Food Safety

Author: Ian C. Shaw
Publisher: John Wiley & Sons
ISBN: 9781119133674
Release Date: 2018-01-09
Genre: Technology & Engineering

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information on food safety. It addresses all the topics pertinent to a full understanding of keeping the food we eat safe. Each chapter of Food Safety: The Science of Keeping Food Safe, Second Edition proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a wide range of levels. Illustrated with photographs and examples throughout, this new edition also boasts 4 new chapters covering radioactivity in food; food terrorism; food authenticity; and food supplements. • This second edition has been revised and updated throughout to include the latest topics in this fast-moving field • Includes 4 brand new chapters on radioactivity in food, food terrorism, food authenticity, and food supplements • The most readable and user-friendly food safety book for students, scientists, regulators, and general readers Food Safety is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.

Keeping America s Food Safe

Author: Jeffrey Levi
Publisher: DIANE Publishing
ISBN: 9781437916003
Release Date: 2009-11
Genre:

The U.S. food safety system is in crisis. Approx. 76 million Americans -- one in four -- are sickened by foodborne disease each year. Of these, an estimated 325,000 are hospitalized, and 5,000 die. This report discusses the top concerns about food safety that experts have identified and addresses the food safety functions within the Dept. of Health and Human Services (HHS). Contents: (1) Food Safety Programs at HHS: The Current Structure; (2) Current HHS Food Safety Functions Do Not Meet Today¿s Threats; (3) The Benefits of Aligning Food Safety Functions at HHS; (4) Background on Reform Efforts; (5) Recommendations: Making Food Safety a Priority at HHS; (6) A Staged Pathway to Comprehensive Food Safety Reform. Illus.

Global Food Security and Supply

Author: Wayne Martindale
Publisher: John Wiley & Sons
ISBN: 9781118699294
Release Date: 2014-12-19
Genre: Technology & Engineering

With the global population projected to reach 9 billion by theyear 2050, the need for nations to secure food supplies for theirpopulations has never been more pressing. Finding better supplychain solutions is an essential part of achieving a secure andsustainable diet for a rapidly increasing population. We are now ina position, through methods including life cycle assessment (LCA),carbon footprinting and other tools, to accurately measure andassess our use – or misuse – of natural resources,including food. The impact of new technologies and managementsystems can therefore improve efficiencies and find new ways toreduce waste. Global Food Security and Supply provides robust, succinctinformation for people who want to understand how the global foodsystem works. The book demonstrates the specific tools availablefor understanding how food supply works, addresses the challengesfacing a secure and safe global food supply, and helps readers toappreciate how these challenges might be overcome. This book is a concise and accessible text that focuses onrecent data and findings from a range of internationalcollaborations and studies. The author provides both asnapshot of global food supply and security today, and a projectionof where these issues may lead us in the future. This book willtherefore be of particular interest to food policy leaders,commercial managers in the food industry, and researchers andstudents seeking a better understanding of a rapidly evolvingtopic.

How Flavor Works

Author: Nak-Eon Choi
Publisher: John Wiley & Sons
ISBN: 9781118865453
Release Date: 2014-12-03
Genre: Technology & Engineering

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Science and Strategies for Safe Food

Author: Surender S. Ghonkrokta
Publisher: CRC Press
ISBN: 9781351775113
Release Date: 2017-05-25
Genre: Technology & Engineering

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers.

Improving Import Food Safety

Author: Wayne Ellefson
Publisher: John Wiley & Sons
ISBN: 9781118464274
Release Date: 2012-10-22
Genre: Technology & Engineering

Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.

Food Safety Handbook

Author: Ronald H. Schmidt
Publisher: John Wiley & Sons
ISBN: 9780471210641
Release Date: 2003-03-10
Genre: Science

As with the beginning of the twentieth century, when food safetystandards and the therapeutic benefits of certain foods andsupplements first caught the public’s attention, the dawn ofthe twenty-first century finds a great social priority placed onthe science of food safety. Ronald Schmidt and Gary Rodrick’sFood Safety Handbook provides a single, comprehensive reference onall major food safety issues. This expansive volume covers currentUnited States and international regulatory information, food safetyin biotechnology, myriad food hazards, food safety surveillance,and risk prevention. Approaching food safety from retail, commercial, andinstitutional angles, this authoritative resource analyzes everystep of the food production process, from processing and packagingto handling and distribution. The Handbook categorizes and definesreal and perceived safety issues surrounding food, providingscientifically non-biased perspectives on issues for professionaland general readers. Each part is divided into chapters, which arethen organized into the following structure: Introduction andDefinition of Issues; Background and Historical Significance;Scientific Basis and Implications; Regulatory, Industrial, andInternational 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 riskor preventing food hazards, such as Hazard Analysis CriticalControl Point (HACCP) Diet, health, and safety issues, with emphasis on foodfortification, dietary supplements, and functional foods Worldwide food safety issues, including European Unionperspectives on genetic modification Food and beverage processors, manufacturers, transporters, andgovernment regulators will find the Food Safety Handbook to be thepremier reference in its field.

Food Safety Basics

Author: Carolee Laine
Publisher: ABDO
ISBN: 9781629699295
Release Date: 2015-08
Genre: Juvenile Nonfiction

Food Safety Basics helps readers trace the history of food safety, explore the science behind it, and discuss controversies from an objective viewpoint. The title will engage readers on the topic and help them to weigh the pros and cons as they make their own food decisions. Aligned to Common Core Standards and correlated to state standards. Core Library is an imprint of Abdo Publishing, a division of ABDO.

Home Comforts

Author: Cheryl Mendelson
Publisher: Simon and Schuster
ISBN: 9780743272865
Release Date: 2005-05-17
Genre: House & Home

Ranging from suggestions for the care of musical instruments to maintaining home safety, a celebration of and guide to the finer points of home-keeping offers a contemporary, creative, and positive take on a traditional subject

Safety and the Food Supply

Author: Laura La Bella
Publisher: The Rosen Publishing Group, Inc
ISBN: 9781435850361
Release Date: 2009-01-15
Genre: History

Examines how the Food and Drug Administration (FDA) and the Food Safety and Inspection Service (FSIS) set rules and regulations for food and food safety in the United States.

Food Safety Theory and Practice

Author: Paul L Knechtges
Publisher: Jones & Bartlett Publishers
ISBN: 9780763785567
Release Date: 2011-07-05
Genre: Health & Fitness

Written for graduate students or college seniors, Food Safety: Theory and Practice emphasizes a comprehensive and multidisciplinary approach to food safety. It covers important topics related to the prevention of foodborne illnesses and diseases with a “farm-to-fork” perspective. Each chapter starts with a set of learning objectives for the student and ends with a list of important references and websites for further study and research. Scientific principles that underpin food safety are introduced, and terminology is explained to facilitate comprehension by the student. In keeping with current trends, risk analysis and food safety management are stressed throughout the textbook. The writing style is concise and to the point, and the book contains hundreds of references, figures, and tables. Extremely well organized, this book can serve as the primary text for a food safety course, or it can serve as a background text for more specialized courses in food safety. Key topics include: Risk and hazard analysis of goods - covers risk assessment and hazard analysis and critical control point (HACCP) evaluations of food safety. Safety management of the food supply - provides a farm-to-fork overview of food safety, emphasizing the risks associated with each step in the food supply. Food safety laws, regulations, enforcement, and responsibilities - describes the major provisions, relationship, and hierarchy of laws and guidelines designed to ensure a safe food supply. The pivotal role of food sanitation/safety inspectors - including the interpretation of standards, problem solving and decision making, education of the food handling staff, and participation in foodborne illness outbreak investigations.

Guide to Food Safety and Quality During Transportation

Author: John M. Ryan
Publisher: Academic Press
ISBN: 9780124078956
Release Date: 2013-12-30
Genre: Technology & Engineering

Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-standardized approaches to food safety that are inspection-dependent. This book focuses specifically on the food movers normally overlooked by today's food safety auditors, compliance schemes, government agencies, quality control personnel, and transportation executives. It outlines delivery control solutions and provides basic standards designed to protect the transportation industry, as well as addressing problems associated with food transportation and practical solutions that are focused on container sanitation and traceability food safety and quality needs. Explores food transportation in transition including science, research, current writings and law, bringing the reader quickly up to date on industry practices and trends Presents case studies of the latest resources for identifying, tracking, and addressing safe transport issues Includes FDA and USDA Guidance information , standards and certification, and food safety and quality planning procedures to establish a foundation for transportation system prevention, implementation, standardization, measurement and improvement

Green Technologies in Food Production and Processing

Author: Joyce Boye
Publisher: Springer Science & Business Media
ISBN: 9781461415879
Release Date: 2012-01-11
Genre: Technology & Engineering

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies for production, processing. The book will look at the full spectrum from farm to fork beginning with chapters on life cycle analysis and environmental impact assessment of different agri-food sectors. This will be followed by reviews of current and novel on-farm practices that are more environmentally-friendly, technologies for food processing that reduce chemical and energy use and emissions as well as novel analytical techniques for R&D and QA which reduce solvent, chemical and energy consumption. Technologies for waste treatment, "reducing, reusing, recycling", and better water and energy stewardship will be reviewed. In addition, the last section of the book will attempt to look at technologies and processes that reduce the generation of process-induced toxins (e.g., trans fats, acrylamide, D-amino acids) and will address consumer perceptions about current and emerging technologies available to tackle these processing and environmental issues.