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Rapid detection of food adulterants and contaminants : theory and practice /
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2016.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Rapid Detection of Food Adulterants and Contaminants; Copyright; Dedication; Contents; Foreword; Preface; 1
- FOOD SAFETY AND QUALITY; 1.1 FOOD SAFETY; 1.1.1 PHYSICAL ADULTERANTS AND CONTAMINANTS; 1.1.2 CHEMICAL ADULTERANTS AND RESIDUES; 1.1.3 MICROBIOLOGICAL AND PATHOGENIC CONTAMINANTS; 1.1.4 TOXINS; 1.1.5 PREVENTION OF ADULTERATION AND CONTAMINATION; 1.1.5.1 Keep Clean; 1.1.5.2 Separate Raw and Cooked Materials; 1.1.5.3 Cook Thoroughly; 1.1.5.4 Use Safe Water and Raw Materials; 1.1.5.5 Keep Food at Safe Temperatures; 1.2 HAZARD ANALYSIS AND CRITICAL CONTROL POINTS.
- 1.2.1 HACCP PRINCIPLES1.2.2 IMPLEMENTATION OF HACCP SYSTEMS; 1.2.2.1 Stage 1: Preliminary Preparation; 1.2.2.2 Stage 2: Application of HACCP Principles; 1.3 FOOD QUALITY; 1.3.1 DEFINITION; 1.3.2 PRODUCT-ORIENTED QUALITY; 1.3.3 CONSUMER-ORIENTED QUALITY; REFERENCES; 2
- COMMON ADULTERANTS AND CONTAMINANTS; 2.1 CHEMICAL CONTAMINANTS; 2.1.1 ACRYLAMIDE; 2.1.2 BENZENE; 2.1.3 DIOXINS AND POLYCHLORINATED BIPHENYLS; 2.1.4 ETHYL CARBAMATE; 2.1.5 MELAMINE; 2.2 MYCOTOXINS; 2.2.1 AFLATOXINS; 2.2.2 FUMONISINS; 2.2.3 TRICHOTHECENES; 2.2.4 ZEARALENONE; 2.2.5 CITRININ; 2.2.6 PATULIN; 2.2.7 OCHRATOXIN A.
- 2.3 HEAVY METALS2.3.1 CHROMIUM; 2.3.2 CADMIUM; 2.3.3 ARSENIC; 2.3.4 LEAD; 2.3.5 MERCURY; REFERENCES; 3
- FOOD STANDARDS AND PERMISSIBLE LIMITS; 3.1 FOOD SAFETY REGULATORY BODIES; 3.1.1 AMERICAN FOOD STANDARD BODIES; 3.1.2 EUROPEAN FOOD SAFETY AUTHORITY (EFSA); 3.1.3 CODEX ALIMENTARIUS COMMISSION (CAC); 3.1.4 INTERNATIONAL STANDARDIZATION ORGANIZATION (ISO); 3.1.5 INDIAN FOOD STANDARD LEGISLATION AND REGULATORY BODIES; 3.1.5.1 Prevention of Food Adulteration Act, 1954; 3.1.5.2 Milk and Milk Product Amendment Regulations, 2009; 3.1.5.3 Fruit Product Order (FPO), 1955.
- 3.1.5.4 Edible Oils Packaging Order, 19983.1.5.5 Vegetable Oil Products Order, 1998; 3.1.5.6 Meat Food Products Order (MFPO), 1973; 3.1.5.7 Solvent-Extracted Oil, De-Oiled Meal and Edible Flour (Control) Order, 1967; 3.1.5.8 Food Safety and Standards Authority of India (FSSAI); 3.1.5.9 Export Inspection Council; 3.1.5.10 Agricultural and Processed Food Products Export Development Authority (APEDA); 3.2 STANDARDS AND PERMISSIBLE LIMITS; 3.2.1 PHYSICAL ADULTERANTS; 3.2.2 CHEMICAL RESIDUES; 3.2.3 MICROBIOLOGICAL CONTAMINANTS; 3.2.4 TOXINS; 4
- BASIC DETECTION TECHNIQUES.
- 4.1 MICROBIOLOGICAL METHODS4.1.1 ENUMERATION OF MICROBES IN FOOD; 4.1.1.1 Direct Count of Cells/Measurement; 4.1.1.1.1 Direct Microscopic Count; 4.1.1.1.2 Direct Count with Fluorescent Dyes; 4.1.1.2 Indirect Count of Cells/Measurement; 4.1.1.2.1 Standard Plate Count (Viable Counts); 4.1.1.2.2 Turbidometric Measurement; 4.1.1.2.3 The Most Probable Number; 4.2 MICROSCOPIC ANALYSIS OF FOOD SAMPLES; 4.3 BIOCHEMICAL METHODS; 4.4 ANALYTICAL METHODS; 4.5 MOLECULAR METHODS; 4.6 IMMUNOASSAYS; 4.7 ELECTRICAL METHODS; 4.8 RAPID AND NONDESTRUCTIVE METHODS; REFERENCES; 5
- BIOSENSOR; 5.1 CONCEPTS.