By Jeffrey Hoorfar
The identity and keep watch over of meals contaminants depend on cautious research and implementation of applicable administration ideas. utilizing quite a lot of around the world examples, this publication offers an essential perception into the sensible program of recommendations for keep an eye on and prevention. The contents are divided into six elements, protecting outbreak investigations, resource tracing, situation administration, farm-level interventions, secure meals creation and meals adulteration and authenticity. each one bankruptcy is prepared as an self sustaining story/case research that has developed over a undeniable time period. even though every one is said to a selected challenge, the authors offer a broader view through explaining the regulatory, monetary and client relevance of the tale. The chapters finish with a private mirrored image of the authors' personal event with the case and features up with a couple of inquiries to stimulate the training method. a few are supported via illustrations, graphs, images or maps. The case reviews learn between different nutrients items: bakery items, clean produce, sprouted seeds, ingesting water, chook items, livestock, milk and uncooked milk, clean herbs, meat, road meals, dairy meals, animal feed, rice and puppy chews.
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Extra resources for Case studies in food safety and authenticity: Lessons from real-life situations
G. Stewart, R. Vivancos and A. Keenan, Cheshire & Merseyside Health Protection Unit, UK and C. Theodore, Liverpool City Council, UK Abstract: It is important to investigate the source of outbreaks of food poisoning in order to understand what has happened so that suitable lessons may be learned and measures put in place to reduce the likelihood of a similar outbreak arising again. This case study follows an outbreak in a closed community and highlights important issues in outbreak investigation and management.
Sinclair and D. Watson 137 Understanding consumers of food products Edited by L. Frewer and H. van Trijp 138 Reducing salt in foods: practical strategies Edited by D. Kilcast and F. Angus 139 Modelling microorganisms in food Edited by S. Brul, S. Van Gerwen and M. Zwietering 140 Tamime and Robinson’s Yoghurt: science and technology Third edition A. Y. Tamime and R. K. Robinson 141 Handbook of waste management and co-product recovery in food processing Volume 1 Edited by K. W. Waldron 142 Improving the flavour of cheese Edited by B.
It is as though the reader participated in the analysis of a real problem. I find this approach very effective and practical, as well as attractive to the reader, who receives knowledge needed in understanding and dealing with food safety hazards by reading how real-life food safety and authenticity problems developed, were handled, and eventually were resolved. While following this unique approach, this book does not lack in breadth of content, which is its second impressive characteristic. The contents are divided into six parts, covering outbreak investigations, source tracing, crisis management, farm-level interventions, safe food production, and food adulteration and authenticity.
Case studies in food safety and authenticity: Lessons from real-life situations by Jeffrey Hoorfar