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The identification and control of food contaminants rely on careful
investigation and implementation of appropriate management
strategies. Using a wide range of real-life examples, Case studies
in food safety and authenticity provides a vital insight into the
practical application of strategies for control and prevention.
Part one provides examples of recent outbreak investigations from a
wide range of experts around the world, including lessons learnt,
before part two goes on to explore examples of how the source was
traced and the implications for the food chain. Methods of crisis
management are the focus of part three, whilst part four provides
studies of farm-level interventions and the tracking of
contaminants before they enter the food chain. Part five is
focussed on safe food production, and considers the challenges of
regulatory testing and certification, hygiene control and
predictive microbiology. The book concludes in part six with an
examination of issues related to food adulteration and
authenticity.
With its distinguished editor and international team of expert
contributors, Case studies in food safety and authenticity is a key
reference work for those involved in food production, including
quality control, laboratory and risk managers, food engineers, and
anyone involved in researching and teaching food safety.
Delivers a vital insight into the practical application of
strategies for control and prevention of food contaminantsProvides
detailed examples of recent outbreak investigations from a wide
range of international experts, discussing how the source was
traced and the implications for the food chainChapters discuss
methods of crisis management, farm-level interventions, safe food
production and the challenges of regulatory testing and
certification
Improving the integrity of the food chain, making certain that food
is traceable, safe to eat, high quality and genuine requires new
diagnostic tools, the implementation of novel information systems
and input from all food chain participants. Food chain integrity
reviews key research in this fast-moving area and how it can be
applied to improve the provision of food to the consumer.
Chapters in part one review developments in food traceability, such
as food biotracing, and methods to prevent food bioterrorism.
Following this, part two focuses on developments in food safety and
quality management. Topics covered include advances in
understanding of pathogen behaviour, control of foodborne viruses,
hazard ranking and the role of animal feed in food safety. Chapters
in part three explore essential aspects of food authenticity, from
the traceability of genetically modified organisms in supply chains
to new methods to demonstrate food origin. Finally, part four
focuses on consumer views on food chain integrity and future
trends.
With its distinguished editors and expert team of contributors,
Food chain integrity is a key reference for all those tasked with
predicting and implementing actions to prevent breaches in the
integrity of food production.
Reviews key research in this fast-moving area and how it can be
applied to improve the provision of food to the consumerExamines
developments in food traceability, such as food biotracing, and
methods to prevent food bioterrorismFocuses on developments in food
safety and quality management featuring advances in understanding
pathogen behaviour and control of foodborne viruses"
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