Download or read book IAFP 2003 written by International Association for Food Protection and published by . This book was released on 2003 with total page 141 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book IAFP 2003 written by and published by . This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yearbook of International Organizations 2013 2014 Volumes 1a 1b written by Union Of International Associations and published by . This book was released on 2013-06-21 with total page 1450 pages. Available in PDF, EPUB and Kindle. Book excerpt: Volume 1 (A and B) covers international organizations throughout the world, comprising their aims, activities and events.
Download or read book Food Production Management written by and published by . This book was released on 2004 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Environmental Health Perspectives written by and published by . This book was released on 2003 with total page 1532 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Protection Trends written by and published by . This book was released on 2009 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Ulrich s Periodicals Directory 2003 written by Edgar H. Adcock (Jr.) and published by . This book was released on 2002 with total page 1782 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Iowa Family Physician written by and published by . This book was released on 2006 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Encyclopedia of the United Nations and International Agreements T to Z written by Edmund Jan Osmańczyk and published by Taylor & Francis. This book was released on 2003 with total page 690 pages. Available in PDF, EPUB and Kindle. Book excerpt: This thoroughly revised and updated edition is the most comprehensive and detailed reference ever published on United Nations. The book demystifies the complex workings of the world's most important and influential international body.
Download or read book Handbook of Poultry Science and Technology Primary Processing written by Isabel Guerrero-Legarreta and published by John Wiley & Sons. This book was released on 2010-03-30 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 1 describes husbandry, slaughter, preservation, and safety. It presents all the details professionals need to know beginning with live poultry through to the freezing of whole poultry and predetermined cut parts. Throughout, the coverage focuses on one paramount objective: an acceptable quality and a safe product for consumer purchase and use. The text includes safety requirements and regulatory enforcement in the United States, EU, and Asia. Volume 1: Primary Processing is divided into seven parts: Poultry: biology to pre-mortem status—includes such topics as classification and biology, competitive exclusion, transportation to the slaughterhouse, and more Slaughtering and cutting—includes the slaughterhouse building and required facilities, equipment, and operations; carcass evaluation and cutting; kosher and halal slaughter; and more Preservation: refrigeration and freezing—includes the biology and physicochemistry of poultry meat in rigor mortis under ambient temperature, as well as changes that occur during freezing and thawing; engineering principles; equipment and processes; quality; refrigeration and freezing for various facilities; and more Preservation: heating, drying, chemicals, and irradiation Composition, chemistry, and sensory attributes—includes quality characteristics, microbiology, nutritional components, chemical composition, and texture of raw poultry meat Eggs—includes egg attributes, science, and technology Sanitation and Safety—includes PSE, poultry-related foodborne diseases, OSHA requirements, HACCP and its application, and more
Download or read book Nutrition Abstracts and Reviews written by and published by . This book was released on 2003 with total page 848 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbial Toxins in Dairy Products written by Adnan Y. Tamime and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the manufacture of dairy products, faulty processing conditions during the heat treatment of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health are associated with certain strains of bacteria belonging to the genera of Clostridium, Bacillus, Escherichia, Staphylococcus and Listeria, which are capable of producing toxins, plus moulds that can produce mycotoxins such as aflatoxins, sterigmatocytin and ochratoxin. Microbial Toxins in Dairy Products reviews the latest scientific knowledge and developments for detecting and studying the presence of these toxins in dairy products, updating the analytical techniques required to examine bacterial and mould toxins and the potential for contamination of milk as it passes along the food chain, i.e. from 'farm-to-fork'. This comprehensive and accessible collection of techniques will help dairy processors, food scientists, technologists, researchers and students to further minimise the incidences of dairy food-borne illnesses in humans.
Download or read book Selected Papers from the 5th International Symposium on Mycotoxins and Toxigenic Moulds Challenges and Perspectives written by Sarah De Saeger and published by MDPI. This book was released on 2018-07-09 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a printed edition of the Special Issue "Selected Papers from the 5th International Symposium on Mycotoxins and Toxigenic Moulds: Challenges and Perspectives" that was published in Toxins
Download or read book The Middle East written by and published by . This book was released on 2006 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mathematical Modeling of Food Processing written by Mohammed M. Farid and published by CRC Press. This book was released on 2010-05-21 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Download or read book Salmonella written by Dr. Barakat S M Mahmoud and published by BoD – Books on Demand. This book was released on 2012-01-20 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 2,500 serotypes of Salmonella exist. However, only some of these serotypes have been frequently associated with food-borne illnesses. Salmonella is the second most dominant bacterial cause of food-borne gastroenteritis worldwide. Often, most people who suffer from Salmonella infections have temporary gastroenteritis, which usually does not require treatment. However, when infection becomes invasive, antimicrobial treatment is mandatory. Symptoms generally occur 8 to 72 hours after ingestion of the pathogen and can last 3 to 5 days. Children, the elderly, and immunocompromised individuals are the most susceptible to salmonellosis infections. The annual economic cost due to food-borne Salmonella infections in the United States alone is estimated at $2.4 billion, with an estimated 1.4 million cases of salmonellosis and more than 500 deaths annually. This book contains nineteen chapters which cover a range of different topics, such as the role of foods in Salmonella infections, food-borne outbreaks caused by Salmonella, biofilm formation, antimicrobial drug resistance of Salmonella isolates, methods for controlling Salmonella in food, and Salmonella isolation and identification methods.
Download or read book Food Safety Culture written by Frank Yiannas and published by Springer Science & Business Media. This book was released on 2008-12-10 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
