theory and practice Freeman, Dennis creator author. text bibliography nyu 2022 monographic eng

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vii, 233 pages : illustrations ; 27 cm. "The branch of science which studies the methods related to the storage, preparation, transportation and handling of food in ways which prevent food borne diseases is known as food safety. Some of the important practices of this discipline are related to the origin of food, labeling of food, food additives and food hygiene. According to the nature of contaminants, food contamination can be classified into physical contamination, chemical contamination and biological contamination. Physical contaminants include foreign bodies such as hair, paper, pieces of metal and plastic. Chemical contamination refers to spoilage of food products due to presence of substances like pesticides, herbicides, veterinary drugs, etc. Presence of harmful microorganisms including bacteria, viruses and parasites in food products is termed as biological contamination. This book unfolds the innovative aspects of food safety which will be crucial for the holistic understanding of the subject matter. Different approaches, evaluations and methodologies on food safety have been included herein. Those in search of information to further their knowledge will be greatly assisted by this book." -- Back cover Food safety: an introduction -- Food quality: evaluation and control -- Methods of food preservation -- Techniques of food safety -- Food contamination: symptoms and effects. Dennis Freeman. Includes bibliographical references and index. Food Safety measures Food Food industry and trade Quality control Foodborne diseases Prevention TX531 .F66 2022 363.192 F877f 9781647402662 CSPC 251002 20251004103417.0 eng