Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key res…
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible. Instrumental assessment of food sen…
by Forsythe, S. J., Hayes, P. R.
fromChapman & Hall food science book
Abstract: A comprehensive text for food scientists and for sanitation-related college courses focuses on the use of basic concepts and applications to solve food sanitation problems. Areas such as microbiology, food pests and their control, worker hygiene, and government regulat…
With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food…
Transparency in the food sector and especially toward consumers is one of the priority issues on the agenda of consumer policy representatives. Food scandals and deficiencies in consumer communication have raised consumers' requests for information. The requests for improved tra…
In 1986, Carlo Petrini decided to resist the steady march of fast food and all that it represents when he organized a protest against the building of a McDonald's near the Spanish Steps in Rome. Armed with bowls of penne, Petrini and his supporters spawned a phenomenon. Three ye…
In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer’s demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood a…
by Hocquette, J.F, Gigli, S., (Sergio)
fromEAAP publication
The farming and agri-food sectors are faced with an increasing demand by consumers for high-quality products.The current major questions are thus how to define quality, and how to increase the quality of animal products to satisfy these new requirements. This is the reason why …
Many risk management plans as currently implemented by the food industry, appear to be primarily designed to address bacteriological concerns. Hence, these often fail to function when public health risks associated with biological agents such as viruses and prions are to be add…
Many risk management plans as currently implemented by the food industry, appear to be primarily designed to address bacteriological concerns. Hence, these often fail to function when public health risks associated with biological agents such as viruses and prions are to be add…
This book, the fifth in the series 'Food Safety Assurance and Veterinary Public Health', has been conceived by a total of 33 internationally recognised experts from 11 different countries in Europe and from the USA, Canada and Australia, with backgrounds ranging from veterinary …
This book, the fifth in the series 'Food Safety Assurance and Veterinary Public Health', has been conceived by a total of 33 internationally recognised experts from 11 different countries in Europe and from the USA, Canada and Australia, with backgrounds ranging from veterinary …
This book is the fourth in the series of Food Safety Assurance and Veterinary Public Health, which presents the latest findings in research on the topics of food safety in the entire agrifood chain from stable to table. The themes in this volume cover a range of topics, includin…
For the veterinarian, monitoring and surveillance represent the best means of ensuring sustainable animal production at a time when consumer demands reflect awareness that many of the hazards associated with food animal production can be minimised or avoided through proper manag…
Food Plant Safety: UV Applications for Food and Non-Food Surfaces discusses the fundamental principles of ultraviolet (UV) light technology, and gives practical recommendations on UV processes and systems design for specific processing operations, as well as how microbial effica…
Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise…
This book provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largel…
Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and …
