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Hygiene in Food Processing
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 pl...
Handbook of Hygiene Control in the Food Industry
Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead's best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print.Part one reviews research on the range of contamination risks faced by food processors. Building...
Handbook of Hygiene Control in the Food Industry
Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.
Prevention of the Biological Contamination of Food
This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers. A good knowledge of the strategies and means of control implemented along the food chain after the primary production stage is a necessary condition and a prerequisite for any further improvement, but it is not sufficient. Indeed, in order to better prevent and therefore control these risks, it is essential to study both the phenomena of surface contamination and those relating to the elimination of this contamination by cleaning and disinfection operations in order to know the main mechanisms. Thanks to this, a certain number of innovations can already be proposed (new surfaces, new materials and cleaning and disinfection procedures, etc.) for future developments on an industrial or domestic scale.
Good Hygiene Practices and Their Prevention of Biofilms in the Food Industry
This book highlights the importance of hygiene in the food industry with regard to biofilms, which can be found on the contact materials of various food production facilities, including bakery, brewing, seafood processing, and dairy and meat processing. Good hygiene practices in such facilities can prevent microbial niches and harbourage sites, facilitate cleaning and disinfection, maintain or increase product shelf-life, and improve food safety. This book provides essential information on the updated information on biofilm growth conditions, detection methods, and prevention and control strategies.
The Microbiological Quality of Food
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative re...
Food Safety Short Stories
These case stories focus on an important event, mishap, management practice, or ethical question, and present important lessons to the reader. Their objective is to educate, inspire, motivate, challenge, and encourage food professionals to better understand food safety management and to help increase job effectiveness and productivity with ethics and integrity. Each case addresses its subject in terms of relevance and application to food safety and covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. In an engaging format, the book provides an analysis of incidents or near misses. It highlights pitfalls in food safety management and pro...
Food Safety Management
Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and ...
Biofilms
Biofilms affect the lives of all of us, growing as they do for example on our teeth (as plaque), on catheters and medical implants in our bodies, on our boats and ships, in food processing environments, and in drinking and industrial water treatment systems. They are highly complex biological communities whose detailed structure and functioning is only gradually being unravelled, with the development of increasingly sophisticated technology for their study. Biofilms almost always have a negative impact on human affairs (flocs in sewage treatment plants are a major exception) and a lot of research is being carried out to gain a better understanding of them, so that we will be in a better position to control them. This volume, with contributions by international experts from widely diverse areas of this field, presents a state-of-the-art picture of where we are at present in terms of our knowledge of biofilms, the techniques being used to study them, and possible strategies for controlling their growth more successfully. It should provide a valuable reference source for information on biofilms and their control for many years to come.
