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| 020 | _z9780128200131 | ||
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| 050 | 4 | _aTX537 .F663 2023 | |
| 082 | 0 | _a363.2 | |
| 100 | 1 | _aAndersen, Veslemy. | |
| 245 | 1 | 0 |
_aFood Safety Management : _bA Practical Guide for the Food Industry. |
| 250 | _a2nd ed. | ||
| 264 | 1 |
_aChantilly : _bElsevier Science & Technology, _c2023. |
|
| 264 | 4 | _c{copy}2023. | |
| 300 | _a1 online resource (1160 pages) | ||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_acomputer _bc _2rdamedia |
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| 338 |
_aonline resource _bcr _2rdacarrier |
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| 505 | 0 | _aIntro -- Food Safety Management: A Practical Guide for the Food Industry -- Copyright -- Contents -- Contributors -- Preface -- List of Abbreviations -- Chapter 1: Food Safety Management: A Practical Guide for the Food Industry: The Story Behind the Book -- References -- Chapter 2: Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century -- Consumer Trust: The Corner Stone of a Food Business -- The 21st Century: A New Era in Food Safety -- The Concept of Food Safety and Its Definition -- Elements of Food Safety Management -- Government -- Industry -- Consumers and Customers and the Informal Sector -- Academia -- Challenges in Management of Food Safety and Outlook -- Complexity of the Subject -- Complexity of Food Operations -- Complexity of the Food Supply and External Environment -- Human Factor -- Outlook:Whistleblowing -- Conclusions -- References -- Further Reading -- Section A: Risks and Controls in the Food Supply Chain -- Chapter 3: Management of Safety in the Feed Chain -- Overview of the Feed Chain -- Characteristics of the Feed Chain -- Potential Hazards -- Biological Hazards -- Chemical Hazards -- Physical Hazards -- Emerging Hazards -- Risk Assessment/Risk Management -- Good Hygiene Practices in the Feed Sector -- Feed Safety Management Principles -- Prerequisite Programs -- Hazard Analysis and Monitoring Plans -- From Good Practices to Certified Feed Safety Assurance Systems -- Examples of Feed Safety Incidents and What Lessons to be Learned -- MPA in Glucose Syrup in 2002 -- Background -- What Did Not Work? -- What Lessons Had to Be Learnt? -- Contamination of Bread Meal with Dioxins in Ireland in 2008 -- Background -- What Did Not Work? -- Lessons to Be Learned -- Dioxins in Feed Fats in Germany in 2010/2011 -- Background -- What Did Not work? -- Lessons to Be learned. | |
| 505 | 8 | _aConclusions -- References -- Further Reading -- Chapter 4: Naturally Occurring Contaminants and Inherent Toxicants of Plant Origin* -- General Introduction -- Phycotoxins (Marine Biotoxins) -- Introduction -- Toxicology and Occurrence -- Paralytic Shellfish Poison (PSP) -- Diarrhetic Shellfish Poison (DSP) -- Amnesic Shellfish Poison (ASP) -- Neurotoxic Shellfish Poison (NSP) -- Azaspiracid Shellfish Poisoning (AZP) -- Ciguatera Fish Poisoning (CFP) -- Risk Assessment -- Paralytic Shellfish Poison (PSP) -- Diarrhetic Shellfish Poisoning (DSP) -- Amnesic Shellfish Poison (ASP) -- Neurotoxic Shellfish Poisoning (NSP) -- Azaspiracid Shellfish Poisoning (AZP) -- Ciguatera Fish Poisoning (CFP) -- Risk Management -- Mycotoxins -- Introduction -- Toxicology and Occurrence -- Aflatoxins -- Ochratoxins -- Trichothecenes -- Fumonisins -- Ergot-Alkaloids -- Patulin -- Emerging Mycotoxins -- Risk Assessment -- Aflatoxin -- Ochratoxin A (OTA) -- Trichothecenes Deoxynivalenol (DON) and Nivalenol (NIV) -- Trichothecenes T-2 and HT-2 -- Trichothecene Zearalenone Mycotoxin (ZEA) -- Fumonisins -- Patulin -- Risk Management -- Inherent Plant Toxins -- Introduction -- Toxicology and Occurrence -- Solanines -- Glucosinolates -- Cyanogenic Glycosides -- Pyrrolizidine Alkaloids (PAs) -- Erucic Acid -- Phenylhydrazines -- Furocoumarins -- Risk Assessment -- Solanum Alkaloids -- Glucosinolates -- Cyanogenic Glycosides -- Pyrrolizidine Alkaloids (PAs) -- Rapeseed Oil (RSO) and Erucic Acid (EA) -- Phenyl-Hydrazines in Cultivated Mushrooms -- Furocoumarins in Food -- Risk Management -- References -- Further Reading -- Chapter 5: Allergens -- Introduction -- Food Allergy and Food Intolerance -- Mechanisms of IgE-mediated Food Allergy -- Symptoms of Food Allergy -- Prevalence of Food Allergy -- Allergenic Foods of Public Health Importance. | |
| 505 | 8 | _aEvolution of Regulatory Allergen Lists across the World -- Legal/Regulatory Aspects -- Management of Food Allergens -- The Practice of Allergen Management -- Training -- Allergen Control Plans -- Raw Material Sourcing -- Raw Material Receipt and Storage -- Manufacturing Operations -- Personnel and Training -- Assessing the Risk from Food Allergens -- Practical Aspects of Assessing the Risk from Allergenic Ingredients -- Analytical Aspects of Allergen Management -- Validation and Verification -- Allergen Detection Methods -- Design of Validation Studies -- Verification -- Interpretation of Validation Studies -- References -- Chapter 6: Milk and Dairy Products -- Introduction -- Some History -- Outbreaks and Incidents -- Risks and Controls -- Feed -- Hazards -- Farm: Milk and Animal Health -- Pathogenic Agents -- Enterobacteriaceae -- Campylobacter -- Arcobacter -- Listeria monocytogenes -- Mycobacterium avium subsp. paratuberculosis -- Helicobacter pylori -- Brucella -- Enterotoxigenic staphylococci -- Mycotoxins -- Veterinary Drugs -- Antimicrobials -- Antiparasitic Drugs -- Hormones -- Industrial and Environmental Contaminants -- Pesticide Residues -- Dioxins and Polychlorinated Biphenyls (PCBs) -- Heavy Metals -- Cleaning Agents and Sanitizers -- Other Potential Chemical Hazards -- Radionuclides -- Transportation -- Processing and Manufacturing -- How to Minimize the Risks? -- Conclusion -- References -- Further Reading -- Chapter 7: Bakery and Farinaceous Products -- Introduction -- Bakery and Farinaceous Commodities -- Economics, Market Trends, and Consumer Choices -- Baking Technology -- Raw Materials -- Bakery-Making -- Insights into Food Safety Issues and HACCP Implementation -- General Requirements, and Implement -- Food Safety Management System -- Prerequisite Programs -- Infrastructure and Maintenance -- Operational Prerequisite Programs. | |
| 505 | 8 | _aTraining -- Sanitation: Cleaning, Disinfecting, and Pest Control -- Chemical Control -- Personal Hygiene -- Product Identification, and General Operating -- Supplier Control. Receiving, Storage, and Distribution -- Recall -- Labeling -- Physical, Chemical, and Biological Hazards Associated with Bakery and Other Farinaceous Products -- Physical Hazards -- Chemical Hazards -- Biological Hazards -- Pests -- Microbiological Hazards -- Yeasts -- Molds -- Bacteria -- Control of Hazards and Risks Assessment within the Bakery Sector -- Conclusion -- References -- Chapter 8: Meat and Meat Products -- Introduction -- Hazards Associated with Meat and Meat Products -- Physical Hazards -- Chemical Hazards -- Biological Hazards -- Bacterial Pathogens -- Spore-Forming Bacterial Pathogens -- Non-spore-Forming Bacterial Pathogens -- Viral Pathogens -- Prions -- Parasites -- Spoilage Microorganisms -- Incidence of Foodborne Illness -- Product Contamination -- Foodborne Disease Outbreaks -- Control of Hazards at Different Stages of the Meat Chain -- Introduction -- Prevent -- General -- Pre-Harvest -- Hygienic Design of Facilities and Processing Equipment -- Cleaning and Sanitation -- Eliminate -- Reducing the Microbial Load on Carcasses and Raw Meat -- Minimizing Cross-Contamination -- Preserve -- Control Measures for Meat Products -- Preserving Microbial Safety -- Bacterial Destruction -- Inhibition of Bacterial Growth -- Cross-Contamination in RTE Products -- Foreign Body Detection -- Definition and Implication of Foreign Bodies in Meat -- Intrinsic Foreign Bodies -- Extrinsic Foreign Bodies -- Detecting Hazardous Chemical Substances Including Allergens -- Packaging -- The Issue of Pathogens Developing Resistance -- Other Areas Influencing Food Safety -- Regulatory Requirements and the Growing Role of 3rd Party Certifications -- Country Specific Legislation -- USA. | |
| 505 | 8 | _aCanada -- Australia/New Zealand -- EU -- The Globalization of Food Safety Legislation and Standards -- The Global Harmonization Initiative (GHI) -- Private Label Food Safety Standards -- The Global Food Safety Initiative (GFSI) -- Conclusions -- References -- Chapter 9: Poultry Meat and Eggs -- Introduction -- Microbial Hazards -- Chemical Hazards -- Physical Hazards -- HACCP Generic Model -- Importance of Equipment/Process Selection -- Advantages of Implementing HACCP -- Egg Harvesting and Breaking Operations -- References -- Further Reading -- Chapter 10: Seafood -- Introduction -- Statistics of Food Safety Incidents and Recalls of Seafood Products -- Production of Safe Seafood - Prerequisite Programs and HACCP -- Hazards Associated with Seafood -- Risks at Different Levels of the Supply Chain -- Hazards that Originate from the Marine (Aquatic) Environment or Naturally Occur and are Present at the Time of Catch -- Bacteria and Viruses -- Parasites -- Biotoxins -- Aquaculture Drugs -- Chemicals from the Environment -- Hazards Originating from the Processing Environment/Originating from the Fish as a Result of Mishandling the Fish or Inadeq ... -- Bacteria and Viruses -- Histamine -- Toxins Produced by Pathogenic Bacteria -- Additives -- Processing Hazards (PAH, Nitrosamines) -- Physical Hazards -- Controls at Different Stages of the Food Chain -- Aquaculture -- Processing Industry -- Fresh Seafood -- Frozen Seafood -- Cured Products -- Cooked and Canned Products -- Transportation and Storage -- Other Food Safety Threads and Conclusions -- References -- Chapter 11: Food Safety Management of Insect-Based Foods -- Introduction -- Overview of Regulatory Framework of Insect-Based Foods -- Hazards Associated with Edible Insects and Its Products -- Microbiological Hazards -- Bacteria -- Viruses -- Fungi -- Parasites -- Chemical Hazards -- Physical Hazards. | |
| 505 | 8 | _aAllergenicity. | |
| 520 | _aFood 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. | ||
| 588 | _aDescription based on publisher supplied metadata and other sources. | ||
| 590 | _aElectronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2026. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. | ||
| 650 | 0 | _aFood handling-Safety measures. | |
| 650 | 0 | _aFood industry and trade-Management. | |
| 655 | 4 | _aElectronic books. | |
| 700 | 1 | _aLelieveld, Huub L. M. | |
| 700 | 1 | _aMotarjemi, Yasmine. | |
| 776 | 0 | 8 |
_iPrint version: _aAndersen, Veslem�y _tFood Safety Management _dChantilly : Elsevier Science & Technology,c2023 _z9780128200131 |
| 797 | 2 | _aProQuest (Firm) | |
| 856 | 4 | 0 |
_uhttps://ebookcentral-proquest-com.mlisicats.remotexs.co/lib/ppks/detail.action?docID=7221209 _zClick to View |
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