Author: Frans J. M. SmuldersPublisher:
ISBN:
Category : Food
Languages : en
Pages : 406
Book Description
Food Safety Assurance and Veterinary Public Health: Food safety assurance in the pre-harvest phase
Author: Frans J. M. SmuldersPublisher:
ISBN:
Category : Food
Languages : en
Pages : 406
Book Description
Safety assurance during food processing
Author: Frans J.M. SmuldersPublisher: BRILL
ISBN: 9086865224
Category : Business & Economics
Languages : en
Pages : 442
Book Description
"Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications. Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods. As an additional 'safety-valve' microbial decontamination procedures are currently being suggested and its implementation in industrial food processing has, at least in some parts of the world, met with governmental approval. The residues in foods of some non-microbial agents have more recently also caused substantial consumer disquiet. This equally applies to non-conventional foods containing GMO's. In this publication these issues are addressed by invited expert scientists from various disciplines, many of which have key-positions in EU-funded research programmes on these very topics and/or are advisers to international public health bodies. The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background."
Food Safety Management
Author: John N. SofosPublisher: Elsevier Inc. Chapters
ISBN: 0128056452
Category : Technology & Engineering
Languages : en
Pages : 76
Book Description
Microbial contamination of meat and meat products is unavoidable as microorganisms are present on animals and in their environment. Thus, raw and not fully heated (commercially processed) or otherwise processed/preserved (e.g. frozen, fermented/dried, high hydrostatic pressure processed, irradiated) meat and meat products are prone to spoilage and compromised safety due to microbial presence and growth. Raw meat products (although few consumers eat certain meat products raw or undercooked, intentionally or accidentally; a practice not recommended) need further processing and/or cooking before consumption. This makes them shelf-stable or semi-perishable, and safe for consumption or ready-to-eat. In general, the shelf-life, quality and safety of meat and meat products are extended and improved through adequate processing, appropriate marketing, storage and preparation for consumption, under properly clean, sanitary and hygienic conditions, following an integrated approach throughout all sectors of the food supply web, including producers, processors, distributors, retailers, as well as consumers. The strategy for hazard control should include: (1) good animal production practices on the farm; (2) slaughtering of animals that are disease-free; (3) processing of carcasses and meat in properly designed and maintained facilities and under sanitary and hygienic conditions; (4) use of decontamination intervention strategies, if approved, to reduce microbial levels when needed; (5) thermal processing, freezing, drying, fermentation, acidification, use of approved antimicrobials in certain products, and packaging; (6) maintenance of proper cold chain conditions during distribution; (7) proper storage and preparation procedures by food service and consumers; and (8) management of every segment of this common sense but complex system, with well-validated, verified and documented programs such as the hazard analysis critical control point (HACCP) system.
Encyclopedia of Food Safety
Author: Publisher: Academic Press
ISBN: 0123786134
Category : Technology & Engineering
Languages : en
Pages : 2356
Book Description
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. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Veterinary Epidemiology
Author: Michael ThrusfieldPublisher: John Wiley & Sons
ISBN: 1118280288
Category : Medical
Languages : en
Pages : 901
Book Description
Eine umfassende Einführung zur Rolle der Epidemiologie in der Veterinärmedizin. Die vollständig überarbeitete und erweiterte Ausgabe von Veterinary Epidemiology führt den Leser in das Fachgebiet der Veterinärepidemiologie ein. Diese neue Auflage bietet auch neue Kapitel zur Konzeption von Beobachtungsstudien, Validität von epidemiologischen Studien, zu systematischen Prüfungen und zu statistischen Modellen. Die aktualisierte Auflage beginnt mit einem historischen Blick auf die Entwicklung der Veterinärmedizin. Im Anschluss wird die Fachrichtung Epidemiologie umfassend beleuchtet. Kapitel befassen sich mit den Aspekten Kausalität, Auftreten von Krankheiten, Bestimmungsfaktoren, Krankheitsmustern, Krankheitsökologie u.v.m. Veterinary Epidemiology, 4. Auflage: - Alle Kapitel wurden aktualisiert. Entstanden ist ein modernes Referenzwerk zum Thema Veterinärepidemiologie. - Enthält neue Kapitel, die für die Entwicklung des Fachgebiets maßgeblich sind. - Bietet Beispiele zu Haustieren, Nutztieren und Vögeln sowie zu Krankheiten bei Wassertieren. - Richtet den Fokus auf Prinzipien und Konzepte der Epidemiologie, der Überwachung, der Validierung und Leistungsfähigkeit diagnostischer Tests. - Begleitende Website mit Multiple-Choice-Fragen.
Food Microbiology
Author: Michael P. DoylePublisher: John Wiley & Sons
ISBN: 1555819974
Category : Medical
Languages : en
Pages : 1100
Book Description
Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology. Thoroughly updated, the new Fifth Edition adds coverage of the ever-expanding tool chest of new and extraordinary molecular methods to address many of the roles that microorganisms play in the production, preservation, and safety of foods. Sections in this valuable reference cover material of special significance to food microbiology such as: stress response mechanisms, spores, and the use of microbiological criteria and indicator organisms commodity-oriented discussion of types of microbial food spoilage and approaches for their control the major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques state-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens beneficial microbes used in food fermentations and to promote human and animal health updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment This respected reference provides up-to-the-minute scientific and technical insights into food production and safety, readily available in one convenient source.
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Author: Y. H. HuiPublisher: CRC Press
ISBN: 146650787X
Category : Technology & Engineering
Languages : en
Pages : 3539
Book Description
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Food Safety Management
Author: Huub L. M. LelieveldPublisher: Academic Press
ISBN: 0123815053
Category : Technology & Engineering
Languages : en
Pages : 1193
Book Description
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. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
Bulletin
Author: Towards a risk based chain control
Author: Frans J.M. SmuldersPublisher: BRILL
ISBN: 9086865836
Category : Technology & Engineering
Languages : en
Pages : 408
Book Description
"This book is the fourth in the series of Food Safety Assurance and Veterinary Public Health, which presents the latest findings in research on the topics of food safety in the entire agrifood chain from stable to table. The themes in this volume cover a range of topics, including epidemiological monitoring and surveillance in primary production and processing of foods of animal origin, antimicrobial resistance and transfer in these foods, and risk modelling and management strategies. Finally, recent food legislation aspects are discussed. This volume is targeted to scientists in academia and industry, graduate students in veterinary and food science as well as to governmental officials in veterinary public health and food safety. The other publications in the Food safety assurance and veterinary public health series are: - Food safety assurance in the pre-harvest phase - Safety assurance during food processing - Risk management strategies: monitoring and surveillance"