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Food microbiology laboratory for the food science student : a practical approach / Cangliang Shen; Yifan Zhang
Cham, Switzerland : Springer, 2017
xi, 103 pages : illustrations (some color) ; 24 cm
Ký hiệu phân loại (DDC): 664
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.
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HACCP : a practical approach / Sara Mortimore; Carol Wallace
New York : Springer, 2013
xxx, 475 pages : illustrations ; 24 cm
Ký hiệu phân loại (DDC): 363.19
HACCP: A Practical Approach, 3rd edition has been updated to include the current best practice and new developments in HACCP application since the last edition was published in 1998. This book is intended to be a compendium of up-to-date thinking and best practice approaches to the development, implementation, and maintenance of HACCP programs for food safety management.
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Scientific criteria to ensure safe food / Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food.; Institute of Medicine (U.S.)
Washington, D.C. : National Academies Press,2003
424 pages. : illustrations
Ký hiệu phân loại (DDC): 363.1926
Aims to help in creating regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the concerns in food safety, such as microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce.
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The food safety hazard guidebook / Richard Lawley; Laurie Curtis; Judy Davis
Cambridge : RSC Pub., 2008
432 pages. : illustrations
Ký hiệu phân loại (DDC): 664.07
Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm. Those with a responsibility for the regulation of the global food industry recognise this principle and legislate accordingly and the business of managing and regulating the safety of the food supply chain has come a long way in the last 25 years or so. Prompted by the emergence of new food safety hazards, such as the bacterial pathogens Listeria monocytogenes and E. coli O157, powerful new techniques for evaluating
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