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Food Safety Evaluation
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Book Synopsis Emerging Technologies for Food Quality and Food Safety Evaluation by : Yong-Jin Cho
Download or read book Emerging Technologies for Food Quality and Food Safety Evaluation written by Yong-Jin Cho and published by CRC Press. This book was released on 2011-03-09 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,
Book Synopsis Food Safety and Inspection by : Madeleine Smith
Download or read book Food Safety and Inspection written by Madeleine Smith and published by Routledge. This book was released on 2018-08-06 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.
Author :Committee to Ensure Safe Food from Production to Consumption Publisher :National Academies Press ISBN 13 :0309593409 Total Pages :179 pages Book Rating :4.3/5 (95 download)
Book Synopsis Ensuring Safe Food by : Committee to Ensure Safe Food from Production to Consumption
Download or read book Ensuring Safe Food written by Committee to Ensure Safe Food from Production to Consumption and published by National Academies Press. This book was released on 1998-09-02 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Book Synopsis Present Knowledge in Food Safety by : Michael E. Knowles
Download or read book Present Knowledge in Food Safety written by Michael E. Knowles and published by Academic Press. This book was released on 2022-10-08 with total page 1190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of ’food’ at all key stages of production, from farm to consumption. This single volume resource introduces scientific advances at all stages of the production to improve reliability, predictability and relevance of food safety assessments for the protection of public health. This book is aimed at a diverse audience, including graduate and post-graduate students in food science, toxicology, microbiology, medicine, public health, and related fields. The book's reach also includes government agencies, industrial scientists, and policymakers involved in food risk analysis. Includes new technologies such as nanotechnology, genetic modification, and cloning Provides information on advances in pathogen risk assessment through novel and real-time molecular biological techniques, biomarkers, resistance measurement, and cell-to-cell communication in the gut Covers the role of the microbiome and the use of surrogates (especially for viruses)
Download or read book Food Safety in China written by Linhai Wu and published by CRC Press. This book was released on 2014-07-29 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food safety problems from a professional perspective. This text describes key concepts, incorporates a research thread, considers various methods, provides context, and presents main conclusions. Containing investigative research and presenting an authoritative analysis of the subject, this text considers the complex issues that span the entire food supply chain system. It provides an overview of the current food safety situation, as well as its development and changes. It also details the structure of the food safety support system, and addresses growing concerns. Explores Involvement in Stages The book considers the interrelationship between the government, producers and traders, and consumers. It studies technical and management issues, and explains how that impacts businesses, the government regulatory system, and the end user. Factoring in the risks that can be caused by both natural and human influences, including the abuse of food additives, this book reviews the efforts put forth by China to prevent food safety issues. It examines the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption from 2006 to 2011 based on empirical investigation and comprehensive use of various statistical data, and examines most specifically China's food safety situation in 2011. This book addresses: Food production and processing Food transportation Food consumption Environment and consumer awareness of food safety Efforts and technical means of the government in food regulation Social responsibility of food producers and traders, and moral traits and professional qualities of employees Rationality, effectiveness, and operability of the technical specifications in production, processing, circulation, and consumption Food Safety in China: A Comprehensive Review provides an assessment of the actual state and future trends of the food safety risk in China. This text is an ideal resource for food product developers, regulators and government researchers, regulatory agencies, policy makers, and policy analysts as well as universities, colleges, researchers, students, investors, importers, exporters, and manufacturers of food.
Book Synopsis Scientific Criteria to Ensure Safe Food by : National Research Council
Download or read book Scientific Criteria to Ensure Safe Food written by National Research Council and published by National Academies Press. This book was released on 2003-09-29 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.
Book Synopsis Computer Vision Technology for Food Quality Evaluation by : Da-Wen Sun
Download or read book Computer Vision Technology for Food Quality Evaluation written by Da-Wen Sun and published by Elsevier. This book was released on 2011-04-28 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis. Computer vision has attracted much research and development attention in recent years and, as a result, significant scientific and technological advances have been made in quality inspection, classification and evaluation of a wide range of food and agricultural products. This unique work provides engineers and technologists working in research, development, and operations in the food industry with critical, comprehensive and readily accessible information on the art and science of computer vision technology. Undergraduate and postgraduate students and researchers in universities and research institutions will also find this an essential reference source. · Discusses novel technology for recognizing objects and extracting quantitative information from digital images in order to provide objective, rapid, non-contact and non-destructive quality evaluation. · International authors with both academic and professional credentials address in detail one aspect of the relevant technology per chapter making this ideal for textbook use · Divided into three parts, it begins with an outline of the fundamentals of the technology, followed by full coverage of the application in the most researched areas of meats and other foods, fruits, vegetables and grains.
Book Synopsis Enhancing Food Safety by : National Research Council
Download or read book Enhancing Food Safety written by National Research Council and published by National Academies Press. This book was released on 2010-11-04 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent outbreaks of illnesses traced to contaminated sprouts and lettuce illustrate the holes that exist in the system for monitoring problems and preventing foodborne diseases. Although it is not solely responsible for ensuring the safety of the nation's food supply, the U.S. Food and Drug Administration (FDA) oversees monitoring and intervention for 80 percent of the food supply. The U.S. Food and Drug Administration's abilities to discover potential threats to food safety and prevent outbreaks of foodborne illness are hampered by impediments to efficient use of its limited resources and a piecemeal approach to gathering and using information on risks. Enhancing Food Safety: The Role of the Food and Drug Administration, a new book from the Institute of Medicine and the National Research Council, responds to a congressional request for recommendations on how to close gaps in FDA's food safety systems. Enhancing Food Safety begins with a brief review of the Food Protection Plan (FPP), FDA's food safety philosophy developed in 2007. The lack of sufficient detail and specific strategies in the FPP renders it ineffectual. The book stresses the need for FPP to evolve and be supported by the type of strategic planning described in these pages. It also explores the development and implementation of a stronger, more effective food safety system built on a risk-based approach to food safety management. Conclusions and recommendations include adopting a risk-based decision-making approach to food safety; creating a data surveillance and research infrastructure; integrating federal, state, and local government food safety programs; enhancing efficiency of inspections; and more. Although food safety is the responsibility of everyone, from producers to consumers, the FDA and other regulatory agencies have an essential role. In many instances, the FDA must carry out this responsibility against a backdrop of multiple stakeholder interests, inadequate resources, and competing priorities. Of interest to the food production industry, consumer advocacy groups, health care professionals, and others, Enhancing Food Safety provides the FDA and Congress with a course of action that will enable the agency to become more efficient and effective in carrying out its food safety mission in a rapidly changing world.
Book Synopsis Safety Assessment of Genetically Modified Foods by : Kunlun Huang
Download or read book Safety Assessment of Genetically Modified Foods written by Kunlun Huang and published by Springer. This book was released on 2017-04-25 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book introduces readers to food safety assessment research on Genetically Modified Organisms (GMOs). As is broadly known, the main concerns about GM foods’ adverse effects on health are the nutrients, toxicity, allergenicity and unexpected effects. Before GMOs can be made commercially available, a comprehensive food safety assessment – taking these concerns into account – must first be performed. Exploring these aspects, the book is divided into two parts: the first part focuses on the safety assessment guidelines of the CAC, while the second highlights new methods used for the evaluation of GMOs’ safety. Offering an essential, practical guide, it will be of interest to researchers and graduate students in the fields of food science and public health.
Author :Federation of American Societies for Experimental Biology. Select Committee on GRAS Substances Publisher : ISBN 13 : Total Pages :80 pages Book Rating :4.:/5 ( download)
Book Synopsis Insights on Food Safety Evaluation by : Federation of American Societies for Experimental Biology. Select Committee on GRAS Substances
Download or read book Insights on Food Safety Evaluation written by Federation of American Societies for Experimental Biology. Select Committee on GRAS Substances and published by . This book was released on 1982 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Dietary Reference Intakes by : Institute of Medicine
Download or read book Dietary Reference Intakes written by Institute of Medicine and published by National Academies Press. This book was released on 1999-04-07 with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt: The model for risk assessment of nutrients used to develop tolerable upper intake levels (ULs) is one of the key elements of the developing framework for Dietary Reference Intakes (DRIs). DRIs are dietary reference values for the intake of nutrients and food components by Americans and Canadians. The U.S. National Academy of Sciences recently released two reports in the series (IOM, 1997, 1998). The overall project is a comprehensive effort undertaken by the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes (DRI Committee) of the Food and Nutrition Board (FNB), Institute of Medicine, National Academy of Sciences in the United States, with active involvement of Health Canada. The DRI project is the result of significant discussion from 1991 to 1996 by the FNB regarding how to approach the growing concern that one set of quantitative estimates of recommended intakes, the Recommended Dietary Allowances (RDAs), was scientifically inappropriate to be used as the basis for many of the uses to which it had come to be applied.
Download or read book Food Safety Evaluation written by and published by OECD. This book was released on 1996 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Workshop was established primarily to address the question of what strategies can be used to establish the safety of food produced by biotechnology if there is no acceptable counterpart for comparison. Workshop presentations discussed the construction of safe recombinant wine yeast strains; safety approaches to pure culture fermentation of vegetables; food safety assessment of transgenic insect-resistant Bt tomatoes; evaluation of toxicological studies on Flavr Savr tomato; safety evaluation of glyphosate-tolerant soybeans; food safety evaluation of a transgenic squash; evaluation of strategies for food safety assessment of genetically modified agricultural products; limitations of whole food feeding studies in food safety assessment; toxicological testing of novel foods; dietary assessment related to the safety evaluation of foods; the role of databases; the use of in vivo and in vitro models in the testing of microorganisms; the application of human-type diets in rodent feeding studies for the safety evaluation of novel foods; investigations of the allergenicity of Brazil nut 2S seed storage protein in transgenic soybean; U.S. EPA considerations for mammalian health effects presented by transgenic plant pesticides; etc.
Book Synopsis Evaluation Technologies for Food Quality by : Jian Zhong
Download or read book Evaluation Technologies for Food Quality written by Jian Zhong and published by Woodhead Publishing. This book was released on 2019-04-16 with total page 914 pages. Available in PDF, EPUB and Kindle. Book excerpt: Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology. Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Book Synopsis Food Safety Policy, Science, and Risk Assessment by : Institute of Medicine
Download or read book Food Safety Policy, Science, and Risk Assessment written by Institute of Medicine and published by National Academies Press. This book was released on 2001-03-01 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Institute of Medicine's (IOM's) Food Forum was established in 1993 to allow science and technology leaders in the food industry, top administrators in several federal government agencies from the United States and Canada, representatives from consumer interest groups, and academicians to openly communicate in a neutral setting. The Food Forum provides a mechanism for these diverse groups to discuss food, food safety, and food technology issues and to identify possible approaches for addressing these issues by taking into consideration the often complex interactions among industry, regulatory agencies, consumers, and academia. The objective, however, is to illuminate issues, not to resolve them. Unlike study committees of the IOM, forums cannot provide advice or recommendations to any government agency or other organization. Similarly, workshop summaries or other products resulting from forum activities are precluded from reaching conclusions or recommendations but, instead, are intended to reflect the variety of opinions expressed by the participants. On July 13-14, 1999, the forum convened a workshop on Food Safety Policy, Science, and Risk Assessment: Strengthening the Connection. The purpose of the workshop was to address many of the issues that complicate the development of microbiological food safety policy, focusing on the use of science and risk assessment in establishing policy and in determining the utilization of food safety resources. The purpose was not to find fault with past food safety regulatory activities or food safety policy decisions. Rather, the goal was to determine what actions have been taken in the past to address food safety issues, to consider what influences led to the policies that were put in place, and to explore how improvements can be made in the future. This report is a summary of the workshop presentations. It is limited to the views and opinions of those invited to present at the workshop and reflects their concerns and areas of expertise. As such, the report does not provide a comprehensive review of the research and current status of food safety policy, science, and risk assessment. The organization of the report approximates the order of the presentations at the workshop. The identification of a speaker as an "industry representative" or a "Food and Drug Administration representative" is not intended to suggest that the individual spoke for that organization or others who work there.
Book Synopsis Safety evaluation of certain food additives by :
Download or read book Safety evaluation of certain food additives written by and published by World Health Organization. This book was released on 2021-12-27 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Safety Culture by : Frank Yiannas
Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Book Synopsis An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients by : National Research Council
Download or read book An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients written by National Research Council and published by Legare Street Press. This book was released on 2023-07-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This groundbreaking report from the National Research Council provides a thorough examination of the role of microbiological criteria in ensuring the safety of foods and food ingredients. Based on the latest scientific research, this volume offers practical recommendations for improving food safety standards and safeguarding public health. An essential resource for food scientists, policymakers, and anyone concerned with food safety. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
