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Global Safety Of Fresh Produce

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Global Safety of Fresh Produce

Global Safety of Fresh Produce Book
Author : Jeffrey Hoorfar
Publisher : Woodhead Publishing
Release : 2014-02-14
ISBN : 1782420274
Language : En, Es, Fr & De

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Book Description :

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Global Standard for Food Safety Guideline for Fresh Produce

Global Standard for Food Safety   Guideline for Fresh Produce Book
Author : British Retail Consortium
Publisher : The Stationery Office
Release : 2013-01-22
ISBN : 9780117080096
Language : En, Es, Fr & De

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Book Description :

This is the latest guidance on the interpretation of the requirements of the BRC Global Standard for Food Safety - Issue 6 for fresh produce packers of fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this will help companies, auditors and customers understand how to implement the requirement of the Standard. The guideline includes practical guidance and real examples to illustrate the principles of the clauses and compliments the recently published more general interpretation guideline.

Global standard for food safety

Global standard for food safety Book
Author : British Retail Consortium,Fresh Produce Consortium,NSF-CMi Certification
Publisher : Stationery Office
Release : 2009-11-27
ISBN : 9780117067332
Language : En, Es, Fr & De

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Book Description :

This publication contains guidance for North American organisations on the BRC Global Standard for Food Safety for fresh produce packers falling into category 5 - fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this discussion document aims to help companies, auditors and customers understand how to implement the Standards requirements. The guideline includes practical guidance and real scenario examples to illustrate the principles of clauses.

Food Safety in China

Food Safety in China Book
Author : Joseph Jwu-Shan Jen,Junshi Chen
Publisher : John Wiley & Sons
Release : 2017-03-13
ISBN : 1119237971
Language : En, Es, Fr & De

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Book Description :

From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.

Microbial Safety of Fresh Produce

Microbial Safety of Fresh Produce Book
Author : Xuetong Fan,Brendan A. Niemira,Christopher J. Doona,Florence E. Feeherry,Robert B. Gravani
Publisher : John Wiley & Sons
Release : 2009-10-05
ISBN : 0813804167
Language : En, Es, Fr & De

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Book Description :

Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.

Advances in Microbial Food Safety

Advances in Microbial Food Safety Book
Author : J Sofos
Publisher : Elsevier
Release : 2014-11-25
ISBN : 1782421157
Language : En, Es, Fr & De

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Book Description :

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. Extends the breadth and coverage of the first volume in the series Includes updates on specific pathogens and safety for specific foods Reviews both detection and management of foodborne pathogens

Brc Global Standard for Food Safety

Brc Global Standard for Food Safety Book
Author : British Retail Consortium,Fresh Produce Consortium
Publisher : Stationery Office/Tso
Release : 2008
ISBN : 9780117025790
Language : En, Es, Fr & De

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Book Description :

The BRC has produced guidance on interpretation of requirements to the BRC Global Standard for Food Safety Issue 5 for fresh produce packers falling into category 5 - fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this discussion document aims to help companies, auditors and customers understand how to implement the Standards requirements. The guideline includes practical guidance and real scenario examples to illustrate the principles of clauses.

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Quantitative Methods for Food Safety and Quality in the Vegetable Industry Book
Author : Fernando Pérez-Rodríguez,Panagiotis Skandamis,Vasilis Valdramidis
Publisher : Springer
Release : 2018-02-06
ISBN : 331968177X
Language : En, Es, Fr & De

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Book Description :

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.

Minimally Processed Foods

Minimally Processed Foods Book
Author : Mohammed Wasim Siddiqui,Mohammad Shafiur Rahman
Publisher : Springer
Release : 2014-10-29
ISBN : 3319106775
Language : En, Es, Fr & De

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Book Description :

The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman

Disinfection By products in Drinking Water

Disinfection By products in Drinking Water Book
Author : M.N.V. Prasad
Publisher : Butterworth-Heinemann
Release : 2020-02-18
ISBN : 0081029780
Language : En, Es, Fr & De

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Book Description :

Disinfection Byproducts in Drinking Water: Detection and Treatment presents cutting-edge research on how to understand the procedures, processes and considerations for detecting and treating disinfection by-products from drinking water, swimming pool water, and wastewater. The book begins with an overview of the different groups of Disinfection Byproducts (DBPs), such as: Trihalomethanes (THM), Halo acetic acids, and Haloacetonitrile (HAN). This coverage is quickly followed by a clear and rigorous exposition of the latest methods and technologies for the characterization, occurrence, formation, transformation and removal of DBPs in drinking water. Other chapters focus on ultraviolet-visible spectroscopy, electron spin resonance, and gas chromatography-mass spectrometry. Researchers will find a valuable resource to a breath of topics for DBP detection and treatment, including various recent techniques, such as microfiltration, nanofiltration membrane and nanotechnology. Explains the latest research in detection, treatment processes and remediation technologies Includes sampling, analytical and characterization methods and approaches Covers cutting-edge research, including membrane based technologies, nanotechnology treatment technologies and bioremediation treatment technologies Provides background information regarding contamination sources

Advances in Climate Change and Global Warming Research and Application 2011 Edition

Advances in Climate Change and Global Warming Research and Application  2011 Edition Book
Author : Anonim
Publisher : ScholarlyEditions
Release : 2012-01-09
ISBN : 1464920818
Language : En, Es, Fr & De

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Book Description :

Advances in Climate Change and Global Warming Research and Application: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Climate Change and Global Warming. The editors have built Advances in Climate Change and Global Warming Research and Application: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Climate Change and Global Warming in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Advances in Climate Change and Global Warming Research and Application: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables Book
Author : Sunil Pareek
Publisher : CRC Press
Release : 2016-08-05
ISBN : 1315353091
Language : En, Es, Fr & De

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Book Description :

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for accomplishing the challenges, where raw materials, handling, minimal processing, packaging, commercial distribution, and retail sale must be well managed. It covers technology, physiology, quality, and safety of fresh-cut fruits and vegetables. In this book, the chapters follow a logical sequence analyzing most of the important factors affecting the main characteristics of fresh-cut horticultural products. The most relevant technologies to prevent deterioration and improve final overall quality of fresh-cut commodities are described in detail. This book covers the basics of the subject from quality preservation, nutritional losses, physiology, and safety to industry-oriented advancements in sanitization, coatings, and packaging. It examines such novel preservation technologies as edible coatings, antimicrobial coatings, natural antimicrobials, gum arabic coatings, and pulsed light treatments. Minimal processing design and industrial equipment are also reviewed. With its international team of contributors, this book will be an essential reference work both for professionals involved in the postharvest handling of fresh-cut and minimally processed fruits and vegetables and for academic and researchers working in the area.

Second FAO WHO Global Forum of Food Safety Regulators

Second FAO WHO Global Forum of Food Safety Regulators Book
Author : Anonim
Publisher : Food & Agriculture Org.
Release : 2005
ISBN : 9789251052723
Language : En, Es, Fr & De

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Book Description :

This publication contains the proceedings of the second international forum on food safety regulation, held in Bangkok, Thailand in October 2004 to discuss the development of effective food safety systems, focusing on two key themes of official food safety control services; and the epidemio-surveillance of food-borne diseases and food safety rapid alert systems.

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts Book
Author : Linda J Harris
Publisher : Elsevier
Release : 2013-10-31
ISBN : 0857097482
Language : En, Es, Fr & De

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Book Description :

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

Handbook of Natural Antimicrobials for Food Safety and Quality

Handbook of Natural Antimicrobials for Food Safety and Quality Book
Author : M Taylor
Publisher : Elsevier
Release : 2014-11-04
ISBN : 1782420428
Language : En, Es, Fr & De

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Book Description :

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives for maximum efficacy. New developments in delivery technology such as nanoencapsulation also increase the potential of natural antimicrobials for widespread use in industry. Part one introduces the different types of natural antimicrobials for food applications. Part two covers methods of application, and part three looks at determining the effectiveness of natural antimicrobials in food. Part four focuses on enhancing quality and safety, and includes chapters on specific food products. Reviews different types of antimicrobials used in food safety and quality Covers how antimicrobials are created to be used in different foods Examines how the antimicrobials are used in foods to enhance the safety and quality

Confronting Global Climate Change

Confronting Global Climate Change Book
Author : Mark Harris
Publisher : CRC Press
Release : 2019-06-07
ISBN : 1000001784
Language : En, Es, Fr & De

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Book Description :

This book offers a solutions-based approach to climate change problems which potentially impinge on human beings within the tropics. It largely comprises research articles with supplementary applications and illustrations. The effects of atmospheric phenomena, energy acquisition, wind power, CO2 sequestration, are linked with soils, aquatic life, reducing deforestation, rainwater harvesting and clay pot farming, climate, plant disease and food security to show that no area of life is untouched by the phenomenon of climate change. It discusses specific problem areas and provides an overview of geotechnical and sustainable solutions to lessen the impact of climate.

High Throughput Screening for Food Safety Assessment

High Throughput Screening for Food Safety Assessment Book
Author : Arun K. Bhunia,Moon S. Kim,Chris R. Taitt
Publisher : Elsevier
Release : 2014-09-06
ISBN : 0857098071
Language : En, Es, Fr & De

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Book Description :

Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant impact on areas such as public health and food defence. This book summarizes the latest research and applications of sensor technologies for online and high throughput screening of food. The book first introduces high throughput screening strategies and technology platforms, and discusses key issues in sample collection and preparation. The subsequent chapters are then grouped into four sections: Part I reviews biorecognition techniques; Part II covers the use of optical biosensors and hyperspectral imaging in food safety assessment; Part III focuses on electrochemical and mass-based transducers; and finally Part IV deals with the application of these safety assessment technologies in specific food products, including meat and poultry, seafood, fruits and vegetables. Summarises the latest research on sensor technologies for online and high-throughput screening of food Covers high-throughput screening and the current and forecast state of rapid contaminant detection technologies Looks at the use of optical and electrochemical biosensors and hyperspectral imaging in food safety assessment and the application of these technologies in specific food products

Global Food Trade and Consumer Demand for Quality

Global Food Trade and Consumer Demand for Quality Book
Author : Barry Krissoff,Mary Bohman,Julie Caswell
Publisher : Springer Science & Business Media
Release : 2013-03-14
ISBN : 1475753292
Language : En, Es, Fr & De

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Book Description :

Consumers have always been concerned about the quality, and particularly the safety, of the foods they eat. In recent years this concern has taken on additional prominence. Consumer focus on food safety has been sharpened by reports about new risks, such as that posed by "mad cow" disease, and about more familiar sources of risk, such as food borne pathogens, pesticides, and hormones. At the same time, some consumers are in creasingly interested in knowing more about how their food is produced and in selecting products based on production practices. Some of the questions consumers are asking in clude whether food is produced with the use of modern biotechnology, whether it is or ganically produced, how animals are treated in meat and egg production systems, and whether food is produced using traditional methods. Recent trends also show increased consumer demand for a variety of food products that are fresh, tasty, and available on a year-round basis. This has fostered increased global trade in food. For example, consumers in temperate climates such as North America are able to buy raspberries throughout the year, and Europeans can enjoy South American coffee. Trade in processed food products is actually increasing more rapidly than trade in agricultural commodities, further addressing the demand for variety among consumers.

Antimicrobial Food Packaging

Antimicrobial Food Packaging Book
Author : Jorge Barros-Velazquez
Publisher : Academic Press
Release : 2015-12-27
ISBN : 0128008105
Language : En, Es, Fr & De

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Book Description :

Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and focuses on the applicability of techniques to industry. Tactics on the monitoring of microbial activity that use antimicrobial packaging detection of food borne pathogens, the use of biosensors, and testing antimicrobial susceptibility are also included, along with food safety and good manufacturing practices. The book aims to curtail the development of microbiological contamination of food through anti-microbial packaging to improve the safety in the food supply chain. Presents the science behind anti-microbial packaging and films reflecting advancements in chemistry, microbiology, and food science Includes the most up-to-date information on regulatory aspects, consumer acceptance, research trends, cost analysis, risk analysis and quality control Discusses the uses of natural and unnatural compounds for food safety and defense

Handbook of Food Powders

Handbook of Food Powders Book
Author : Bhesh Bhandari,NIDHI BANSAL,Min Zhang,Pierre Schuck
Publisher : Elsevier
Release : 2013-08-31
ISBN : 0857098675
Language : En, Es, Fr & De

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Book Description :

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products