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Author: Great Britain Publisher: ISBN: 9780110856179 Category : Languages : en Pages :
Book Description
Enabling power: Food Safety Act 1990, ss. 17 (2). Issued:13.12.1999. Made:02.12.1999. Laid: 06.12.1999. Coming into force:30.12.1999. Effect: S.I. 1997/1499 amended. Territorial extent & classification:E/W. General. Amend the 1997 Regs by bringing up to date a reference to REG 194/97 (as amended), so as to cover its further amendment by REG 1566/1999
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309184134 Category : Medical Languages : en Pages : 158
Book Description
The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in the federal government, representatives from consumer interest groups, and academicians to discuss and debate food and food safety issues openly and in a neutral setting. The Forum provides a mechanism for these diverse groups to identify possible approaches for addressing food and food safety problems and issues surrounding the often complex interactions among industry, academia, regulatory agencies, and consumers. On May 6-7, 1997, the Forum convened a workshop titled Enhancing the Regulatory Decision-Making Process for Direct Food Ingredient Technologies. Workshop speakers and participants discussed legal aspects of the direct food additive approval process, changes in science and technology, and opportunities for reform. Two background papers, which can be found in Appendix A and B, were shared with the participants prior to the workshop. The first paper provided a description and history of the legal framework of the food ingredient approval process and the second paper focused on changes in science and technology practices with emphasis placed on lessons learned from case studies. This document presents a summary of the workshop.
Author: Karl Matthews Publisher: Academic Press ISBN: 012404686X Category : Technology & Engineering Languages : en Pages : 493
Book Description
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the United States, Mexico and Central America, Europe, and Japan. - Addresses food-borne contaminations from a prevention view, providing proactive solutions to the problems - Covers core sources of contamination and methods for identifying those sources - Includes best practice and regulatory information
Author: Great Britain Publisher: ISBN: Category : Law Languages : en Pages : 904
Book Description
A chronological listing of the text of all public general acts issued during the year, with notes and annotations. "Current law statute citator" section cumulates with each issue during the year. Multi-year cumulation available separately as: Current law statute citator (1947-1971) and: Current law legislation citator (1972- ).
Author: M. R. Adams Publisher: Royal Society of Chemistry ISBN: 9780854046119 Category : Education Languages : en Pages : 498
Book Description
This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout and includes new sections on stress response, Mycobacterium spp., risk analysis and new foodborne health problems such as BSE. Food Microbiology covers the three main aspects of interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in food and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food. Food Microbiology presents a thorough and accessible account of this increasingly topical subject, and is an ideal text for undergraduate courses in the biological sciences, biotechnology and food science. It will also be valuable as a reference for lecturers and researchers in these areas.
Author: Catherine S Birch Publisher: Royal Society of Chemistry ISBN: 178262922X Category : Science Languages : en Pages : 240
Book Description
Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation of toxic compounds during the processing of food and strategies to mitigate their creation. Modification of process conditions can reduce the health risks posed by these compounds to consumers. This new volume will update knowledge on current methods for mitigation of these process contaminants and is aimed at industrialists in food processing, academic researchers and graduate students studying food science and technology or food engineering.
Author: Martin R Adams Publisher: Royal Society of Chemistry ISBN: 1847557945 Category : Technology & Engineering Languages : en Pages : 478
Book Description
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food - spoilage, foodborne illness and fermentation - and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.
Author: Great Britain
Author: Great Britain
Author: Great Britain
Author: Institute of Medicine
Author: Karl Matthews
Author: Great Britain
Author: M. R. Adams
Author: Great Britain
Author: 
Author: Catherine S Birch
Author: Martin R Adams