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Food Hygiene And Toxicology In Ready To Eat Foods

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Food Hygiene and Toxicology in Ready to Eat Foods

Food Hygiene and Toxicology in Ready to Eat Foods Book
Author : Parthena Kotzekidou
Publisher : Academic Press
Release : 2016-07-29
ISBN : 0128020083
Language : En, Es, Fr & De

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Book Description :

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more

Technology of fruits and vegetable processing

Technology of fruits and vegetable processing Book
Author : Kai Peters &
Publisher : Scientific e-Resources
Release : 2019-12-03
ISBN : 1839472626
Language : En, Es, Fr & De

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Book Description :

Fruits and vegetables are both real nourishment items in their own particular right and key fixings in many handled foods. There has been developing examination on their significance to wellbeing and procedures to protect the healthful and tangible qualities wanted by buyers. This real gathering outlines a portion of the key topics in this current research. Adopting a multidisciplinary strategy, this work examines the fundamentals and late developments in fresh-cut foods grown from the ground handling. It tends to logical advance in the fresh-cut range and talks about the business and the market for these products. They likewise inspect advancements in making sound and alluring items. Utilization of inventive bundling innovation that could enhance item quality and timeframe of realistic usability, new natural product blends with more assortment, consolidation of flavors, or the utilization of steamer sacks for vegetables are only a couple of contemplations that could grow the business sectors of fresh-cut items. With its attention on science, including biochemical, physiological, microbiological, and quality angles, and in addition heath contemplations and customer science, this book gives an account of front line propels and the down to earth utilizations of these advances.

Food Hygiene and Toxicology

Food Hygiene and Toxicology Book
Author : Jaden Richardson
Publisher : Scientific e-Resources
Release : 2018-01-05
ISBN : 1839472561
Language : En, Es, Fr & De

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Book Description :

Food shapes a standout amongst the most basic parts imperative to human living, and with expanding mindfulness about issues of wellbeing, cleanliness and sanitation, shoppers have at long last woken upto the issue of food cleanliness. The fundamental worry of a customer lies in food security, quality and validness. Food control strategies have turn out to be greatly fundamental in nowadays and age, where flare-ups of food-borne infections are normal. These methods ought not just accentuation after keeping up clean food in all regards, they should be quick, solid and practical. This book portrays in detail a portion of the food cleanliness methods utilized mechanically and also in homes. It concentrates on various units, instruments and frameworks utilized for quality and cleanliness control of food, food stiffs and food handling condition, with accentuation additionally being given to the approval systems of official associations required 'in food administration. Food cleanliness preparing is fundamental for any individual who handles food as a major aspect of their work and in that capacity is a critical component of many courses. This book has been doled out keeping in minds the requirements of the individuals who handle food in a scope of occupations and it is trusted that this book is of tremendous use to them. We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future.

Innovative Technologies in Seafood Processing

Innovative Technologies in Seafood Processing Book
Author : Yesim Ozogul
Publisher : CRC Press
Release : 2019-09-04
ISBN : 1000566870
Language : En, Es, Fr & De

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Book Description :

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as cold plasma, ohmic heating, infrared heating supercritical carbon dioxide, and high-intensity pulsed light) for the seafood industry. Features  Reviews novel process technologies applied in the seafood industry  Highlights processing effects on product quality and safety of treated seafood  Focuses on the development of safe and effective natural antimicrobials and additives  Assesses alternative techniques to utilize fish discards and waste as high value products Further it highlights aspects related to quality of seafood treated with these innovative technologies, effect on food constituents, possible risk, security/safety both of seafood and consumers, the environmental impact, and the legislative aspects. The book also addresses the growing international environmental concern for fish discards and fish waste generated in the seafood processing industries by including a chapter, Advances in Discard and By-Products Processing, which assesses alternative techniques to utilize fish discards and waste as high value products. This book will be of value to researchers and technicians in the food technology area, especially those dealing with seafood.

Risk Assessment Methods for Biological and Chemical Hazards in Food

Risk Assessment Methods for Biological and Chemical Hazards in Food Book
Author : Fernando Pérez-Rodríguez
Publisher : CRC Press
Release : 2020-10-28
ISBN : 1498762034
Language : En, Es, Fr & De

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Book Description :

Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality assurance. Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods. Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals. Key Features: Presents new trends and approaches in the field of risk assessment in foods Risk assessment concepts are illustrated by practical examples in the food sector Discusses how quantitative information and models are integrated in a quantitative risk asssment framework Provides examples of applications of quantitative chemical risk assessment in risk management The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods

Applications of Solar Energy

Applications of Solar Energy Book
Author : Himanshu Tyagi,Avinash Kumar Agarwal,Prodyut R. Chakraborty,Satvasheel Powar
Publisher : Springer
Release : 2017-11-29
ISBN : 981107206X
Language : En, Es, Fr & De

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Book Description :

This book focuses on solar-energy-based renewable energy systems and discusses the generation of electric power using solar photovoltaics, as well as some new techniques, such as solar towers, for both residential and commercial needs. Such systems have played an important role in the move towards low-emission and sustainable energy sources. The book covers a variety of applications, such as solar water heaters, solar air heaters, solar drying, nanoparticle-based direct absorption solar systems, solar volumetric receivers, solar-based cooling systems, solar-based food processing and cooking, efficient buildings using solar energy, and energy storage for solar thermal systems. Given its breadth of coverage, the book offers a valuable resource for researchers, students, and professionals alike.

Nanotechnology Enhanced Food Packaging

Nanotechnology Enhanced Food Packaging Book
Author : Jyotishkumar Parameswaranpillai,Radhakrishnan E. K.,Aswathy Jayakumar,Sanjay Mavinkere Rangappa,Suchart Siengchin
Publisher : John Wiley & Sons
Release : 2022-04-11
ISBN : 3527347739
Language : En, Es, Fr & De

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Book Description :

The book gives detailed insights into the application of nanomaterials in food packaging, covering recent innovations as well as future perspectives. The chapters provide a comprehensive review on the types of nanomaterials used in food packaging and their processing and characterization. In addition, the book discusses the use of nanoparticles in the development of active and functional food packaging and the related environmental and toxicological aspects.

Silver Nanomaterials for Agri Food Applications

Silver Nanomaterials for Agri Food Applications Book
Author : Kamel A. Abd-Elsalam
Publisher : Elsevier
Release : 2021-08-14
ISBN : 0128235292
Language : En, Es, Fr & De

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Book Description :

Silver Nanomaterials for Agri-Food Applications explores how silver-based nanomaterials are being used to create more efficient systems and products across the agri-food sector. In particular, the book covers silver nanomaterials as antimicrobial agents, in food science, for plant protection, and for water purification. Sections highlight the effect of silver nanoantimicrobials and drug synergism on drug-resistant pathogens, offer an overview of silver nanomaterials-based nanosensors in agri-food applications, explore the use of silver nanostructures in plant science applications, cover plant protection applications, describe silver nanomaterial applications in the removal of dyes and pesticides from wastewater, and more. Explores the applications of silver-based nanomaterials for plant protection, water treatments, and in food science Outlines why silver-based nanomaterials have properties that make them beneficial for protection against infectious diseases Assesses the challenge of integrating silver-based nanomaterials into agricultural systems

Composites for Environmental Engineering

Composites for Environmental Engineering Book
Author : Shakeel Ahmed,Saif Ali Chaudhry
Publisher : John Wiley & Sons
Release : 2019-10-08
ISBN : 1119555353
Language : En, Es, Fr & De

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Book Description :

Composites are materials made from two or more constituent materials with significantly different physical or chemical properties. The two materials combine together to give a new material with higher strength, toughness, stiffness, but also a higher resistance to creep, corrosion, wear or fatigue compared to conventional materials. It is composed primarily of a matrix i.e. a continuous phase which is armoured with secondary discontinues reinforcement phase. These materials have been used in a variety of products viz. spacecrafts, sporting goods, catalyst, sensors, actuators, biomedical materials, batteries, cars, furniture, aircraft components, etc. This book focusses on processing, properties of various types of composite materials, as well as their environmental engineering applications. This book examines the current state of art, new challenges, and opportunities of composites in environmental engineering. The chapters in this book covers nearly every topic related to composites in environmental engineering in four broad perspectives: (i) classification of composites (ii) green/hybrid synthesis and characterization of nano and biocomposites (iii) processing of composite materials (iv) state-of–the-art in fabricating the composites - nano and biocomposites - for environmental applications.

Chemical Hazards in Thermally Processed Foods

Chemical Hazards in Thermally Processed Foods Book
Author : Shuo Wang
Publisher : Springer Nature
Release : 2019-10-11
ISBN : 9811381186
Language : En, Es, Fr & De

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Book Description :

This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, hazardous substances such as dicarbonyl compounds, acrylamide, furan, heterocyclic amines, trans-fatty acids, and advanced glycation end products (AGEs) are covered and discussed in terms of analytical methods, formation mechanisms and mitigation strategies. The content chiefly focuses on how these hazardous substances are formed during thermal processing and what can be done to mitigate or eliminate them in food products (e.g. those prepared at higher temperatures by baking, frying or roasting). The major objective of this book is to provide a timely and informative guide for researchers and graduate students in the fields of food chemistry, food ingredients, food analysis, food safety, food processing, chemical toxicology, disease prevention and health promotion.

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security

Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security Book
Author : Management Association, Information Resources
Publisher : IGI Global
Release : 2020-09-17
ISBN : 1799853551
Language : En, Es, Fr & De

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Book Description :

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, there is a need for effective food waste management and food preservation as wasted food leads to overutilization of water and fossil fuels and increasing greenhouse gas emissions from the degradation of food. The Research Anthology on Food Waste Reduction and Alternative Diets for Food and Nutrition Security explores methods for reducing waste and cutting food loss in order to help the environment and support local communities as well as solve issues including that of land space. It also provides vital research on the development of plant-based foods, meat-alternative diets, and nutritional outcomes. Highlighting a range of topics such as agricultural production, food supply chains, and sustainable diets, this publication is an ideal reference source for policymakers, sustainable developers, politicians, ecologists, environmentalists, corporate executives, farmers, and academicians seeking current research on food and nutrition security.

The Rise of Virulence and Antibiotic Resistance in Staphylococcus aureus

The Rise of Virulence and Antibiotic Resistance in Staphylococcus aureus Book
Author : Shymaa Enany,Laura Crotty Alexander
Publisher : BoD – Books on Demand
Release : 2017-03-08
ISBN : 953512983X
Language : En, Es, Fr & De

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Book Description :

Staphylococcus aureus S. aureus is a growing issue both within hospitals and community because of its virulence determinants and the continuing emergence of new strains resistant to antimicrobiotics. In this book, we present the state of the art of S. aureus virulence mechanisms and antibiotic-resistance profiles, providing an unprecedented and comprehensive collection of up-to-date research about the evolution, dissemination, and mechanisms of different staphylococcal antimicrobial resistance patterns alongside bacterial virulence determinants and their impact in the medical field. We include several review chapters to allow readers to better understand the mechanisms of methicillin resistance, glycopeptide resistance, and horizontal gene transfer and the effects of alterations in S. aureus membranes and cell walls on drug resistance. In addition, we include chapters dedicated to unveiling S. aureus pathogenicity with the most current research available on S. aureus exfoliative toxins, enterotoxins, surface proteins, biofilm, and defensive responses of S. aureus to antibiotic treatment.

Joint FAO WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods

Joint FAO WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods Book
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release : 2001
ISBN : 9789251046081
Language : En, Es, Fr & De

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Book Description :

This report summarizes the findings of the Joint Meeting on the risk assessments of salmonella in eggs and broiler chickens, and listeria in ready-to-eat foods. It presents a preliminary response to the specific risk management questions posed by the Codex Committee on Food Hygiene. It provides advice on how these risk assessments can be used and adapted by FAO and WHO member countries.

Risk Assessment of Listeria Monocytogenes in Ready to eat Foods

Risk Assessment of Listeria Monocytogenes in Ready to eat Foods Book
Author : World Health Organization
Publisher : Unknown
Release : 2004
ISBN : 9789241562614
Language : En, Es, Fr & De

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Book Description :

Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.

Comprehensive Foodomics

Comprehensive Foodomics Book
Author : Anonim
Publisher : Elsevier
Release : 2020-11-12
ISBN : 0128163968
Language : En, Es, Fr & De

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Book Description :

Comprehensive Foodomics offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josić, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljević Pavelić, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe

Safety Issues in Beverage Production

Safety Issues in Beverage Production Book
Author : Alexandru Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2019-08-25
ISBN : 0128166800
Language : En, Es, Fr & De

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Book Description :

Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a practical reference for scientists, engineers and regulators, but can also be used as a reference for courses. Provides tools to assess and measure sulfites in beverages using different instrumental techniques Presents applications of nanotechnology to the improvement of beverages, including taste, structure and overall quality Includes analytical procedures for measuring and controlling quality

Handbook of Food Toxicology

Handbook of Food Toxicology Book
Author : S.S. Deshpande
Publisher : CRC Press
Release : 2002-08-29
ISBN : 9780203908969
Language : En, Es, Fr & De

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Book Description :

From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.

Food Safety Practices in the Restaurant Industry

Food Safety Practices in the Restaurant Industry Book
Author : Nurhayati Khairatun, Siti,Zakiah Abu Bakar, Ainul,Azira Abdul Mutalib, Noor,Fatimah Ungku Zainal Abidin, Ungku
Publisher : IGI Global
Release : 2021-11-26
ISBN : 1799874168
Language : En, Es, Fr & De

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Book Description :

In recent years, cases of food-borne illness have been on the rise and are creating a significant public health challenge worldwide. This situation poses a health risk to consumers and can cause economic loss to the food service industry. Identifying the current issues in food safety practices among the industry players is critical to bridge the gap between knowledge, practices, and regulation compliance. Food Safety Practices in the Restaurant Industry presents advanced research on food safety practices investigated within food service establishments as an effort to help the industry pinpoint risks and non-compliance relating to food safety practices and improve the practices in preventing food-borne illnesses from occurring. Covering a range of topics such as food packaging, safety audits, consumer awareness, and standard safety practices, it is ideal for food safety and service professionals, food scientists and technologists, policymakers, restaurant owners, academicians, researchers, teachers, and students.

Food Safety in the 21st Century

Food Safety in the 21st Century Book
Author : Puja Dudeja,Rajul K Gupta,Amarjeet Singh Minhas
Publisher : Academic Press
Release : 2016-09-28
ISBN : 0128018461
Language : En, Es, Fr & De

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Book Description :

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food safety, while also systematically approaching the matter of foodborne illness by addressing the intricacies of both prevention and control. This book discusses ways to assess risk and to employ epidemiological methods to improve food safety. In addition, it also describes the regulatory context that shapes food safety activities at the local, national, and international levels and looks forward to the future of food safety. Provides the latest research and developments in the field of food safety Incorporates practical, real-life examples for risk reduction Includes specific aspects of food safety and the risks associated with each sector of the food chain, from food production, to food processing and serving Describes various ways in which epidemiologic principles are applied to meet the challenges of maintaining a safe food supply in India and how to reduce disease outbreaks Presents practical examples of foodborne disease incidents and their root causes to highlight pitfalls in food safety management

Impact of Processing on Food Safety

Impact of Processing on Food Safety Book
Author : Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan
Publisher : Springer Science & Business Media
Release : 2012-12-06
ISBN : 1461548535
Language : En, Es, Fr & De

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Book Description :

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.