| Description |
1 online resource (680 pages) |
| Contents |
Cover; Half-Title; Title; Copyright; Contents; Preface; Editor; Contributors; Section I Predictive Microbiology for Safe Foods; 1 Semiquantitative and Qualitative Assessment for Determination of Sanitary Risk in Food Service Establishments; 2 Fresh-Cut Apples Spoilage and Predictive Microbial Growth under Modified Atmosphere Packaging; Section II Food Allergens, Contaminants, and Toxins; 3 Analytical Methods for the Detection of Mycotoxins in Milk Samples; 4 Biotoxins in Seafood; 5 Selection and Characterization of Aptamers for Food Contaminant Monitoring |
|
6 Allergen Management as a Key Issue in Food Safety7 Unintentional Contaminants in Food; Section III Preservation of Foods; 8 Thermal Inactivation Kinetics of Foodborne Pathogens: An Overview; 9 Nonthermal Preservation Technologies for Meat and Fish Products; 10 Inactivation of Pathogenic Microorganisms in Foods by High Pressure Processing; 11 Application of Pulsed Light for the Microbial Decontamination of Foods; 12 Effect of Commercial Emerging Nonthermal Technologies on Food Products: Microbiological Aspects; Section IV Food Packaging; 13 Food Packaging Systems with Antimicrobial Agents |
|
14 Active and Intelligent Food PackagingSection V Food Safety Laws; 15 Food Fraud: Detection, Prevention, and Regulations; 16 Food Safety Regulation and Standards; 17 Food Safety Reforms in the United States: The Food Safety Modernization Act (FSMA); 18 The HACCP in the Current Food Safety Context; 19 Recent Developments in Saffron Fraud Prevention; Index |
| Summary |
"Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins."--Provided by publisher |
| Bibliography |
Includes bibliographical references at the end of each chapters and index |
| Notes |
Print version record |
| Subject |
Food -- Packaging.
|
|
Food Safety
|
|
Food Packaging -- methods
|
|
Foodborne Diseases -- prevention & control
|
|
Food -- Packaging
|
| Form |
Electronic book
|
| Author |
Rai, V. Ravishankar, editor
|
|
Aswathanarayan, Jamuna Bai, editor
|
| ISBN |
9781351649452 |
|
1351649450 |
|
9781498762885 |
|
1498762883 |
|
9781315153414 |
|
1315153416 |
|
9781351639934 |
|
1351639935 |
|
