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Food science and health : food safety.

Contributor(s): Material type: TextTextPublisher: New York : 3G E-Learning, 2022Edition: 2nd editionDescription: xii, 393 pages : color illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781984659415
Subject(s): DDC classification:
  • 664.07 F739
LOC classification:
  • TX531
Contents:
Food safety management: an overview -- Technology of food preservation -- Food processing -- Food sanitation: principles/design -- Risk management via HACCP: principles -- Purpose of food law and regulation -- Measures and indicators for food safety performance -- Food packaging.
Summary: "Food is essential to life, hence food safety is a basic human right. Billons of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousand die yearly. The food chain starts from farm to fork/plate while challenges include microbial, chemical, personal and environmental hygiene. Food safety is paramount in the food chains with raw materials contaminations, improper treatment or storage and incorrect declarations or expiration dates having become a daily occurrence. One such area of engagement is around food safety and nutrition, given the central importance of these to maintenance of health. To ensure food safety and to prevent unnecessary foodborne illnesses, rapid and accurate detection of pathogenic agents is essential. The 2nd edition of this book completely revised and new chapters are added. The book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book provides a foundation for a practical understanding in food safety initiatives and safety rules, myriad food hazards, food safety surveillance, how to deal with whole-chain traceability issues, and risk prevention." -- Back cover
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 664.07 F739 2022 (Browse shelf(Opens below)) 1-1 Available 030607

Includes bibliographical references and index.

Food safety management: an overview -- Technology of food preservation -- Food processing -- Food sanitation: principles/design -- Risk management via HACCP: principles -- Purpose of food law and regulation -- Measures and indicators for food safety performance -- Food packaging.

"Food is essential to life, hence food safety is a basic human right. Billons of people in the world are at risk of unsafe food. Many millions become sick while hundreds of thousand die yearly. The food chain starts from farm to fork/plate while challenges include microbial, chemical, personal and environmental hygiene. Food safety is paramount in the food chains with raw materials contaminations, improper treatment or storage and incorrect declarations or expiration dates having become a daily occurrence. One such area of engagement is around food safety and nutrition, given the central importance of these to maintenance of health. To ensure food safety and to prevent unnecessary foodborne illnesses, rapid and accurate detection of pathogenic agents is essential.
The 2nd edition of this book completely revised and new chapters are added. The book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. The book provides a foundation for a practical understanding in food safety initiatives and safety rules, myriad food hazards, food safety surveillance, how to deal with whole-chain traceability issues, and risk prevention." -- Back cover

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