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Books in Food safety

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81-90 of 126 results in All results

Antimicrobial Resistance and Food Safety

  • 1st Edition
  • April 15, 2015
  • Chin-Yi Chen + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 1 2 1 4 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 1 3 3 7 - 3
Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens. This analysis is followed by a systematic presentation of currently applied methodology and technology, including advanced technologies for detection, intervention, and information technologies. This reference can be used as a practical guide for scientists, food engineers, and regulatory personnel as well as students in food safety, food microbiology, or food science.

Advances in Microbial Food Safety

  • 1st Edition
  • November 12, 2014
  • J Sofos
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 1 0 7 - 8
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 1 1 5 - 3
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management.

Handbook of Natural Antimicrobials for Food Safety and Quality

  • 1st Edition
  • November 4, 2014
  • M Taylor
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 3 9 9 - 1
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 0 4 2 - 2
Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products.

Heat Treatment for Insect Control

  • 1st Edition
  • September 5, 2014
  • Dave Hammond
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 7 7 6 - 7
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 7 8 1 - 1
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.

High Throughput Screening for Food Safety Assessment

  • 1st Edition
  • September 4, 2014
  • Arun K. Bhunia + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 3 8 3 - 0
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 8 0 7 - 8
Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant impact on areas such as public health and food defence. This book summarizes the latest research and applications of sensor technologies for online and high throughput screening of food. The book first introduces high throughput screening strategies and technology platforms, and discusses key issues in sample collection and preparation. The subsequent chapters are then grouped into four sections: Part I reviews biorecognition techniques; Part II covers the use of optical biosensors and hyperspectral imaging in food safety assessment; Part III focuses on electrochemical and mass-based transducers; and finally Part IV deals with the application of these safety assessment technologies in specific food products, including meat and poultry, seafood, fruits and vegetables.

Food Plant Safety

  • 1st Edition
  • March 11, 2014
  • Tatiana Koutchma
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 6 6 6 7 - 7
Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial efficacy of UV light can improve the quality of existing product lines. Innovative research of ultraviolet light for food applications has been growing worldwide. With increased consumer demand for fresher, minimally processed but safe foods, comes the need for novel technologies to meet that demand. Ultraviolet technology has been taking its niche in food production as a non-chemical treatment to control and enhance safety of processing plants and storage facilities. This concise resource covers the fundamentals of this promising technology and its applications; it will benefit a broad audience of professionals in food engineering, processing, and product development, as well as graduate level students.

Governing Nano Foods: Principles-Based Responsive Regulation

  • 1st Edition
  • January 13, 2014
  • Bernd van der Meulen + 5 more
  • English
  • eBook
    9 7 8 - 0 - 1 2 - 4 2 0 2 1 4 - 6
Food which nanotechnology has impacted or to which nanotechnology is applied is referred to as nanofood.  From treatment of the soil in which a crop plant is grown to the caring of a food, nanotechnology is a growing factor in the food supply. At this point, however, there is no definitive, effective global method for regulating the use of nanotechnology as it relates to the food suply. Legislation on nanotechnologies is still evolving, as is understanding what data is needed for effective, efficient and appropriate risk assessment associated with nanotechnology impacted foods. Due to the emerging nature of nanotechnology and its role in the food supply, case-by-case studies are the current norm, but the need for wide-scale testing and broad-based regulatory standards is urgent. This project is based on an EFFoST study designed to provide a comparative study of nanofood regulations in order to guide regulation development in this rapidly expanding market.

Guide to Food Safety and Quality During Transportation

  • 1st Edition
  • December 30, 2013
  • John M. Ryan
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 0 7 7 7 5 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 4 0 7 8 9 5 - 6
Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent. This book focuses specifically on the food movers normally overlooked by today's food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs.

Hygiene in Food Processing

  • 2nd Edition
  • December 13, 2013
  • H.L.M. Lelieveld + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 4 2 9 - 2
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 8 6 3 - 4
The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities. This second edition of Hygiene in Food Processing gives a revised overview of the practices for safe processing and incorporates additional chapters concerning pest control, microbiological environmental sampling, and the economics of food plants. Part one addresses microbial risks in foods and the corresponding regulation in the European Union. Part two discusses the hygienic design of food factory infrastructure, encompassing the design and materials for the factory itself, as well as food processing equipment. This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing. The chapter on cleaning in place also considers more cost-effective systems, and complements the additional chapter on maintenance of equipment. These chapters also explore issues such as the hygiene of workers, potential infection by foreign bodies, and pest control. Further, the chapter on microbiological sampling explains how to calculate the risk of contamination depending on the product's environment. This essential second edition is useful to professionals responsible for hygiene in the food industry. It provides a comprehensive, yet concise and practical reference source for food plant managers, suppliers of food processing equipment, building contractors, and food inspectors looking for an authoritative introduction to hygiene regulation, hygienic design, and sanitation.

Encyclopedia of Food Safety

  • 1st Edition
  • December 12, 2013
  • Yasmine Motarjemi
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 7 8 6 1 2 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 3 7 8 6 1 3 - 5
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community.