Safety assurance during food processing

Cover
Frans J.M. Smulders, John D. Collins
Wageningen Academic Publishers, 06.01.2004 - 442 Seiten
Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications. Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods. As an additional 'safety-valve' microbial decontamination procedures are currently being suggested and its implementation in industrial food processing has, at least in some parts of the world, met with governmental approval. The residues in foods of some non-microbial agents have more recently also caused substantial consumer disquiet. This equally applies to non-conventional foods containing GMO's. In this publication these issues are addressed by invited expert scientists from various disciplines, many of which have key-positions in EU-funded research programmes on these very topics and/or are advisers to international public health bodies. The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background.
 

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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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