Food Safety [E-Book] : A Practical and Case Study Approach / edited by Anna McElhatton, Richard J. Marshall.
Marshall, Richard J. (editor)
McElhatton, Anna. (editor)
Boston, MA : Springer US, 2007
XX, 312 p. online resource.
Full Text
Table of Contents:
  • Preservation and Protection
  • Methods of Food Preservation
  • The Challenge of Mycotoxins
  • Preventive Measures for Food Safety
  • Packaging
  • Benefits and Risks of Microorganisms
  • Haccp in the Cheese Manufacturing Process, a Case Study
  • Genetically Modified Organisms and Food Safety
  • Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics
  • Exploitation of Microorganisms by the Food and Beverage Industry
  • Pathogenic, Commensal and Beneficial Microorganisms in Foods
  • Foodborne Viruses: An Emerging Risk to Health
  • Process Safety
  • Safety Models: HACCP and Risk Assessment
  • Application of Haccp in Small Food Businesses
  • Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications
  • Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study.