| Description |
1 online resource (xxviii, 348 pages) : illustrations, map |
| Series |
Woodhead Publishing series in food science, technology and nutrition ; no. 212 |
|
Woodhead Publishing in food science, technology, and nutrition ; no. 212.
|
| Contents |
The role of service orientation in future web-based food traceability systems -- Biotracing : a new integrated concept in food safety -- Using stochastic simulation to evaluate the cost-effectiveness of traceability systems : the case of quality control in fresh produce supply chain -- Preventing and mitigating food bioterrorism -- Understanding and monitoring pathogen behaviour in the food chain -- Foodborne viruses : understanding the risks and developing rapid surveillance and control measures -- Ranking hazards in the food chain -- Continuous temperature monitoring along the chilled food supply chain -- Emerging safety and quality issues in compound feeds with implications for human foods -- Improving microbial safety in the beef production chain -- Animal welfare : an essential component in food safety and quality -- Detection and traceability of genetically modified organisms in food supply chains -- The relevance of sampling for the control of genetically modified organisms in the agri-food chain -- New approaches to determining the origin of food -- Tracing fish and fish products from ocean to fork using advanced molecular technologies -- Communicating food and food chain integrity to consumers : lessons from European research -- The role of traceability in restoring consumer trust in food chains -- Future trends in food chain integrity |
| Summary |
Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer. Chapters in part one review developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends. With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production. Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumerExamines developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorismFocuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses |
| Analysis |
agro-industrial chains |
|
voedselketens |
|
food chains |
|
ketenmanagement |
|
supply chain management |
|
tracking en tracing |
|
tracking and tracing |
|
Food Quality and Safety |
|
Kwaliteit van levensmiddelen, voedselveiligheid |
| Notes |
Published in connection with a conference to be held under the auspices of the European Commission in 2011 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Food supply
|
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Food adulteration and inspection.
|
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Food -- Quality.
|
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Food Supply -- standards
|
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Food Inspection -- methods
|
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Food Contamination -- prevention & control
|
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Food Supply
|
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TECHNOLOGY & ENGINEERING -- Food Science.
|
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Aliments.
|
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Sécurité alimentaire.
|
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Contrôle des produits alimentaires.
|
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Food adulteration and inspection
|
|
Food -- Quality
|
|
Food supply
|
| Form |
Electronic book
|
| Author |
Hoorfar, J. (Jeffrey)
|
|
European Commission. Directorate General for Research. Directorate E
|
| ISBN |
9781613440308 |
|
1613440308 |
|
0857090682 |
|
9780857090683 |
|
9780857092519 |
|
0857092510 |
|
