an excellent resource which highlights important global perspectives in the field.

  • Aquaculture Mycology and Bacteriology

    • 1st Edition
    • Frederick S.B. Kibenge + 2 more
    • English
    Aquaculture Mycology and Bacteriology is a practical reference to address the steadily increasing importance of infectious diseases of aquatic animals. With the burgeoning expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential will continue to emerge. This necessitates rapid identification of the new pathogens to enable their control. Each pathogenic bacterial or fungal species is accompanied by the full description of both taxonomic and clinical information for the three major aquatic food animals (fish, crustaceans and mollusks).Aquacultur... Mycology and Bacteriology takes a comprehensive approach to facilitate research to develop vaccines or other similar pathogen mitigation measures, and is useful to bacteriologists, mycologists, aquaculturists, clinical practitioners in aquatic animal health and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

  • Carbohydrate Nutrition

    • 1st Edition
    • Bin Zhang + 1 more
    • English
    Carbohydrate Nutrition discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition.

  • Berry Fruits

    Bioactives, Health Effects and Processing
    • 1st Edition
    • Asli Can Karaca + 1 more
    • English
    Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

  • Emerging Green Processing Technologies for Beverages

    • 1st Edition
    • Roji Waghmare + 1 more
    • English
    Emerging Green Processing Technologies for Beverages, Volume Seven in the Developments in Food Quality and Safety series, covers the fundamentals and recent trends in the processing of different beverages, such as herbal beverages, fresh produce-based beverages, and dairy beverages. Chapters cover a broad range of beverages to enhance knowledge in quality retention and shelf life extension. Sections summarize the influence of green technologies on nutritional quality, microbial safety, and physico-chemical characteristics. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts, this book provides comprehensive knowledge to food industry personnel and scientists.This is the most up-to-date resource, covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.

  • Food Safety

    Grain Based Foods
    • 1st Edition
    • Andreia Bianchini + 1 more
    • English
    Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh look at the issues faced by the grain industry and proposes solutions potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia. Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication.

  • Application of Emerging Technologies and Strategies to Extract Bioactive Compounds

    • 1st Edition
    • Paulo Eduardo Sichetti Munekata
    • English
    Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications.Chapter... in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the field.

  • Natural Antioxidants to Enhance the Shelf-Life of Food

    • 1st Edition
    • Mirian Pateiro
    • English
    Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food.Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

  • Valorization of Fruit Seed Waste from Food Processing Industry

    Insights on Nutritional Profile, Biological Functions, and Applications
    • 1st Edition
    • Manoj Kumar + 2 more
    • English
    Valorization of Fruit Seed Waste from Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications, Volume Five in the Developments in Food Quality and Safety series, provides comprehensive information regarding different aspects of fruit seed waste which can be of great help to students, research scholars, professors, and food industries for both theoretical and practical work. The book covers the composition of different types of fruit seed waste, including their biological and functional characteristics, applications, and extraction/valorizat... methods for the production of value-added products.This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.

  • Food Industry 4.0

    Emerging Trends and Technologies in Sustainable Food Production and Consumption
    • 1st Edition
    • Abdo Hassoun
    • English
    Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

  • Intelligent Packaging

    Current Technologies and Applications
    • 1st Edition
    • English
    Intelligent Packaging: Current Technologies and Applications, Volume Six in the Developments in Food Quality and Safety series is the most up-to-date resource on topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors. This updated volume covers intelligent packaging by discussing the aspects of emerging technologies and strategies to obtain such packaging relevant to the development of traceable food products.Topics such as indicators, sensors, tracing devices, and intelligent packaging used in various food products, such as dairy, meat, fruits and vegetables are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

  • Biosensors for Foodborne Pathogen Detection

    A Rapid Detection Approach
    • 1st Edition
    • Manoj Kumar Pal + 2 more
    • English
    Biosensors for Foodborne Pathogens Detection: A Rapid Detection Approach covers rapid and accurate measurement for biosensing analysis. This book is organized in a systematic way, covering basic introduction and advanced approaches in biosensing and their use in the detection of food pathogens. This compilation includes chapters such as Methods, techniques and latest developments in the detection of foodborne pathogens; Basic principles in Biosensors and bioelectronics for the foodborne pathogens; Various bio-recognition receptors used in the biosensors; Nanomaterials and signal amplification in biosensors for foodborne pathogens; electrochemical biosensors for foodborne pathogens; Optical biosensors for foodborne pathogens, and more. This book act as a comprehensive resource for researchers or scientists working in food safety, especially in microbial food spoilage detection using biosensors.

  • Handbook of Goldenberry (Physalis peruviana)

    Cultivation, Processing, Chemistry, and Functionality
    • 1st Edition
    • Mohamed Fawzy Ramadan
    • English
    Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P. peruviana and its role as in food, cosmetic, and pharmaceutical products. Broken into three sections, the book addresses the cultivation, species, and cultivars of Physalis peruviana, along with its chemistry, functionality, health-promoting properties, technologies, processing, and applications. Written for nutrition researchers, food scientists, food chemists, food technologists, nutritionists, and those studying related field, this book is a timely reference for those who wish to learn more about this functional food.

  • Strategies to Improve the Quality of Foods

    • 1st Edition
    • Volume 1
    • José Manuel Lorenzo
    • English
    Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.

  • Encyclopedia of Food Safety

    • 2nd Edition
    • Geoffrey W Smithers
    • English
    Encyclopedia of Food Safety, Second Edition, Four Volume Set provides an authoritative one-stop reference work covering all aspects of the field. Specific focus lies in the book's coverage of key industry developments over the last ten years, including: (i) detailed understanding of infectious agents and toxins and their route into the food chain; (ii) sophisticated detection and identification methods; (iii) effective control mechanisms, like heat treatment, refrigeration and sanitizers; (iv) education of food processors, handlers and consumers about safe food handling practices; (v) sanctioned food production, processing, storage and transport control protocols, like HACCP; and (vi) a strong policy and regulatory environment. With approximately 270 outstandingly written chapters from the world’s leading experts in food science, the book covers all aspects of food safety along the entire food chain and in one complete work, thus providing the ideal reference tool for professionals working across the multiple scientific disciplines and technologies that constitute modern food safety.

  • Hygienic Design of Food Factories

    • 2nd Edition
    • John Holah + 2 more
    • English
    Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil. Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.

  • Food Safety Management

    A Practical Guide for the Food Industry
    • 2nd Edition
    • Veslemøy Andersen + 2 more
    • English
    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.

  • Green Products in Food Safety

    • 1st Edition
    • Bhanu Prakash + 1 more
    • English
    Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of green chemical biosynthesis, natural therapy for bovine mastitis, the role of molecular modeling and dynamics in food science, nanocarriers for application in the food system, elucidation of novel site of action, toxicity prediction, ecological perception, Intellectual Property Right (IPR), regulations, and perspectives on the commercial application of green products. This book covers basic and translational aspects that prove to be beneficial for food scientists, researchers, students, and young professionals.

  • Food Quality Analysis

    Applications of Analytical Methods Coupled With Artificial Intelligence
    • 1st Edition
    • Ashutosh Kumar Shukla
    • English
    Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications. It also brings chromatographic methods for the analysis of a wide range of food items including wheat flours, oils and fats. Written by a team of interdisciplinary experts, this is a valuable resource for researchers and personnel involved in food industries.　　

  • Nanotechnology Applications for Food Safety and Quality Monitoring

    • 1st Edition
    • Arun Sharma + 3 more
    • English
    Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies.

  • Present Knowledge in Food Safety

    A Risk-Based Approach Through the Food Chain
    • 1st Edition
    • Michael E. Knowles + 3 more
    • English
    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.

  • Aquaculture Pathophysiology

    Volume II. Crustacean and Molluscan Diseases
    • 1st Edition
    • Frederick S.B. Kibenge + 2 more
    • English
    Aquaculture Pathophysiology, Volume II. Crustacean and Molluscan Diseases is a concise, practical reference on shellfish diseases of significant risk to aquaculture. Its value to the veterinarian, fish health biologist or extensionist, fish pathologist and fish health diagnostician is its easy reach for critical information on the diagnosis and management of significant infectious and non-infectious diseases for the major temperate, subtropical and tropical shellfish species of commercial and fisheries importance. This volume should be read in partnership with volume one on finfish diseases as the principles and approach to the diagnosis and management of aquacultured animal species are similar.This comprehensive resource is ideal for researchers, teachers, students, diagnostic laboratory scientists, aquaculture technicians, and farmers who need to be competent across both finfish and shellfish health issues.

  • Aquaculture Pathophysiology

    Volume I. Finfish Diseases
    • 1st Edition
    • Frederick S.B. Kibenge + 2 more
    • English
    Aquaculture Pathophysiology, Volume I. Finfish Diseases is a diverse, practical reference on finfish diseases impacting aquaculture. It is intended for the veterinarian, fish health biologist or extensionist, fish pathologist and fish health diagnostician supporting the management of major and emerging infectious and non-infectious health risks for the key temperate, subtropical and tropical finfish species of commercial and fisheries importance. This volume should be read in partnership with volume 2 on shellfish diseases as the principles and approach to the diagnosis and management of aquacultured animal species are similar and typically researchers, teachers, students, diagnostic laboratory scientists, aquaculture technicians and farmers need to be competent across both finfish and shellfish health issues.

  • Food Preservation and Safety of Natural Products

    • 1st Edition
    • Helen N. Onyeaka + 1 more
    • English
    Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans. The book provides essential information for food safety professionals on issues relating to foodborne diseases and offers potential solutions by presenting various methods of incorporating natural products in food production to prevent the spread of foodborne pathogenic organisms. The demand for green consumerism and consumers general distaste for synthetic food additives poses a serious challenge to food safety and preservation. Natural products are used as green and sustainable source of bioactive compounds that can be applied in various fields including food. The use of plant and other natural products in food preservation is on the rise, hence this book reviews microbial mediated food spoilage, foodborne pathogens and food contamination and offers applications of natural products in food preservation.

  • Ensuring Global Food Safety

    Exploring Global Harmonization
    • 2nd Edition
    • Aleksandra Martinovic + 2 more
    • English
    Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste. This fully revised and updated edition offers a rational and multifaceted approach to the science-based issue of "what is safe for consumption?" and how creating a globally acceptable framework of microbiological, toxicological and nutritional standards can contribute to the alleviation of hunger and food insecurity in the world. Currently, many laws and regulations are so stringent that healthy food is destroyed based on scientifically incorrect information upon which laws and regulations are based. This book illuminates these issues, offering guidelines for moving toward a scientifically sound approach to food safety regulation that can also improve food security without putting consumers at risk.

  • Food Safety in the Middle East

    • 1st Edition
    • Ioannis Savvaidis + 1 more
    • English
    Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations. Food safety is a hot issue in research over the last decade due to the surge in foodborne infections, particularly in this area. Data suggest the increase is due to the foods consumed by the increasing holidaymakers and tourists. This book sums up information published in scientific literature with additional reports, knowledge and expertise to help reduce foodborne illnesses in this growing area. Beginning with the introduction of Middle East’s food culture, the book addresses the food safety status in the Middle East. It dives deep in biological hazards (foodborne infections, intoxications and toxicoinfections) and in chemical hazards in foods of the Middle East. Additionally, the book reviews current measures that are being used to control foodborne pathogens in common foods widely consumed in the area. Interestingly, important data on food safety knowledge, attitudes, and practices among food handlers in foodservice establishments in the Arab countries of the Middle East, are being thoroughly presented and analyzed. The book finally summarizes the current food safety legislations implemented at government level in certain Middle Eastern countries. It is a valuable reference for graduate students, researchers, librarians and professionals working in the food sector.

  • Freshwater Fishes of the Eastern Himalayas

    • 1st Edition
    • Waikhom Vishwanath
    • English
    Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.e., body proportions, meristics, i.e., counts of countable characters, viz., scales, fin rays, pores, vertebrae etc., characters of bones wherever necessary, special characters, viz., serrations of fin spines, axillary lobes, lobes, color patterns, etc. All the available taxa of the region are covered, making this an essential reference that provides the original description of genera and species. Diagnostic characters in the book can be easily examined by an unaided eye or by a binocular dissecting microscope with transmitted light.

  • Food Fraud

    A Global Threat with Public Health and Economic Consequences
    • 1st Edition
    • Rosalee S. Hellberg + 2 more
    • English
    Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards. It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements. The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation. The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies.

  • Innovative Food Analysis

    • 1st Edition
    • Charis M. Galanakis
    • English
    Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more.

  • Food Toxicology and Forensics

    • 1st Edition
    • Charis M. Galanakis
    • English
    Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and supports the scientific community, laboratories and regulatory bodies in their aim to identify food fraud. Topics include the forensic attribution profiling of food by liquid chromatography (LC), contemporary mass spectrometry (MS), tandem mass spectrometry (MS/MS) and liquid chromatography coupled to mass spectrometry (LC-MS), the application of ambient ionization mass spectrometry (AIMS) techniques for the analysis of food samples, and more.

  • Advanced Food Analysis Tools

    Biosensors and Nanotechnology
    • 1st Edition
    • Rovina Kobun
    • English
    Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests. Food safety is a global health goal, with the food industry providing testing and guidance to keep the population safe. Food contamination is mainly caused by harmful substances and biological organisms, including bacteria, viruses and parasites, which can all have a major impact on human health. The lack of specific, low-cost, rapid, sensitive and easy detection of harmful compounds has resulted in the development of the electrochemical technologies that are presented in this book.

  • Building the Future of Food Safety Technology

    Blockchain and Beyond
    • 1st Edition
    • Darin Detwiler
    • English
    Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain’s impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers. Blockchain is a technology that can be used to record transactions from multiple entities across a complex network. A record on a blockchain cannot be altered retroactively without the alteration of all preceding blocks and the consensus of the network. Blockchain is often associated with cryptocurrency, but it is being looked at more and more as a solution to food-supply problems.

  • Aquaculture Health Management

    Design and Operation Approaches
    • 1st Edition
    • Frederick S.B. Kibenge + 1 more
    • English
    Aquaculture Health Management: Design and Operation Approaches is an essential reference for the diverse aquaculture community. With the steadily increasing importance of healthy fish production and the expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential continue to emerge. The book covers the broad spectrum of fish and shellfish health, the functional roles of pathogen emergence, and the impacts of nutrition and preventative medicine such as pre- and probiotics, as well as chemical treatments, relevant legislation and more. This reference takes a comprehensive approach to understanding overall fish health management, making it valuable to aquaculturists, practitioners in aquatic animal health, veterinarians and all those in industry, government or academia who are interested in aquaculture and fisheries and their sustainable futures.

  • Food Safety

    Past, Present, and Predictions
    • 1st Edition
    • Darin Detwiler
    • English
    Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.coli outbreak. The book is broad in coverage, providing a look back at 25 years of change in order to better conceptualize the future of effective and sustainable food safety compliance efforts and technologies. Historical case studies and technological developments are written by experts and those who played key roles in events. Topics are explained in a way that not only helps improve industry and consumer awareness, but also offers tools to improve education and communication.

  • Food Safety and Quality Systems in Developing Countries

    Volume III: Technical and Market Considerations
    • 1st Edition
    • André Gordon
    • English
    Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands.

  • Food and Society

    • 1st Edition
    • Mark Gibson
    • English
    Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry.

  • Genetically Modified and Irradiated Food

    Controversial Issues: Facts versus Perceptions
    • 1st Edition
    • Veslemøy Andersen
    • English
    Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers. The facts presented include a massive amount of scientific evidence that these technologies are safe and can be beneficial. Because the world is facing a future with an increasing number of people, new technologies are needed to ensure enough safe and healthy food, thus technologies that have the potential to dramatically increase the availability of safe and healthy food should be welcomed by everybody.

  • Fresh-Cut Fruits and Vegetables

    Technologies and Mechanisms for Safety Control
    • 1st Edition
    • Mohammed Wasim Siddiqui
    • English
    Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices.

  • Genetics and Breeding for Disease Resistance of Livestock

    • 1st Edition
    • Aruna Pal + 1 more
    • English
    Genetics and Breeding for Disease Resistance of Livestock is a solid resource that combines important information on the underlying genetic causes and governing factors for disease resistance in food animals and applications for breeding purposes. It describes genomics at each species level to help researchers and students understand disease resistance and immunology using genomics and its application in breeding for disease resistance. This useful reference makes it easy for readers to understand and undergo further research in immunology and disease resistance for livestock. It includes novel applications and research material that is ideal for students, teachers, academicians and researchers.

  • Tilapia Culture

    Second Edition
    • 2nd Edition
    • Abdel-Fattah M. El-Sayed
    • English
    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

    Perspective, Policy and Mitigation
    • 1st Edition
    • Indranil Samanta + 1 more
    • English
    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.

  • Feed Additives

    Aromatic Plants and Herbs in Animal Nutrition and Health
    • 1st Edition
    • Panagiota Florou-Paneri + 2 more
    • English
    Feed Additives: Aromatic Plants and Herbs in Animal Nutrition and Health explores the use of aromatic plants and their extracts, including essential oils in animal nutrition. It provides details about the development of bacteria resistance to antibiotics. All chapters provide a holistic approach on how aromatic plants can provide an efficient solution to animal health, also covering the main categories of animals, including poultry, pigs, ruminants and aquaculture. This book represents an up-to-date review of the existing knowledge on aromatic plants, both in vitro and in vivo and the basis for future research.

  • Safety and Practice for Organic Food

    • 1st Edition
    • Debabrata Biswas + 1 more
    • English
    Safety and Practice for Organic Food covers current food safety issues and trends. It provides detailed information on all organic and pasture practices including produce-only, farm-animal-only or integrated crop-livestock farming, as well as the impact of these practices on food safety and foodborne infections. The book explores food products that organic, integrated and traditional farming systems are contributing to consumers. As the demand for organic food products grows faster than ever, this book discusses current and improved practices for safer products. Moreover, the book explores progressive directions, such as the application of next-generation sequencing and genomics to aid in the understanding of the microbial ecology of the agro-environment and how farmer education can contribute to sustainable and safe food. Safety and Practice for Organic Food is a unique source of organic agricultural practices and food production for researchers, academics and professionals at agriculture-based universities and colleges who are involved in food science, animal sciences including poultry science, food safety, food microbiology, plant science and agricultural extension. This book is also an excellent source of information for regulators and federal government officials (USDA, FDA, EPA) and the food processing industry.