Автор: John De Vries Название: Food safety and toxicity ISBN: 0849394880 ISBN-13(EAN): 9780849394881 Издательство: Taylor&Francis Рейтинг: Цена: 19906.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers.
Автор: Devarajan Thangardurai Название: Sequencing Technologies In Microbial Food Safety And Quality / ISBN: 0367351188 ISBN-13(EAN): 9780367351182 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality, also highlighting present challenges in the food industry.
Автор: D Watson Название: Food Chemical Safety,1 ISBN: 1855734621 ISBN-13(EAN): 9781855734623 Издательство: Elsevier Science Рейтинг: Цена: 33160.00 р. Наличие на складе: Поставка под заказ.
Описание: The safety of chemicals introduced into the supply chain remains a major concern for food producers. Consumer groups continue to raise questions about chemicals in processed food, and there is an increasing amount of national and international regulation for control of chemical contaminants and additives. "Food Chemical Safety" provides an authoritative survey of developments in regulation, research, and best practice in the management of chemicals in food. Some topics include analytical methods and instrumentation for chemical detection in food, international regulation of additives in food, and flavourings, colourings, sweeteners, enzymes, and solvents.
Автор: International Commission on Microbiological Specif Название: Microorganisms in Foods 7 ISBN: 3030098354 ISBN-13(EAN): 9783030098353 Издательство: Springer Рейтинг: Цена: 30606.00 р. Наличие на складе: Поставка под заказ.
Описание: 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.
Автор: John W. Spink Название: Food Fraud Prevention ISBN: 1493996193 ISBN-13(EAN): 9781493996193 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). There are now broad, harmonized, and thorough regulatory and standard certification requirements for the food manufacturers, suppliers, and retailers. These requirements create a need for a more focused and systematic approach to understanding the root cause, conducting vulnerability assessments, and organizing and implementing a Food Fraud Prevention Strategy. A major step in the harmonizing and sharing of best practices was the 2018 industry-wide standards and certification requirements in the Global Food Safety Initiative (GFSI) endorsed Food Safety Management Systems (e.g., BRC, FSSC, IFS, & SQF). Addressing food fraud is now NOT optional – requirements include implementing a Food Fraud Vulnerability Assessment and a Food Fraud Prevention Strategy for all types of fraud and for all products.The overall prevention strategy presented in this book begins with the basic requirements and expands through the criminology root cause analysis to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The focus on the root cause expands from detection and catching bad guys to the application of foundational criminology concepts that reduce the overall vulnerability. The concepts are integrated into a fully integrated and inter-connected management system that utilizes the Food Fraud Prevention Cycle (FFPC) that starts with a pre-filter or Food Fraud Initial Screening (FFIS). This is a comprehensive and all-encompassing textbook that takes an interdisciplinary approach to the most basic and most challenging questions of how to start, what to do, how much is enough, and how to measure success.
Автор: Wu, Linhai , Zhu, Dian Название: Food Safety in China ISBN: 0367378450 ISBN-13(EAN): 9780367378455 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Поставка под заказ.
Описание:
China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China's current food safety problems from a professional perspective. This text describes key concepts, incorporates a research thread, considers various methods, provides context, and presents main conclusions. Containing investigative research and presenting an authoritative analysis of the subject, this text considers the complex issues that span the entire food supply chain system. It provides an overview of the current food safety situation, as well as its development and changes. It also details the structure of the food safety support system, and addresses growing concerns.
Explores Involvement in Stages
The book considers the interrelationship between the government, producers and traders, and consumers. It studies technical and management issues, and explains how that impacts businesses, the government regulatory system, and the end user. Factoring in the risks that can be caused by both natural and human influences, including the abuse of food additives, this book reviews the efforts put forth by China to prevent food safety issues. It examines the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption from 2006 to 2011 based on empirical investigation and comprehensive use of various statistical data, and examines most specifically China's food safety situation in 2011.
This book addresses:
Food production and processing
Food transportation
Food consumption
Environment and consumer awareness of food safety
Efforts and techni
Автор: Detwiler, Darin Название: Building The Future Of Food Safety Technology ISBN: 0128189568 ISBN-13(EAN): 9780128189566 Издательство: Elsevier Science Рейтинг: Цена: 17854.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Building the Future of Food Safety Technology: Blockchain by Blockchain focuses on evaluating, developing, testing and predicting Blockchain's impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers. Blockchain is a technology that can be used to record transactions from multiple entities across a complex network. A record on a blockchain cannot be altered retroactively without the alteration of all preceding blocks and the consensus of the network. Blockchain is often associated with cryptocurrency, but it is being looked at more and more as a solution to food-supply problems.
Автор: Salus, Culina Название: Essential food safety management 2021 yearbook ISBN: 1716606667 ISBN-13(EAN): 9781716606663 Издательство: Неизвестно Рейтинг: Цена: 11264.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Christopher D. Mills Название: Food: Nutrition, Packaging, Waste and Safety ISBN: 153617937X ISBN-13(EAN): 9781536179378 Издательство: Nova Science Рейтинг: Цена: 27402.00 р. Наличие на складе: Невозможна поставка.
Описание: Federal nutrition guidelines provide broad guidance for healthy populations, but do not focus on the varying nutritional needs of older adults. Chapter 1 examines (1) the relationship of older adults nutrition to health outcomes and the extent to which federal nutrition guidelines address older adults nutritional needs, (2) nutrition requirements in federal nutrition assistance programs serving older adults and how these requirements are overseen, and (3) challenges program providers face in meeting older adults nutritional needs. The U.S. Department of Agriculture (USDA) and Food and Drug Administration (FDA) have taken steps to address consumer confusion about date labels on packaged foods. For example, to reduce confusion about introductory phrases on date labels, such as whether the dates indicate food is safe to eat, and resulting food waste, USDA in December 2016 issued a fact sheet on date labels for consumers. Chapter 2 describes the steps USDA and FDA have taken to address consumer confusion about date labels and examines the extent to which USDA and FDA have coordinated with each other and with nonfederal stakeholders on date labels. Chapter 3 reports on the challenges that exist to reducing food loss and waste (FLW) in the United States. Disease outbreaks from tainted food are an ongoing public health challenge. The Centers for Disease Control estimates that each year, one in six Americans, 48 million people, get sick from foodborne illnesses, 128,000 are hospitalized, and 3,000 die as reported in chapter 4.
Автор: Knutson, Kathy Название: Food Safety Lessons For Cannabis-Infused Edibles ISBN: 0128195126 ISBN-13(EAN): 9780128195123 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Safety Lessons for Cannabis-infused Edibles details the world of cannabis-infused edibles and the way its manufacturing is evolving as the industry moves from isolation to regulatory compliance. The cannabis industry has unique challenges as cannabis-infused edibles are not regulated as food, drugs or dietary supplements at the federal level. Despite these current conditions, the industry is aware of the need to examine the safety of these edibles and prepare for a future of federal compliance. The book looks at the cannabis industry through a scientific lens to increase awareness and expertise in food safety within the field of cannabis-infused edibles.
Includes lessons learned by the food industry
Presents unique challenges in the manufacture of cannabis-infused edibles
Provides information of US Federal food safety compliance
Explores the current state of research regarding edibles
Автор: Malik Abdul, Erginkaya Zerrin, Erten Hьseyin Название: Health and Safety Aspects of Food Processing Technologies ISBN: 3030249050 ISBN-13(EAN): 9783030249052 Издательство: Springer Рейтинг: Цена: 27950.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Chapter 1 Management of Food Safety and Hygiene: An Overview
Food is a basic human need. Its safety and nutritional quality play a fundamental role in the health of people. The Codex Alimentarius Commission (CAC), the international body which sets standards for foods, defines food hygiene as "all conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain." The term food hygiene covers two concepts, i) food safety and ii) food suitability. According to the CAC, food safety is "the assurance that food will not cause harm to the consumer, when it is prepared and eaten according to its intended use", whereas food suitability is the "assurance that food is acceptable for human consumption according to its intended use. Food safety constitutes one of the most fundamental and vital aspects of any food operation. However ensuring food safety in the present era has become a difficult task as plethora of chemical, physical and biological agents may contaminate the food supply and threaten public health as well as food business. Today there is adequate scientific and technical knowledge, technological means and managerial experience to ensure the safety of products. Presently concepts like Hazard Analysis and Critical Control Point (HACCP) and risk analysis have been well developed and integrated in the management of food safety and hygiene at national and international level. In this chapter significance of food hygiene, and food safety and various approaches for their management has been reviewed.
Chapter 2 Food Contamination and Food Spoilage
The interaction of versatile nutrients present in food leads to several degradative chemical changes that deteriorate the quality and shelf life of food. The deteriorative changes are enhanced during contamination at various stages of processing, handling and storage. These changes include lipid oxidation, enzymatic or non-enzymatic browning, putrefaction and toxicity due to hazardous substances. Contamination occurs from various physical, chemical and biological sources, and is affected by external factors such as time-temperature combinations, poor hygiene and sanitation. Most of the contaminants are from natural sources but some are deliberately added. Recent food contaminants include veterinary drug residues, pesticides, undesirable fermentation products, nanoparticles, packaging materials and radionuclides. Contamination leads to spoilage of foods and may be due to the activity of microorganisms, action of enzymes, chemical reactions (harmful additives, mycotoxins, bacterial toxins and radiations) and physical changes (caused by freezing, burning, drying, pressure). Of all the causes of spoilage, microbiological cause plays a decisive role. Spoilage is enhanced by various extrinsic and intrinsic factors (pH, redox potential, water activity and the presence of antimicrobial substances in a food material). The characteristics of the environment in which the food is maintained, such as temperature, atmosphere and relative humidity also affect food spoilage. Spoilage changes nitrogenous organic compounds of food into alpha keto acid, ammonia, propionic acid, amides, imides, and urea. Complex carbohydrates are hydrolysed to simple sugars by fermentation. Organic acids are oxidized to carbonates causing the medium to become more alkaline. Consumption of such contaminated and spoiled food can lead to various food borne illnesses and intoxication. Therefore, this necessitates the implementation of food hygiene during processing and storage; and also the incorporation of food authentication techniques such as biosensors, aptasensors, spectroscopy techniques in tandem with chemometrics analytical approaches for quantitative assessment of food spoilage. In this chapter, how are food spoilage being regulated, food contamination, the importance of personal hygiene, good
Описание: Foodborne illnesses caused by zoonotic pathogens associated with wildlife hosts are an emerging microbial food safety concern. Transmission of foodborne pathogens can occur through ingestion, or improper handling, of contaminated game meat. Wild and feral animals have also been investigated as potential sources of Campylobacter, Escherichia coli O157:H7 and other enteric pathogens following foodborne disease outbreaks linked to fresh fruits and vegetables (e.g., baby spinach in California, shelled-peas in Alaska, strawberries in Oregon). This book explores the range of bacterial, parasitic, and viral pathogens that have been described in wildlife populations in the United States, Europe and other parts of the world. It also addresses important challenges and solutions to balance agriculture, conservation, and public health goals. The book provides unique information on approaches in risk communication, co-management, and One Health in a wildlife-food safety context. The first five chapters review research on the detection, epidemiology and ecology of foodborne pathogens in wildlife populations including the influence of wildlife-livestock-human interactions. The second half of the book addresses current guidelines to mitigate microbial food safety risks from wildlife hosts and new regulations proposed by the U.S. Food and Drug Administration in the Food Safety Modernization Act Produce Safety Rule. Chapters are written by an array of internationally reco gnized authors, and will be of interest to agriculture safety experts, ecologists, environmental health specialists, food safety professionals, microbiologists, public health practitioners, veterinarians, wildlife biologists, and others in academia, government, industry, and students in these disciplines.
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