Download or read book Food Safety and Quality Nitrites written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation and published by . This book was released on 1977 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety and Quality written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation and published by . This book was released on 1978 with total page 1316 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety and Quality written by United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation and published by . This book was released on 1977 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Additives written by United States. Congress. Senate. Select Committee on Small Business and published by . This book was released on 1977 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2020-11-10 with total page 827 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Download or read book Federal Register written by and published by . This book was released on 1979-08 with total page 2130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hearings Reports and Prints of the Senate Select Committee on Small Business written by United States. Congress. Senate. Select Committee on Small Business and published by . This book was released on 1977 with total page 1134 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Download or read book Chemical Mutagens written by Frederick J. de Serres and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 517 pages. Available in PDF, EPUB and Kindle. Book excerpt: New developments in the study of environmental mutagens continue to evolve in this rapidly emerging field. In Volume 7 of Chemical Mutagens, we have focused on various new techniques for the detection of genetic damage in somatic cells and germ cells of mammals and the use of lower eukaryotic microorganisms to detect aneuploidy as well as other types of genetic damage. Attention has also been given to the role of in vitro metabolic activation as a mechanism for modifying the genetic effects of different environmental chemicals. In a chapter on compar ative mutagenesis, reaction kinetics and their relationship to the mu tagenic action of monofunctional alkylating agents in higher eukaryotic organisms are examined. In another chapter, the pharmacology and toxicology of nitrites and nitrates, which are in widespread distribution in the environment, are discussed in detail. The books in this series have provided a mechanism for the publication of many important new developments in the study of the genetic effects of environmental chemicals. This series was launched by Dr. Alexander Hollaender who, beginning in 1971, edited Volumes 1-4 and then coedited Volumes 5-7. The success of his lO-year effort with these volumes is another testimony to Dr. Hollaender's many contri butions to the field of environmental mutagenesis. As Dr.
Download or read book Public Health Reports written by and published by . This book was released on 1984 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book National Food Review written by and published by . This book was released on 1980 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety Theory and Practice written by Paul L Knechtges and published by Jones & Bartlett Publishers. This book was released on 2011-07-05 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written from a “farm-to-fork” perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce students to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry. The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals. Topics Covered • Risk and hazard analysis of goods • The prevention of foodborne illnesses and diseases • Safety management of the food supply • Food safety laws, regulations, enforcement, and responsibilities • The pivotal role of food sanitation/safety inspectors Instructor Resources PowerPoint Presentations, Test Bank, and an Instructor’s Manual, are available as free downloads.
Download or read book Swine Research written by United States. Cooperative State Research Service. Current Research Information System and published by . This book was released on 1983 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety in China written by Linhai Wu and published by CRC Press. This book was released on 2014-07-29 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food safety problems from a professional perspective. This text describes key concepts, incorporates a research thread, considers various methods, provides context, and presents main conclusions. Containing investigative research and presenting an authoritative analysis of the subject, this text considers the complex issues that span the entire food supply chain system. It provides an overview of the current food safety situation, as well as its development and changes. It also details the structure of the food safety support system, and addresses growing concerns. Explores Involvement in Stages The book considers the interrelationship between the government, producers and traders, and consumers. It studies technical and management issues, and explains how that impacts businesses, the government regulatory system, and the end user. Factoring in the risks that can be caused by both natural and human influences, including the abuse of food additives, this book reviews the efforts put forth by China to prevent food safety issues. It examines the changing track of food safety (including imported and exported products) in key aspects such as production, circulation, and consumption from 2006 to 2011 based on empirical investigation and comprehensive use of various statistical data, and examines most specifically China's food safety situation in 2011. This book addresses: Food production and processing Food transportation Food consumption Environment and consumer awareness of food safety Efforts and technical means of the government in food regulation Social responsibility of food producers and traders, and moral traits and professional qualities of employees Rationality, effectiveness, and operability of the technical specifications in production, processing, circulation, and consumption Food Safety in China: A Comprehensive Review provides an assessment of the actual state and future trends of the food safety risk in China. This text is an ideal resource for food product developers, regulators and government researchers, regulatory agencies, policy makers, and policy analysts as well as universities, colleges, researchers, students, investors, importers, exporters, and manufacturers of food.
Download or read book Food Safety written by Mohammed Kuddus and published by CRC Press. This book was released on 2024-04-05 with total page 291 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk assessment of food storage, food irradiation, etc. The contributors discuss how quality control and management help to establish sustainable and secure food systems globally. The book covers topics such as techniques to measure food contaminants, toxins, heavy metals and pesticide content in food. FEATURES Examines the role of food safety approaches in global food supply chains Describes various detection techniques for food contaminants and toxins Discusses the application of nanotechnology and other innovations in food safety and risk assessment Reviews the international regulations for management of food hazards Includes the hazard analysis critical control points (HACCP) principles This book is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety and their impact on human health.
Download or read book Nitrite Curing of Meat written by Ronald B. Pegg and published by John Wiley & Sons. This book was released on 2008-06-02 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat has been treated for centuries with rock salt as a means of preservation. However, only one century has passed since the German researchers, Polenske in 1891, Kisshalt in 1899, and Lehmann in 1899, discovered that the active component in the curing process was nitrite. Soon after the role of nitrite as a meat curing agent was revealed, government regulators placed guidelines on the level of nitrite and nitrate permitted for use in cured meat formulations. In the late 1960s and early 1970s, the development of the so-called "nitrite problem" surfaced because of the detection of N-nitrosamines in processed meats. The industry was in an uproar and the issue was of paramount interest to scientists and the public. A major technical advance in the analytical technique for N-nitrosamine detection was achieved when Thermo Electron of Waltham, Massachusetts introduced the thermal energy analyzer (TEA). This unit allowed the screening of a large number of samples for nitrosamine with only a minimum preparation. The role of nitrite in revealing the desired and unique flavor of cured products, perhaps by suppressing the formation of lipid oxidation products was another development in revealing other properties of nitrite. Above all, the antimicrobial role of nitrite, together with salt, had a major influence on the popularity of nitrite/nitrate in food preservation. This book provides a review of the desirable attributes which sodium nitrite confers to meat during processing, as well as drawbacks of nitrite usage, i.e., the presence of N-nitrosoamines. In addition, solutions for the curing of meat without the use of nitrite are presented. An examination of a multicomponent nitrite-free curing system entailing the color, flavor, and microbial protection of such a system is given.
Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
