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Shelf Life and Food Safety

Shelf Life and Food Safety

The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover various techniques are utilized throughout the food chain that enhance the shelf life of food products. This sensitive issue is reviewed in Shelf Life and Food Safety which brings together a group of subject experts to present up-to-date and objective discussions on a broad range of topics including food spoilage and safe preservation packaging and sensory aspects. The book presents both traditional and innovative technologies for enhancing food safety and increasing shelf life along with methods for the assessment and prediction of food safety and shelf life. Key Features Overviews the issues associated with shelf life enhancement and shelf life evaluation of various food products Addresses issues important to maintaining food safety Explains how shelf life depends on factors including ingredients for formulation processing techniques packaging and storage conditions Covers shelf life evaluation methods determinants for shelf life food quality assessment and basic and innovative technologies that will improve the shelf life of food products This book is the first of its kind focusing on issues related to evaluation techniques for shelf life determinants and techniques for shelf life enhancement. It is appropriate for students researchers scientists and professionals in food science and technology. It is also a helpful source of information for people involved in the food industry food processing sector product development marketing and other associated fields.

GBP 170.00
1

Food-Drug Synergy and Safety

Food-Drug Synergy and Safety

Scientists health professionals and consumers are increasingly interested in the relationships between food components and food-drug combinations as they strive to find more effective ways to prevent or treat chronic disease. As one of the first unified and in-depth sources in this emerging topic Food-Drug Synergy and Safety explores the vast potential benefits of food and food-drug synergy. The book addresses the interaction of two or more components within a single food between several foods or between foods and drugs consumed together in which the potential health benefit is greater than the effect of the single component food or drug. Each chapter follows a consistent framework and addresses the health benefits mechanisms of action and safety aspects pertaining to the food and food-drug synergies. Sections discuss food and food-drug synergies in the context of specific disease groups such as cardiovascular disease cancer osteoporosis inflammatory diseases hypertension and obesity for easy reference in a clinical setting. A separate section focuses entirely on performance enhancers including caffeine creatine and ephedrine/ephedra and their potential to influence human health in addition to ergogenic applications. The final section provides scientists with a framework for designing experiments that elucidate the heath benefits and safety aspects of food and food-drug synergies. Food-Drug Synergy and Safety lays the essential foundation in this new direction of research as it gains momentum in the fields of food nutrition medicine and pharmaceutical sciences.

GBP 56.99
1

Handbook of Water Sensitive Planning and Design

Handbook of Water Sensitive Planning and Design

Design options and planning procedures must be critically examined to ensure that landscapes are created with sensitivity to water quality and management issues as well as overall ecological integrity. Handbook of Water Sensitive Planning and Design presents the history of water as a design and planning element in landscape architecture and describes new interpretations of water management. This text pushes the frontiers of standard water management in new directions challenging readers into abandoning the comfortable safety of conducting business-as-usual within narrow disciplinary confines and instead directing views outward to the exciting and incompletely mapped regions of true interdisciplinary water sensitive planning and design. With contributions from renowned practitioners Part I provides seventeen chapters addressing the subject of site-specific water sensitive design and Part II presents another seventeen chapters focusing on issues relating to the water sensitive planning of riparian buffers and watersheds. In addition Professor France has provided a "Response" to accompany each chapter which succinctly underscores the salient features in more detail and emphasizes cross-linking to other chapters in the book. The "Overview" provides a brief road-map to navigate through the section. Finally the discussion summaries at the end of each section elaborate on past problems current challenges and future directions. Handbook of Water Sensitive Planning and Design puts forward the very best of modern water sensitive planning and design and should be required reading for everyone involved in this dynamic and crucial field.

GBP 44.99
1

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics their occurrence in food and nutraceuticals chemistry and applications and nutritional and health effects. In addition it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists nutritionists chemists biochemists and health professionals will find this book valuable.

GBP 59.99
1

Foodborne Pathogens and Food Safety

Foodborne Pathogens and Food Safety

Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book major foodborne diseases and the key food safety issues are discussed elaborately. In addition emerging and reemerging microbial agents and other food safety related topics are discussed. This book also addresses the challenges facing both developed and developing countries to ensure food safety in the development of new food products and processing technologies internationalization of food trade safety of foods derived from biotechnology microbiological risks and emergence of new and antibiotic-resistant pathogens particularly from emerging pathogens. This book was written so that readers can easily understand content aimed at enhancing continuing global efforts to deliver safe food and improve health and environmental conditions in developing countries. The book is useful in getting the latest information in food safety and foodborne pathogens. The comprehensive contents include coverage of: Foodborne microbial agents and their growth survival and death in food Emerging and reemerging foodborne pathogensEmergence of drug-resistant pathogensImpact of climate change on foodborne pathogensTechnology for rapid and accurate detection of foodborne pathogensRisk analysis assessment and pathogen management in foodStrategies to destroy or control foodborne pathogensBiosecurity issues and the implications of new regulatory guidelinesWorldwide food safety status | Foodborne Pathogens and Food Safety

GBP 44.99
1

Food Allergy Molecular and Clinical Practice

Food Allergy Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens from laboratory based science to clinical immunology encompassing novel characterisation and quantification methods the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers students and allergy clinicians to accurately diagnose and manage food allergies. | Food Allergy Molecular and Clinical Practice

GBP 44.99
1

Pandemics and Innovative Food Systems

Pandemics and Innovative Food Systems

The debate on health nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals families and communities. The crisis threatened the food security and nutrition of millions of people many of whom were already suffering. We face possible disruptions to the functioning of food systems with severe consequences for health and nutrition. Pandemics create a greater burden for poorer countries and countries since they are already pressure of inadequate food supplies. With concerted action we can not only avoid some of the worst impacts but do so in a way that supports a transition to more sustainable food systems that are in better balance with nature and that support healthy diets – and thus better health prospects for all. This book aims to highlight the impact of pandemics in food systems and nutrition security. It draws on the experience from the past and present pandemics to better prepare the world for future crises. | Pandemics and Innovative Food Systems

GBP 135.00
1

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided into four sections: fundamentals in food process engineering mechanical operations in food processing thermal operations in food processing and mass transfer operations in food processing. The book is designed for students pursuing courses on food science and food technology including a broader section of scientific personnel in the food processing and related industries.

GBP 115.00
1

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food Designing Dialogues reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design making a significant contribution to further development of these fields. Accordingly it covers a broad variety of topics from Designing for/with Food Educating People on Food Experiencing Food and other Food for Thought. | Experiencing Food Designing Dialogues Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017) Lisbon

GBP 175.00
1

Organic Acids and Food Preservation

Organic Acids and Food Preservation

Although organic acids have been used to counteract pathogens in food for many years there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e. g. less heat salt sugar and chemicals) and newer technologies to prevent the growth of dangerous bacteria. Organic Acids and Food Preservation concentrates on safe and effective techniques for applying organic acids to prevention of bacterial growth. Despite the wide range of potentially useful antimicrobials relatively few are suitable in practice—and this invaluable hands-on guide explains why. With its wealth of information and rare focus solely on the subject it provides practical tools that can be used in the food industry various academic disciplines research education and food technology fields to better understand the problem and develop optimal solutions. Why are preservative strategies ineffective?Why are microorganisms becoming acid tolerant and resistant in other ways? To answer these and other key questions the authors combine research findings from industries and laboratories around the globe specific application regimen future prospects and other information that is vital to the successful use of organic acids as food preservatives. After outlining challenges that the food industry faces from modern consumer trends food legislation and other obstacles this book then explores possible solutions that are applicable not only to food science but to microbiology food science food technology biochemistry and biotechnology. It will become a valuable addition to the library of any scientist or researcher working in these and other fields.

GBP 59.99
1

Occupational Health and Safety in the Food and Beverage Industry

Occupational Health and Safety in the Food and Beverage Industry

A safe and healthy working environment is a vital aspect of the food and beverage processing industry. Occupational Health and Safety in the Food and Beverage Industry provides key information on food and beverage manufacturing disease injury management and safer steps for employees to get back to work and discusses food security safety biosecurity defense food safety and quality including food adulteration. Features: Discusses fundamentals of occupational health and safety in the food and beverage industry Highlight standards and legislations as related to occupational health and safety for food and beverage processing sectors Covers hazards elements accident prevention various hazards present in food and beverage sectors and their disease and injury management Explores ethical issues in agri-food processing sectors and their effects on sustainability Introduces importance organization and management for food and beverage processing sectors to prevent losses The book is intended for professionals in the fields of occupational health and safety food engineering chemical engineering and process engineering.

GBP 110.00
1

Food Insecurity and Public Health

Food Insecurity and Public Health

Affecting more than 800 million people food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being food insecurity can result in risky coping strategies increased expenditures on medical costs or transportation and mental health issues. A review of the concepts and impacts of food insecurity through the lens of public health Food Insecurity and Public Health details the complex issue of food insecurity and explores its reach beyond economics and agronomics. The book guides you through the fundamentals beginning with theory and the challenges in measuring it and moving on to the impact of food insecurity on health. The book details the implications of food insecurity on public health practice including epidemiology and outcomes of diseases such as HIV TB and non-communicable diseases and the specific impact on women’s health. It closes with case studies from the Navajo Nation Kenya and Southern Africa offering the opportunity to learn from real-life successes and challenges. Each chapter also considers programs or interventions that have been used to attempt to address the issue including a discussion of the US federal food stamps program. In truth however there continues to be a dearth of data on the ways in which programs can effectively address the problem of food insecurity at the household community or district level in either the short or long term—beyond of course the elimination of poverty which is no doubt a root cause of the problem. The book gives you context for considering the links between food insecurity and health and a framework for seeking integrated solutions to both problems.

GBP 44.99
1

Antimicrobials in Food Science and Technology

Antimicrobials in Food Science and Technology

The demands of producing high-quality pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms foodborne pathogens and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification characterization and applications. This book explores novel natural sources of antimicrobials as well as the latest developments in using well-known antimicrobials in food covering antimicrobials derived from microbial sources animal-derived products plants and value-added products. This book includes the development and use of natural antimicrobials for processed and fresh food products. New and emerging technologies concerning antimicrobials are also discussed. This bookconsiders recent developments and innovations in food technology in combating infectious diseases and explores advances in antimicrobial constituents and their applications in the fight against microbes. In addition it also provides a variety of photographs diagrams and tables to help illustrate the material. The novel strategies to combat antimicrobial resistance are also described emphasizing collaborative measures of control. Advanced topics in the volume include food processing food security preservation nutritional analysis quality control and maintenance as well as good manufacturing practices in the food industries. Students research scientists academicians and policy makers can benefit from Antimicrobials in Food Science and Technology as a resource that addresses microbial biotechnology food microbiology fermentation technology ethnopharmacology toxicology microbial/medicinal plant products and all disciplines related to antimicrobial research. Features of the book: Covers all food antimicrobials natural and synthetic with up-to-date research on each type Recent references on every conceivable food antimicrobial Describes recent laws and regulatory guidelines in the selection of appropriate additives for specific food products Includes innovations in natural antimicrobial value-added products Offers current and future applications of emergent antimicrobial technologies and the use of multifactorial food preservation with antimicrobials Details methods to improve antimicrobial properties to have a longer service life in combating infection

GBP 110.00
1

Advancing Medicine with Food and Nutrients

Advancing Medicine with Food and Nutrients

Food and nutrients are the original medicine and the shoulders on which modern medicine stands. But in recent decades food and medicine have taken divergent paths and the natural healing properties of food have been diminished in the wake of modern technical progress. With contributions from highly regarded experts who work on the frontlines of disease management the bestselling first edition of Advancing Medicine with Food and Nutrients Food and Nutrients in Disease Management effectively brought food back into the clinical arena helping physicians put food and nutrients back on the prescription pad. Board-certified in General Preventive Medicine Ingrid Kohlstadt MD MPH has been elected a Fellow of the American College of Nutrition and a Fellow of the American College of Preventive Medicine. Guided by Dr. Kohlstadt this authoritative reference equips clinicians with the information they need to fully utilize nutritional medicine in their practice. New in the Second EditionToxic exposures such as molds microbial infections xenoestrogens heavy metals and inert nanoparticlesFood safety issues: precautions for patients with preexisting medical conditions adequate labeling of food allergens such as gluten potential adverse effects of artificial sweeteners consequences of applying ionizing radiation to food food-borne mycotoxins critical food restrictions following bariatric surgery precautions for preparing food in the homeConsumer advocacy issues on navigating claims of medical foods and dietary supplementsPhysical forces on nutritional needs such as ultraviolet light initiating vitamin D synthesis non-ionizing radiation’s effects on brain glucose metabolism and excess body fat’s effects on inflammation and hydrationPreventive medicine and how to preserve resiliency at the individual and public health levelsWritten by doctors for doctors Advancing Medicine with Food and Nutrients Second Edition reunites food and medicine. Buttressed with new evidence leading physicians on the frontlines of disease management apply the latest scientific advances to the clinical practice of medicine. Each chapter offers adjuncts to standard care fewer side effects improved risk reduction or added quality of life. An article by Ingrid Kohlstadt on education and nutrition appeared in TIME Magazine online on November 12 2014.

GBP 52.99
1

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms Ecology and Control

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence outbreak consequences control and evaluation of spoilage microorganisms in food providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety especially in developing countries where food hygiene in storage requires special care. The first part of the book looks at spoilage microorganisms in plant origin foods such as cereals beans fruits and vegetables and the second part tackles the spoilage microorganisms in animal origin foods like meat poultry seafood powdered milk and egg products. In each chapter the taxonomy of spoilage microorganisms spoilage characteristics consequences and possible mechanisms and specific methods for detection and evaluation are discussed based on the basis surface introduction. The control prevention and management options for spoilage microorganisms are also presented. In addition opportunities and challenges are summarized and predicted in the last part of each chapter. | Food Spoilage Microorganisms Ecology and Control

GBP 170.00
1

Emerging Techniques for Food Processing and Preservation

Emerging Techniques for Food Processing and Preservation

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also functioning to maintain the same quality of the food that makes it desirable in the first place. Emerging Techniques for Food Processing and Preservation is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. This comprehensive book explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. With contributions from leading experts in the field this book covers a wide range of topics including Electrodialysis Refractance Window Technology Cold Plasma Bio Speckle Laser Technique Nanofluids and many others. Each chapter includes detailed explanations of the principles behind these emerging techniques as well as case studies that demonstrate their practical applications. In this book readers will gain insights into the principles behind these emerging techniques their advantages and limitations and the practical applications in various food products. Whether you are a food scientist engineer or a food industry professional this book will help you stay at the forefront of the rapidly evolving landscape of food processing and preservation.

GBP 170.00
1

Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components

Over three editions this book described the contents of food raw materials and products the chemistry/biochemistry of food components as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The fourth edition of Chemical and Functional Properties of Food Components discusses the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality including nutritional value safety and sensory properties. This new edition contains four new chapters: “Non-Protein Nitrogenous Compounds”; “Prooxidants and Antioxidants in Food”; “Non-Nutritive Bioactive Compounds in Food of Plant Origin”; and “Analytical Methods Used for Assessing the Quality of Food Products. ” These chapters have been included because new research results have brought increasing knowledge on the effect of non-protein nitrogenous compounds especially bioactive peptides nucleic acids and biogenic amines on the biological properties of foods; the role of natural and added prooxidants and antioxidants in the processing and biological impact of foods; numerous beneficial and harmful effects of bioactive components of plant foods; and new systems for control of food composition and the safety of foods. Features: Stresses the effect of the chemical/biochemical reactions on the selection of optimum parameters of food processing without presenting details of the technological processes Describes naturally occurring elements and compounds as well as those generated during food handling in view of health hazards they may bring to consumers Discusses the risks and benefits of reactions occurring during food handling The knowledge of the chemistry and biochemistry of the components and their interactions presented in this book aids food scientists in making the right decisions for controlling the rate of beneficial and undesirable reactions selecting optimal storage and processing parameters as well as the best use of food raw materials.

GBP 160.00
1

Terahertz Technology Principles and Applications in the Agri-Food Industry

Terahertz Technology Principles and Applications in the Agri-Food Industry

Terahertz (THz) technology is an active area of research but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored. Terahertz Technology: Principles and Applications in the Agri-Food Industry describes the operating principles of THz technology and discusses applications and advantages of the THz regime of the electromagnetic spectrum for use in the agri-food industry. The agri-food industry is focusing on the development of non-destructive quality evaluation techniques that can provide accurate analysis quickly and are environmentally friendly. Among such techniques is THz technology that provides a novel noninvasive approach to quality assessment and safety assurance of agri-food products. The low energy of T waves is best suited for the analysis of sensitive biomaterials and does not cause photoionization. Therefore THz imaging is complementary to X-ray imaging. Although accessing the THz spectrum is tedious by conventional devices the combination of optics and electronics principles has opened a dimension of research in this field. This book provides an overview of THz spectroscopy and imaging system components types of THz systems and applications and advantages of THz for applications in the agri-food industry. It describes the basic working mechanism operating principle operation modes and system components of THz spectroscopy and imaging. Various advancements in THz technology related to agricultural and food applications are discussed that could serve as a guidebook for all those working and interested in non-destructive food assessment techniques. Key Features: Explores broader applications of the THz regime in the agri-food sector Describes system components different forms of THz systems and the working principle of T waves for spectroscopic and imaging techniques Provides insights on future research needs for industrial implementation of THz technology Complements the knowledge of other existing non-destructive spectroscopy and imaging techniques for food analysis Although books on biomedical applications of THz have been published no book is available that deals with applications in the agri-food industry. Hence Terahertz Technology is beneficial for undergraduate and graduate students and those food industry professionals involved in research related to non-destructive quality assessment and imaging techniques. | Terahertz Technology Principles and Applications in the Agri-Food Industry

GBP 170.00
1

Food Process Engineering Safety Assurance and Complements

Food Process Engineering Safety Assurance and Complements

Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start and the most relevant intrinsic and extrinsic factors are reviewed followed by description of unit operations that control microbial activity via the supply of heat supply or the removal of heat. Operations prior and posterior are presented as is the case of handling cleaning disinfection and rinsing and effluent treatment and packaging complemented by a brief introduction to industrial utilities normally present in a food plant. Key Features: Overviews the technological issues encompassing properties of food products Provides comprehensive mathematical simulation of food processes Analyzes the engineering of foods at large and safety and complementary operations in particular with systematic derivation of all relevant formulae Discusses equipment features required by the underlying processes | Food Process Engineering Safety Assurance and Complements

GBP 200.00
1

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology for Sustainable Agriculture Food and Environment

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy prevent their degradation and control their release. Various nanomaterials have been explored for remediation of arising environmental issues. Nanotechnology has also made a useful contribution to the utilization of huge agricultural and food wastes for production of valuable products. The existing and emerging applications of nanotechnology will contribute to environmental sustainability. Nanotechnology for Sustainable Agriculture Food and Environment has been structured to provide a widespread coverage and up-to-date progress of nanotechnology and its applications in the agri-food sector and environmental remediation. Synthesis of value-added nanomaterials from agri-food wastes and their potential applications in environmental remediation have been explored. In addition toxicity issues with nanomaterials have also been discussed. Features: Elaborated information on the use of nanotechnology for sustainable agriculture In-depth study about valorization of agri-food waste An overview of applications of nanotechnology in environmental remediation Toxicity analysis of nanotechnology-based products We aim to satisfy the need for a reference book for scientists researchers academicians and students in nanotechnology agricultural food nutraceuticals environmental and material sectors.

GBP 110.00
1

Physical Therapy and Massage for the Dog

Physical Therapy and Massage for the Dog

Interest in canine massage and physical therapy has grown as greater emphasis is placed on the general fitness and agility of dogs as pets and as sporting animals. This book details the prevention management and treatment of movement and allied disorders. It encompasses detailed assessments treatment programmes that involve hands-on therapy along with dynamic remedial and strengthening techniques using exercise plans. Following succinct discussion of the relevant canine anatomy and physiology the authors provide chapters on each of the key topics: movement and muscles; exercise; preparation for sports performance; rehabilitation techniques; massage and physical therapy; and common relevant pathologies affecting dogs. Physical Therapy and Massage for the Dog is of interest to all those involved in canine welfare including veterinary practitioners veterinary students therapists dog owners and dog trainers.

GBP 35.99
1

Food Plant Sanitation Design Maintenance and Good Manufacturing Practices

Food Plant Sanitation Design Maintenance and Good Manufacturing Practices

Food safety and quality are primary concerns in the food manufacturing industry. Written by an author with more than 40 years’ experience in the food industry Food Plant Sanitation: Design Maintenance and Good Manufacturing Practices Third Edition provides completely updated practical advice on all aspects of food plant sanitation and sanitation-related food safety issues. It offers readers the tools to establish a food safety system to help control microbiological physical and chemical hazards. Understanding that sanitation is integral to food safety is the foundation for an effective food safety system. Features of this new edition include new photographs tables and up-to-date material that better reflect current guidance on food plant sanitation including additional information on the implementation of FSMA. The chapters address testing for and control of microorganisms in food manufacturing including recent challenges in the industry due to pathogens such as Listeria monocytogenes. They also offer discussions on biofilms regulatory requirements from the European Union allergens sanitary facility design and describe proven best practices for sanitation as well as current sanitary requirements and regulatory changes from the FDA and USDA. In addition the author presents methods for verifying sanitation and provides greater differentiation of verification versus validation. The final chapters identify good manufacturing practices for employees and present a comprehensive pest management plan including control measures and chemical interventions. The book concludes with strategies for preventing chemical and physical food safety hazards. This reference provides a practical perspective for implementing food plant sanitation and safety processes. The author has included wherever possible examples of procedures forms and documents to help novice food safety and quality professionals develop effective food safety systems. | Food Plant Sanitation Design Maintenance and Good Manufacturing Practices

GBP 82.99
1

Fox and Cameron's Food Science Nutrition & Health

Fox and Cameron's Food Science Nutrition & Health

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style the book deals with a wide range of topics from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible. | Fox and Cameron's Food Science Nutrition & Health

GBP 175.00
1

Food Safety Making Foods Safe and Free From Pathogens

Food Safety Making Foods Safe and Free From Pathogens

This book will enrich the readers on the major improvement been made in food safety management in the last twenty years. It will explain food hygiene the journey of research been taken in food safety till date and the challenges that we are going to face in future to ensure food safety and its wholesomeness. It also includes the role and responsibilities of the various sectors of society namely governments food industry consumers and academia and also deals with HACCP GMP practices and Food laws. This book is unique as it has included the causes of food allergies adulteration genetically modified seeds and crops GM fruits and vegetables and the effect on human body. It has also discussed the difference between traditional and organic farming. The book will be helpful to know the foods to be used in space shuttle and also discussed the role of FDA and WHO in food safety which is a very important aspect in food safety the role of bacteriocins obtained from bacteria of GRAS status; as natural preservative is very important. The author has discussed this aspect in detail. This book includes the role of packaging in food is another very important aspect in keeping the shelf storage of food. Note: T& F does not sell or distribute the Hardback in India Pakistan Nepal Bhutan Bangladesh and Sri Lanka. The title is co-published with New India Publishing Agency. | Food Safety Making Foods Safe and Free From Pathogens

GBP 99.99
1

Ultraviolet Light in Food Technology Principles and Applications

Ultraviolet Light in Food Technology Principles and Applications

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life more safe and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and Applications will present recent understanding of the fundamentals of UV light along with new applied knowledge that has accumulated during the 7 years since the first edition published in 2009. The new edition of the book will have 11 chapters including 2 new chapters-on chemical destruction with UV light and food plant safety—along with 6 chapters greatly expanded and updated. | Ultraviolet Light in Food Technology Principles and Applications

GBP 160.00
1