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Author: Terry Marsden Publisher: Routledge ISBN: 1135910022 Category : Business & Economics Languages : en Pages : 364
Book Description
This book examines the development of food policy and regulation following the BSE (mad cow disease) crisis and traces the changing relationships between three key sets of actors: private interests, such as the corporate retailers; public regulators, such as the EU directorates and UK agencies; and consumer groups.
Author: Terry Marsden Publisher: Routledge ISBN: 1135910022 Category : Business & Economics Languages : en Pages : 364
Book Description
This book examines the development of food policy and regulation following the BSE (mad cow disease) crisis and traces the changing relationships between three key sets of actors: private interests, such as the corporate retailers; public regulators, such as the EU directorates and UK agencies; and consumer groups.
Author: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee Publisher: The Stationery Office ISBN: 0215026748 Category : Political Science Languages : en Pages : 76
Book Description
departmental annual Report 2005 : Fourth report of session 2005-06, Vol. 2: Oral and written Evidence
Author: Paul Knechtges Publisher: Jones & Bartlett Publishers ISBN: 0763785563 Category : Family & Relationships Languages : en Pages : 473
Book Description
Written for graduate students or college seniors, Food Safety: Theory and Practice emphasizes a comprehensive and multidisciplinary approach to food safety. It covers important topics related to the prevention of foodborne illnesses and diseases with a “farm-to-fork” perspective. Each chapter starts with a set of learning objectives for the student and ends with a list of important references and websites for further study and research. Scientific principles that underpin food safety are introduced, and terminology is explained to facilitate comprehension by the student. In keeping with current trends, risk analysis and food safety management are stressed throughout the textbook. The writing style is concise and to the point, and the book contains hundreds of references, figures, and tables. Extremely well organized, this book can serve as the primary text for a food safety course, or it can serve as a background text for more specialized courses in food safety. Key topics include: Risk and hazard analysis of goods - covers risk assessment and hazard analysis and critical control point (HACCP) evaluations of food safety. Safety management of the food supply - provides a farm-to-fork overview of food safety, emphasizing the risks associated with each step in the food supply. Food safety laws, regulations, enforcement, and responsibilities - describes the major provisions, relationship, and hierarchy of laws and guidelines designed to ensure a safe food supply. The pivotal role of food sanitation/safety inspectors - including the interpretation of standards, problem solving and decision making, education of the food handling staff, and participation in foodborne illness outbreak investigations.
Author: Richard H. Stadler Publisher: John Wiley & Sons ISBN: 0470430095 Category : Technology & Engineering Languages : en Pages : 744
Book Description
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.
Author: An Li Publisher: Elsevier ISBN: 0080551130 Category : Science Languages : en Pages : 843
Book Description
Large amounts of data obtained through environmental monitoring of persistent organic pollutants (POPs) in 10 Asian countries and Australia have been compiled and explored using principles of environmental chemistry, toxicology, and risk assessment. This book also includes descriptions and discussions of current governmental policies, monitoring and surveillance programs, history of manufacturing and applications, emission sources, impacts on human health, and cross-boundary transport of POPs in these countries.* Compiles up-to-date sources, distributions, transport, and fates of highly concerned persistent organic pollutants (POPs) * Presents exploratory examinations of the data guided by the principles of environmental chemistry, toxicology, and risk assessment * Includes important context and insight regarding government policies, monitoring and surveillance programs, history of manufacturing and applications, emission sources, impact on human health, and cross-boundary transport of POPs
Author: Briony Thomas Publisher: John Wiley & Sons ISBN: 1118687299 Category : Medical Languages : en Pages : 915
Book Description
The standard work for all those involved in the field of clinical nutrition and dietetics, The Manual of Dietetic Practice has been equipping health care professionals with the essential foundations on which to build expertise and specialist skill since it was first published in 1988. The fourth edition responds to the changing demand for multidisciplinary, patient-centred, evidence-based practice and has been expanded to include dedicated chapters covering adult nutrition, freelance dietetics, complementary and alternative therapies. Compiled from the knowledge of both individual experts and the British Dietetic Association's Specialist Groups, this truly is the essential guide to the principles of dietetics across its whole range.
Author: David Kilcast Publisher: Elsevier ISBN: 1845693043 Category : Technology & Engineering Languages : en Pages : 400
Book Description
Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease. Consumers are increasingly looking to reduce their salt intake, making salt reduction a priority for food manufacturers. This is not straightforward, though, as salt plays an important role in food preservation, taste and processability. Written by a team of international experts, Reducing salt in foods provides a unique review of current knowledge in this field.This book is divided into three parts and discusses the major issues concerned with salt reduction and how it may be achieved. Part one reviews the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labelling. Consumer perception of salt and views on salt reduction and are also discussed. The second part focuses on the technological, microbiological and sensory functions of salt and strategies that can be taken to reduce salt. The final part of the book outlines strategies which have been taken to reduce salt in particular food groups: meat and poultry, seafood, bread, snack foods, dairy products and canned foods.Reducing salt in foods is an essential reference for health professionals, governments and food manufacturers. - Discusses methods to reduce salt while maintaining food sensory quality, shelf-life and processability - Provides a unique review of current knowledge in this field - An essential reference for health professionals, governments and food manufacturers
Author: Terry Marsden
Author: Terry Marsden
Author: Great Britain: Parliament: House of Commons: Environment, Food and Rural Affairs Committee
Author: Stationery Office (Great Britain)
Author: Paul Knechtges
Author: U K Stationery Office
Author: Richard H. Stadler
Author: An Li
Author: Briony Thomas
Author: Great Britain. Parliament. House of Commons
Author: David Kilcast