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Food hygiene and toxicology in ready to eat foods /
"Food Hygiene and Toxicology in Ready-to-Eat Foods" is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally pr...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press is an imprint of Elsevier,
2016.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Food Hygiene and Toxicology in Ready-to-Eat Foods; Copyright Page; Contents; List of Contributors; Preface; I. Trends in food habits; 1 Food habits and the increase in ready-to-eat and easy-to-prepare products; Introduction; Is There a Common Denominator in RTE and ETP Meals?; What are the Motives Behind the Growing Demand for RTE and ETP Meals?; Beliefs, Attitudes, and Behavior; Value System and Food-Related Lifestyles; The Motivations of Success; Is There a Typical Profile of Individuals Who Choose to Consume RTE and ETP Foods?; Discussion and Conclusions; References.
- 2 Safety of street foodsStreet Foods: Definition and Basic Characteristics; Safety of Street Foods: A Major Concern; Microbiological Contamination of Street Foods; Chemical and Physical Hazards in Street Foods; Ensuring and Improving Safety of Street Foods; Education and Training of Street Food Vendors; WHO's "Five Keys to Safer Food" in Street Food Operations; Programs, Guidelines, and Manuals for Safety of Street Foods; Implementation of HACCP Approach in Street Food Sector; Regulation, Registration, and Licensing of Street Food Vendors; Awareness Raising Among Street Food Consumers.
- Role of Food Handlers in Transmission Routes of VirusesFoodborne Outbreaks Related to RTE Foods; Methods for Detection of Viruses From Food; Prevention of Viral Transmission Through Food; Future Perspectives; References; 5 Parasitic protozoa in salad vegetables; Introduction; Parasitic Protozoa That May Contaminate Salad Vegetables; Balantidium coli; Cryptosporidium spp.; Cyclospora cayetanensis; Entamoeba histolytica; Giardia duodenalis; Toxoplasma gondii; Conclusions; References; 6 Foodborne pathogens in ready-to-eat peanut butter-containing products; Introduction; Outbreaks; Recalls.
- Prevalence of PathogensCross-Contamination; Survival Studies; Intervention Strategies; Thermal Inactivation; Nonthermal Inactivation; Preventive Controls; Conclusions; References; 7 Handling of hamburgers and cooking practices; Introduction; Hamburger: Characteristics and Cookery; Hamburger and Ground Beef; Ground Beef Production; Categories of ground beef products; Nutrient and chemical composition of ground beef; Lean finely textured beef; Handling and Cooking of Hamburger; Storage; Handling raw hamburger; Cooking hamburger; Indicators of doneness; Previously cooked hamburgers.