Biological Hazards In Food
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Chemical And Biological Hazards In Food
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Author : John Clifton Ayres
language : en
Publisher:
Release Date : 1964
Chemical And Biological Hazards In Food written by John Clifton Ayres and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with categories.
Biological Hazards In Food
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Author : Maria Schirone
language : en
Publisher: Frontiers Media SA
Release Date : 2017-03-07
Biological Hazards In Food written by Maria Schirone and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-07 with Electronic book categories.
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.
Biological Hazards In Food
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Author :
language : en
Publisher:
Release Date : 2017
Biological Hazards In Food written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with categories.
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.
Chemical And Biological Hazards In Food
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Author : John Clifton Ayres
language : en
Publisher:
Release Date : 1964
Chemical And Biological Hazards In Food written by John Clifton Ayres and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1964 with Food categories.
Biological And Chemical Hazards In Food And Food Products
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Author : Santosh K. Mishra
language : en
Publisher: CRC Press
Release Date : 2022-06-15
Biological And Chemical Hazards In Food And Food Products written by Santosh K. Mishra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-15 with Science categories.
This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis, prevention, and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins, foodborne pathogens, antibiotic residues from dairy animals, pesticide residues, the presence of heavy metals in food, and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins, their sources, as well as management, mitigation, and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes, hypertension, cancer, neurodegenerative diseases, and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health, food safety, and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats.
Risk Assessment Methods For Biological And Chemical Hazards In Food
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Author : Fernando Pérez-Rodríguez
language : en
Publisher: CRC Press
Release Date : 2020-10-28
Risk Assessment Methods For Biological And Chemical Hazards In Food written by Fernando Pérez-Rodríguez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-28 with Science categories.
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 assurance. Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods. Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals. Key Features: Presents new trends and approaches in the field of risk assessment in foods Risk assessment concepts are illustrated by practical examples in the food sector Discusses how quantitative information and models are integrated in a quantitative risk asssment framework Provides examples of applications of quantitative chemical risk assessment in risk management The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods
Food Safety
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Author : Lan Hu
language : en
Publisher: CRC Press
Release Date : 2018-07-04
Food Safety written by Lan Hu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-04 with Medical categories.
This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from food. Edited by a microbiologist and medical officer with over 20 years of laboratory and research experience in bacteriology, molecular biology, infectious disease, and food safety, and who has trained with the U.S. Food and Drug Administration (FDA), the volume provides an abundance of valuable information on food safety and foodborne hazards in our food and drink. Today, food safety is a growing concern not only of food-related professionals and policymakers, but also of the public. Foodborne hazards, including chemical and biological hazards, can cause food intoxication, infectious diseases, cancers, and other health risks. Foodborne diseases are a major public health and economic burden in both the developed and developing countries. In the United States alone, the incidence of foodborne illness is approximately 9.4 million cases with about 56,000 hospitalizations and 1,351 deaths every year. Written in an easy-to-read and user-friend style, each chapter introduces a chemical or biological hazard and addresses: What kinds of disease does the foodborne hazard cause Why is it necessary for us to study it What routes does it take to enter our food and how does it cause us to become sick How do we identify it Chapters then go on to present new technologies employed to detect, isolate, and/or identify the hazard and prevention procedures such as: (ADD BULLETS) How can the current application of new technology be used to detect the foodborne hazards How do we prevent the diseases caused by the foodborne hazards This book will be valuable to professionals and other specialists who work in food preparation, food safety, clinical laboratories, and food manufacturing industry. It will be a resource for food handling trainers as well as to anyone interested in foodborne hazards and their affective detection, reduction, and prevention strategies. This book can also serve as a important reference for more specialized courses in food safety-related courses and training programs.
The Food Safety Hazard Guidebook
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Author : Richard Lawley
language : en
Publisher: Royal Society of Chemistry
Release Date : 2015-10-20
The Food Safety Hazard Guidebook written by Richard Lawley and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-20 with Technology & Engineering categories.
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership.
The Food Safety Hazard Guidebook
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Author : Richard Lawley
language : en
Publisher: Royal Society of Chemistry
Release Date : 2008-06-27
The Food Safety Hazard Guidebook written by Richard Lawley and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-27 with Technology & Engineering categories.
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating and managing the risks presented by these threats have been developed. For example, hazard analysis critical control point, or HACCP, has now become the food safety management system of choice worldwide. Although the food safety management tools are now widely available, they are still virtually useless unless they are supported by adequate and accurate information. HACCP does not work unless its practitioners have access to enough data and scientific knowledge to enable them to understand hazards and how to control them effectively. The Food Safety Hazard Guidebook is an attempt to address the problem of accessing the available information by distilling the key facts about a wide range of individual food safety hazards into a single text. The result is a guidebook, rather than an encyclopaedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies. It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are: -The wide range of biological and chemical hazards covered in a single book -Written specifically with food industry professionals in mind -Easy to navigate and accessible for the non-expert -Clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises -Inclusion of references and web links to reliable sources of further information on each chapter -specifically designed for practical use by a professional readership
Hazard Analysis And Risk Based Preventive Controls
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Author : Hal King
language : en
Publisher: Academic Press
Release Date : 2017-10-12
Hazard Analysis And Risk Based Preventive Controls written by Hal King and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-12 with Science categories.
Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry on the Hazard Analysis and Risk-based Preventive Controls (PCHF) regulations of the Food Safety Modernization Act (FSMA). This book covers all aspects of PCHF, including the legislation's intent, applications to ensure safe food production, and resources to keep up-to-date on new food safety hazards and regulatory guidance. Written for food safety professionals and food business leaders, its emphasis on what the retail food industry needs to know about PCHF make it an indispensable resource for organizations buying food from companies required to demonstrate compliance with PCHF. PCHF implementation is (or soon will be) required for human food companies along the supply chain in the United States, as well as all food companies that import ingredients and products for human consumption into the U.S. Explains what retail food industry professionals need to know about PCHF and how they can leverage PCHF when working with suppliers Provides the most current "how to" information on implementing PCHF to prepare for new FDA regulations in the food industry Identifies the right resources to perform hazard analysis and develop effective preventive controls Demonstrates step-by-step examples for continuous improvement in sustaining PCHF responsibilities and keeping abreast of new food safety information