| Description |
1 online resource (xiii, 850 pages) : illustrations |
| Contents |
PART I. CHARACTERIZATION OF FOOD SAFETY AND RISKS -- Definition of food safety ; Characterization of food hazards / Robert (Skip) A. Seward II -- Risk analysis frameworks for chemical and microbial hazards / Margaret E. Coleman, Harry M. Marks -- Dose-response modeling fro microbial risk / Chuck Haas -- Exposure assessment of microbial food hazards / Richard C. Whiting -- Exposure and dose-response modeling for food chemical risk assessment / Carl K. Winter -- Economic consequences of foodborne hazards / Tanya Roberts, Jean Buzby, Erik Lichtenberg -- PART II. FOOD HAZARDS: BIOLOGICAL -- Prevalence of foodbourne pathogens / LeeAnne Jackson -- Physiology and survival of foodbourne pathogens in various food systems / G.E. Rodrick, R.H. Schmidt -- Characteristics of biological hazards in food / R. Todd Bacon, John N. Sofos -- Contemporary monitoring methods / Jinru Chen -- PART III. FOOD HAZARDS: CHEMICAL AND PHYSICAL -- Hazards from natural origins / John J. Specchio -- Chemical and physical hazards produced during food processing, storage, and preparation / Heidi Rupp -- Hazards associated with nutrient fortification / Anne Porada Reid -- Monitoring chemical hazards: regulatory information / Daphne Santiago -- Hazards resulting from enivronmental, industrial, and agricultural contaminants / Sneh D. Bhandari -- PART IV. SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION -- Implementation of FSIS regulatory programs for pathogen reduction / Pat Stolfa -- Advances in food sanitation: use of intervention strategies / Judy W. Arnold -- Use of surveillance networks / Craig W. Hedberg -- Hazard analysis critical control point (HACCP) / Debby Newslow -- PART V. FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION -- Food plant sanitation / Henry C. Carsberg -- Food safety control systems in food processing / Joellen M. Feirtag, Madeline Velázquez -- Food safety and innovative food packaging / Michael L. Rooney -- Safe handling of fresh-cut produce and salads / Dawn L. Hentges -- Good manufacturing practices: prerequisites for food safety / Barry G. Swanson -- PART VI. FOOD SAFETY IN RETAIL FOODS -- Commercial food service establishments: the principles of modern food hygiene / Roy Costa -- Institutional food service operations / Ruby P. Puckett -- Food service at temporary events and casual public gatherings / Donna L. Scott, Robert Gravani -- PART VII. DIET, HEALTH, AND FOOD SAFETY -- Medical foods / Mary K. Schmidl, Theodore P. Labuza -- Food fortification / R. Elaine Turner -- Sports nutrition / Joanne L. Slavin -- Dietary supplements / Cathy L. Bartels, Sarah J. Miller -- Functional foods and nutraceuticals / Ronald H. Schmidt, R. Elaine Turner -- PART VIII. WORLD-WIDE FOOD SAFETY ISSUES -- International organization for standardization ISO 9000 and related standards / John G. Surak -- Impact of food safety on world trade issues / Erik Lichtenberg -- United States import/export regulation and certification / Rebeca López-Garcia -- European Union regulations with an emphasis on genetically modified foods / J. Ralph Blanchfield -- FAO/WHO food standards program: codex alimentarius / Eduardo R. Mendez, John R. Lupien |
| Analysis |
Industrial Chemistry |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food industry and trade -- Safety measures.
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Food industry and trade -- Sanitation.
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Food Contamination -- prevention & control.
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Food Industry.
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Safety Management.
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| Form |
Electronic book
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| Author |
Rodrick, Gary Eugene, 1943- editor
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Schmidt, Ronald H., 1943- editor
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| ISBN |
047143227X (electronic bk.) |
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047172159X (electronic bk.) |
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1591248051 (electronic bk.) |
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9780471432272 (electronic bk.) |
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9780471721598 (electronic bk.) |
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9781591248057 (electronic bk.) |
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(acid-free paper) |
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(acid-free paper) |
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