Edizione	[1st ed.]
Pubbl/distr/stampa	Ames, Iowa, : IFT Press, : Wiley-Blackwell, 2013
Descrizione fisica	1 online resource (370 p.)
Disciplina	363.19/26
Altri autori (Persone)	ZachLorna EllefsonWayne SullivanDarryl M
Collana	IFT Press series
Soggetto topico	Food - Safety measures Food - Safety regulations Food industry and trade - Safety measures Food - Standards
ISBN	1-118-46429-X 1-283-71447-7 1-118-46426-5
Classificazione	TEC012000
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	pt. 1. Highlighting key issues -- pt. 2. Legal and regulatory issues/structures in the United States and abroad -- pt. 3. Potential strategies to improve import safety.
Record Nr.	UNINA-9910809140403321

Pubbl/distr/stampa	Boca Raton : , : Taylor & Francis, , [2015]
Descrizione fisica	1 online resource (534 p.)
Disciplina	363.19/26
Soggetto topico	Food - Microbiology Food safety Food handling
ISBN	0-429-16829-2 1-4665-9306-7
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Front Cover; Contents; Preface; Editors; Contributors; Chapter 1: Microbiological Risk Assessment of Raw, Fresh Produce; Chapter 2: Listeria monocytogenes in Seafood with a Special Emphasis on RTE Seafood; Chapter 3: Fruit Juice Processing: Addressing Consumer Demands for Safety and Quality; Chapter 4: Accumulation of Biogenic Amines in Foods: Hazard Identification and Control Options; Chapter 5: Quantitative Microbial Risk Assessment Methods for Food Safety in RTE Fresh Vegetables; Chapter 6: Mechanisms and Risks Associated with Bacterial Transfer between Abiotic and Biotic Surfaces Chapter 7: Molecular Techniques for Detection of Food-Borne Bacteria and for Assessment of Bacterial QualityChapter 8: Recent Developments in Molecular-Based Food-Borne Pathogen Detection; Chapter 9: Nanobiotechnology for the Detection of Food-Borne Pathogens; Chapter 10: Molecular Nanotechnology: Rapid Detection of Microbial Pathogens in Food; Chapter 11: Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods; Chapter 12: Electrochemical Biosensors for Food-Borne Pathogens; Chapter 13: Novel Techniques for Preventing Bacterial Attachment to Foods and Food-Processing Surfaces Chapter 14: Bacteriocins: The Natural Food PreservativesChapter 15: Use of Bacteriocins and Essential Oils for the Control of Listeria monocytogenes in Processed Foods; Chapter 16: Replacement of Conventional Antimicrobials and Preservatives in Food Production to Improve Consumer Safety and Enhance Health Benefits; Chapter 17: Control of Toxigenic Molds in Food Processing; Chapter 18: Smart/Intelligent Nanopackaging Technologies for the Food Sector; Chapter 19: Plant Extracts as Natural Antimicrobials in Food Preservation; Chapter 20: Hurdle Technology Chapter 21: Quorum Sensing in Food-Borne Bacteria and Use of Quorum Sensing Inhibitors as Food Intervention TechniquesChapter 22: Plasma Technology as a New Food Preservation Technique; Chapter 23: Broad-Spectrum Hybrid and Engineered Bacteriocins for Food Biopreservation: What Will Be the Future of Bacteriocins?; Chapter 24: Biological Preservation of Foods; Chapter 25: Estimating the Shelf Life of Minimally Processed Foods: An Approach Integrating Process Engineering and Growth Kinetics Models; Chapter 26: Strategies for Controlling the Growth of Spoilage Yeasts in Foods; Back Cover
Record Nr.	UNINA-9910787963803321

Pubbl/distr/stampa	Oxford, UK ; ; Ames, Iowa, : Blackwell Pub., 2008
Descrizione fisica	1 online resource (402 p.)
Disciplina	363.19/26
Altri autori (Persone)	LundBarbara M HunterPaul R
Soggetto topico	Health facilities - Food service - Safety measures Health facilities - Food service - Quality control Foodborne diseases - Prevention Food - Microbiology
ISBN	1-282-12292-4 9786612122927 0-470-69775-X 0-470-69802-0
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Properties of microorganisms that cause foodborne disease / Barbara M. Lund -- The surveillance of foodborne disease and its application in healthcare settings / John M. Cowden and Jacqui Reilly -- Foodborne disease outbreaks in healthcare settings / Sarah J. O'Brien -- Vulnerable populations and their susceptibility to foodborne diseases / David W.K. Acheson and Lisa F. Lubin -- Provision of food in healthcare settings / Dinah Barrie -- Provision of water in healthcare settings / Paul R. Hunter -- Practical implementation of food safety management systems in healthcare settings / Jon-Mikel Woody and Dianne L. Benjamin.
Record Nr.	UNISA-996197301203316

Pubbl/distr/stampa	Chichester, England : , : Wiley Blackwell, , 2014
Descrizione fisica	1 online resource (641 p.)
Disciplina	363.19/26
Soggetto topico	Food Safety Food contamination
ISBN	1-118-47459-7 1-118-47456-2 1-118-47457-0
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Practical Food Safety: Contemporary Issues and Future Directions; Copyright; Contents; List of Contributors; Foreword; Preface; 1 Food Safety: A Global Perspective; 1.1 Introduction; 1.2 National and global food safety events; 1.3 Food-borne illness outbreaks: imports and exports; 1.4 Regulations impacting food safety; 1.5 China's food safety growing pains; 1.6 Food safety and product testing; 1.7 Fresh fruits and vegetables safety; 1.8 Conclusions and future outlook; References; 2 Food Safety: Consumer Perceptions and Practices; 2.1 Introduction; 2.2 Novel technologies and issues 2.2.1 Irradiation 2.2.2 Genetic modification; 2.2.3 Nanotechnology; 2.2.4 Hormone use in food animals; 2.2.5 Organic foods; 2.2.6 Deliberate and accidental contamination; 2.3 Consumer attitudes, knowledge and behavior; 2.3.1 Types of food safety issues; 2.3.2 Knowledge versus behavior; 2.3.3 Influence of consumer demographics; 2.3.4 Knowledge and behavior; 2.4 Conclusion and outlook; References; 3 Educating for Food Safety; 3.1 Introduction; 3.2 Food safety education targeting food handlers; 3.3 Effective food safety education interventions; 3.3.1 Intervention design 3.3.2 Instructional strategies 3.3.3 Learner assessment; 3.3.4 Training in languages other than English; 3.4 Future outlook; Acknowledgements; References; 4 Food Safety Training in Food Services; 4.1 Introduction; 4.2 Legislation about training; 4.2.1 European Union; 4.2.2 United States; 4.2.3 Mercosur; 4.2.4 Brazil; 4.3 Evaluation of the programs; 4.4 Planning the training programs; 4.4.1 Knowing the target public; 4.4.2 Training themes; 4.4.3 Training methods; 4.4.4 Duration of training programs; 4.4.5 Language used in training; 4.5 Conclusions and future outlook; References 5 Product Tracing Systems 5.1 Introduction; 5.2 Traceability: meaning and context; 5.2.1 Tracebacks, traceforwards, and recalls; 5.2.2 Traceability system attributes; 5.3 International traceability regulations; 5.3.1 Codex; 5.4 Private global traceability standards; 5.4.1 International Standards Organization (ISO); 5.4.2 Global Food Safety Initiative (GFSI); 5.4.3 GS1; 5.5 Country-specific traceability requirements; 5.5.1 Traceability in developed economies; 5.5.2 Traceability through regulatory consolidation; 5.5.3 Traceability through transformative events 5.5.4 Traceability in developing countries 5.6 Costs and benefits to traceability; 5.6.1 Societal benefits; 5.6.2 Government benefits; 5.6.3 Industry costs and benefits; 5.7 Challenges; 5.7.1 Education; 5.7.2 Technology; 5.7.3 Commingling: a challenge to traceability; 5.8 The role of technology in traceability; 5.9 Steps to achieve a global, traceable supply chain; 5.10 Summary and outlook; Acknowledgements; References; 6 Linking Local Suppliers to Global Food Markets: A Critical Analysis of Food Safety Issues in Developing Countries; 6.1 Introduction; 6.2 The rise of global supply chains 6.3 Global trade opportunities for developing countries
Record Nr.	UNINA-9910140269903321

Autore	Piramuthu Selwyn
Pubbl/distr/stampa	Chichester, West Sussex, England : , : Wiley-Blackwell, , 2016
Descrizione fisica	1 online resource (305 p.)
Disciplina	363.19/26
Collana	THEi Wiley ebooks
Soggetto topico	Food industry and trade - Inventory contol Food industry and trade - Safety measures Food industry and trade - Automation Radio frequency identification systems
ISBN	1-118-96743-7 1-118-96741-0
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Nota di contenuto	Title Page; Copyright; Table of Contents; Preface; Acknowledgments; Part I: Introduction; Chapter 1: Book overview; 1.1 General trends; 1.2 Challenges faced by the food industry; 1.3 Traceability in the food industry; 1.4 Structure of this book; References; Chapter 2: RFID, sensor networks; Summary; 2.1 History of RFID and relevant technologies; 2.2 Technology overview of RFID; 2.3 RFID and sensor networks integration in the food industry; 2.4 RFID implementation challenges; References; Part II: RFID in food production, the supply chain, retailing, and sustainability Chapter 3: RFID in agriculture Summary; 3.1 Agricultural production systems; 3.2 RFID-enabled sensor network automation in agriculture; 3.3 Standards, challenges, and limitations; References; Chapter 4: RFID and sensor network in food processing; Summary; 4.1 Automated food-processing technologies; 4.2 RFID and sensor network automation in food processing; 4.3 Case study; References; Chapter 5: RFID in food supply-chain management; 5.1 RFID and the food supply chain; 5.2 Food supply chain traceability; 5.3 Global food supply chain e-collaboration; 5.4 Cold-chain logistics with RFID 5.5 Third-party certification (TPC)5.6 Case studies; References; Chapter 6: RFID in food retailing; Summary; 6.1 Internationalized food marketing and retailing; 6.2 Dynamic food retailing management with RFID; 6.3 Multiple-channel retailing of food products; 6.4 Food retail inventory management; 6.5 Loyalty program and customer-relationship management with RFID; References; Chapter 7: Sustainability and green food supply chain; Summary; 7.1 CF and LCA; 7.2 Challenges associated with CF for food items; 7.3 Local food and the food miles concept; 7.4 CO2e labels 7.5 Practicality of carbon footprint measurement and credit assignments 7.6 RFID use in carbon label information generation; 7.7 Reducing emissions through supply-chain efficiency; References; Chapter 8: Perishable food and cold-chain management; Summary; 8.1 Cold-chain management; 8.2 Traceability in cold chains; 8.3 Contamination, ePedigree, supply-chain visibility; 8.4 Food safety and traceability; 8.5 RFID for traceability in cold chains; 8.6 Case studies; References; Part III: Food quality, safety, policy, and future; Chapter 9: REID for food quality, safety, and security; Summary 9.1 Food quality and safety 9.2 Biosensors for food borne pathogens; 9.3 Food spoilage and food borne illness; 9.4 Prevention and retardation of food spoilage; 9.5 Microbial detection, GIS, sensor networks; 9.6 Case study: RFID helps ensure safety in meat processing; References; Chapter 10: Big data in the food industry; Summary; 10.1 What are big data?; 10.2 Data analytics; 10.3 Big data in the food industry; 10.4 Big data and the food supply chain; References; Chapter 11: Food policy and regulations with information technology; Summary 11.1 The role of RFID and sensor networks in food-safety certification
Record Nr.	UNINA-9910137494703321