Food safety : a practical and case study approach
著者
書誌事項
Food safety : a practical and case study approach
（ISEKI-Food series, v. 1）
Springer, c2007
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注記
Includes bibliographical references and indexes
内容説明・目次
内容説明
Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, 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 and process safety.
目次
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 Role 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.
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