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The microbiology of safe food / / S.J. Forsythe
| The microbiology of safe food / / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 |
| Descrizione fisica | 1 online resource (x, 412 pages) : illustrations |
| Disciplina |
664.001
664.001579 |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food law and legislation |
| ISBN |
1-281-31278-9
9786611312787 0-470-99943-8 0-470-99942-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE MICROBIOLOGY OF SAFE FOOD; CONTENTS; Preface; 1 Introduction to Safe Food; 1.1 What is safe food?; 1.2 The manufacture of hygienic food; 1.3 Functional foods; 2 Basic Aspects; 2.1 The microbial world; 2.2 Bacterial cell structure; 2.3 Microbial growth cycle; 2.4 Death kinetics; 2.5 Factors affecting microbial growth; 2.6 Preservatives; 2.7 Microbial response to stress; 2.8 Predictive modelling; 3 Foodborne Illness; 3.1 The size of the food poisoning problem; 3.2 Consumer pressure effect on food processing; 3.3 Testing foods for the presence of pathogens; 3.4 Control of food poisoning
3.5 Surveillance programmes; 3.6 Causes of food poisoning; 3.7 The microbial flora of the human gastrointestinal tract; 3.8 The mode of action of bacterial toxins; 3.9 Virulence factors of foodborne pathogens; 4 The Microbial Flora of Food; 4.1 Spoilage microorganisms; 4.2 Shelf life indicators; 4.3 Methods of preservation and shelf life extension; 4.4 Fermented foods; 4.5 Prebiotics, probiotics and synbiotics; 4.6 Microbial biofilms; 5 Food Poisoning Microorganisms; 5.1 Indicator organisms; 5.2 Foodborne pathogens: bacteria; 5.3 Foodborne pathogens: viruses; 5.4 Seafood and shellfish poisoning 5.5 Foodborne pathogens: eucaryotes; 5.6 Mycotoxins; 5.7 Emerging and uncommon foodborne pathogens; 6 Methods of Detection; 6.1 Prologue; 6.2 Conventional methods; 6.3 Rapid methods; 6.4 Rapid end-detection methods; 6.5 Specific detection procedures; 6.6 Accreditation schemes; 7 Food Safety Management Tools; 7.1 Microbiological safely of food in world trade; 7.2 The management of hazards in food which is in international trade; 7.3 Hazard Analysis Critical Control Point (HACCP); 7.4 Outline of HACCP; 7.5 Microbiological criteria and HACCP; 7.6 Microbiological hazards and their control 7.7 HACCP plans; 7.8 Sanitation Standard Operating Procedures (SSOPs); 7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP); 7.10 Quality Systems; 7.11 Total Quality Management (TQM); 7.12 ISO 9000 Series of standards; 8 Microbiological Criteria; 8.1 International Commission on Microbiological Specifications for Foods; 8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods; 8.3 Sampling plans; 8.4 Variables plans; 8.5 Attributes sampling plan; 8.6 Principles; 8.7 Microbiological limits; 8.8 Examples of sampling plans 8.9 Implemented microbiological criteria; 8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods; 9 Microbiological Risk Assessment; 9.1 Risk assessment (RA); 9.2 Risk management; 9.3 Risk communication; 9.4 Food Safety Objectives; 9.5 Application of MRA; 10 Regulations and Authorities; 10.1 Regulations in international trade of food; 10.2 Codex Alimentarius Commission; 10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO); 10.4 Food authorities in the United States; 10.5 European Union legislation; 10.6 Food safety agencies; Glossary of Terms |
| Record Nr. | UNINA-9910145299503321 |
Forsythe S. J (Steve J.)
|
||
| Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The microbiology of safe food / / S.J. Forsythe
| The microbiology of safe food / / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 |
| Descrizione fisica | 1 online resource (x, 412 pages) : illustrations |
| Disciplina |
664.001
664.001579 |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food law and legislation |
| ISBN |
1-281-31278-9
9786611312787 0-470-99943-8 0-470-99942-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE MICROBIOLOGY OF SAFE FOOD; CONTENTS; Preface; 1 Introduction to Safe Food; 1.1 What is safe food?; 1.2 The manufacture of hygienic food; 1.3 Functional foods; 2 Basic Aspects; 2.1 The microbial world; 2.2 Bacterial cell structure; 2.3 Microbial growth cycle; 2.4 Death kinetics; 2.5 Factors affecting microbial growth; 2.6 Preservatives; 2.7 Microbial response to stress; 2.8 Predictive modelling; 3 Foodborne Illness; 3.1 The size of the food poisoning problem; 3.2 Consumer pressure effect on food processing; 3.3 Testing foods for the presence of pathogens; 3.4 Control of food poisoning
3.5 Surveillance programmes; 3.6 Causes of food poisoning; 3.7 The microbial flora of the human gastrointestinal tract; 3.8 The mode of action of bacterial toxins; 3.9 Virulence factors of foodborne pathogens; 4 The Microbial Flora of Food; 4.1 Spoilage microorganisms; 4.2 Shelf life indicators; 4.3 Methods of preservation and shelf life extension; 4.4 Fermented foods; 4.5 Prebiotics, probiotics and synbiotics; 4.6 Microbial biofilms; 5 Food Poisoning Microorganisms; 5.1 Indicator organisms; 5.2 Foodborne pathogens: bacteria; 5.3 Foodborne pathogens: viruses; 5.4 Seafood and shellfish poisoning 5.5 Foodborne pathogens: eucaryotes; 5.6 Mycotoxins; 5.7 Emerging and uncommon foodborne pathogens; 6 Methods of Detection; 6.1 Prologue; 6.2 Conventional methods; 6.3 Rapid methods; 6.4 Rapid end-detection methods; 6.5 Specific detection procedures; 6.6 Accreditation schemes; 7 Food Safety Management Tools; 7.1 Microbiological safely of food in world trade; 7.2 The management of hazards in food which is in international trade; 7.3 Hazard Analysis Critical Control Point (HACCP); 7.4 Outline of HACCP; 7.5 Microbiological criteria and HACCP; 7.6 Microbiological hazards and their control 7.7 HACCP plans; 7.8 Sanitation Standard Operating Procedures (SSOPs); 7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP); 7.10 Quality Systems; 7.11 Total Quality Management (TQM); 7.12 ISO 9000 Series of standards; 8 Microbiological Criteria; 8.1 International Commission on Microbiological Specifications for Foods; 8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods; 8.3 Sampling plans; 8.4 Variables plans; 8.5 Attributes sampling plan; 8.6 Principles; 8.7 Microbiological limits; 8.8 Examples of sampling plans 8.9 Implemented microbiological criteria; 8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods; 9 Microbiological Risk Assessment; 9.1 Risk assessment (RA); 9.2 Risk management; 9.3 Risk communication; 9.4 Food Safety Objectives; 9.5 Application of MRA; 10 Regulations and Authorities; 10.1 Regulations in international trade of food; 10.2 Codex Alimentarius Commission; 10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO); 10.4 Food authorities in the United States; 10.5 European Union legislation; 10.6 Food safety agencies; Glossary of Terms |
| Record Nr. | UNISA-996201835903316 |
|
Forsythe S. J (Steve J.)
|
||
| Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The microbiology of safe food / / S.J. Forsythe
| The microbiology of safe food / / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 |
| Descrizione fisica | 1 online resource (x, 412 pages) : illustrations |
| Disciplina |
664.001
664.001579 |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food law and legislation |
| ISBN |
1-281-31278-9
9786611312787 0-470-99943-8 0-470-99942-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE MICROBIOLOGY OF SAFE FOOD; CONTENTS; Preface; 1 Introduction to Safe Food; 1.1 What is safe food?; 1.2 The manufacture of hygienic food; 1.3 Functional foods; 2 Basic Aspects; 2.1 The microbial world; 2.2 Bacterial cell structure; 2.3 Microbial growth cycle; 2.4 Death kinetics; 2.5 Factors affecting microbial growth; 2.6 Preservatives; 2.7 Microbial response to stress; 2.8 Predictive modelling; 3 Foodborne Illness; 3.1 The size of the food poisoning problem; 3.2 Consumer pressure effect on food processing; 3.3 Testing foods for the presence of pathogens; 3.4 Control of food poisoning
3.5 Surveillance programmes; 3.6 Causes of food poisoning; 3.7 The microbial flora of the human gastrointestinal tract; 3.8 The mode of action of bacterial toxins; 3.9 Virulence factors of foodborne pathogens; 4 The Microbial Flora of Food; 4.1 Spoilage microorganisms; 4.2 Shelf life indicators; 4.3 Methods of preservation and shelf life extension; 4.4 Fermented foods; 4.5 Prebiotics, probiotics and synbiotics; 4.6 Microbial biofilms; 5 Food Poisoning Microorganisms; 5.1 Indicator organisms; 5.2 Foodborne pathogens: bacteria; 5.3 Foodborne pathogens: viruses; 5.4 Seafood and shellfish poisoning 5.5 Foodborne pathogens: eucaryotes; 5.6 Mycotoxins; 5.7 Emerging and uncommon foodborne pathogens; 6 Methods of Detection; 6.1 Prologue; 6.2 Conventional methods; 6.3 Rapid methods; 6.4 Rapid end-detection methods; 6.5 Specific detection procedures; 6.6 Accreditation schemes; 7 Food Safety Management Tools; 7.1 Microbiological safely of food in world trade; 7.2 The management of hazards in food which is in international trade; 7.3 Hazard Analysis Critical Control Point (HACCP); 7.4 Outline of HACCP; 7.5 Microbiological criteria and HACCP; 7.6 Microbiological hazards and their control 7.7 HACCP plans; 7.8 Sanitation Standard Operating Procedures (SSOPs); 7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP); 7.10 Quality Systems; 7.11 Total Quality Management (TQM); 7.12 ISO 9000 Series of standards; 8 Microbiological Criteria; 8.1 International Commission on Microbiological Specifications for Foods; 8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods; 8.3 Sampling plans; 8.4 Variables plans; 8.5 Attributes sampling plan; 8.6 Principles; 8.7 Microbiological limits; 8.8 Examples of sampling plans 8.9 Implemented microbiological criteria; 8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods; 9 Microbiological Risk Assessment; 9.1 Risk assessment (RA); 9.2 Risk management; 9.3 Risk communication; 9.4 Food Safety Objectives; 9.5 Application of MRA; 10 Regulations and Authorities; 10.1 Regulations in international trade of food; 10.2 Codex Alimentarius Commission; 10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO); 10.4 Food authorities in the United States; 10.5 European Union legislation; 10.6 Food safety agencies; Glossary of Terms |
| Record Nr. | UNINA-9910819854103321 |
|
Forsythe S. J (Steve J.)
|
||
| Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Molecular techniques in food biology : safety, biotechnology, authenticity & traceability / / edited by Aly Farag El Sheikha, Robert Levin, Jianping Xu
| Molecular techniques in food biology : safety, biotechnology, authenticity & traceability / / edited by Aly Farag El Sheikha, Robert Levin, Jianping Xu |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (475 pages) : illustrations, tables |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Biotechnology
Food - Safety measures Food - Microbiology |
| ISBN |
1-119-37461-8
1-119-37459-6 1-119-37463-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910270906103321 |
| Hoboken, New Jersey : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Molecular techniques in food biology : safety, biotechnology, authenticity & traceability / / edited by Aly Farag El Sheikha, Robert Levin, Jianping Xu
| Molecular techniques in food biology : safety, biotechnology, authenticity & traceability / / edited by Aly Farag El Sheikha, Robert Levin, Jianping Xu |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : Wiley, , 2018 |
| Descrizione fisica | 1 online resource (475 pages) : illustrations, tables |
| Disciplina | 664.024 |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Biotechnology
Food - Safety measures Food - Microbiology |
| ISBN |
1-119-37461-8
1-119-37459-6 1-119-37463-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910821175103321 |
| Hoboken, New Jersey : , : Wiley, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Mycotoxin and Food Safety in Developing Countries / / edited by Hussaini Anthony Makun
| Mycotoxin and Food Safety in Developing Countries / / edited by Hussaini Anthony Makun |
| Pubbl/distr/stampa | Rijeka, Croatia : , : IntechOpen, , 2013 |
| Descrizione fisica | 1 online resource (282 pages) : illustrations |
| Disciplina | 615.95295 |
| Soggetto topico |
Mycotoxins
Food - Safety measures |
| ISBN | 953-51-7128-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910317745003321 |
| Rijeka, Croatia : , : IntechOpen, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Nanochitosan-Based Enhancement of Fisheries and Aquaculture [[electronic resource] ] : Aligning with Sustainable Development Goal 14 – Life Below Water / / edited by Patrick Omoregie Isibor, Aina Olukukola Adeogun, Alex Ajeh Enuneku
| Nanochitosan-Based Enhancement of Fisheries and Aquaculture [[electronic resource] ] : Aligning with Sustainable Development Goal 14 – Life Below Water / / edited by Patrick Omoregie Isibor, Aina Olukukola Adeogun, Alex Ajeh Enuneku |
| Autore | Isibor Patrick Omoregie |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (360 pages) |
| Disciplina | 620.5 |
| Altri autori (Persone) |
AdeogunAina Olukukola
EnunekuAlex Ajeh |
| Soggetto topico |
Nanotechnology
Biotechnology Sustainability Nanobiotechnology Food - Safety measures Biomaterials Food Safety |
| ISBN | 3-031-52261-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Chitosan and Nanotechnology Fundamentals -- Nanochitosan Synthesis and Modification -- Applications in Disease Management - Environmental Benefits and Water Quality Improvement -- Nutrient and Drug Delivery Systems -- Feed Enhancement and Nutrition -- Nanochitosan-based Fish Disease Prevention and Control -- Water Purification -- Larval Rearing and Hatchery Management -- Nanochitosan and Fish Barcoding -- Application of Nanochitosan in Fish Breeding Programs -- Optimization of Nanochitosan -- Economic and Societal Implications -- Future Prospects and Challenges -- Case Studies and Real-world Applications -- Conclusions and Recommendations. |
| Record Nr. | UNINA-9910845091103321 |
|
Isibor Patrick Omoregie
|
||
| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Natural antimicrobials in food safety and quality [[electronic resource] /] / edited by Mahendra Rai, Michael Chikindas
| Natural antimicrobials in food safety and quality [[electronic resource] /] / edited by Mahendra Rai, Michael Chikindas |
| Pubbl/distr/stampa | Cambridge, Mass., : CABI, c2011 |
| Descrizione fisica | 1 online resource (382 p.) |
| Disciplina | 664.028 |
| Altri autori (Persone) |
RaiMahendra
ChikindasMichael |
| Soggetto topico |
Anti-infective agents
Food - Microbiology Food - Safety measures Food preservatives |
| ISBN |
1-283-31994-2
9786613319944 1-84593-782-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Naturally occuring biocides in the food industry / Deepak Acharya, Jose Luis Rios, and Mahendra Rai -- Bacteriophages and phage-encoded proteins : prospects in food quality and safety / P. García ... [et al.] -- A survey of antimicrobial activity in lactic acid bacteria of different origin / Ljubisa Topisirovic ... [et al.] -- Bacteriocins for bioprotection of foods / Antonio Gálvez ... [et al.] -- Bacterial antimicrobial peptides and food preservation / Maria do Carmo de Freire Bastos and Hilana Ceotto -- Microbial fermentation for food preservation / Yuanxia Sun ... [et al.] -- Antimicrobial compounds from algae for food safety / Mohamed Faid -- Antimicrobial secondary metabolites from fungi for food safety / Maira Peres de Carvalho and Wolf-Rainer Abraham -- Antimicrobial films and coatings from milk proteins / Khaoula Khwaldia -- Antimicrobial and preservative effects of chitosan in food / Mendel Friedman and Vijay K Juneja -- Reduction of biogenic amine levels in meat and meat products / C. Ruiz-Capillas, A.M. Herrero and F. Jimenez-Colmenero -- Biogenic amines in wine and vinegar : role of starter culture in its inhibition / Isabel M.P.L.V.O. Ferreira and Olívia Pinho --
Natural inhibitors of food-borne fungi from plants and microorganisms / Mehdi Razzaghi-Abyaneh and Masoomeh Shams-Ghahfarokhi -- Application of plant based antimicrobials in food preservation / B.K. Tiwari ... [et al.] -- Essential oils and their components for the control of phytopathogenic fungi -- That affect plant health and agri-food quality and safety / Caterina Morcia ... [et al.] -- Fruit postharvest disease control by plant bioactive compounds / Mari M., Neri F., and Bertolini P -- Antimicrobials from wild edible plants of Nigeria / Oyetayo Victor Olusegun -- Natural antimicrobials compounds to preserve quality and assure safety of fresh horticultural produce / Gustavo A. González-Aguilar ... [et al.] -- Biological approach for control of human pathogens on produce / William F. Fett, Ching-Hsing Liao, and Bassam A. Annous -- Antimicrobial and other biological effects of garcinia plants used in food and herbal medicine / Govind J. Kapadia and G. Subba Rao -- Predictive modelling of antimicrobial effects of natural aromatic compounds in model and food systems / Nicoletta Belletti ... [et al.] -- Database mining for bacteriocin discovery / Hammami Riadh ... [et al.]. |
| Record Nr. | UNINA-9910627286703321 |
| Cambridge, Mass., : CABI, c2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
NPJ science of food
| NPJ science of food |
| Pubbl/distr/stampa | [Basingstoke] : , : Springer Nature, , [2017]- |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico |
Food - Safety measures
Food industry and trade Food Safety Food Industry |
| Soggetto genere / forma |
Periodical
Periodicals. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Nature partner journals science of food
Science of food |
| Record Nr. | UNISA-996302250303316 |
| [Basingstoke] : , : Springer Nature, , [2017]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
NPJ science of food
| NPJ science of food |
| Pubbl/distr/stampa | [Basingstoke] : , : Springer Nature, , [2017]- |
| Descrizione fisica | 1 online resource |
| Disciplina | 664 |
| Soggetto topico |
Food - Safety measures
Food industry and trade Food Safety Food Industry |
| Soggetto genere / forma |
Periodical
Periodicals. |
| Soggetto non controllato | Diet & Clinical Nutrition |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti |
Nature partner journals science of food
Science of food |
| Record Nr. | UNINA-9910258351303321 |
| [Basingstoke] : , : Springer Nature, , [2017]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food - Safety measures
(243)
- Food - Microbiology (32)
- Food adulteration and inspection (30)
- Food - Analysis (22)
- Food Safety (14)