Microbiological Risk Assessment In Food Processing

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Microbiological Risk Assessment in Food Processing

Author : M. Brown
Publisher : Elsevier
ISBN 13 : 1855736683
Total Pages : 320 pages
Book Rating : 4.8/5 (557 download)

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Book Synopsis Microbiological Risk Assessment in Food Processing by : M. Brown

Download or read book Microbiological Risk Assessment in Food Processing written by M. Brown and published by Elsevier. This book was released on 2002-09-26 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book begins by placing MRA within the broader context of the evolution of international food safety standards. Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems. With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management. Provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safety Places MRA within the broader context of the evolution of international food safety standards Introduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication

Microbiological Risk Assessment in Food Processing

Author : M. Brown
Publisher : Woodhead Publishing
ISBN 13 : 9781855735859
Total Pages : 336 pages
Book Rating : 4.7/5 (358 download)

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Book Synopsis Microbiological Risk Assessment in Food Processing by : M. Brown

Download or read book Microbiological Risk Assessment in Food Processing written by M. Brown and published by Woodhead Publishing. This book was released on 2002-09-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer.

Quantitative Microbiology in Food Processing

Author : Anderson de Souza Sant'Ana
Publisher : John Wiley & Sons
ISBN 13 : 1118756428
Total Pages : 611 pages
Book Rating : 4.1/5 (187 download)

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Book Synopsis Quantitative Microbiology in Food Processing by : Anderson de Souza Sant'Ana

Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.

Exposure Assessment of Microbiological Hazards in Food

Author : World Health Organization
Publisher : World Health Organization
ISBN 13 : 9241546891
Total Pages : 108 pages
Book Rating : 4.2/5 (415 download)

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Book Synopsis Exposure Assessment of Microbiological Hazards in Food by : World Health Organization

Download or read book Exposure Assessment of Microbiological Hazards in Food written by World Health Organization and published by World Health Organization. This book was released on 2008 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a stand-alone process.

Risk Assessment Methods for Biological and Chemical Hazards in Food

Author : Fernando Pérez-Rodríguez
Publisher : CRC Press
ISBN 13 : 1498762034
Total Pages : 547 pages
Book Rating : 4.4/5 (987 download)

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Book Synopsis Risk Assessment Methods for Biological and Chemical Hazards in Food by : Fernando Pérez-Rodríguez

Download or read book Risk Assessment Methods for Biological and Chemical Hazards in Food written by Fernando Pérez-Rodríguez and published by CRC Press. This book was released on 2020-10-28 with total page 547 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Microbiological Risk Assessment of Food

Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
ISBN 13 : 1405148683
Total Pages : 216 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis The Microbiological Risk Assessment of Food by : Stephen J. Forsythe

Download or read book The Microbiological Risk Assessment of Food written by Stephen J. Forsythe and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA. This important book focuses on what is an acceptable level of risk to consumers associated with eating food, on a daily basis, which does contain bacteria. An extremely important addition to the available literature, providing a thorough synthesis that will be an essential purchase for all those involved with issues relating to safe food. Copies of the book should be available to practitioners in food companies and academia, including food microbiologists, food scientists and technologists, to consultants and to all those studying or teaching food microbiology. Personnel in government regulatory and public and environmental health capacities will find much of use within the covers of this book. Copies of the book should also be available in the libraries of all research establishments and university departments where food science, food technology and microbiology are studied and taught. Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK. Cover Photograph: Lactobacillus case Shirota by kind permission and courtesy of Yakult UK Ltd.

Food Processing: Strategies for Quality Assessment

Author : Abdul Malik
Publisher : Springer
ISBN 13 : 1493913786
Total Pages : 510 pages
Book Rating : 4.4/5 (939 download)

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Book Synopsis Food Processing: Strategies for Quality Assessment by : Abdul Malik

Download or read book Food Processing: Strategies for Quality Assessment written by Abdul Malik and published by Springer. This book was released on 2014-11-05 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.

Microorganisms in Foods 7

Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer
ISBN 13 : 3319684604
Total Pages : 479 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Microorganisms in Foods 7 by : International Commission on Microbiological Specifications for Foods

Download or read book Microorganisms in Foods 7 written by International Commission on Microbiological Specifications for Foods and published by Springer. This book was released on 2018-02-22 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.

Scientific Criteria to Ensure Safe Food

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 030908928X
Total Pages : 425 pages
Book Rating : 4.3/5 (9 download)

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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.

Hazard Characterization for Pathogens in Food and Water

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251049402
Total Pages : 80 pages
Book Rating : 4.0/5 (494 download)

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Book Synopsis Hazard Characterization for Pathogens in Food and Water by : Food and Agriculture Organization of the United Nations

Download or read book Hazard Characterization for Pathogens in Food and Water written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2003 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments, and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in microbiological hazards in foods, their impact on public health and food trade and their control.

Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain

Author : Jeanne-Marie Membre
Publisher : John Wiley & Sons
ISBN 13 : 1119986974
Total Pages : 183 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain by : Jeanne-Marie Membre

Download or read book Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain written by Jeanne-Marie Membre and published by John Wiley & Sons. This book was released on 2022-05-23 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt: According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and probability of harm resulting from human exposure to the biological agents that are present in foodstuffs. This assessment must take into account all stages of the chain: from the production of raw materials to consumption. After briefly introducing food safety and risk assessment, this book details the four major steps of microbiological risk assessment. The contributors first present hazard identification and then exposure assessment, which is subdivided into methods for the detection and enumeration of pathogens and for the quantification of the level of exposure. Then, hazard characterization is subdivided into pathogenicity mechanisms and quantification of the dose–response relationship. Finally a guide for microbiological risk characterization is provided. The conclusion presents possible development avenues for microbiological risk assessment, particularly its integration into a holistic assessment of food systems.

Microbiological Safety and Quality of Food

Author : Barbara M. Lund
Publisher : Springer Science & Business Media
ISBN 13 : 9780834213234
Total Pages : 1080 pages
Book Rating : 4.2/5 (132 download)

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Book Synopsis Microbiological Safety and Quality of Food by : Barbara M. Lund

Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Quantitative Microbial Risk Assessment

Author : Charles N. Haas
Publisher : John Wiley & Sons
ISBN 13 : 1118910028
Total Pages : 440 pages
Book Rating : 4.1/5 (189 download)

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Book Synopsis Quantitative Microbial Risk Assessment by : Charles N. Haas

Download or read book Quantitative Microbial Risk Assessment written by Charles N. Haas and published by John Wiley & Sons. This book was released on 2014-06-09 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Provides the latest QMRA methodologies to determine infection riskcause by either accidental microbial infections or deliberateinfections caused by terrorism • Reviews the latest methodologies to quantify at everystep of the microbial exposure pathways, from the first release ofa pathogen to the actual human infection • Provides techniques on how to gatherinformation, on how each microorganism moves through theenvironment, how to determine their survival rates on variousmedia, and how people are exposed to the microorganism • Explains how QMRA can be used as a tool to measure theimpact of interventions and identify the best policies andpractices to protect public health and safety • Includes new information on genetic methods • Techniques use to develop risk models for drinkingwater, groundwater, recreational water, food and pathogens in theindoor environment

Quantitative Methods for Food Safety and Quality in the Vegetable Industry

Author : Fernando Pérez-Rodríguez
Publisher : Springer
ISBN 13 : 331968177X
Total Pages : 303 pages
Book Rating : 4.3/5 (196 download)

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Book Synopsis Quantitative Methods for Food Safety and Quality in the Vegetable Industry by : Fernando Pérez-Rodríguez

Download or read book Quantitative Methods for Food Safety and Quality in the Vegetable Industry written by Fernando Pérez-Rodríguez and published by Springer. This book was released on 2018-02-06 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.

An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

Author : National Research Council
Publisher : Legare Street Press
ISBN 13 : 9781021191403
Total Pages : 0 pages
Book Rating : 4.1/5 (914 download)

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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.

Ensuring Safe Food

Author : Committee to Ensure Safe Food from Production to Consumption
Publisher : National Academies Press
ISBN 13 : 0309593409
Total Pages : 209 pages
Book Rating : 4.3/5 (95 download)

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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 209 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.

Microbial Food Safety and Preservation Techniques

Author : V Ravishankar Rai
Publisher : CRC Press
ISBN 13 : 1466593075
Total Pages : 534 pages
Book Rating : 4.4/5 (665 download)

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Book Synopsis Microbial Food Safety and Preservation Techniques by : V Ravishankar Rai

Download or read book Microbial Food Safety and Preservation Techniques written by V Ravishankar Rai and published by CRC Press. This book was released on 2014-09-26 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P