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Food science reviews. food hygiene and safety / Volume 1 :
Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays established themselves as a standard reference on the most interesting current wor...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
West Sussex, England :
Ellis Horwood,
1992.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Food Hygiene and Safety; Copyright Page; Table of contents; Introduction; Part I: Microbiological safety of food; Chapter 1. Hazard analysis critical control point system(HACCP): application in the food industry for microbial safety; INTRODUCTION; FOUR STAGES OF HACCP; REFERENCES; Chapter 2. Escherichia coli and Shigella; INTRODUCTION; REFERENCES; Chapter 3. Foodborne Campylobacter enteritis; THE SIZE OF THE PROBLEM; THE DISEASE; BACTERIOLOGY; ISOLATION; SOURCES OF INFECTION; REFERENCES; Chapter 4. Listeriosis; INTRODUCTION; LISTERIA: MICROBIOLOGY
- LISTERIOSIS: CLINICAL MANIFESTATIONSLISTERIA: CLINICAL FEATURES-ANIMALS; THE SOURCE OF THE BACTERIUM; THE INCIDENCE OF THE DISEASE IN THE UK; LISTERIA PATHOGENESIS AND VIRULENCE FACTORS; INFECTIVE DOSE; SEROTYPES OF LISTERIA MONOCYTOGENES IN THE NORMAL GUT; CURRENT PROBLEMS FOR THE FOOD INDUSTRY; LISTERIOSIS FROM FOOD; APPENDIX; REFERENCES; Part II: Chemical safety of food; Chapter 5. Antimicrobial agents in fermented and non-fermented fruit beverages; SO2 AND THE MANUFACTURE OF WINES; SO2 AND THE CONTROL OF NON-ENZYMIC BROWNING; PRESERVATIVES FOR WINES AND FRUIT JUICES; SAFETY ASSESSMENT
- CONCLUSIONChapter 6. Chemical contamination of food; INTRODUCTION; THE CHEMICALS INVOLVED; SOURCES AND INTAKES; FOOD SURVEILLANCE; FOOD CHEMICAL CONTAMINANTS IN CONTEXT; SUMMARY; REFERENCES; Index