00835cam0 22002651 450 SOBE0002454620190123145327.0978881702745820120416d2010 |||||ita|0103 baitaIT<<L'>>oro della camorraRosaria Capacchione6. edMilanoBUR (Rizzoli) Futuro Passato2010278 p.20 cmCapacchione, RosariaSOBA00003634070774577ITUNISOB20190123RICAUNISOBUNISOB900157191SOBE00024546M 102 Monografia moderna SBNM900005583SI157191Adisuacquisto Fondo AdisubethbUNISOBUNISOB20120416162004.020190123145327.0bethbOro della camorra1718154UNISOB11682nam 22005893 450 991102011040332120240609090313.09781394299188139429918497813942991641394299168(MiAaPQ)EBC31459189(Au-PeEL)EBL31459189(CKB)32245848900041(Exl-AI)31459189(Perlego)4449633(OCoLC)1439596125(EXLCZ)993224584890004120240609d2024 uy 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierPrevention of the Biological Contamination of Food Processing/Distribution and Consumer Usage1st ed.Newark :John Wiley & Sons, Incorporated,2024.©2024.1 online resource (388 pages)9781789451252 1789451256 Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Introduction -- Chapter 1. Cross-contamination of Food by Contaminated Surfaces -- 1.1. Surface contamination -- 1.1.1. Viable but non-culturable cells (VBNCs) -- 1.1.2. Persistence of strains in agroindustrial environments -- 1.1.3. Monitoring the effectiveness of C&amp -- D procedures -- 1.2. Examples of cross-contamination related CFI (collective foodborne illnesses) -- 1.2.1. L. monocytogenes -- 1.2.2. Other pathogens involved in epidemics due to cross-contamination -- 1.3. Research of parameters affecting cross-contamination -- 1.4. Conclusion -- 1.5. References -- Chapter 2. Implementation of HACCP - Surface Hygiene -- 2.1. Introduction -- 2.2. The HACCP approach: a system based on seven main principles -- 2.3. Implementation of the HACCP approach/12 steps -- 2.3.1. Step 1: food safety team or HACCP team -- 2.3.2. Step 2: description or characterization of the product = the scope of the study -- 2.3.3. Step 3: determining the intended use -- 2.3.4. Step 4: drawing up the flow/operation diagram -- 2.3.5. Step 5: confirm the flowchart -- 2.3.6. Step 6: conduct a hazard analysis and risk assessment -- 2.3.7. Step 7: determine CCPs and PRPs -- 2.3.8. Step 8: establish critical limits for each CCP -- 2.3.9. Step 9: establish a CCP monitoring plan -- 2.3.10. Step 10: define corrective actions -- 2.3.11. Step 11: implement verification procedures -- 2.3.12. Step 12: establish a documentation system -- 2.4. A case study: application to a company that packages powders of several levels of sensitivity -- 2.4.1. Issue -- 2.4.2. Proposed approach -- 2.5. Conclusion -- 2.6. References -- Chapter 3. Commercial Methods for the Detection of Surface Bacterial Contamination in the Food Industry -- 3.1. Introduction -- 3.2. Microbial flora in the food industry.3.3. European regulations, standards and guides on surface analysis -- 3.4. Surface sampling tools -- 3.4.1. Impression methods -- 3.4.2. Smear methods -- 3.5. Analysis methods of surface samples -- 3.5.1. Cultivation methods -- 3.5.2. Molecular methods -- 3.5.3. Immunological methods -- 3.5.4. Alternative methods -- 3.6. Conclusion -- 3.7. References -- Chapter 4. Metals and Alloys in Food Environments -- 4.1. Introduction -- 4.2. Metals and alloys -- 4.2.1. Stainless-steel families and their applications -- 4.2.2. Notions of corrosion and means of prevention -- 4.2.3. Other metallic materials -- 4.3. Suitability for food contact -- 4.4. Durability of materials -- 4.4.1. Suitability for soiling and cleaning -- 4.4.2. Chemical compatibility -- 4.5. Conclusion -- 4.6. References -- Chapter 5. Role of Surfaces and Microbial Phenomenon -- 5.1. The complex interplay of surface properties and their modifications to prevent bacterial binding -- 5.2. Introduction -- 5.3. Surface physicochemistry -- 5.3.1. What is surface physicochemistry? -- 5.3.2. Theories and surface energy methods -- 5.3.3. Physicochemical forces -- 5.3.4. Surface energy modification -- 5.3.5. Physicochemistry in microbial attachment -- 5.4. Surface chemistry -- 5.4.1. Stainless steels -- 5.4.2. Surface heterogeneity -- 5.4.3. Oxide layer -- 5.4.4. Titanium dioxide -- 5.4.5. Novel surface coatings -- 5.4.6. Release-based antimicrobial surfaces -- 5.4.7. Contact-based antimicrobial surfaces -- 5.4.8. Repulsion-based antifouling surface coatings -- 5.4.9. Superhydrophobic effect-based anticontact surfaces -- 5.4.10. The effect of conditioning film on surface chemistry -- 5.5. Surface topography -- 5.5.1. Surface topography quantification -- 5.5.2. Surfaces with undefined topographies -- 5.5.3. Surfaces with defined topographies -- 5.5.4. Biomimetic topographies -- 5.6. Conclusion.5.7. References -- Chapter 6. Hygienic Design - Factory -- 6.1. Introduction -- 6.2. Barrier 1: site -- 6.3. Barrier 2: factory building -- 6.4. Barrier 3: basic to medium hygiene transfer and internal segregation -- 6.5. Barrier 4: high hygiene areas -- 6.5.1. Structure -- 6.5.2. Heat-treated ingredients -- 6.5.3. Ingredient decontamination and transfer -- 6.5.4. Packaging -- 6.5.5. Personnel -- 6.5.6. Air -- 6.5.7. Utensils -- 6.5.8. Liquid and solid wastes -- 6.6. Barrier 5: product enclosure -- 6.7. References -- Chapter 7. Hygienic Design of Processing Lines -- 7.1. Introduction -- 7.2. Legislation, standards and guidelines covering hygienic design -- 7.2.1. European legislation, standards and guidelines -- 7.2.2. US legislation, standards and guidelines -- 7.3. Materials of construction -- 7.3.1. General recommendations -- 7.3.2. Metals and alloys -- 7.3.3. Use of plastics -- 7.3.4. Rubbers -- 7.3.5. Other materials -- 7.3.6. Compatibility of materials of construction -- 7.4. Surface finish: hygienic design requirements -- 7.4.1. Product contact surfaces -- 7.4.2. Non-product contact surfaces -- 7.5. Hygienic joining of materials of construction -- 7.5.1. Weld joints -- 7.5.2. Dismountable joints -- 7.6. Assembly and disassembly of equipment -- 7.7. No accumulation and ingress of liquids, food residues and bacteria -- 7.7.1. Avoid horizontal surfaces -- 7.7.2. Avoid hollow areas -- 7.7.3. Avoid dead areas -- 7.7.4. Avoid extended T-pieces -- 7.8. Correct mounting of sensors -- 7.9. Application of hoses -- 7.10. Drainability of surfaces and equipment components -- 7.10.1. Drainability of equipment surfaces -- 7.10.2. Drainability of piping -- 7.10.3. Drainability of equipment -- 7.11. Sufficient access for inspection, cleaning and disinfection -- 7.12. Framework -- 7.13. Feet -- 7.14. Hygienic design of belt conveyors.7.15. Hygienic design of open vessels (containers, bins, kettles) -- 7.15.1. Hygienic design of open vessels -- 7.15.2. Hygienic installation of agitators in open vessels -- 7.16. Hygienic design of closed vessels -- 7.16.1. Fully drainable vessels with curved corners -- 7.16.2. Lids and covers -- 7.16.3. Cleanable tank ports -- 7.16.4. Top mounted installation of agitators -- 7.16.5. Hygienic design of permanently installed agitators -- 7.17. Good insulation practices -- 7.18. Hygienic design of valves -- 7.19. Motors -- 7.20. Hygienic design and installation of enclosures and control panels -- 7.20.1. Hygienic design of maintenance enclosures -- 7.20.2. Hygienic design of control panels -- 7.21. Covers and guards -- 7.21.1. Covers -- 7.21.2. Guards -- 7.22. Installation of the food processing equipment in the food factory -- 7.23. Platforms, walkways, stairs and ladders -- 7.24. Conclusion -- 7.25. References -- Chapter 8. Hygienic Design - Consequences on Surface Contamination and Cleaning -- 8.1. Introduction -- 8.2. Surface contamination -- 8.2.1. Contamination of immersed surfaces -- 8.2.2. Contamination of interfaces between air, liquid and walls -- 8.3. Surface cleaning -- 8.4. Acknowledgments -- 8.5. References -- Chapter 9. Cleaning Operations - State of the Art -- 9.1. Introduction -- 9.2. Soils -- 9.3. Cleaning and disinfecting best practices -- 9.4. Common cleaning and disinfection issues -- 9.5. Trends in cleaning and disinfection -- 9.5.1. Optimization of the pre-wash -- 9.5.2. Disinfection without rinsing is on the rise -- 9.5.3. Organic acids gain importance -- 9.5.4. On site - in situ generation of biocides -- 9.5.5. IoT -- 9.6. Conclusion -- Chapter 10. Novel Cleaning Methods -- 10.1. Introduction -- 10.2. Mechanical action -- 10.2.1. Pulsed flow -- 10.2.2. Water jet -- 10.2.3. Ultrasound-assisted cleaning.10.2.4. Wet/dry-ice blasting -- 10.2.5. Foam cleaning -- 10.2.6. Non-thermal plasma (NTP)/cold plasma -- 10.3. Chemical and biological cleaning methods -- 10.3.1. Electrolyzed water -- 10.3.2. Enzymatic cleaning -- 10.3.3. Biosurfactants -- 10.4. Conclusion -- 10.5. Acknowledgments -- 10.6. References -- Chapter 11. Surface Disinfection - State of the Art -- 11.1. Introduction -- 11.2. Biocides for industrial application -- 11.2.1. Halogen-releasing-based compounds -- 11.2.2. Peroxygen-based compounds -- 11.2.3. Organic acid-based compounds -- 11.2.4. Aldehyde-based compounds -- 11.2.5. Quaternary ammonium compounds -- 11.2.6. Alcohol-based compounds -- 11.2.7. Combination of biocides and methods -- 11.3. Biofilm as a resistant or unsusceptible form to biocides -- 11.4. Conclusion -- 11.5. Acknowledgments -- 11.6. References -- Chapter 12. Surface Disinfection - New Approaches -- 12.1. Introduction -- 12.2. New disinfectants -- 12.2.1. Enzymes -- 12.2.2. Bacteriophages and endolysins -- 12.2.3. Quorum-sensing inhibitors -- 12.2.4. Essential oils and phytochemicals -- 12.2.5. Microbial cell metabolites -- 12.2.6. Nanoparticles -- 12.3. Improved methods for disinfection -- 12.3.1. Fogging or aerosolization -- 12.3.2. Hydrogen peroxide vapor systems -- 12.3.3. Gaseous ozone -- 12.3.4. Ultraviolet (UV) radiation -- 12.3.5. High-intensity narrow-spectrum (405 nm) light -- 12.3.6. Advanced oxidation processes (AOPs) -- 12.4. Self-disinfecting surfaces -- 12.4.1. Nanotechnology in food-contact surfaces -- 12.4.2. Antimicrobial-containing/realizing surfaces -- 12.5. Acknowledgments -- 12.6. References -- Chapter 13. Food Safety in Supply Chains -- 13.1. Food transport container -- 13.1.1. Hygienic design of food transport container -- 13.1.2. Cleaning of food transport containers -- 13.2. Technological approaches and innovation supporting food safety.13.2.1. Monitoring of cleaning processes.This book delves into the prevention of biological contamination in the food industry, emphasizing the importance of food safety practices. It discusses the role of surface hygiene and the implementation of Hazard Analysis Critical Control Point (HACCP) systems to mitigate risks. The text explores various methods of detecting bacterial contamination and highlights the significance of metals and alloys in food environments. Authored by experts Thierry Bénézech and Christine Faille, the book aims to provide insights into maintaining food safety standards for professionals and researchers in food sciences and safety.Generated by AI.Hazard Analysis and Critical Control Point (Food safety system)Generated by AIMicrobial contaminationGenerated by AIHazard Analysis and Critical Control Point (Food safety system)Microbial contamination664.001579Bénézech Thierry1842679Faille Christine1842680MiAaPQMiAaPQMiAaPQBOOK9911020110403321Prevention of the Biological Contamination of Food4422880UNINA05133nam 2200673 a 450 991101936940332120250715005325.0978661234239497812823423921282342398978047069881504706988109780470698242047069824197806320601530632060158(CKB)1000000000442523(EBL)470238(OCoLC)609848954(SSID)ssj0000147391(PQKBManifestationID)11152021(PQKBTitleCode)TC0000147391(PQKBWorkID)10011566(PQKB)11477503(MiAaPQ)EBC470238(Perlego)2759440(EXLCZ)99100000000044252319980623d2000 uy 0engur|n|---|||||txtccrEnforcing the common fisheries policy /Ronan J. Long, Peter A. CurranOxford ;Malden, Mass. Fishing News Books20001 online resource (418 p.)Description based upon print version of record.9780852382615 0852382618 Includes bibliographical references (p. 351-368) and index.Enforcing the Common Fisheries Policy; Contents; List of Tables and Figures; Preface; Cases in the European Court of Justice; International Agreements and Conventions; International Agreements and Conventions; Fisheries Agreements between the European Community and Third Countries; International Schemes of Fishe y Inspection and Enforcement; Legal Instruments from other jurisdictions outside the European Union; European Community Secondary Legslation; List of Abbreviations; Introduction; Chapter 1 The Context: Overview of the Common Fisheries Policy; The Treaties(i) The early period of the policy up to 1976(ii) The adoption of the CFP in 1983; (iii) Revision of key elements of the CFP in the 1990s; Chapter 2 Fishery Enforcement and the CFP; (i) The Community fishing industry; (ii) Community legislative competence to regulate fisheries and the issue of enforcement; (iii) Compliance with the CFP during the period 1983-1992; Chapter 3 A New Approach to Enforcement - The Control Regulation; (i) Legislative history and introductory comments on the Control Regulation; (ii) Legal basis, recital and legal competence(iii) The Control Regulation: the Management Committee procedure - application regulations(iv) National control measures; Chapter 4 Enforcing the Community Catch Registration System; (i) Logbooks, landing declarations, sales notes and take-over declarations; (ii) Fishing effort regime; (iii) The management of national quotas; Chapter 5 The Enforcement of Technical Conservation Measures, Structure and Market Measures; (i) Enforcement and technical conservation measures; (ii) The enforcement of certain measures to improve and adjust structures in the fisheries sector(iii) The common organisation of the market in fishery productsChapter 6 The Role of the European Commission and Some of the Issues Pertaining to the use of Sanctions in the Enforcement Process; (i) The role of the Commission; (ii) Transgression of fisheries law - the issue of sanctions; Chapter 7 Quota Hopping: An Insoluble Enforcement Problem?; Chapter 8 Ensuring Enforcement by Member States; (i) Enforcement litigation - Articles 169 {226}, 170 (227) and 17l (228) of the EC Treaty(ii) The soft law approach to fisheries law enforcement and compliance with the Control Regulation during the period 1993-1996(iii) Structural reform and fishery law enforcement; Chapter 9 Financing the Enforcement of the CFP; (i) Overview of the Community budget; (ii) Funding enforcement; (iii) Community aid; (iv) The cost-effectiveness of fishery enforcement; Chapter 10 Enforcing Community Rules on the Use of Large-Scale Driftnets; (i) Driftnets: the international issue; (ii) The law in the European Union during the period 1992-1998; (iii) Enforcing the driftnet regulation(iv) Measures to prohibit the use of driftnets by the Community fleet as from 2001The main focus of this book is a review of how the Common Fisheries Policy is enforced throughout the Community, with a discussion of its successes and failures. Topics include the various rules and policies to be enforced; the enforcement authorities in the Member States and their activities and strategies; the role of the Commission and its approach to enforcement; new developments in fisheries control; the costs of enforcement; and problem fisheries and non compliance generally.Fishery policyEuropeFishery policy343.4/07692Long Ronán1732382Curran Peter A17937MiAaPQMiAaPQMiAaPQBOOK9911019369403321Enforcing the common fisheries policy4416996UNINA