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Author: Gerald Posner Publisher: Simon and Schuster ISBN: 1501152033 Category : Business & Economics Languages : en Pages : 816
Book Description
"Exorbitant prices for lifesaving drugs, safety recalls affecting tens of millions of Americans, and soaring rates of addiction and overdose on prescription opioids have caused many to lose faith in pharmaceutical companies. Now, Americans are demanding national reckoning with a monolithic industry. In Pharma, award-winning journalist and New York Times best-selling author Gerald Posner uncovers the real story of the Sacklers, the family that became one of America's wealthiest from the success of OxyContin, their blockbuster narcotic painkiller at the centure of the opioid crisis. The unexpected twists and turns of the Sakler family saga are told against the startling chronicle of a powerful industry that sits at the intersection of public health and profits. Pharma reveals how and why American drug companies have put earnings ahead of patients"--
Author: Gerald Posner Publisher: Simon and Schuster ISBN: 1501152033 Category : Business & Economics Languages : en Pages : 816
Book Description
"Exorbitant prices for lifesaving drugs, safety recalls affecting tens of millions of Americans, and soaring rates of addiction and overdose on prescription opioids have caused many to lose faith in pharmaceutical companies. Now, Americans are demanding national reckoning with a monolithic industry. In Pharma, award-winning journalist and New York Times best-selling author Gerald Posner uncovers the real story of the Sacklers, the family that became one of America's wealthiest from the success of OxyContin, their blockbuster narcotic painkiller at the centure of the opioid crisis. The unexpected twists and turns of the Sakler family saga are told against the startling chronicle of a powerful industry that sits at the intersection of public health and profits. Pharma reveals how and why American drug companies have put earnings ahead of patients"--
Author: International Commission on Microbiological Specifications for Foods Staff Publisher: Springer Science & Business Media ISBN: 1468483692 Category : Technology & Engineering Languages : en Pages : 365
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: Clive de W Blackburn Publisher: Elsevier ISBN: 1845696336 Category : Technology & Engineering Languages : en Pages : 1247
Book Description
Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section.Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others.The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. - Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage - Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP - Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures
Author: International Commission on Microbiological Specifications for Foods Publisher: Springer ISBN: 3319684604 Category : Technology & Engineering Languages : en Pages : 487
Book Description
The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.
Author: Jim Rooney Publisher: Academic Conferences Limited ISBN: 1910309710 Category : Education Languages : en Pages : 592
Book Description
These proceedings represent the work of researchers participating in the 11th International Conference on Intellectual Capital, Knowledge Management & Organisational Learning - ICICKM 2014, which this year is being held at The University of Sydney Business School, The University of Sydney, Australia. The Conference Co-Chairs are Dr John Dumay from Macquarie University, Sydney, Australia and Dr Gary Oliver from the University of Sydney, Australia. The conference will be opened with a keynote by Goran Roos, Advanced Manufacturing Council, Adelaide, Australia who will address the topic of "Intellectual capital in Australia: Economic development in a high cost economy." The second day will be opened with a from James Guthrie, University of Sydney, Australia on the topic of "Intellectual Capital and the Public Sector Research: Past, Present, and Future."
Author: Sara Mortimore Publisher: Springer Science & Business Media ISBN: 1461450284 Category : Technology & Engineering Languages : en Pages : 502
Book Description
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management. Introductory chapters set the scene and update the reader on developments on HACCP over the last 15 years. The preliminary stages of HACCP, including preparation and planning and system design, are covered first, followed by a consideration of food safety hazards and their control. Prerequisite program coverage has been significantly expanded in this new edition reflecting its development as a key support system for HACCP. The HACCP plan development and verification and maintenance chapters have also been substantially updated to reflect current practice and a new chapter on application within the food supply chain has been added. Appendices provide a new set of case studies of practical HACCP application plus two new case studies looking at lessons learned through food safety incident investigation. Pathogen profiles have also been updated by experts to provide an up-to-date summary of pathogen growth and survival characteristics that will be useful to HACCP teams. The book is written both for those who are developing HACCP systems for the first time and for those who need to update, refresh and strengthen their existing systems. New materials and new tools to assist the HACCP team have been provided and the current situation on issues that are still undergoing international debate, such as operational prerequisite programs. All tools such as decision trees and record-keeping formats are provided to be of assistance and are not obligatory to successful HACCP. Readers are guided to choose those that are relevant to their situations and which they find are helpful in their HACCP endeavors.
Author: Gerald Posner
Author: Gerald Posner
Author: International Commission on Microbiological Specifications for Foods Staff
Author: 
Author: Martin R Adams
Author: Clive de W Blackburn
Author: Food and Nutrition Information Center (U.S.)
Author: International Commission on Microbiological Specifications for Foods
Author: Jim Rooney
Author: Sara Mortimore
Author: