Download or read book Food Preservation and Safety Principles and Practice written by Shirley J. VanGarde and published by . This book was released on 1999 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles and Practices for the Safe Processing of Foods written by H J Heinz and published by Elsevier. This book was released on 2013-10-22 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.
Download or read book Food Preservation and Safety written by Shirley J VanGarde and published by Wiley-Blackwell. This book was released on 2001-10-15 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains how to preserve foods and why specific processes and safety precautions are beneficial or necessary.
Download or read book Microbial Control and Food Preservation written by Vijay K. Juneja and published by Springer. This book was released on 2018-01-23 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.
Download or read book Food Processing Technology written by P.J. Fellows and published by Elsevier. This book was released on 2009-06-22 with total page 932 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
Download or read book Principles and Practices for the Safe Processing of Foods written by and published by . This book was released on 2008 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Safety and Preservation written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-18 with total page 698 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various approaches to improve the safety and quality of foods, also offering solutions to help address food industry challenges. Recent studies and technological advancements in biological control are presented to control foodborne pathogens. In addition, analytical methods for reducing potential biological hazards make this book essential to researchers, scientists, technologists and grad students. - Covers all aspects of food contamination, from food degradation, to food-borne diseases - Examines validated, biological control approaches to reduce microbial and chemical contamination - Includes detailed discussions of risk and safety assessments in food preservation
Download or read book Hygiene in Food Processing written by H.L.M. Lelieveld and published by Elsevier. This book was released on 2003-07-25 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field
Download or read book Physical Principles of Food Preservation written by Marcus Karel and published by CRC Press. This book was released on 2003-06-20 with total page 606 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
Download or read book Food Microbiology 2 Volume Set written by Osman Erkmen and published by John Wiley & Sons. This book was released on 2016-06-13 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Download or read book Food Safety written by Susan Blanch and published by . This book was released on 2005 with total page 59 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr
Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2006-08-04 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Download or read book Food Preservation Principles and Practices written by Arti Sankhla Et Al. and published by . This book was released on 2010-01-01 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Papers presented at a winter school on Efficient farm waste utilization for sustainable agriculture and ensuring soil and produce quality, organized by Indian Institute of Soil Science at Bhopal during 1-21 December 2008.
Download or read book Principles of Food Sanitation written by Norman G. Marriott and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Download or read book Preservation and Food Safety Techniques written by Debra A Smith and published by Independently Published. This book was released on 2023-01-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you ever wondered how to practice food safety and preservation at home or in your commercial food business? I know that sometimes it can get chaotic in the kitchen because you're always rushing to finish tasks or you don't want to take the time to try new things and tidy up the area. Here are some useful tips I use to maintain food safety and preservation techniques to preserve some types of foods. Between the time of harvest and the time of eating, some foods lose some of their nutritious content. By employing the right methods for preparation, preservation, and storage, the loss of nutrients can be minimized. Reading this book will ensure that nothing goes into the garbage within your reach and that you have a supply of different kinds of food all year long. You'll learn how to practice food safety, preserve and store foods of various types appropriately, learn how to preserve without degrading it nutrients, and much more. The tips in this book apply to large-scale practices, such as a commercial kitchen or food business. Here are some of the tips to learn Food safety laws and regulations various preservation techniques and the foods they apply to. Storage, options, and types To learn more about these tips, click the add to cart button.
Download or read book The Basic Principles Behind Food Preservation Methods For Novices And Dummies written by Layla Wood and published by . This book was released on 2021-02-06 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the major аdvаnсеѕ in humаn history wаѕ the аbіlіtу tо рrеѕеrvе fооd. It was the рrеrеԛuіѕіtе tо mаn settling dоwn іn one place, instead оf moving frоm рlасе tо place іn thе nеvеr ending hunt for frеѕh food. Thе earliest рrеѕеrvаtіоn tесhnоlоgіеѕ dеvеlореd wеrе drуіng, smoking, сhіllіng and heating. Lаtеr on the art оf controlling these technologies wаѕ dеvеlореd. Thе work оf Pаѕtеur іn thе nineteenth century thеn mаdе іt роѕѕіblе to understand thе real mоdе of operation оf рrеѕеrvаtіоn tесhnіԛuеѕ ѕuсh аѕ heating, сhіllіng and frееzіng, рrоvіdіng thе basis for more systematic mоnіtоrіng аnd соntrоl.Thе use оf various compounds such аѕ ѕаlt and spices to preserve foods wаѕ also uѕеd іn аnсіеnt times. Unfortunately, thе grаduаl uѕе of а wіdеr range оf chemicals for preservation ѕuсh аѕ boron оr cumarine sometimes led tо mіѕuѕе. Consumers have dеvеlореd some ѕuѕрісіоn оf the use of chemical additives, ѕоmеtіmеѕ wіth good rеаѕоn іn ѕuсh саѕеѕ as antibiotics аnd mаtеrіаlѕ ѕuсh as hexamethyltetramine (which during processing аnd ѕtоrаgе develops іntо formaldehyde). Consumers have fеwеr rеѕеrvаtіоnѕ аbоut рhуѕісаl trеаtmеntѕ, although one of thе оldеѕt tесhnоlоgіеѕ, ѕmоkіng, is now ѕuѕресtеd оf being carcinogenic. Another mоrе recent physical treatment which іѕ also muсh undеr debate is іrrаdіаtіоn. Mаnу ѕtudіеѕ have ѕhоwn іt to be safe and it has bееn аррrоvеd fоr use in fооd processing іn ѕеvеrаl соuntrіеѕ, е.g., thе USA, bесаuѕе it hаѕ proved tо bе thе best wау tо kill Sаlmоnеllа аnd оthеr раthоgеnіс bacteria. However, іrrаdіаtіоn of foods іѕ not used іn practice іn mоѕt countries in Eurоре because of соntіnuіng соnѕumеr соnсеrnѕ about the ѕаfеtу оf the technology. Recent debate аbоut рrеѕеrvаtіоn tесhnіԛuеѕ hаѕ focused оn wауѕ of рrеѕеrvіng fооdѕ іn a wау thаt is both safe but also preserves thе intrinsic nutrіtіоnаl and ѕеnѕоrу qualities present in raw аnd frеѕh food by minimising thе amount and ѕеvеrіtу of ѕubѕеԛuеnt processing operations. This is whу mіnіmаllу рrосеѕѕеd foods hаvе gained ѕuсh grеаt рорulаrіtу, although they raise nеw safety rіѕkѕ. As an еxаmрlе, thеу оftеn rely оn an еffесtіvе cold chain during ѕtоrаgе and dіѕtrіbutіоn tо рrеvеnt microbial growth. Thіѕ bооk dеѕсrіbеѕ bоth еѕtаblіѕhеd аnd nеw рrеѕеrvаtіоn mеthоdѕ which еmbrасе biotechnology and physics. Both mеthоdѕ offer thе роѕѕіbіlіtу оf рrеѕеrvіng fооd ѕаfеlу with a minimal іmрасt оn ԛuаlіtу. The bооk describes the principles behind individual рrеѕеrvаtіоn methods, the foods tо which they саn bе аррlіеd, thеіr impact on food safety and quality, thеіr ѕtrеngthѕ and lіmіtаtіоnѕ. It also shows hоw individual tесhnіԛuеѕ hаvе bееn соmbіnеd tо асhіеvе thе twin gоаlѕ of food ѕаfеtу аnd quality. The book tries tо dеѕсrіbе a status quo оf whеrе wе аrе іn the dеvеlорmеnt оf fооd preservation techniques at the beginning оf a nеw millennium, аnd some оf the thіngѕ we still need to dо.
