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Books in Food safety

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41-50 of 126 results in All results

Feed Additives

  • 1st Edition
  • September 19, 2019
  • Panagiota Florou-Paneri + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 7 0 0 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 7 0 1 - 6
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.

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.

Safety and Practice for Organic Food

  • 1st Edition
  • June 6, 2019
  • Debabrata Biswas + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 0 6 0 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 0 6 1 - 3
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.

Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector

  • 1st Edition
  • November 15, 2018
  • M Swainson
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 2 7 5 - 4
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 2 8 7 - 7
This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management". As the world’s most vital industry "Food Production" is complex, multifaceted and continuously scrutinised. Food scares and product recalls, on national and international scales, demonstrate the persistent challenge to identify, monitor and control all hazards, and also address the increasing criminal threats of Food Fraud, Adulteration & Intentional Contamination. With the benefit of unique perspectives gained by working across Quality, Technical and Operations Management roles at all levels within the food industry, Swainson’s Handbook of Technical and Quality Management considers the very diverse remits and particular challenges of those working to assure product Quality, Safety and Legality in the sector. This book provides insights and guidance on the "Applied Practice" of Industrial Quality and Technical Management, written from the perspective of the industry practitioner. "Knowing what to do is half of the challenge, but being able to then make it happen is crucial" – a fact which is often less well considered in food sector information resources. Split into two sections, the book first reviews generic aspects of Food Quality and Technical Management activities with particular regard to: Food Sector Challenges and the Role of Technical and Quality Management; Defining Technical and Quality Standards; The Food Safety and Quality Management System; Raw Materials and Packaging Supplier Control; Site Standards; Product Control and HACCP Considerations; Operations and Process Control; Personnel Control; Audits; Non-Conformance, Recall & Crisis Management; Managing the Technical Department. In the second part of the book Guest Authors share their expertise on a range of specialist topics, providing significant breadth and depth to the content which includes: Review of Third party audit schemes; Insights into supplying supermarkets with regard to good technical and quality management practices; Enforcement authority perspectives on the food manufacturing sector. Also covered are the specific sector challenges of food quality and safety assurance in Fruit and vegetables; Herbs and spices, Cereals, Baked products, Canning and "Cook – Chill" Ready Meals, Soups and Sauces.

Sustainable Meat Production and Processing

  • 1st Edition
  • October 29, 2018
  • Charis M. Galanakis
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 8 7 4 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 6 8 8 - 9
Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products.

The Science of Animal Growth and Meat Technology

  • 2nd Edition
  • October 27, 2018
  • Steven M. Lonergan + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 2 7 7 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 2 7 8 - 2
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field.

Biology and Ecology of Venomous Marine Scorpionfishes

  • 1st Edition
  • September 25, 2018
  • Ramsamy Santhanam
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 5 4 7 5 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 5 8 3 4 - 0
Biology and Ecology of Venomous Marine Scorpionfishes examines the diversity, utilization, and ways to safeguard against the world’s most dangerous fish species. It covers the biological and ecological factors that differentiate each species in the Scorpaeninae (Scorpionfish) family and its Pteroinae (Lionfish) subfamily. This book offers important anatomical and identification information on marine scorpionfishes and delves into the diversity, habits and behaviors of each venomous species. In addition, it discusses the health risks that can plague these fish in and out of the wild, including parasites. This book is an essential resource to educate marine biology researchers and students on the various species of scorpionfish that also provides sea-goers with a guide that will help protect them against venomous stings from these fish.

Modern Techniques for Food Authentication

  • 2nd Edition
  • July 25, 2018
  • Da-Wen Sun
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 4 2 6 4 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 2 6 5 - 3
Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. This new edition pinpoints research and development trends for those working in research, development and operations in the food industry, giving them readily accessible information on modern food authentication techniques to ensure a safe and authentic food supply. It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions.

Analytical Methods for Food Safety by Mass Spectrometry

  • 1st Edition
  • June 21, 2018
  • Guo-Fang Pang
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 1 6 7 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 1 6 8 - 7
Analytical Methods for Food Safety by Mass Spectrometry, Volume One: Pesticides systematically introduces the Pesticide and Veterinary Drug Multiresidues Analytical Methods. Volume One includes discussions on 20 pesticide multiresidues chromatic-MS (GC-MS and LC-MS/MS) analytical techniques that have the capability of detecting over 800 pesticides and chemicals in 10 categories of agricultural products, including fruits, vegetables, grains, teas, Chinese medicinal herbs, edible fungus mushrooms, fruit and vegetable juices, animal tissues, aquatic products, raw milk and milk powders, and drinkable water. This book also includes chromatic-MS analytical parameters, linear equations and GPC chromatic behavior parameters for over 800 pesticides. This valuable book can be used as reference for not only university students, but also technical personnel of different specialties who are engaged with study and applications, such as food safety, agricultural environment protection, pesticide development, and utilization in scientific research units, institutions and quality inspection organizations.

Food Science and the Culinary Arts

  • 1st Edition
  • January 4, 2018
  • Mark Gibson
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 8 1 6 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 8 1 7 - 7
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry.