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Books in Food safety

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91-100 of 126 results in All results

Global Safety of Fresh Produce

  • 1st Edition
  • December 9, 2013
  • Jeffrey Hoorfar
  • English
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 0 2 7 - 9
Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety.

Total Quality Assurance for the Food Industries

  • 1st Edition
  • December 1, 2013
  • WA Gould
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 6 1 5 - 3
This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist.The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures.The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods.This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.

Risk Management for Food Allergy

  • 1st Edition
  • November 13, 2013
  • Charlotte Madsen + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 8 1 9 8 8 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 1 9 8 9 - 5
Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little indication of what is causing that number to continue to grow, food producers, packagers and distributors need to appropriately process, label and deliver their products to ensure the safety of customers with allergic conditions. By identifying risk factors during processing as well as determining appropriate "safe" thresholds of ingredients, the food industry must take increasingly proactive steps to avoid direct or cross-contamination as well as ensuring that their products are appropriately labeled and identified for those at risk. This book covers a range of critical topics in this area, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and much more. The practical advice on factory risk management, catering industry practices, allergen detection and measurement and regulatory controls is key for food industry professionals as well as regulators in government and other public bodies.

Food Safety Management

  • 1st Edition
  • November 1, 2013
  • Huub Lelieveld + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 3 8 1 5 0 4 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 3 8 1 5 0 5 - 7
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, 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. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector.

Improving the Safety and Quality of Nuts

  • 1st Edition
  • October 31, 2013
  • Linda J Harris
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 2 6 6 - 3
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 7 4 8 - 4
As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management.Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts.Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area.

Advances in Microbial Food Safety

  • 1st Edition
  • July 31, 2013
  • J Sofos
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 4 3 8 - 4
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 8 7 4 - 0
New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety.

Microbial Decontamination in the Food Industry

  • 1st Edition
  • June 26, 2012
  • Ali Demirci + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 0 8 5 - 0
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 5 7 5 - 6
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food industry provides a comprehensive guide to the decontamination problems faced by the industry, and the current and emerging methods being used to solve them.Part one deals with various food commodities such as fresh produce, meats, seafood, nuts, juices and dairy products, and provides background on contamination routes and outbreaks as well as proposed processing methods for each commodity. Part two goes on to review current and emerging non-chemical and non-thermal decontamination methods such as high hydrostatic pressure, pulsed electric fields, irradiation, power ultrasound and non-thermal plasma. Thermal methods such as microwave, radio-frequency and infrared heating and food surface pasteurization are also explored in detail. Chemical decontamination methods with ozone, chlorine dioxide, electrolyzed oxidizing water, organic acids and dense phase CO2 are discussed in part three. Finally, part four focuses on current and emerging packaging technologies and post-packaging decontamination.With its distinguished editors and international team of expert contributors, Microbial decontamination in the food industry is an indispensable guide for all food industry professionals involved in the design or use of novel food decontamination techniques, as well as any academics researching or teaching this important subject.

Case Studies in Food Safety and Authenticity

  • 1st Edition
  • June 25, 2012
  • Jeffrey Hoorfar
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 4 1 2 - 4
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 6 9 3 - 7
The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.

Hygienic Design of Food Factories

  • 1st Edition
  • October 26, 2011
  • John Holah + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 6 3 5 - 0
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 4 9 3 - 3
Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories.The business case for a new or refurbished food factory, its equipment needs and the impacts on factory design and construction are considered in two introductory chapters. Part one then reviews the implications of hygiene and construction regulation in various countries on food factory design. Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of 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 is an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.

Improving the Safety and Quality of Eggs and Egg Products

  • 1st Edition
  • August 19, 2011
  • F Van Immerseel + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 6 8 0 - 0
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 3 9 2 - 9
Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areasVolume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.