Food Safety Handbook (PDF)
(Sprache: Englisch)
As with the beginning of the twentieth century, when food safety
standards and the therapeutic benefits of certain foods and
supplements first caught the public's attention, the dawn of
the twenty-first century finds a great social priority placed...
standards and the therapeutic benefits of certain foods and
supplements first caught the public's attention, the dawn of
the twenty-first century finds a great social priority placed...
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As with the beginning of the twentieth century, when food safety
standards and the therapeutic benefits of certain foods and
supplements first caught the public's attention, the dawn of
the twenty-first century finds a great social priority placed on
the science of food safety. Ronald Schmidt and Gary Rodrick's
Food Safety Handbook provides a single, comprehensive reference on
all major food safety issues. This expansive volume covers current
United States and international regulatory information, food safety
in biotechnology, myriad food hazards, food safety surveillance,
and risk prevention.
Approaching food safety from retail, commercial, and
institutional angles, this authoritative resource analyzes every
step of the food production process, from processing and packaging
to handling and distribution. The Handbook categorizes and defines
real and perceived safety issues surrounding food, providing
scientifically non-biased perspectives on issues for professional
and general readers. Each part is divided into chapters, which are
then organized into the following structure: Introduction and
Definition of Issues; Background and Historical Significance;
Scientific Basis and Implications; Regulatory, Industrial, and
International Implications; and Current and Future Implications.
Topics covered include:
* Risk assessment and epidemiology
* Biological, chemical, and physical hazards
* Control systems and intervention strategies for reducing risk
or preventing food hazards, such as Hazard Analysis Critical
Control Point (HACCP)
* Diet, health, and safety issues, with emphasis on food
fortification, dietary supplements, and functional foods
* Worldwide food safety issues, including European Union
perspectives on genetic modification
Food and beverage processors, manufacturers, transporters, and
government regulators will find the Food Safety Handbook to be the
premier reference in its field.
standards and the therapeutic benefits of certain foods and
supplements first caught the public's attention, the dawn of
the twenty-first century finds a great social priority placed on
the science of food safety. Ronald Schmidt and Gary Rodrick's
Food Safety Handbook provides a single, comprehensive reference on
all major food safety issues. This expansive volume covers current
United States and international regulatory information, food safety
in biotechnology, myriad food hazards, food safety surveillance,
and risk prevention.
Approaching food safety from retail, commercial, and
institutional angles, this authoritative resource analyzes every
step of the food production process, from processing and packaging
to handling and distribution. The Handbook categorizes and defines
real and perceived safety issues surrounding food, providing
scientifically non-biased perspectives on issues for professional
and general readers. Each part is divided into chapters, which are
then organized into the following structure: Introduction and
Definition of Issues; Background and Historical Significance;
Scientific Basis and Implications; Regulatory, Industrial, and
International Implications; and Current and Future Implications.
Topics covered include:
* Risk assessment and epidemiology
* Biological, chemical, and physical hazards
* Control systems and intervention strategies for reducing risk
or preventing food hazards, such as Hazard Analysis Critical
Control Point (HACCP)
* Diet, health, and safety issues, with emphasis on food
fortification, dietary supplements, and functional foods
* Worldwide food safety issues, including European Union
perspectives on genetic modification
Food and beverage processors, manufacturers, transporters, and
government regulators will find the Food Safety Handbook to be the
premier reference in its field.
Inhaltsverzeichnis zu „Food Safety Handbook (PDF)“
Preface. PART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan Rose). Definition of Food Safety (R. Seward). Characterization of Food Hazards (R. Seward). Risk Analysis Frameworks for Chemical and Microbial Hazards (M. Coleman & H. Marks). Dose-Response Modeling for Microbial Risk (C. Haas). Exposure Assessment of Microbial Food Hazards (R. Whiting). Exposure and Dose Response Modeling for Food Chemical Risk Assessment (C. Winter). Economic Consequences of Foodborne Hazards (T. Roberts, et al.). PART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson). Prevalence of Foodbourne Pathogens (L. Jackson). Physiology and Survival of Foodbourne Pathogens in Various Food Systems (G. Rodrick & R. Schmidt). Characteristics of Biological Hazards in Foods (R. Bacon & J. Sofos). Contemporary Monitoring Methods (J. Chen). PART III: FOOD HAZARDS: CHEMICAL AND PHYSICAL (edited by Austin R. Long & G. Williams Chase). Hazards from Natural Origins (J. Specchio). Chemical and Physical Hazards Produced During Food Processing, Storage, and Preparation ( H. Rupp). Hazards Associated with Nutrient Fortification (A. Reid). Monitoring Chemical Hazards: Regulatory Information (D. Santiago). Hazards Resulting from Environmental, Industrial, and Agricultural Contaminants (S. Bhandari). PART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited by Keith R. Schneider). Implementation of FSIS Regulatory Programs for Pathogen Reduction (P. Stolfa). Advances in Food Sanitation: Use of Intervention Strategies (J. Arnold). Use of Surveillance Networks (C. Hedberg). Hazard Analysis Critical Control Point (HACCP) (D. Newslow). PART V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION (edited by Barry G. Swanson). Food Plant Sanitation (H. Carsberg). Food Safety Control Systems in Food Processing (J. Feirtag & M. Velázquez). Food Safety and Innovative Food Packaging (M. Rooney). Safe Handling of Fresh-Cut Produce and Salads (D. Hentges). Good
... mehr
Manufacturing Practices: Prerequisites for Food Safety (B. Swanson). PART VI: FOOD SAFETY IN RETAIL FOODS (edited by Ronald H. Schmidt & Gary E. Rodrick). Commercial Food Service Establishments: The Principles of Modern Food Hygiene (R. Costa). Institutional Food Service Operations (R. Puckett). Food Service at Temporary Events and Casual Public Gatherings (D. Scott & R. Gravani). PART VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl). Medical Foods (M. Schmidl & T. Labuza). Food Fortification (R. Turner). Sports Nutrition (J. Slavin). Dietary Supplements (C. Bartels & S. Miller). Functional Foods and Nutraceuticals (R. Schmidt & R. Turner). PART VIII: WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez). International Organization for Standardization ISO 9000 and Related Standards (J. Surak). Impact of Food Safety on World Trade Issues (E. Lichtenberg). United States Import/Export Regulation and Certification (R. López-García). European Union Regulations with an Emphasis on Genetically Modified Foods (J. Blanchfield). FAO/WHO Food Standards Program: Codex Alimentarius (E. Mendez & J. Lupien). Index.
... weniger
Autoren-Porträt von Ronald H. Schmidt, Gary E. Rodrick
RONALD H. SCHMIDT, PhD, and GARY E. RODRICK, PhD, are Professors of Food Science and Human Nutrition at the University of Florida in Gainesville, Florida.
Bibliographische Angaben
- Autoren: Ronald H. Schmidt , Gary E. Rodrick
- 2005, 1. Auflage, 864 Seiten, Englisch
- Verlag: John Wiley & Sons
- ISBN-10: 047143227X
- ISBN-13: 9780471432272
- Erscheinungsdatum: 25.02.2005
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