02854nam 2200589 a 450 991014129470332120170814164055.01-4443-5532-51-283-33328-797866133332851-4443-5529-5(CKB)2670000000167039(EBL)822663(OCoLC)773580144(SSID)ssj0000554836(PQKBManifestationID)11308411(PQKBTitleCode)TC0000554836(PQKBWorkID)10516831(PQKB)10981819(MiAaPQ)EBC822663(EXLCZ)99267000000016703920110623d2012 uy 0engur|n|---|||||txtccrHandbook of food safety engineering[electronic resource] /edited by Da-Wen SunAmes, Iowa Wiley-Blackwell20121 online resource (866 p.)Description based upon print version of record.1-4443-3334-8 Includes bibliographical references and index.pt. 1. Fundamentals -- pt. 2. Advanced food safety detection methods -- pt. 3. Conventional processing systems of producing safe foods -- pt. 4. Novel processing methods for food microbial inactivation -- pt. 5. Food safety management systems."This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000"--Provided by publisher.FoodSafety measuresFoodMicrobiologyFood industry and tradeSanitationElectronic books.FoodSafety measures.FoodMicrobiology.Food industry and tradeSanitation.363.19/26363.1926Sun Da-Wen299794MiAaPQMiAaPQMiAaPQBOOK9910141294703321Handbook of food safety engineering1967446UNINA