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The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
Autore Forsythe S. J (Steve J.)
Pubbl/distr/stampa Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Descrizione fisica 1 online resource (222 p.)
Disciplina 664.001579
Soggetto topico Food - Microbiology
Foodborne diseases - Risk factors
Health risk assessment
Soggetto genere / forma Electronic books.
ISBN 1-280-23759-7
9786610237593
0-470-70946-4
0-470-99515-7
1-4051-4868-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto THE MICROBIOLOGICAL RISK ASSESSMENT OF FOOD; CONTENTS; Preface; 1 Food-borne Microbial Pathogens in World Trade; 1.1 Food-borne microbial pathogens; 1.2 Chronic sequelae following food-borne illness; 1.3 Emergence and re-emergence of food-borne pathogens and toxins; 1.4 Changes in host susceptibility and exposure; 1.5 Risk of food poisoning; 1.6 The cost of food-borne diseases; 1.7 International control of microbiological hazards in foods; 2 Food Safety, Control and HACCP; 2.1 Introduction; 2.2 HACCP adoption; 2.3 Outline of HACCP; 2.4 Control at source; 2.5 Product design and process control
2.6 Microbial response to stress2.7 Predictive modelling; 2.8 Microbiological criteria; 3 Risk Analysis; 3.1 Introduction; 3.2 Overview of microbiological risk assessment; 3.3 Risk assessment; 3.4 Risk management; 3.5 Food safety objectives; 3.6 Risk communication; 4 Application of Microbiological Risk Assessment; 4.1 Introduction; 4.2 Salmonella spp.; 4.3 Campylobacter jejuni and C. coli; 4.4 Listeria monocytogenes; 4.5 Enterohaemorrhagic E. coli (EHEC); E. coli O157:H7; 4.6 Bacillus cereus; 4.7 Vibrio parahaemolyticus; 4.8 Mycotoxins; 4.9 Rotaviruses
5 Future Developments in Microbiological Risk Assessment5.1 Introduction; 5.2 International methodology and guidelines; 5.3 Data; 5.4 Training courses and use of resources; 5.5 Microbiological risk assessment support system; Glossary of terms; References; Internet directory; Index
Record Nr. UNINA-9910143253803321
Forsythe S. J (Steve J.)  
Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
Autore Forsythe S. J (Steve J.)
Pubbl/distr/stampa Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Descrizione fisica 1 online resource (222 p.)
Disciplina 664.001579
Soggetto topico Food - Microbiology
Foodborne diseases - Risk factors
Health risk assessment
ISBN 1-280-23759-7
9786610237593
0-470-70946-4
0-470-99515-7
1-4051-4868-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto THE MICROBIOLOGICAL RISK ASSESSMENT OF FOOD; CONTENTS; Preface; 1 Food-borne Microbial Pathogens in World Trade; 1.1 Food-borne microbial pathogens; 1.2 Chronic sequelae following food-borne illness; 1.3 Emergence and re-emergence of food-borne pathogens and toxins; 1.4 Changes in host susceptibility and exposure; 1.5 Risk of food poisoning; 1.6 The cost of food-borne diseases; 1.7 International control of microbiological hazards in foods; 2 Food Safety, Control and HACCP; 2.1 Introduction; 2.2 HACCP adoption; 2.3 Outline of HACCP; 2.4 Control at source; 2.5 Product design and process control
2.6 Microbial response to stress2.7 Predictive modelling; 2.8 Microbiological criteria; 3 Risk Analysis; 3.1 Introduction; 3.2 Overview of microbiological risk assessment; 3.3 Risk assessment; 3.4 Risk management; 3.5 Food safety objectives; 3.6 Risk communication; 4 Application of Microbiological Risk Assessment; 4.1 Introduction; 4.2 Salmonella spp.; 4.3 Campylobacter jejuni and C. coli; 4.4 Listeria monocytogenes; 4.5 Enterohaemorrhagic E. coli (EHEC); E. coli O157:H7; 4.6 Bacillus cereus; 4.7 Vibrio parahaemolyticus; 4.8 Mycotoxins; 4.9 Rotaviruses
5 Future Developments in Microbiological Risk Assessment5.1 Introduction; 5.2 International methodology and guidelines; 5.3 Data; 5.4 Training courses and use of resources; 5.5 Microbiological risk assessment support system; Glossary of terms; References; Internet directory; Index
Record Nr. UNISA-996213214203316
Forsythe S. J (Steve J.)  
Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
Autore Forsythe S. J (Steve J.)
Pubbl/distr/stampa Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Descrizione fisica 1 online resource (222 p.)
Disciplina 664.001579
Soggetto topico Food - Microbiology
Foodborne diseases - Risk factors
Health risk assessment
ISBN 1-280-23759-7
9786610237593
0-470-70946-4
0-470-99515-7
1-4051-4868-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto THE MICROBIOLOGICAL RISK ASSESSMENT OF FOOD; CONTENTS; Preface; 1 Food-borne Microbial Pathogens in World Trade; 1.1 Food-borne microbial pathogens; 1.2 Chronic sequelae following food-borne illness; 1.3 Emergence and re-emergence of food-borne pathogens and toxins; 1.4 Changes in host susceptibility and exposure; 1.5 Risk of food poisoning; 1.6 The cost of food-borne diseases; 1.7 International control of microbiological hazards in foods; 2 Food Safety, Control and HACCP; 2.1 Introduction; 2.2 HACCP adoption; 2.3 Outline of HACCP; 2.4 Control at source; 2.5 Product design and process control
2.6 Microbial response to stress2.7 Predictive modelling; 2.8 Microbiological criteria; 3 Risk Analysis; 3.1 Introduction; 3.2 Overview of microbiological risk assessment; 3.3 Risk assessment; 3.4 Risk management; 3.5 Food safety objectives; 3.6 Risk communication; 4 Application of Microbiological Risk Assessment; 4.1 Introduction; 4.2 Salmonella spp.; 4.3 Campylobacter jejuni and C. coli; 4.4 Listeria monocytogenes; 4.5 Enterohaemorrhagic E. coli (EHEC); E. coli O157:H7; 4.6 Bacillus cereus; 4.7 Vibrio parahaemolyticus; 4.8 Mycotoxins; 4.9 Rotaviruses
5 Future Developments in Microbiological Risk Assessment5.1 Introduction; 5.2 International methodology and guidelines; 5.3 Data; 5.4 Training courses and use of resources; 5.5 Microbiological risk assessment support system; Glossary of terms; References; Internet directory; Index
Record Nr. UNINA-9910830662303321
Forsythe S. J (Steve J.)  
Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The microbiological risk assessment of food / / S.J. Forsythe
The microbiological risk assessment of food / / S.J. Forsythe
Autore Forsythe S. J (Steve J.)
Pubbl/distr/stampa Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Descrizione fisica 1 online resource (222 p.)
Disciplina 664.001579
Soggetto topico Food - Microbiology
Foodborne diseases - Risk factors
Health risk assessment
ISBN 1-280-23759-7
9786610237593
0-470-70946-4
0-470-99515-7
1-4051-4868-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto THE MICROBIOLOGICAL RISK ASSESSMENT OF FOOD; CONTENTS; Preface; 1 Food-borne Microbial Pathogens in World Trade; 1.1 Food-borne microbial pathogens; 1.2 Chronic sequelae following food-borne illness; 1.3 Emergence and re-emergence of food-borne pathogens and toxins; 1.4 Changes in host susceptibility and exposure; 1.5 Risk of food poisoning; 1.6 The cost of food-borne diseases; 1.7 International control of microbiological hazards in foods; 2 Food Safety, Control and HACCP; 2.1 Introduction; 2.2 HACCP adoption; 2.3 Outline of HACCP; 2.4 Control at source; 2.5 Product design and process control
2.6 Microbial response to stress2.7 Predictive modelling; 2.8 Microbiological criteria; 3 Risk Analysis; 3.1 Introduction; 3.2 Overview of microbiological risk assessment; 3.3 Risk assessment; 3.4 Risk management; 3.5 Food safety objectives; 3.6 Risk communication; 4 Application of Microbiological Risk Assessment; 4.1 Introduction; 4.2 Salmonella spp.; 4.3 Campylobacter jejuni and C. coli; 4.4 Listeria monocytogenes; 4.5 Enterohaemorrhagic E. coli (EHEC); E. coli O157:H7; 4.6 Bacillus cereus; 4.7 Vibrio parahaemolyticus; 4.8 Mycotoxins; 4.9 Rotaviruses
5 Future Developments in Microbiological Risk Assessment5.1 Introduction; 5.2 International methodology and guidelines; 5.3 Data; 5.4 Training courses and use of resources; 5.5 Microbiological risk assessment support system; Glossary of terms; References; Internet directory; Index
Record Nr. UNINA-9910877472603321
Forsythe S. J (Steve J.)  
Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The microbiology of safe food / / Stephen J. Forsythe
The microbiology of safe food / / Stephen J. Forsythe
Autore Forsythe S. J (Steve J.)
Edizione [Third edition.]
Pubbl/distr/stampa Hoboken, New Jersey : , : Wiley Blackwell, , 2020
Descrizione fisica 1 online resource (xxii, 581 pages, 16 unnumbered pages of plates : illustrations (some color))
Disciplina 664.001579
Soggetto topico Food - Microbiology
Food - Safety measures
ISBN 9781119405252
1119405254
9781119405535
111940553X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910795369203321
Forsythe S. J (Steve J.)  
Hoboken, New Jersey : , : Wiley Blackwell, , 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The microbiology of safe food / / Stephen J. Forsythe
The microbiology of safe food / / Stephen J. Forsythe
Autore Forsythe S. J (Steve J.)
Edizione [Third edition.]
Pubbl/distr/stampa Hoboken, New Jersey : , : Wiley Blackwell, , 2020
Descrizione fisica 1 online resource (xxii, 581 pages, 16 unnumbered pages of plates : illustrations (some color))
Disciplina 664.001579
Soggetto topico Food - Microbiology
Food - Safety measures
ISBN 9781119405252
1119405254
9781119405535
111940553X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910817938603321
Forsythe S. J (Steve J.)  
Hoboken, New Jersey : , : Wiley Blackwell, , 2020
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
Opac: Controlla la disponibilità qui
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
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
Opac: Controlla la disponibilità qui