Case studies in food microbiology for food safety and quality /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Pawsey, Rosa K.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Royal Society of Chemistry, ©2002.
©2002
Temas:
Food > Microbiology.
Food > Microbiology > Case studies.
Food industry and trade > Safety measures.
Food industry and trade > Quality control.
Aliments > Industrie et commerce > Qualité > Contrôle.
Chemistry.
TECHNOLOGY & ENGINEERING > Food Science.
Science.
Aliments > Microbiologie.
Aliments > Microbiologie > Cas, Études de.
Industrie agro-alimentaire > Mesures de sécurité.
Industries agro-alimentaires > Qualité > Contrôle.
Case studies.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Water as a vector of organisms
  • Expectations of food control systems : in the past, and now
  • Zoonotic disease
  • Should pasteurisation of drinking milk be obligatory?
  • Surveillance and microbiological analyses
  • Microbial hazards
  • Post-production product handling and acceptability
  • HACCP and the responsibilities of the food producer
  • Product formulation and control
  • Views of risk
  • Hazards and risks
  • The need for food hygiene
  • A shelf life problem
  • Airline food and control failure
  • Global dissemination of organisms and their control
  • Extending shelf life : compromising safety?
  • Acceptable, unsatisfactory and unacceptable concentrations of pathogens in ready-to-eat food
  • Managing risk
  • Changing a risk management strategy
  • Hygiene improvement at source
  • What is safe food?

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