Food Hygiene and Toxicology in Ready to Eat Foods

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  • Publisher : Academic Press
  • Release : 29 July 2016
  • ISBN : 9780128020081
  • Page : 474 pages
  • Rating : 4.5/5 from 103 voters

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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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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 Date : 2016-07-29
  • ISBN : 9780128020081
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

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  • Publisher : Scientific e-Resources
  • Release Date : 2018-01-05
  • ISBN : 9781839472565
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

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  • Publisher : Academic Press
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  • ISBN : 9780128163344
GET THIS BOOKFood Safety and Human Health

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  • Publisher : Scientific e-Resources
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  • ISBN : 9781839472626
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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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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GET THIS BOOKQuantitative Methods and Analytical Techniques in Food Microbiology

This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens. The volume presents the fundamental aspects of food and microorganisms, and also addresses food systems and measures to prevent and control food, foodborne diseases, etc. According to the editors, every minute, there are about 50,000 cases of gastrointestinal diseases from food-mediated infections and food poisoning, and many individuals, especially children, die from these infections. The most important preventive measures

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Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality

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GET THIS BOOKApplications of Solar Energy

This book focuses on solar-energy-based renewable energy systems and discusses the generation of electric power using solar photovoltaics, as well as some new techniques, such as solar towers, for both residential and commercial needs. Such systems have played an important role in the move towards low-emission and sustainable energy sources. The book covers a variety of applications, such as solar water heaters, solar air heaters, solar drying, nanoparticle-based direct absorption solar systems, solar volumetric receivers, solar-based cooling systems, solar-based food

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  • Release Date : 2019-10-08
  • ISBN : 9781119555353
GET THIS BOOKComposites for Environmental Engineering

Composites are materials made from two or more constituent materials with significantly different physical or chemical properties. The two materials combine together to give a new material with higher strength, toughness, stiffness, but also a higher resistance to creep, corrosion, wear or fatigue compared to conventional materials. It is composed primarily of a matrix i.e. a continuous phase which is armoured with secondary discontinues reinforcement phase. These materials have been used in a variety of products viz. spacecrafts, sporting

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  • Publisher : Academic Press
  • Release Date : 2016-09-28
  • ISBN : 9780128018460
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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

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  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release Date : 2001
  • ISBN : 9251046085
GET THIS BOOKJoint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods

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