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Food Safety : A Practical and Case Study Approach - Richard J. Marshall

Food Safety

A Practical and Case Study Approach

By: Richard J. Marshall (Editor)

Hardcover Published: 12th October 2006
ISBN: 9780387335094
Number Of Pages: 312

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Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.

The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies." Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

Foreword
Acknowledgements
Preservation And Protection
Methods of Food Preservation
The Challenge of Mycotoxins
Preventative Measures for Process Safety
Food Packaging
Benefits And Risks Of Microorganisms
HACCP in the Cheese Manufacturing Process, a Case Study
Genetically Modified Organisms and Food Safety
Food Ingredients with Potential to Modulate the Intestinal Microflora: The Role of Probiotics and Prebiotics
Exploitation of Microorganisms by the Food and Beverage Industry
Pathogenicity, Commensalism, and the Beneficial Microorganisms
Foodborne Viruses an Emerging Risk to Health
Process Safety: Safety Models: HACCP and Risk Assessment
Application of HACCP in Small Food Businesses
Cleaning and Disinfection Procedures Used in the Food Industry, Practical Applications
Ensuring Biosafety Through Monitoring of GMO in Food with Modern Analytical Techniques, A Case Study
Index
Table of Contents provided by Publisher. All Rights Reserved.

ISBN: 9780387335094
ISBN-10: 0387335099
Series: Integrating Food Science and Engineering Knowledge Into the Food Chain
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 312
Published: 12th October 2006
Publisher: Springer-Verlag New York Inc.
Country of Publication: US
Dimensions (cm): 23.4 x 15.6  x 1.91
Weight (kg): 1.42