Control of foodborne microorganisms
by Juneja, Vijay K., Sofos, John N.
fromFood science and technology
0
Type: Book
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Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.
"The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the food animal industry. The book discusses the potential for antibiotic resistance to develop in or be transferred to pathogens that can cause disease in humans. It also provides analysis a…
"The Use of Drugs in Food Animals provides an overview of why and how drugs are used in the food animal industry. The book discusses the potential for antibiotic resistance to develop in or be transferred to pathogens that can cause disease in humans. It also provides analysis a…
Analysis of antibiotic/drug residues in food products of animal origin
by American Chemical Society., Division of Agricultural and Food Chemistry, Agarwal, Vipin K., American Chemical Society Agricultural and Food Chemistry Division Symposium on Antibiotic/Drug Residues in Food Products of Animal Origin, New York (N.Y.))
0
Type: Book
Discusses the therapeutic use of antibiotics/drugs in animal husbandry to cure diseases and to control the outbreak of diseases, improve feed efficiency and promote growth, and the potential health hazard to consumers of the presence of antibiotic/drug residues in food products …
Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect …
Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect …
The main concerns of food consumers are food safety, quality and authenticity. Food control procedures have to be carried out in a rapid, reliable, and cost-effective manner. This handbook describes numerous kits, instruments and systems used for quality and hygiene control of f…
The main concerns of food consumers are food safety, quality and authenticity. Food control procedures have to be carried out in a rapid, reliable, and cost-effective manner. This handbook describes numerous kits, instruments and systems used for quality and hygiene control of f…