Food Hygiene and Toxicology in Ready to Eat Foods

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

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  • Author : Parthena Kotzekidou
  • Publisher : Academic Press
  • Pages : 474 pages
  • ISBN : 0128020083
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood Hygiene and Toxicology in Ready to Eat Foods

Food Hygiene and Toxicology in Ready-to-Eat Foods

Food Hygiene and Toxicology in Ready-to-Eat Foods
  • Author : Parthena Kotzekidou
  • Publisher : Academic Press
  • Release : 29 July 2016
GET THIS BOOKFood Hygiene and Toxicology in Ready-to-Eat Foods

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

Food Hygiene and Toxicology

Food Hygiene and Toxicology
  • Author : Jaden Richardson
  • Publisher : Scientific e-Resources
  • Release : 05 January 2018
GET THIS BOOKFood Hygiene and Toxicology

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

Technology of fruits and vegetable processing

Technology of fruits and vegetable processing
  • Author : Kai Peters &
  • Publisher : Scientific e-Resources
  • Release : 03 December 2019
GET THIS BOOKTechnology of fruits and vegetable processing

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

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Innovative Technologies in Seafood Processing
  • Author : Yesim Ozogul
  • Publisher : CRC Press
  • Release : 04 September 2019
GET THIS BOOKInnovative Technologies in Seafood Processing

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

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High Throughput Screening for Food Safety Assessment
  • Author : Arun K. Bhunia,Moon S. Kim,Chris R. Taitt
  • Publisher : Elsevier
  • Release : 06 September 2014
GET THIS BOOKHigh Throughput Screening for Food Safety Assessment

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

Food Safety in the 21st Century

Food Safety in the 21st Century
  • Author : Puja Dudeja,Rajul K Gupta,Amarjeet Singh Minhas
  • Publisher : Academic Press
  • Release : 28 September 2016
GET THIS BOOKFood Safety in the 21st Century

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

Significance, Prevention and Control of Food Related Diseases

Significance, Prevention and Control of Food Related Diseases
  • Author : Hussaini Makun
  • Publisher : BoD – Books on Demand
  • Release : 13 April 2016
GET THIS BOOKSignificance, Prevention and Control of Food Related Diseases

Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to undergraduate and postgraduate students, educators and researchers

Listeria Monocytogenes

Listeria Monocytogenes
  • Author : Monde Alfred Nyila
  • Publisher : BoD – Books on Demand
  • Release : 29 August 2018
GET THIS BOOKListeria Monocytogenes

The book "Listeria monocytogenes" describes different topics that deal with L. monocytogenes in medical research, modelling the behaviour of the organism in meat, quality assurance of raw food material and food products, the impact of environmental stresses in virulence traits of L. monocytogenes relevant to food safety, contamination, prevention and control in food processing and food service environments. The aim of this book is to introduce the reader to different approaches, methods, and tools in understanding the pathogen, Listeria monocytogens,

Food Safety Handbook

Food Safety Handbook
  • Author : Ronald H. Schmidt,Gary E. Rodrick
  • Publisher : John Wiley & Sons
  • Release : 11 March 2005
GET THIS BOOKFood Safety Handbook

As with the beginning of the twentieth century, when food safetystandards and the therapeutic benefits of certain foods andsupplements first caught the public’s attention, the dawn ofthe twenty-first century finds a great social priority placed onthe science of food safety. Ronald Schmidt and Gary Rodrick’sFood Safety Handbook provides a single, comprehensive reference onall major food safety issues. This expansive volume covers currentUnited States and international regulatory information, food safetyin biotechnology, myriad food hazards, food safety surveillance,and risk

Poisoning

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  • Author : Ntambwe Malangu
  • Publisher : BoD – Books on Demand
  • Release : 20 December 2017
GET THIS BOOKPoisoning

This book, which is the result of contributions from a team of international authors, presents a collection of materials that can be categorized into two groups. The first group of papers deals with clinical toxicology topics including poisoning by anticoagulant rodenticides, food toxins, carbon monoxide, the toxicity of beta-lactam antibiotics, acute neonicotinoid poisoning, occupational risk factors for acute pesticide poisoning, activating carbon fibers, and date pits for use in liver toxin adsorption. The second group of papers deals with forensic

Microbiological Risk Assessment in Food Processing

Microbiological Risk Assessment in Food Processing
  • Author : M. Brown,M Stringer
  • Publisher : Elsevier
  • Release : 26 September 2002
GET THIS BOOKMicrobiological Risk Assessment in Food Processing

Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book begins by placing

Principles of Food Toxicology

Principles of Food Toxicology
  • Author : Tõnu Püssa
  • Publisher : CRC Press
  • Release : 20 August 2013
GET THIS BOOKPrinciples of Food Toxicology

Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as t

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Food Safety
  • Author : Ian C. Shaw
  • Publisher : John Wiley & Sons
  • Release : 09 January 2018
GET THIS BOOKFood Safety

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards

Encyclopedia of Food Microbiology

Encyclopedia of Food Microbiology
  • Author : Carl A. Batt
  • Publisher : Academic Press
  • Release : 02 April 2014
GET THIS BOOKEncyclopedia of Food Microbiology

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring