A Practical and Case Study Approach
edited by Anna McElhatton
Food Safety discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives.
Topics include:
- methods of food preservation
- food packaging
- benefits and risks of microorganisms
- process safety
Contents
Preservation and Protection
- Methods of food preservation
- The challenge of mycotoxins
- Preventive measures for food safety
- Packaging
Benefits and Risks of Microorganisms
- HACCP in the cheese manufacturing process, a case study
- Genetically modified organisms and food safety
- Nutritional strategies targeting the beneficial modulation of the intestinal microflora with relevance to food safety: the rold of probiotics and prebiotics
- Exploitation of microorganisms by the food and beverage industry
- Pathogenic, commensal and beneficial microorganisms in foods
- foodborne viruses: an emerging risk to health
Process Safety
- Safety models: HACCP and risk assessment
- Application of HACCP in small food businesses
- Cleaning and disinfection procedures in the food industry general aspects and practical applications
- Ensuring biosafety through monitoring of GMO in food with modern analytical techniques, a case study
Index
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