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Food Hygiene, Microbiology and HACCP /
Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boston, MA :
Springer US,
1995.
|
| Edición: | Third edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 1 Fundamental Principles of Microbiology
- 1.1 Introduction
- 1.2 Characterisitics of Bacteria
- 1.3 Types of Bacteria Important in Foods
- 1.4 Characteristics of Fungi
- 1.5 Characteristics of Viruses and Prions
- 1.6 The Growth Curve of Bacteria
- 1.7 Factors Influencing Bacterial Growth
- References
- 2 Food Poisoning and Other Food-borne Hazards
- 2.1 Introduction
- 2.2 Incidence of Food Poisoning
- 2.3 Bacterial Food Poisoning
- 2.4 Mycotoxicoses
- 2.5 Virus Food Poisoning
- 2.6 Animal Toxins and Parasitic Infections
- 2.7 Poisonous Plants
- 2.8 Chemical Poisoning
- References
- 3 Food Spoilage
- 3.1 Introduction
- 3.2 Spoilage of Fresh Meats
- 3.3 Spoilage of Cured Meats
- 3.4 Spoilage of Vacuum-Packed Meats
- 3.5 Spoilage of Poultry
- 3.6 Spoilage of Fish and Shellfish
- 3.7 Dairy Products
- 3.8 Eggs and Egg Products
- 3.9 Vegetables and Fruits
- 3.10 Cereal Based Products
- 3.11 Beer
- 3.12 Wine
- 3.13 Sauerkraut
- 3.14 Canned Foods
- 3.15 Frozen Foods
- 3.16 Dehydrated Foods
- 3.17 Irradiated Foods 13
- References
- 4 Microbiological Examining Methods
- 4.1 The Rational of Microbiological Testing
- 4.2 Sampling
- 4.3 Microbiological Test Procedures
- 4.4 Conventional Methods
- 4.5 Rapid Detection Techniques
- 4.6 Microbiological Criteria and Specifications
- References
- 5 Factory Design and Construction
- 5.1 The Factory Site
- 5.2 General Design Principles and Structural Techniques
- 5.3 Construction of Ceilings, Walls and Floors
- 5.4 Ventilation and Air Conditioning
- 5.5 Noise and Vibration
- 6 Factory Layout
- 6.1 Handling of Food Materials
- 6.2 Layout and Integration of Different Work Areas
- Reference
- 7 Design of Food Processing Equipment
- 7.1 Introduction
- 7.2 Legislation
- 7.3 Construction Materials
- 7.4 Growth 'Pockets'
- 7.5 Ease of Dismantling and Re-assembly of Equipment
- 7.6 Accessibility and the Supporting Framework
- 7.7 External Surfaces
- 7.8 Design Features for Individual Items of Equipment
- References
- 8 HACCP and Product Quality
- 8.1 HACCP and Quality Schemes
- 8.2 Origins of HACCP
- 8.3 Objectives of HACCP
- 8.4 The Seven Principles of HACCP
- 8.5 HACCP-like Implementation
- 8.6 Generic HACCP
- 8.7 Principle 1
- Hazard Analysis
- 8.8 Principle 2
- Critical Control Points
- 8.9 Critical Limits
- 8.10 ATP-bioluminescence and HACCP Monitoring
- 8.11 End-product Testing and Microbiological Criteria
- 8.12 Problems of Implementation
- 8.13 HACCP and Predictive Microbiology
- 8.14 Risk Assessment
- 8.15 Quality Assurance and Quality Control
- 8.16 Raw Material Control
- 8.17 Process Control
- 8.18 Packaging
- 8.19 Finished Product Storage
- 8.20 Transport and Distribution
- 8.21 Total Quality Management and Longitudinal Integrated Safety Assurance
- References
- 9 Cleaning and Disinfection: Methods
- 9.1 Introduction
- 9.2 Definitions
- 9.3 Types of Soil
- 9.4 Removal of Gross Soil
- 9.5 Detergents
- 9.6 Chemical Disinfectants
- 9.7 Use of Heat
- 9.8 Dry Cleaning
- 9.9 Cleaning-in-Place (CIP)
- 9.10 Mechanical Aids for Cleaning
- 9.11 Foam Cleaning
- 9.12 Cleaning Small Equipment
- 9.13 Paper and Fabric Wipers
- References
- 10 Cleaning and Disinfection: Practical Application
- 10.1 Aims
- 10.2 Cleaning Schedules
- 10.3 Biofilms
- 10.4 Use of Labour
- 10.5 The Role of Management
- 10.6 Miscellaneous Problems Encountered
- 10.7 Assessment of Cleaning Efficiency
- References
- 11 Hygiene and Training of Personnel
- 11.1 Hand Washing and Care of the Hands
- 11.2 Practices, Good and Bad
- 11.3 Health Supervision
- 11.4 Induction and In-Service Training
- References
- 12 World-wide Food Safety Programmes and Legislation
- 12.1 World-wide Food Safety Programmes
- 12.2 Legislation
- 12.3 Food Legislation Within the European Community
- 12.4 International Food Standards
- 12.5 Food Hygiene and Safety Legislation in the UK
- 12.6 Food Legislation In Some European Countries
- 12.7 Food Legislation in the USA
- 12.8 Food Legislation in Japan and Korea
- 12.9 Concluding Remarks
- References.