Read more
Informationen zum Autor RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida. Klappentext Ein umfangreiches Nachschlagewerk, das Ihnen die wichtigsten Fragen zur Sicherheit von Nahrungsmitteln beantwortet! Die Autoren beziehen sich auf die aktuelle internationale Gesetzgebung. Beschrieben werden vielfältige Methoden der Überwachung und Risikominimierung bei der Verarbeitung, Verpackung, Auslieferung und Lagerung von Lebensmitteln. Berücksichtigt wurden auch die Anforderungen des ISO 9000-Standards. Zusammenfassung As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public's attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety. Inhaltsverzeichnis Preface. PART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan Rose). Definition of Food Safety (R. Seward). Characterization of Food Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk (C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting). Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C. Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al .). PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne Pathogens in Various Food Systems (G. Rodrick & R. Schmidt). Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos). Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from Natural Origins (J. Specchio). Chemical and Physical Hazards Produced During Food Processing, Storage, and Preparation ( H. Rupp). Hazards Associated with Nutrient Fortification (A. Reid). Monitoring Chemical Hazards: Regulatory Information (D. Santiago). Hazards Resulting from Environmental, Industrial, and Agricultural Contaminants (S. Bhandari). PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited by Keith R. Schneider). Implementation of FSIS Regulatory Programs for Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of Intervention Strategies (J. Arnold). Use of Surveillance Networks (C. Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION (edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food Safety Control Systems in Food Processing (J. Feirtag & M. Velázquez). Food Safety and Innovative Food Packaging (M. Rooney). Safe Handling of Fresh-Cut Produce and Salads (D. Hentges). Good Manufacturing Practices: Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food Service Establishments: The Principles of Modern Food Hygiene (R. Costa). Institutional Food Service Operations (R. Puckett). Food Service at Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller). Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII: WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez). Internationa...
