Food Safety Assurance and Veterinary Public Health: Safety assurance during food processing

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Frans J. M. Smulders, John Daniel Collins
Wageningen Academic Pub, 2002 - 442 Seiten
 

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Inhalt

Preface
15
Predictive modelling to control microbial hazards in the food
16
6
22
Acknowledgement
31
An update in research and approaches
33
Major pathogens associated with the processing of beef
57
Research update on major pathogens associated with the processing
81
Research update on major pathogens associated with the processing of pork
99
that affect such attachment
287
Control of biofilm development
296
Assessing surface cleanliness
302
35
308
Food additives and public health
317
38
333
The effects of fasting on Escherichia coli and accompanying gastrointestinal
347
Reduction of microbial carcase contamination with high voltage electrical
358

Research update on major pathogens associated with fish products
115
Use of statistical methods to assess food safety
135
4
140
processing industry
145
Reduction of the microbial contamination of carcasses and meat cuts with
177
Testing foods of animal origin for residues of chemical contaminants
201
Veterinary use and antibiotic resistance
229
Genetically modified food and feeds definition and identification
267
References
277
Reducing the role of contact materials in the contamination of foods
279
57
362
Growth of Escherichia coli and Staphylococcus aureus in refrigerated
371
A semiquantitative risk assessment model for contamination of beef
386
Antibiotic residues in milk of dairy cows after mastitis treatment
399
58
408
214
419
64
420
267
427
248
432
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