Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. The book is unique from others on the topic in that it features the perspectives of more than 30 food safety experts from government, academia, and the food industry. These authorities cover nine major areas of interest:
Federal and state regulations and guidelines
Major biological and nonbiological contaminants
Cleaning a food plant
Sanitation and worker safety
Housekeeping
Product quality
Commodity processing
Retail food sanitation
Enforcement
In addition to covering primary sanitation practices, the book touches on the latest information on the Hazard Analysis Critical Control Point (HACCP) program. The mention of the HACCP is of particular importance because it is imperative that a food processing plant has put in place an acceptable sanitation program on principle and in practice before considering the program. Additional topics include the spread of bacterial and viral foodborne diseases, the risks from protozoa and nematodes in food production, and the design and development of self-inspection programs.

With contributions from nearly 130 internationally renowned experts in the field, this reference details advances in transgenic plant construction and explores the social, political, and legal aspects of genetic plant manipulation. It provides analyzes of the history, genetics, physiology, and cultivation of over 30 species of transgenic seeds, fruits, and vegetables. Stressing the impact of genetic engineering strategies on the nutritional and functional benefit of foods as well as on consumer health and the global market economy, the book covers methods of gene marking, transferring, and tagging public perceptions to the selective breeding, hybridization, and recombinant DNA manipulation of food.

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of frozen foods and includes and tables and examples that illustrate the effects of various chemical and biochemical reactions on the quality of frozen food. The book details methods for selecting the most appropriate packaging materials for frozen foods, and provides guidelines on ensuring product safety.

Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world. These meat products, which have a high variety of flavors and textures, represent an important part of local economies, particular cultures and gastronomic heritages. Today, there is an important trend to enrich our sensory perceptions, and many consumers and meat industries around the world are getting more and more interested in dry-cured meat products. This book presents the latest developments in dry-cured meat products, from raw materials and manufactures to the final products, and includes updated scientific and technological information, especially on the safety, quality and nutritional properties of these foods. This book will be valuable as a reference work for basic/applied scientists and food technologies working in quality control and R&D in the meat industry. It will also serve as a text for advanced undergraduate and graduate students.