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Case studies in food safety and authenticity : lessons from real-life situations /

"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 authentucity provides a vital insight into the practical application of strategie...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Hoorfar, J. (Jeffrey)
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Oxford : Woodhead Pub., �2012.
Colección:Woodhead Publishing in food science, technology, and nutrition ; 240.
Temas:
Acceso en línea:Texto completo

MARC

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245 0 0 |a Case studies in food safety and authenticity :  |b lessons from real-life situations /  |c edited by J. Hoorfar. 
260 |a Oxford :  |b Woodhead Pub.,  |c �2012. 
300 |a 1 online resource (xlii, 360 pages :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science, technology and nutrition,  |x 2042-8049 ;  |v no. 240 
504 |a Includes bibliographical references and index. 
520 |a "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 authentucity provides a vital insight into the practical application of strategies for control and prevention."--Page 4 of cover 
505 0 |a Part 1 Outbreak investigations: Tracing an outbreak of listeriosis in Austria: what an investigative microbiologist needs to consider -- A point-source outbreak of Salmonella in an ethnic community in the UK -- Investigating the source of a food poisoning incident in Cheshire, UK -- Investigating a large outbreak of salmonellosis in the US involving fresh produce -- What was the source of the 2011 outbreak of Escherichia coli in Germany and France? Tracing the source of a community-wide gastroenteric outbreak caused by Campylobacter in Finland -- One pathogen but two different types of food borne outbreak -- Bacillus cereus in catering facilities in Germany -- Investigating a suspected case of mycotoxin poisoning in South Africa -- Investigations of foodborne outbreaks caused by a parasite in Canada. Part 2 Source tracing: Troubleshooting the environmental source of contamination with Listeria monocytogenes in a typical small food manufacturing plant in Ireland -- Tracing the source of persistent contamination of ready-to-eat chicken products with Listeria monocytogenes in Italy -- An unforeseen source of aflatoxins in milk in Sweden -- Investigations prompted by the discovery of high levels of Salmonella in fresh herbs in the UK -- Source tracing in Thailand following contamination of Canadian dog chew toys with Salmonella -- Analysing tap-water from households of patients with inflammatory bowel disease in Norway. Part 3 Crisis management: A proactive attempt to control an outbreak of foodborne disease in humans after detection of Salmonella during surveillance and control of pork in Denmark -- Managing and learning from an anthrax outbreak in a Swedish beef cattle herd -- Mounting an effective response to an outbreak of viral disease involving street food vendors in Indonesia -- Handling of the media during an incident in Romania involving dioxin contamination of yoghurts. Part 4 Farm-level interventions: Is it possible to reduce foodborne Campylobacter infections in humans through vaccination of animals? The free-range meat paradox: the conflict between free-range poultry production systems and biocontainment of zoonotic disease -- How does Sweden control Salmonella before it enters the food chain? Bovine spongiform encephalitis: the case of an unexpected and rapidly spreading epidemic in cattle with serious consequences -- The continuing debate over increasing consumption of raw (unpasteurised) milk: Is it safe? Part 5 Safe food production: Challenges in food safety certification of a small enterprise producing a specialty product in Cyprus -- The dilemma of regulatory testing of dairy foods in Australia: minimizing risk to the public while avoiding unnecessary regulatory burden -- Learning from outbreaks of Escherichia coli O:Hcaused by low pH foods -- Hygiene control in the dry food products industry: the roles of cleaning methods and hygienic indicators -- Boosting exports of fresh meat by using faster laboratory methods in Denmark -- Using predictive microbiology to benefit the Australian meat industry. Part 6 Food adulteration and authenticity: Forensic investigation of a sabotage incident in a factory manufacturing nut-free ready meals in the UK -- Lessons from the large-scale incident of animal feed contamination with dioxins in Germany in 2011 -- Investigating the adulteration of UHT milk in Brazil -- Food adulteration with melamine on an international scale: field work and troubleshooting in Africa -- Investigating cases of taste disturbance caused by pine nuts in Denmark -- Development and application of molecular tools to investigate the mislabelling of cod sold in Sweden -- Testing for genetically modified organisms (GMOs) revealed the real source of rice imported to Norway -- Documenting the terroir aspects of award-winning Danish conserves: A model for the development of authentic food products. 
650 0 |a Food  |x Microbiology  |v Case studies. 
650 0 |a Food contamination  |v Case studies. 
650 0 |a Food industry and trade  |x Safety measures  |v Case studies. 
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650 2 2 |a Food Microbiology  |x methods  |0 (DNLM)D005516Q000379 
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700 1 |a Hoorfar, J.  |q (Jeffrey) 
776 0 8 |i Print version:  |t Case studies in food safety and authenticity.  |d Oxford ; Philadelphia : Woodhead Pub., �2012  |z 9780857094124  |w (DLC) 2012936397  |w (OCoLC)769430571 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v 240. 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9780857094124  |z Texto completo