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Survival And Growth Of Clostridium Perfringens During The Cooling Step Of Thermal Processing Of Meat Products
Download Survival And Growth Of Clostridium Perfringens During The Cooling Step Of Thermal Processing Of Meat Products full books in PDF, epub, and Kindle. Read online Survival And Growth Of Clostridium Perfringens During The Cooling Step Of Thermal Processing Of Meat Products ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Thermal Food Processing by : Da-Wen Sun
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2005-12-12 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
Book Synopsis Advances in Meat, Poultry and Seafood Packaging by : Joseph P. Kerry
Download or read book Advances in Meat, Poultry and Seafood Packaging written by Joseph P. Kerry and published by Elsevier. This book was released on 2012-06-22 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation.With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. - Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods - Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use - Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation
Book Synopsis HACCP and ISO 22000 by : Ioannis S. Arvanitoyannis
Download or read book HACCP and ISO 22000 written by Ioannis S. Arvanitoyannis and published by John Wiley & Sons. This book was released on 2009-11-09 with total page 560 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety is an increasingly important issue. Numerous foodcrises have occurred internationally in recent years (the use ofthe dye Sudan Red I; the presence of acrylamide in various friedand baked foods; mislabelled or unlabelled genetically modifiedfoods; and the outbreak of variant Creutzfeldt-Jakob disease)originating in both primary agricultural production and in the foodmanufacturing industries. Public concern at these and other eventshas led government agencies to implement a variety of legislativeactions covering many aspects of the food chain. This book presents and compares the HACCP and ISO 22000:2005food safety management systems. These systems were introduced toimprove and build upon existing systems in an attempt to addressthe kinds of failures which can lead to food crises. Numerouspractical examples illustrating the application of ISO 22000 to themanufacture of food products of animal origin are presented in thisextensively-referenced volume. After an opening chapter whichintroduces ISO 22000 and compares it with the well-establishedHACCP food safety management system, a summary of internationallegislation relating to safety in foods of animal origin ispresented. The main part of the book is divided into chapters whichare devoted to the principle groups of animal-derived foodproducts: dairy, meat, poultry, eggs and seafood. Chapters are alsoincluded on catering and likely future directions. The book is aimed at food industry managers and consultants;government officials responsible for food safety monitoring;researchers and advanced students interested in food safety.
Book Synopsis Food Industry and Packaging Materials - Performance-oriented Guidelines for Users by : Salvatore Parisi
Download or read book Food Industry and Packaging Materials - Performance-oriented Guidelines for Users written by Salvatore Parisi and published by Smithers Rapra. This book was released on 2013-04-18 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides detailed and comprehensible information about Quality Control (QC) in the industry. Different viewpoints are explained in relation to food companies, packaging producers and technical experts, including regulatory aspects. One of the most important steps is the comprehension of QC failures in relation to the 'food product' (food/packaging). The book also presents a detailed selection of proposals about new testing methods. On the basis of regulatory obligations in the EU about the technological suitability of food packaging materials, a list of 'performance-oriented' guidelines is proposed. Food sectors are mentioned in relation to products, related packaging materials, known failures and existing quality control procedures. This volume serves as a practical guide on food packaging and QC methods and a quick reference to food operators, official safety inspectors, public health institutions, Certification bodies, students and researchers from the academia and the industry.
Download or read book Bacteria written by Trudy M. Wassenaar and published by John Wiley & Sons. This book was released on 2012-11-12 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book introduces bacteria and basic microbiological concepts to readers without previous background in the subject. Each chapter concentrates on a particular topic and can be read in isolation or as part of the whole, and wherever possible points are illustrated through real-world examples and short stories. Although bacterial scientific names are used and translated when possible, in general scientific jargon is avoided in order to make the material as accessible as possible for the lay reader"--
Book Synopsis Safety of Meat and Processed Meat by : Fidel Toldrá
Download or read book Safety of Meat and Processed Meat written by Fidel Toldrá and published by Springer Science & Business Media. This book was released on 2009-04-21 with total page 701 pages. Available in PDF, EPUB and Kindle. Book excerpt: Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
Book Synopsis Antimicrobials in Food by : P. Michael Davidson
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2020-11-10 with total page 827 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Book Synopsis Plant Sanitation for Food Processing and Food Service, Second Edition by : Y. H. Hui
Download or read book Plant Sanitation for Food Processing and Food Service, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2014-12-16 with total page 1390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation, this second edition discusses nine additional food processing industries and contains 14 new chapters. Among others, new topics include sanitation in food transportation and sanitation of fresh produce in retail establishments.
Author :International Commission on Microbiological Specifications for Foods Publisher :Springer Science & Business Media ISBN 13 :9780412473500 Total Pages :524 pages Book Rating :4.4/5 (735 download)
Book Synopsis Microorganisms in Foods 5 by : International Commission on Microbiological Specifications for Foods
Download or read book Microorganisms in Foods 5 written by International Commission on Microbiological Specifications for Foods and published by Springer Science & Business Media. This book was released on 1996-06-30 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to assemble detailed information relating to foodborne pathogens in order to make it readily accessible to those who wish to employ the HACCP system for the control of microbial hazards. The book is concerned solely with foodborne pathogens and does not discuss spoilage organisms. Each chapter provides a general survey of a foodborne pathogen, with appropriate referencing to authoritative review material. Reviews the history and the occurrence of the organism in nature as well as its taxonomy. Discusses the symptoms (but not the treatment) of the relevant foodborne disease syndrome(s), as well as the mechanism of pathogenicity. Consideration is given to the available method for the enumeration and identification of the organism, as well as possible alternative methods. Also reviews the epidemiology of the foodborne disease and its importance. Each chapter concerns itself with the specific parameters that influence the growth, survival or death of the microorganism. Includes information on temperature, water activity, pH, irradiation, preservatives, gases, disinfectants and, where possible, on interactions between these parameters. Written for food technologists, product developers, food microbiologists and regulators.
Book Synopsis The Microbiology of Safe Food by : Stephen J. Forsythe
Download or read book The Microbiology of Safe Food written by Stephen J. Forsythe and published by John Wiley & Sons. This book was released on 2020-01-07 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production Updates to the national and international surveillance systems, including social media Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.
Book Synopsis Food Process Engineering and Quality Assurance by : C.O. Mohan
Download or read book Food Process Engineering and Quality Assurance written by C.O. Mohan and published by CRC Press. This book was released on 2018-02-28 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Book Synopsis Encyclopedia of Food and Health by :
Download or read book Encyclopedia of Food and Health written by and published by Academic Press. This book was released on 2015-08-26 with total page 2379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.3876 pages Approx.3876 pages
Book Synopsis Revolution in History by : Roy Porter
Download or read book Revolution in History written by Roy Porter and published by Cambridge University Press. This book was released on 1986-10-09 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifteen contributors examine the interpretative value of ideas of revolution for explaining historical development within their own speciality. They assess the existing historiography and offer their personal views.
Download or read book Federal Register written by and published by . This book was released on 1999-01-04 with total page 1060 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Sous Vide for the Home Cook by : Douglas E. Baldwin
Download or read book Sous Vide for the Home Cook written by Douglas E. Baldwin and published by . This book was released on 2010-04-12 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.
Download or read book Ready-to-Eat Foods written by Andy Hwang and published by CRC Press. This book was released on 2010-03-03 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking- a step that ki
Book Synopsis Food Science and Technology Abstracts by :
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1979 with total page 1082 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
