Case Studies in Food Safety and Authenticity: Lessons from Real-Life Situations - Couverture rigide

Livre 132 sur 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
 
9780857094124: Case Studies in Food Safety and Authenticity: Lessons from Real-Life Situations
Couverture rigide
ISBN 10 : 0857094122 ISBN 13 : 9780857094124
Editeur : Woodhead Publishing Ltd, 2012

Synopsis

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention. Parts one and two discuss important outbreak investigations from a wide range of experts around the world. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.

Key Features: delivers a vital insight into the practical application of strategies for control and prevention of food contaminants; provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain; chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification; examines issues relating to food adulteration and authenticity.

Contents: Part 1 Outbreak investigations. Part 2 Source tracing. Part 3 Crisis management. Part 4 Farm-level interventions. Part 5 Safe food production.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de l?auteur

J. Hoorfar is Professor of Food Microbiology in the National Food Institute at the Technical University of Denmark. With over 20 years experience in food microbiology, he has coordinated several international meetings and projects as well as publishing widely on food safety issues.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Woodhead Publishing Ltd
Date d'édition
2012
Langue
anglais
ISBN 10 
0857094122
ISBN 13 
9780857094124
Reliure
Relié
Nombre de pages
408
Éditeur
Hoorfar Jeffrey
Coordonnées du fabricant
non disponible
Personne responsable
non disponible