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Books in Food safety

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61-70 of 126 results in All results

Food Safety and Quality Systems in Developing Countries

  • 1st Edition
  • November 22, 2016
  • André Gordon
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 1 2 2 6 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 3 5 0 - 2
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.

The Norovirus

  • 1st Edition
  • October 3, 2016
  • Paul K S Chan + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 4 1 7 7 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 1 9 4 - 9
The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a transmission of this infectious biological agent. The information in the book provides essential, specific information to help further understand potential new strains of the pathogen, offering detection analysis and prevention strategies of the pathogen to assist in combatting the spread of foodborne illness. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry workers, public health workers, and students.

Food Safety in the 21st Century

  • 1st Edition
  • September 28, 2016
  • Puja Dudeja + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 1 7 7 3 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 8 4 6 - 0
Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety.

Producing Safe Eggs

  • 1st Edition
  • September 13, 2016
  • Steven Ricke + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 2 5 8 2 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 6 7 7 - 9
Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and control, physiology, immunology, neurophysiology, and animal welfare, which makes this book a complete reference for anyone involved in the safe production of eggs and egg products in the food industry. This book discusses management and risk factors across the entire egg production process, including practical applications to decrease disease and contaminated food products in poultry houses, processing plants and retail businesses. It is an integral reference for food scientists, food safety and quality professionals, food processors, food production managers, and food business owners, as well as students in food science, safety, microbiology, and animal science.

Campylobacter

  • 1st Edition
  • September 13, 2016
  • Günter Klein
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 3 6 2 3 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 6 4 9 - 5
Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen behaves in order to improve control of the whole food processing chain. The content in this book provides essential, specific information to help further understand the disease and its impact on public health. Furthermore the characteristics of the pathogen are detailed as well as prevention and mitigation strategies. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry responsibles, public health specialists, and students.

Seafood Authenticity and Traceability

  • 1st Edition
  • August 25, 2016
  • Amanda Naaum + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 1 5 9 2 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 6 0 2 - 2
Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a technical molecular biology background, the book covers methods used for DNA analysis and an overview of their applications in fish and seafood, also providing reviews of the technology and processes for each method. It offers a practical and succinct overview of the relationship between accurate identification, traceability, sustainability, and safety of seafood, including an overview of the supply chain and the industry's need for improved traceability.

Advances in Food Authenticity Testing

  • 1st Edition
  • August 8, 2016
  • Gerard Downey
  • English
  • Hardback
    9 7 8 - 0 - 0 8 - 1 0 0 2 2 0 - 9
  • eBook
    9 7 8 - 0 - 0 8 - 1 0 0 2 3 3 - 9
Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration of foods with cheaper alternatives has a long history, but the analytical techniques which can be implemented to test for these are ever advancing. The book covers the wide range of methods and techniques utilized in the testing of food authenticity, including new implementations and processes. The first part of the book examines, in detail, the scientific basis and the process of how these techniques are used, while other sections highlight specific examples of the use of these techniques in the testing of various foods. Written by experts in both academia and industry, the book provides the most up-to-date and comprehensive coverage of this important and rapidly progressing field.

Cold Plasma in Food and Agriculture

  • 1st Edition
  • July 15, 2016
  • NN Misra + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 0 1 3 6 5 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 4 8 9 - 9
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for researchers, industry personnel, and students interested in nonthermal food technology, this reference will lay the groundwork of plasma physics, chemistry, and technology, and their biological applications. Food scientists and food engineers interested in understanding the theory and application of nonthermal plasma for food will find this book valuable because it provides a roadmap for future developments in this emerging field. This reference is also useful for biologists, chemists, and physicists who wish to understand the fundamentals of plasma physics, chemistry, and technology and their biological interactions through applying novel plasma sources to food and other sensitive biomaterials.

Food Hygiene and Toxicology in Ready-to-Eat Foods

  • 1st Edition
  • April 27, 2016
  • Parthena Kotzekidou
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 1 9 1 6 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 2 0 0 8 - 1
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.

Food Safety

  • 1st Edition
  • April 7, 2016
  • Gary Ades + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 1 1 1 8 9 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 3 1 0 5 - 6
Food Safety: A Roadmap to Success is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training, influence, accountability, and metrics. By utilizing this information, food safety professionals can protect their companies’ brands, customers, and consumers, and get the resources (people, money, and departmental cooperation) they need to effectively do their jobs and be successful.