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Food and feed safety systems and analysis / / edited by Steven C. Ricke [and three others]
| Food and feed safety systems and analysis / / edited by Steven C. Ricke [and three others] |
| Pubbl/distr/stampa | London, England : , : Academic Press, , 2018 |
| Descrizione fisica | 1 online resource (426 pages) : illustrations, tables |
| Disciplina | 664.00289 |
| Soggetto topico |
Food industry and trade - Safety measures
Food - Safety measures |
| ISBN |
0-12-811835-0
0-12-849888-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583317303321 |
| London, England : , : Academic Press, , 2018 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : emerging issues, technologies and systems / / edited by Steven C. Ricke, Janet R. Donaldson, Carol A. Phillips
| Food safety : emerging issues, technologies and systems / / edited by Steven C. Ricke, Janet R. Donaldson, Carol A. Phillips |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (466 p.) |
| Disciplina | 363.1926 |
| Soggetto topico |
Food - Safety measure
Food contamination Food industry and trade - Safety measures |
| ISBN |
0-12-800404-5
0-12-800245-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Safety: Emerging Issues, Technologies, and Systems; Copyright; Dedication; Contents; Part: Section 1: Developments in Food Safety Tracking and Traceability; Chapter 1: Global Food Safety Initiative: Implementation and Perspectives; 1. Introduction; 2. How Does a Food Manufacturer Begin the Process of Becoming GFSI Certified?; 3. GFSI Today; 4. Is GFSI Creating a Safer Food Supply?; 5. Does GFSI Reduce the Number of Audits a Food Manufacturer Must Undergo?; 6. What Are the Thresholds That GFSI Must Overcome to Achieve Even More Widespread Acceptance?; 7. How Is GFSI Evolving?
ReferencesChapter 2: Computer Systems for Whole-Chain Traceability in Beef Production Systems; 1. Introduction; 2. Benefits and Costs of Traceability in the Beef Industry; 3. Advancement of a WCTS; 4. Summary; References; Chapter 3: Tracking Pathogens in the Environment: Applications to Fresh Produce Production; 1. Introduction; 2. MST Methods Overview; 3. Tracking Foodborne Pathogens: What and Where to Target?; 4. MST Applications in Fresh Produce Production; 4.1. E. coli O157 in the Salinas and San Juan Valleys in California; 4.2. Salmonella in the Fresh Produce Production Environment 4.3. Host-Specific Enteric Viruses in the Leafy Green Supply Chain4.4. Enterococci in Tomato Production; 5. Limitations and Challenges of MST; 6. Conclusions and Future Directions: Where Do We Go from Here?; References; Chapter 4: Application of Molecular Methods for Traceability of Foodborne Pathogens in Food Safety Systems; 1. Introduction; 2. Complexity of Food Production Systems; 3. Foodborne Pathogens and the Potential Role of Traceability; 4. Discovery of DNA and Development of Genetic Foundational Principles; 5. Genomics and the Evolution of Molecular Biology 6. Emergence of Sequencing as a Practical Tool for Molecular Applications7. Profiling Foodborne Pathogens Using Gel Electrophoresis; 8. Profiling Foodborne Pathogens Using DNA Sequence-Based Profiling; 9. DNA Microarrays; 10. Genomics and Next Generation Sequencing Technologies; 11. Conclusions and Future Directions; References; Chapter 5: A Descriptive Tool for Tracing Microbiological Contaminations; 1. Introduction; 1.1. History of Biotracing; 1.2. The Outlook for Biotracing; 2. Descriptive Biotracing Tool; 2.1. The Trigger; 2.2. Modeling Practice; 2.2.1. Conceptual model; 2.2.2. Domain 2.2.3. Domain model2.3. Implementation Aspects; 2.3.1. Core biotrace; 2.3.2. Operational biotrace; 3. Examples of Biotracing Models; 3.1. Conceptual Model: Salmonella in Feed; 3.2. Operational Biotracing: Salmonella in the Pork Slaughterhouse; 3.3. S. aureus Enterotoxins in Pasteurized Milk; 3.4. L. monocytogenes in Cheese; 3.5. Source Attribution of Campylobacter ; 4. Conclusions and Discussion; Acknowledgment; References; Chapter 6: Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses; 1. Introduction; 2. Commercial Poultry Processing 3. Poultry Processing and Sources of Microbial Contamination |
| Record Nr. | UNINA-9910797350403321 |
| Amsterdam, [Netherlands] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food safety : emerging issues, technologies and systems / / edited by Steven C. Ricke, Janet R. Donaldson, Carol A. Phillips
| Food safety : emerging issues, technologies and systems / / edited by Steven C. Ricke, Janet R. Donaldson, Carol A. Phillips |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Academic Press, , 2015 |
| Descrizione fisica | 1 online resource (466 p.) |
| Disciplina | 363.1926 |
| Soggetto topico |
Food - Safety measure
Food contamination Food industry and trade - Safety measures |
| ISBN |
0-12-800404-5
0-12-800245-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Safety: Emerging Issues, Technologies, and Systems; Copyright; Dedication; Contents; Part: Section 1: Developments in Food Safety Tracking and Traceability; Chapter 1: Global Food Safety Initiative: Implementation and Perspectives; 1. Introduction; 2. How Does a Food Manufacturer Begin the Process of Becoming GFSI Certified?; 3. GFSI Today; 4. Is GFSI Creating a Safer Food Supply?; 5. Does GFSI Reduce the Number of Audits a Food Manufacturer Must Undergo?; 6. What Are the Thresholds That GFSI Must Overcome to Achieve Even More Widespread Acceptance?; 7. How Is GFSI Evolving?
ReferencesChapter 2: Computer Systems for Whole-Chain Traceability in Beef Production Systems; 1. Introduction; 2. Benefits and Costs of Traceability in the Beef Industry; 3. Advancement of a WCTS; 4. Summary; References; Chapter 3: Tracking Pathogens in the Environment: Applications to Fresh Produce Production; 1. Introduction; 2. MST Methods Overview; 3. Tracking Foodborne Pathogens: What and Where to Target?; 4. MST Applications in Fresh Produce Production; 4.1. E. coli O157 in the Salinas and San Juan Valleys in California; 4.2. Salmonella in the Fresh Produce Production Environment 4.3. Host-Specific Enteric Viruses in the Leafy Green Supply Chain4.4. Enterococci in Tomato Production; 5. Limitations and Challenges of MST; 6. Conclusions and Future Directions: Where Do We Go from Here?; References; Chapter 4: Application of Molecular Methods for Traceability of Foodborne Pathogens in Food Safety Systems; 1. Introduction; 2. Complexity of Food Production Systems; 3. Foodborne Pathogens and the Potential Role of Traceability; 4. Discovery of DNA and Development of Genetic Foundational Principles; 5. Genomics and the Evolution of Molecular Biology 6. Emergence of Sequencing as a Practical Tool for Molecular Applications7. Profiling Foodborne Pathogens Using Gel Electrophoresis; 8. Profiling Foodborne Pathogens Using DNA Sequence-Based Profiling; 9. DNA Microarrays; 10. Genomics and Next Generation Sequencing Technologies; 11. Conclusions and Future Directions; References; Chapter 5: A Descriptive Tool for Tracing Microbiological Contaminations; 1. Introduction; 1.1. History of Biotracing; 1.2. The Outlook for Biotracing; 2. Descriptive Biotracing Tool; 2.1. The Trigger; 2.2. Modeling Practice; 2.2.1. Conceptual model; 2.2.2. Domain 2.2.3. Domain model2.3. Implementation Aspects; 2.3.1. Core biotrace; 2.3.2. Operational biotrace; 3. Examples of Biotracing Models; 3.1. Conceptual Model: Salmonella in Feed; 3.2. Operational Biotracing: Salmonella in the Pork Slaughterhouse; 3.3. S. aureus Enterotoxins in Pasteurized Milk; 3.4. L. monocytogenes in Cheese; 3.5. Source Attribution of Campylobacter ; 4. Conclusions and Discussion; Acknowledgment; References; Chapter 6: Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses; 1. Introduction; 2. Commercial Poultry Processing 3. Poultry Processing and Sources of Microbial Contamination |
| Record Nr. | UNINA-9910809021803321 |
| Amsterdam, [Netherlands] : , : Academic Press, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||