LEADER 04064nam 22006855 450 001 9910298617803321 005 20200704101430.0 010 $a3-319-16492-9 024 7 $a10.1007/978-3-319-16492-2 035 $a(CKB)3710000000379520 035 $a(EBL)2095472 035 $a(SSID)ssj0001465704 035 $a(PQKBManifestationID)11792904 035 $a(PQKBTitleCode)TC0001465704 035 $a(PQKBWorkID)11490503 035 $a(PQKB)11086637 035 $a(DE-He213)978-3-319-16492-2 035 $a(MiAaPQ)EBC2095472 035 $a(PPN)184890810 035 $a(EXLCZ)993710000000379520 100 $a20150327d2015 u| 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aSafety Protocols in the Food Industry and Emerging Concerns$b[electronic resource] /$fby Giovanni Gurnari 205 $a1st ed. 2015. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2015. 215 $a1 online resource (103 p.) 225 1 $aChemistry of Foods,$x2199-689X 300 $aDescription based upon print version of record. 311 $a3-319-16491-0 320 $aIncludes bibliographical references at the end of each chapters. 327 $aPart I Prevention of Microbial Spreading: Decision Procedures and Strategies -- The Reduction of Microbial Spreading: Little Details, Great Effects -- Hygiene of Food-contact Approved Materials for Machinery -- The Hygienic Prevention of Food Contaminations: The Role of Technology -- Part II Disinfection Techniques and Risks: Technology, Chemistry and Food Hygiene. A Multidisciplinary Approach for the Reduction of the Microbial Risk -- The Chemistry of Disinfection: Ally or Enemy? -- Reasons for the Substitution of Chlorine in the Disinfection. 330 $aThis brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy? 410 0$aChemistry of Foods,$x2199-689X 606 $aFood?Biotechnology 606 $aMedical microbiology 606 $aMicrobiology 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 606 $aMedical Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/B16003 606 $aMicrobiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23004 606 $aApplied Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/C12010 615 0$aFood?Biotechnology. 615 0$aMedical microbiology. 615 0$aMicrobiology. 615 14$aFood Science. 615 24$aMedical Microbiology. 615 24$aMicrobiology. 615 24$aApplied Microbiology. 676 $a664.00289 700 $aGurnari$b Giovanni$4aut$4http://id.loc.gov/vocabulary/relators/aut$0298135 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910298617803321 996 $aSafety Protocols in the Food Industry and Emerging Concerns$92060864 997 $aUNINA