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Beneficial microorganisms in agriculture, food and the environment [[electronic resource] ] : safety assessment and regulation / / edited by Ingvar Sundh, Andrea Wilcks and Mark S. Goettel
Beneficial microorganisms in agriculture, food and the environment [[electronic resource] ] : safety assessment and regulation / / edited by Ingvar Sundh, Andrea Wilcks and Mark S. Goettel
Pubbl/distr/stampa Wallingford, : CAB International, c2012
Descrizione fisica 1 online resource (355 p.)
Disciplina 363.19/26
363.1926
Altri autori (Persone) SundhIngvar
WilcksAndrea
GoettelMark S <1954-> (Mark Stanislaw)
Soggetto topico Food - Microbiology
Microbial ecology
ISBN 1-283-90357-1
1-78064-008-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Contents; Contributors; Preface; 1 Microbes and the Law - Safety Assessment and Regulation of Beneficial Microorganisms; PART I: FOOD AND FEED; 2 Safety and Regulation of Microorganisms Added to the Food and Feed Chains, Including Probiotics - Introduction and Overview; 3 Microbes for Human and Animal Consumption; 4 Antibiotic Resistance in Relation to Starter Cultures and Probiotics; 5 Biopreservation of Food and Feed by Postharvest Biocontrol with Microorganisms; PART II: PEST CONTROL AGENTS AND PLANT GROWTH PROMOTERS
6 Safety and Regulation of Microbial Pest Control Agents and Microbial Plant Growth Promoters - Introduction and Overview7 Microbial Control of Invertebrate Pests; 8 Microbial Control of Plant Diseases; 9 Safety and Regulation of Microbial Control of Weeds; 10 Plant Growth Promotion with Microorganisms; PART III: OTHER INDUSTRIAL APPLICATIONS; 11 Regulation of Microorganisms Used for Bioremediation, Biorefinery and Other Bioindustrial Applications in the USA and Canada; PART IV: EVALUATING SAFETY; 12 Determining the Safety of Microorganisms - Introduction and Overview
13 Virulence Genes in Risk Assessment of Beneficial Microorganisms: What Do Genome Sequences Tell Us?14 Occupational Safety of Microbial Agents; PART V: MODEL TEST SYSTEMS; 15 Model Systems for Testing Microbial Pathogenicity, Virulence and Toxicity - Introduction and Overview; 16 Nematode and Insect Models to Assay Microbial Infectivity, Virulence and Cytotoxicity; 17 Assessing Potential Cytotoxicity of Biocontrol Microorganisms Using Invertebrate Assays; 18 Assessing Genotoxic Effects of Microbial Products; 19 Assessing the Sensitization and Irritant Properties of Microorganisms
PART VI: INTERNATIONAL HARMONIZATION AND RISK PERCEPTION20 International Conventions and Agreements - Consequences for International Trade and Utilization of Biological Matter, Including Microorganisms; 21 OECD Guidelines and Harmonization for Microbial Control Agents; 22 Understanding Public Risk Perception for the Use of Beneficial Microorganisms; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; X; Y; Z
Record Nr. UNINA-9910284954703321
Wallingford, : CAB International, c2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
The certified HACCP auditor handbook / / John G. Surak and Steven Wilson, editors
The certified HACCP auditor handbook / / John G. Surak and Steven Wilson, editors
Edizione [Third edition.]
Pubbl/distr/stampa Milwaukee, Wisconsin : , : ASQ Quality Press, , 2014
Descrizione fisica 1 online resource (313 p.)
Disciplina 363.19/26
Soggetto topico Hazard Analysis and Critical Control Point (Food safety system)
Food adulteration and inspection
Food handling - Safety measures
Food industry and trade - Safety measures
Soggetto genere / forma Electronic books.
ISBN 0-87389-868-0
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910464609203321
Milwaukee, Wisconsin : , : ASQ Quality Press, , 2014
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Communication practices in engineering, manufacturing, and research for food and water safety / / edited by David Wright, Missouri University of Science and Technology
Communication practices in engineering, manufacturing, and research for food and water safety / / edited by David Wright, Missouri University of Science and Technology
Pubbl/distr/stampa Piscataway, New Jersey : , : IEEE Press, , [2015]
Descrizione fisica 1 online resource (216 p.)
Disciplina 363.19/26
Collana IEEE PCS Professional engineering communication series
Soggetto topico Food industry and trade - Management
Food - Safety measures
ISBN 1-119-08431-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto A Note from the Series Editor ix -- Preface xi -- List of Contributors xiii -- Acknowledgments xv -- 1 Cowboys and Computers: Communicating National Animal Identification in the Beef Industry 1 /David Wright -- 1.1 Industries Collide 1 -- 1.1.1 Resistance to Technology in the Beef Industry 3 -- 1.1.2 Having a Cow over Mad Cow Disease 3 -- 1.1.3 Change Is Slow in the Beef Industry 6 -- 1.1.4 Communication Breakdowns and Coffee Shop Policymaking 7 -- 1.1.5 Can We All Just Get Along? 9 -- 1.1.6 USDA Strategies for Communication 10 -- 1.2 A New Approach to Studying Complex Communication Issues 11 -- 1.2.1 Ethnography and Diffusion in the Beef Supply Chain 13 -- 1.2.2 Communication Theory Linguistics and Diffusion in the Beef Supply Chain 16 -- 1.2.3 Linguistic Textual Analysis 19 -- 1.2.4 Diffusing Innovations in the Real World 23 -- 1.2.5 Diffusion and Communication Networks 24 -- 1.3 Results of My Investigation 25 -- 1.3.1 Alice at the Auction 26 -- 1.3.2 Backstage at the Sale Barn 27 -- 1.3.3 Buying the NAIS 29 -- 1.3.4 Down on the Farm 30 -- 1.3.5 Interviews with Members of the Beef Industry 32 -- 1.3.6 Interviews with Livestock Market Owners 33 -- 1.3.7 Rules from the Road 38 -- 1.3.8 Communication Gaps and Communication Theory 40 -- 1.3.9 Textual Analysis with Implicature and Pragmatics 48 -- 1.4 Lessons of Beef and Bandwidth 49 -- 1.4.1 No Pardon for Jargon 51 -- 1.4.2 Alice Is Not in Wonderland 52 -- 1.4.3 The Telephone Game Still Happens 53 -- 1.4.4 It All Comes Down to Doin' Business 54 -- 1.4.5 What We Have Here Is a Failure to Communicate 56 -- 1.4.6 Culture Is King 58 -- 1.4.7 The Situation Now 59 -- References 60 -- 2 Children Communicating Food Safety/Teaching Technical Communication to Children: Opportunities Gleaned from the FIRST(R) LEGO(R) League 2011 Food Factor Challenge 63 /Edward A. Malone and Havva Tezcan-Malone -- 2.1 Enhancing the Visibility and Recognition of Technical Communication 63 -- 2.2 Literature Review: Teaching Technical Communication Engineering and Food Safety to Children 65.
2.3 Background: The League the Challenge and the Team 67 -- 2.3.1 First Lego League 67 -- 2.3.2 The Food Factor Challenge 69 -- 2.3.3 The Team: Global Dreamers 70 -- 2.4 Examples of Technical Communication Activities in FLL Projects 71 -- 2.4.1 Branding (Creating a Name and Logo) 72 -- 2.4.2 Conducting Primary and Secondary Research 72 -- 2.4.3 Giving Presentations and Demonstrations 74 -- 2.4.4 Designing a Document 77 -- 2.5 The Food Factor Challenge as a Model of Food-Safety Education 77 -- 2.5.1 Fostering Food-Safety Habits in Children 78 -- 2.5.2 Promoting Dialogue Rather Than Monologue 79 -- 2.5.3 Generating Interest in Food-Safety Careers 79 -- 2.6 Conclusion 80 -- Acknowledgments 81 -- References 81 -- 3 The Role of Public (Mis)perceptions in the Acceptance of New Food Technologies: Implications for Food Nanotechnology Applications 89 /Mary L. Nucci and William K. Hallman -- 3.1 Accepting New Foods: Consumers Technology and Media 89 -- 3.1.1 Food Technology Acceptance 90 -- 3.1.2 The Role of the Media in Public Perceptions of Food Technologies 92 -- 3.2 Nanotechnology: Unseen Unknown 95 -- 3.2.1 Nanotechnology in the Media 96 -- 3.2.2 Public Perceptions of Nanotechnology 96 -- 3.2.3 Perceptions and Acceptance of Nanotechnology 97 -- 3.3 Discussing New Food Technologies 101 -- Acknowledgments 103 -- References 103 -- 4 The New Limeco Story: How One Produce Company Used Third-Party Food Safety Audit Scores to Improve Its Operation 119 /Roy E. Costa -- 4.1 Food Safety in Modern Food Supply Operations 119 -- 4.2 Safety Audits Cause Some Level of Controversy 122 -- 4.3 New Limeco's Journey to Safety 122 -- 4.3.1 Implementing Changes 124 -- 4.3.2 Sanitation Issues 125 -- 4.3.3 Gradual Safety Improvement 125 -- References 126 -- 5 Communication Practices by Way of Permits and Policy: Do Environmental Regulations Promote Sustainability in the Real World? 129 /Becca Cammack -- 5.1 Communication in the Modern Environmental Movement 129 -- 5.2 Background 130 -- 5.2.1 Who Is on the Receiving End of Environmental Regulation? 131.
5.2.2 What Are the Effects of Construction and Storm Water on the Environment? 131 -- 5.3 Studying Groundwater Regulation 133 -- 5.3.1 Textual Analysis 133 -- 5.3.2 Case Study 134 -- 5.4 Results of My Investigation 134 -- 5.4.1 The CGP Fact Sheet Background Section 135 -- 5.4.2 The CGP Rationale Section 136 -- 5.4.3 Construction General Permit (CGP) 136 -- 5.4.4 A Targeted Case Study of CGP 137 -- 5.5 Discussion of Study Results 142 -- References 144 -- 6 Influences of Technical Documentation and Its Translation on Efficiency and Customer Satisfaction 145 /Elena Sperandio -- 6.1 Considering Technical Documentation 145 -- 6.1.1 The Problem with Integrating Systems 146 -- 6.1.2 Enterprise Resource Planning Systems 147 -- 6.1.3 Production Information Management Systems 148 -- 6.1.4 Document Management Systems/Content Management Systems 148 -- 6.1.5 Translation Memory Systems/Computer-Aided Translation 149 -- 6.2 Data Management in Technical Communication 150 -- 6.2.1 Development and Diffusion of Data Management Tools 150 -- 6.3 Technical Communication in Small Companies 153 -- 6.3.1 Workflow Advantages in Small Companies 153 -- 6.3.2 Workflow Disadvantages in Small Companies 154 -- 6.4 Technical Communication in Medium-Sized Companies 154 -- 6.4.1 Workflow Advantages in Medium-Sized Companies 155 -- 6.4.2 Workflow Disadvantages in Medium-Sized Companies 156 -- 6.5 Technical Communication in Large Companies 156 -- 6.5.1 Workflow Advantages in Large Companies 158 -- 6.5.2 Workflow Disadvantages in Large Companies 159 -- 6.6 Translation of Technical Information 159 -- 6.6.1 Translations in Small Companies 160 -- 6.6.2 Translations in Medium-Sized Companies 162 -- 6.6.3 Translations in Large Companies 163 -- 6.7 Consequences for Technical Communication 165 -- 6.8 Assumptions About Technical Communication 166 -- 6.9 Outlook 168 -- References 169 -- 7 Communicating Food Through Muckraking: Ethics Food Engineering and Culinary Realism 171 /Kathryn C. Dolan -- 7.1 Muckraking and Promoting Food Safety 172.
7.2 Culinary Realism and Food Safety 173 -- 7.2.1 Tubercular Beef in The Jungle 174 -- 7.3 High Fructose Corn Syrup in The Omnivore's Dilemma and In Defense of Food 179 -- 7.4 Literature as a Watchdog in Food Safety 184 -- 7.5 The Effects of Literature on Everyday Practices 186 -- References 186 -- Index 189.
Record Nr. UNINA-9910131623103321
Piscataway, New Jersey : , : IEEE Press, , [2015]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Communication practices in engineering, manufacturing, and research for food and water safety / / edited by David Wright, Missouri University of Science and Technology
Communication practices in engineering, manufacturing, and research for food and water safety / / edited by David Wright, Missouri University of Science and Technology
Pubbl/distr/stampa Piscataway, New Jersey : , : IEEE Press, , [2015]
Descrizione fisica 1 online resource (216 p.)
Disciplina 363.19/26
Collana IEEE PCS Professional engineering communication series
Soggetto topico Food industry and trade - Management
Food - Safety measures
ISBN 1-119-08431-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto A Note from the Series Editor ix -- Preface xi -- List of Contributors xiii -- Acknowledgments xv -- 1 Cowboys and Computers: Communicating National Animal Identification in the Beef Industry 1 /David Wright -- 1.1 Industries Collide 1 -- 1.1.1 Resistance to Technology in the Beef Industry 3 -- 1.1.2 Having a Cow over Mad Cow Disease 3 -- 1.1.3 Change Is Slow in the Beef Industry 6 -- 1.1.4 Communication Breakdowns and Coffee Shop Policymaking 7 -- 1.1.5 Can We All Just Get Along? 9 -- 1.1.6 USDA Strategies for Communication 10 -- 1.2 A New Approach to Studying Complex Communication Issues 11 -- 1.2.1 Ethnography and Diffusion in the Beef Supply Chain 13 -- 1.2.2 Communication Theory Linguistics and Diffusion in the Beef Supply Chain 16 -- 1.2.3 Linguistic Textual Analysis 19 -- 1.2.4 Diffusing Innovations in the Real World 23 -- 1.2.5 Diffusion and Communication Networks 24 -- 1.3 Results of My Investigation 25 -- 1.3.1 Alice at the Auction 26 -- 1.3.2 Backstage at the Sale Barn 27 -- 1.3.3 Buying the NAIS 29 -- 1.3.4 Down on the Farm 30 -- 1.3.5 Interviews with Members of the Beef Industry 32 -- 1.3.6 Interviews with Livestock Market Owners 33 -- 1.3.7 Rules from the Road 38 -- 1.3.8 Communication Gaps and Communication Theory 40 -- 1.3.9 Textual Analysis with Implicature and Pragmatics 48 -- 1.4 Lessons of Beef and Bandwidth 49 -- 1.4.1 No Pardon for Jargon 51 -- 1.4.2 Alice Is Not in Wonderland 52 -- 1.4.3 The Telephone Game Still Happens 53 -- 1.4.4 It All Comes Down to Doin' Business 54 -- 1.4.5 What We Have Here Is a Failure to Communicate 56 -- 1.4.6 Culture Is King 58 -- 1.4.7 The Situation Now 59 -- References 60 -- 2 Children Communicating Food Safety/Teaching Technical Communication to Children: Opportunities Gleaned from the FIRST(R) LEGO(R) League 2011 Food Factor Challenge 63 /Edward A. Malone and Havva Tezcan-Malone -- 2.1 Enhancing the Visibility and Recognition of Technical Communication 63 -- 2.2 Literature Review: Teaching Technical Communication Engineering and Food Safety to Children 65.
2.3 Background: The League the Challenge and the Team 67 -- 2.3.1 First Lego League 67 -- 2.3.2 The Food Factor Challenge 69 -- 2.3.3 The Team: Global Dreamers 70 -- 2.4 Examples of Technical Communication Activities in FLL Projects 71 -- 2.4.1 Branding (Creating a Name and Logo) 72 -- 2.4.2 Conducting Primary and Secondary Research 72 -- 2.4.3 Giving Presentations and Demonstrations 74 -- 2.4.4 Designing a Document 77 -- 2.5 The Food Factor Challenge as a Model of Food-Safety Education 77 -- 2.5.1 Fostering Food-Safety Habits in Children 78 -- 2.5.2 Promoting Dialogue Rather Than Monologue 79 -- 2.5.3 Generating Interest in Food-Safety Careers 79 -- 2.6 Conclusion 80 -- Acknowledgments 81 -- References 81 -- 3 The Role of Public (Mis)perceptions in the Acceptance of New Food Technologies: Implications for Food Nanotechnology Applications 89 /Mary L. Nucci and William K. Hallman -- 3.1 Accepting New Foods: Consumers Technology and Media 89 -- 3.1.1 Food Technology Acceptance 90 -- 3.1.2 The Role of the Media in Public Perceptions of Food Technologies 92 -- 3.2 Nanotechnology: Unseen Unknown 95 -- 3.2.1 Nanotechnology in the Media 96 -- 3.2.2 Public Perceptions of Nanotechnology 96 -- 3.2.3 Perceptions and Acceptance of Nanotechnology 97 -- 3.3 Discussing New Food Technologies 101 -- Acknowledgments 103 -- References 103 -- 4 The New Limeco Story: How One Produce Company Used Third-Party Food Safety Audit Scores to Improve Its Operation 119 /Roy E. Costa -- 4.1 Food Safety in Modern Food Supply Operations 119 -- 4.2 Safety Audits Cause Some Level of Controversy 122 -- 4.3 New Limeco's Journey to Safety 122 -- 4.3.1 Implementing Changes 124 -- 4.3.2 Sanitation Issues 125 -- 4.3.3 Gradual Safety Improvement 125 -- References 126 -- 5 Communication Practices by Way of Permits and Policy: Do Environmental Regulations Promote Sustainability in the Real World? 129 /Becca Cammack -- 5.1 Communication in the Modern Environmental Movement 129 -- 5.2 Background 130 -- 5.2.1 Who Is on the Receiving End of Environmental Regulation? 131.
5.2.2 What Are the Effects of Construction and Storm Water on the Environment? 131 -- 5.3 Studying Groundwater Regulation 133 -- 5.3.1 Textual Analysis 133 -- 5.3.2 Case Study 134 -- 5.4 Results of My Investigation 134 -- 5.4.1 The CGP Fact Sheet Background Section 135 -- 5.4.2 The CGP Rationale Section 136 -- 5.4.3 Construction General Permit (CGP) 136 -- 5.4.4 A Targeted Case Study of CGP 137 -- 5.5 Discussion of Study Results 142 -- References 144 -- 6 Influences of Technical Documentation and Its Translation on Efficiency and Customer Satisfaction 145 /Elena Sperandio -- 6.1 Considering Technical Documentation 145 -- 6.1.1 The Problem with Integrating Systems 146 -- 6.1.2 Enterprise Resource Planning Systems 147 -- 6.1.3 Production Information Management Systems 148 -- 6.1.4 Document Management Systems/Content Management Systems 148 -- 6.1.5 Translation Memory Systems/Computer-Aided Translation 149 -- 6.2 Data Management in Technical Communication 150 -- 6.2.1 Development and Diffusion of Data Management Tools 150 -- 6.3 Technical Communication in Small Companies 153 -- 6.3.1 Workflow Advantages in Small Companies 153 -- 6.3.2 Workflow Disadvantages in Small Companies 154 -- 6.4 Technical Communication in Medium-Sized Companies 154 -- 6.4.1 Workflow Advantages in Medium-Sized Companies 155 -- 6.4.2 Workflow Disadvantages in Medium-Sized Companies 156 -- 6.5 Technical Communication in Large Companies 156 -- 6.5.1 Workflow Advantages in Large Companies 158 -- 6.5.2 Workflow Disadvantages in Large Companies 159 -- 6.6 Translation of Technical Information 159 -- 6.6.1 Translations in Small Companies 160 -- 6.6.2 Translations in Medium-Sized Companies 162 -- 6.6.3 Translations in Large Companies 163 -- 6.7 Consequences for Technical Communication 165 -- 6.8 Assumptions About Technical Communication 166 -- 6.9 Outlook 168 -- References 169 -- 7 Communicating Food Through Muckraking: Ethics Food Engineering and Culinary Realism 171 /Kathryn C. Dolan -- 7.1 Muckraking and Promoting Food Safety 172.
7.2 Culinary Realism and Food Safety 173 -- 7.2.1 Tubercular Beef in The Jungle 174 -- 7.3 High Fructose Corn Syrup in The Omnivore's Dilemma and In Defense of Food 179 -- 7.4 Literature as a Watchdog in Food Safety 184 -- 7.5 The Effects of Literature on Everyday Practices 186 -- References 186 -- Index 189.
Record Nr. UNISA-996215823903316
Piscataway, New Jersey : , : IEEE Press, , [2015]
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Communication practices in engineering, manufacturing, and research for food and water safety / / edited by David Wright, Missouri University of Science and Technology
Communication practices in engineering, manufacturing, and research for food and water safety / / edited by David Wright, Missouri University of Science and Technology
Pubbl/distr/stampa Piscataway, New Jersey : , : IEEE Press, , [2015]
Descrizione fisica 1 online resource (216 p.)
Disciplina 363.19/26
Collana IEEE PCS Professional engineering communication series
Soggetto topico Food industry and trade - Management
Food - Safety measures
ISBN 1-119-08431-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto A Note from the Series Editor ix -- Preface xi -- List of Contributors xiii -- Acknowledgments xv -- 1 Cowboys and Computers: Communicating National Animal Identification in the Beef Industry 1 /David Wright -- 1.1 Industries Collide 1 -- 1.1.1 Resistance to Technology in the Beef Industry 3 -- 1.1.2 Having a Cow over Mad Cow Disease 3 -- 1.1.3 Change Is Slow in the Beef Industry 6 -- 1.1.4 Communication Breakdowns and Coffee Shop Policymaking 7 -- 1.1.5 Can We All Just Get Along? 9 -- 1.1.6 USDA Strategies for Communication 10 -- 1.2 A New Approach to Studying Complex Communication Issues 11 -- 1.2.1 Ethnography and Diffusion in the Beef Supply Chain 13 -- 1.2.2 Communication Theory Linguistics and Diffusion in the Beef Supply Chain 16 -- 1.2.3 Linguistic Textual Analysis 19 -- 1.2.4 Diffusing Innovations in the Real World 23 -- 1.2.5 Diffusion and Communication Networks 24 -- 1.3 Results of My Investigation 25 -- 1.3.1 Alice at the Auction 26 -- 1.3.2 Backstage at the Sale Barn 27 -- 1.3.3 Buying the NAIS 29 -- 1.3.4 Down on the Farm 30 -- 1.3.5 Interviews with Members of the Beef Industry 32 -- 1.3.6 Interviews with Livestock Market Owners 33 -- 1.3.7 Rules from the Road 38 -- 1.3.8 Communication Gaps and Communication Theory 40 -- 1.3.9 Textual Analysis with Implicature and Pragmatics 48 -- 1.4 Lessons of Beef and Bandwidth 49 -- 1.4.1 No Pardon for Jargon 51 -- 1.4.2 Alice Is Not in Wonderland 52 -- 1.4.3 The Telephone Game Still Happens 53 -- 1.4.4 It All Comes Down to Doin' Business 54 -- 1.4.5 What We Have Here Is a Failure to Communicate 56 -- 1.4.6 Culture Is King 58 -- 1.4.7 The Situation Now 59 -- References 60 -- 2 Children Communicating Food Safety/Teaching Technical Communication to Children: Opportunities Gleaned from the FIRST(R) LEGO(R) League 2011 Food Factor Challenge 63 /Edward A. Malone and Havva Tezcan-Malone -- 2.1 Enhancing the Visibility and Recognition of Technical Communication 63 -- 2.2 Literature Review: Teaching Technical Communication Engineering and Food Safety to Children 65.
2.3 Background: The League the Challenge and the Team 67 -- 2.3.1 First Lego League 67 -- 2.3.2 The Food Factor Challenge 69 -- 2.3.3 The Team: Global Dreamers 70 -- 2.4 Examples of Technical Communication Activities in FLL Projects 71 -- 2.4.1 Branding (Creating a Name and Logo) 72 -- 2.4.2 Conducting Primary and Secondary Research 72 -- 2.4.3 Giving Presentations and Demonstrations 74 -- 2.4.4 Designing a Document 77 -- 2.5 The Food Factor Challenge as a Model of Food-Safety Education 77 -- 2.5.1 Fostering Food-Safety Habits in Children 78 -- 2.5.2 Promoting Dialogue Rather Than Monologue 79 -- 2.5.3 Generating Interest in Food-Safety Careers 79 -- 2.6 Conclusion 80 -- Acknowledgments 81 -- References 81 -- 3 The Role of Public (Mis)perceptions in the Acceptance of New Food Technologies: Implications for Food Nanotechnology Applications 89 /Mary L. Nucci and William K. Hallman -- 3.1 Accepting New Foods: Consumers Technology and Media 89 -- 3.1.1 Food Technology Acceptance 90 -- 3.1.2 The Role of the Media in Public Perceptions of Food Technologies 92 -- 3.2 Nanotechnology: Unseen Unknown 95 -- 3.2.1 Nanotechnology in the Media 96 -- 3.2.2 Public Perceptions of Nanotechnology 96 -- 3.2.3 Perceptions and Acceptance of Nanotechnology 97 -- 3.3 Discussing New Food Technologies 101 -- Acknowledgments 103 -- References 103 -- 4 The New Limeco Story: How One Produce Company Used Third-Party Food Safety Audit Scores to Improve Its Operation 119 /Roy E. Costa -- 4.1 Food Safety in Modern Food Supply Operations 119 -- 4.2 Safety Audits Cause Some Level of Controversy 122 -- 4.3 New Limeco's Journey to Safety 122 -- 4.3.1 Implementing Changes 124 -- 4.3.2 Sanitation Issues 125 -- 4.3.3 Gradual Safety Improvement 125 -- References 126 -- 5 Communication Practices by Way of Permits and Policy: Do Environmental Regulations Promote Sustainability in the Real World? 129 /Becca Cammack -- 5.1 Communication in the Modern Environmental Movement 129 -- 5.2 Background 130 -- 5.2.1 Who Is on the Receiving End of Environmental Regulation? 131.
5.2.2 What Are the Effects of Construction and Storm Water on the Environment? 131 -- 5.3 Studying Groundwater Regulation 133 -- 5.3.1 Textual Analysis 133 -- 5.3.2 Case Study 134 -- 5.4 Results of My Investigation 134 -- 5.4.1 The CGP Fact Sheet Background Section 135 -- 5.4.2 The CGP Rationale Section 136 -- 5.4.3 Construction General Permit (CGP) 136 -- 5.4.4 A Targeted Case Study of CGP 137 -- 5.5 Discussion of Study Results 142 -- References 144 -- 6 Influences of Technical Documentation and Its Translation on Efficiency and Customer Satisfaction 145 /Elena Sperandio -- 6.1 Considering Technical Documentation 145 -- 6.1.1 The Problem with Integrating Systems 146 -- 6.1.2 Enterprise Resource Planning Systems 147 -- 6.1.3 Production Information Management Systems 148 -- 6.1.4 Document Management Systems/Content Management Systems 148 -- 6.1.5 Translation Memory Systems/Computer-Aided Translation 149 -- 6.2 Data Management in Technical Communication 150 -- 6.2.1 Development and Diffusion of Data Management Tools 150 -- 6.3 Technical Communication in Small Companies 153 -- 6.3.1 Workflow Advantages in Small Companies 153 -- 6.3.2 Workflow Disadvantages in Small Companies 154 -- 6.4 Technical Communication in Medium-Sized Companies 154 -- 6.4.1 Workflow Advantages in Medium-Sized Companies 155 -- 6.4.2 Workflow Disadvantages in Medium-Sized Companies 156 -- 6.5 Technical Communication in Large Companies 156 -- 6.5.1 Workflow Advantages in Large Companies 158 -- 6.5.2 Workflow Disadvantages in Large Companies 159 -- 6.6 Translation of Technical Information 159 -- 6.6.1 Translations in Small Companies 160 -- 6.6.2 Translations in Medium-Sized Companies 162 -- 6.6.3 Translations in Large Companies 163 -- 6.7 Consequences for Technical Communication 165 -- 6.8 Assumptions About Technical Communication 166 -- 6.9 Outlook 168 -- References 169 -- 7 Communicating Food Through Muckraking: Ethics Food Engineering and Culinary Realism 171 /Kathryn C. Dolan -- 7.1 Muckraking and Promoting Food Safety 172.
7.2 Culinary Realism and Food Safety 173 -- 7.2.1 Tubercular Beef in The Jungle 174 -- 7.3 High Fructose Corn Syrup in The Omnivore's Dilemma and In Defense of Food 179 -- 7.4 Literature as a Watchdog in Food Safety 184 -- 7.5 The Effects of Literature on Everyday Practices 186 -- References 186 -- Index 189.
Record Nr. UNINA-9910830162503321
Piscataway, New Jersey : , : IEEE Press, , [2015]
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López
Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López
Pubbl/distr/stampa Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012
Descrizione fisica 1 online resource (577 p.)
Disciplina 363.19/26
Altri autori (Persone) Gómez-LópezVicente M
Soggetto topico Food industry and trade - Sanitation
Food industry and trade - Production control
Food - Safety measures
ISBN 1-118-22931-2
1-280-58644-3
9786613616272
1-118-22918-5
1-118-22930-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Decontamination of Fresh and Minimally Processed Produce; Contents; Preface; List of Contributors; SECTION I PRODUCE CONTAMINATION; 1 Microbial ecology; 1.1 Introduction; 1.2 Sources of preharvest contamination; 1.3 Fate of pathogen contamination in plant production systems; 1.3.1 Experimental studies - field studies versus growth chamber studies; 1.3.2 Rhizosphere and bulk soil systems; 1.3.3 Phyllosphere; 1.4 Molecular and biochemical responses of enteric pathogens and plant hosts; 1.4.1 Mechanisms employed by enteric pathogens to survive as plant endophytes or epiphytes
1.4.2 Mechanisms employed by plant hosts to resist invasion by enteric pathogens 1.5 Cross-contamination of enteric pathogens to produce during harvest; 1.6 Concluding comments; References; 2 Surface characteristics of fresh produce and their impacton attachment and removal of human pathogens on produce surfaces; 2.1 Introduction; 2.2 Produce surface characteristics; 2.2.1 Surface topography; 2.2.2 Surface hydrophobicity; 2.3 Means to determine produce surface characteristics; 2.3.1 Determination of surface roughness; 2.3.2 Surface roughness determination with CLSM
2.3.3 Determination of hydrophobicity 2.4 Effect of surface characteristics on attachment and removal of human pathogens; 2.4.1 Effect of surface roughness; 2.4.2 Effect of hydrophobicity; 2.4.3 Effect of hydrodynamics; References; 3 Biofilms; 3.1 Introduction; 3.2 Biofilm formation; 3.3 Presence of biofilms on the produce surface; 3.4 Antimicrobial resistance of biofilms versus planktonic cells; 3.5 Perspective; References; 4 Resistance and sublethal damage; 4.1 Introduction; 4.2 Basic concepts; 4.2.1 Definitions; 4.2.2 Chemical interventions used in the produce industry
4.2.3 Physical interventions used in the produce industry 4.2.4 Mode of action of biocides, food antimicrobials, and physical treatments; 4.3 Stress and resistance to biocides and antimicrobial physical treatments; 4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination; References; SECTION II DECONTAMINANTS; 5 Produce washers; 5.1 Basic concepts; 5.2 Types of washers; 5.2.1 Immersion washers; 5.2.2 Non-immersion washers; 5.3 Factors influencing the efficacy of washing; 5.3.1 Time of contamination; 5.3.2 Sanitation practices; 5.3.3 Water quality
5.3.4 Surfactants and antimicrobials 5.3.5 Pathogen internalization; 5.4 Conclusion; Acknowledgment; References; 6 Minimal processing; 6.1 Introduction; 6.2 Effect of minimal processing on pathogenic bacteria; 6.3 Effect of minimal processing on spoilage bacteria; 6.4 Effect of minimal processing on vegetable physiology; 6.5 Effect of minimal processing on quality and shelf life; 6.6 Effect of minimal processing on nutritional and phytochemical composition; 6.7 Conclusion; References; 7 Chlorine; 7.1 Definition; 7.2 Inactivation mechanism; 7.3 Effect of chlorine on pathogenic microorganisms
7.4 Effect of chlorine on spoilage microorganisms and shelf life
Record Nr. UNISA-996201669203316
Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012
Materiale a stampa
Lo trovi qui: Univ. di Salerno
Opac: Controlla la disponibilità qui
Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López
Decontamination of fresh and minimally processed produce [[electronic resource] /] / edited by Vicente M. Gómez-López
Pubbl/distr/stampa Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012
Descrizione fisica 1 online resource (577 p.)
Disciplina 363.19/26
Altri autori (Persone) Gómez-LópezVicente M
Soggetto topico Food industry and trade - Sanitation
Food industry and trade - Production control
Food - Safety measures
ISBN 1-118-22931-2
1-280-58644-3
9786613616272
1-118-22918-5
1-118-22930-4
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Decontamination of Fresh and Minimally Processed Produce; Contents; Preface; List of Contributors; SECTION I PRODUCE CONTAMINATION; 1 Microbial ecology; 1.1 Introduction; 1.2 Sources of preharvest contamination; 1.3 Fate of pathogen contamination in plant production systems; 1.3.1 Experimental studies - field studies versus growth chamber studies; 1.3.2 Rhizosphere and bulk soil systems; 1.3.3 Phyllosphere; 1.4 Molecular and biochemical responses of enteric pathogens and plant hosts; 1.4.1 Mechanisms employed by enteric pathogens to survive as plant endophytes or epiphytes
1.4.2 Mechanisms employed by plant hosts to resist invasion by enteric pathogens 1.5 Cross-contamination of enteric pathogens to produce during harvest; 1.6 Concluding comments; References; 2 Surface characteristics of fresh produce and their impacton attachment and removal of human pathogens on produce surfaces; 2.1 Introduction; 2.2 Produce surface characteristics; 2.2.1 Surface topography; 2.2.2 Surface hydrophobicity; 2.3 Means to determine produce surface characteristics; 2.3.1 Determination of surface roughness; 2.3.2 Surface roughness determination with CLSM
2.3.3 Determination of hydrophobicity 2.4 Effect of surface characteristics on attachment and removal of human pathogens; 2.4.1 Effect of surface roughness; 2.4.2 Effect of hydrophobicity; 2.4.3 Effect of hydrodynamics; References; 3 Biofilms; 3.1 Introduction; 3.2 Biofilm formation; 3.3 Presence of biofilms on the produce surface; 3.4 Antimicrobial resistance of biofilms versus planktonic cells; 3.5 Perspective; References; 4 Resistance and sublethal damage; 4.1 Introduction; 4.2 Basic concepts; 4.2.1 Definitions; 4.2.2 Chemical interventions used in the produce industry
4.2.3 Physical interventions used in the produce industry 4.2.4 Mode of action of biocides, food antimicrobials, and physical treatments; 4.3 Stress and resistance to biocides and antimicrobial physical treatments; 4.4 Implications of stress, resistance, and sublethal damage in fresh produce decontamination; References; SECTION II DECONTAMINANTS; 5 Produce washers; 5.1 Basic concepts; 5.2 Types of washers; 5.2.1 Immersion washers; 5.2.2 Non-immersion washers; 5.3 Factors influencing the efficacy of washing; 5.3.1 Time of contamination; 5.3.2 Sanitation practices; 5.3.3 Water quality
5.3.4 Surfactants and antimicrobials 5.3.5 Pathogen internalization; 5.4 Conclusion; Acknowledgment; References; 6 Minimal processing; 6.1 Introduction; 6.2 Effect of minimal processing on pathogenic bacteria; 6.3 Effect of minimal processing on spoilage bacteria; 6.4 Effect of minimal processing on vegetable physiology; 6.5 Effect of minimal processing on quality and shelf life; 6.6 Effect of minimal processing on nutritional and phytochemical composition; 6.7 Conclusion; References; 7 Chlorine; 7.1 Definition; 7.2 Inactivation mechanism; 7.3 Effect of chlorine on pathogenic microorganisms
7.4 Effect of chlorine on spoilage microorganisms and shelf life
Record Nr. UNINA-9910141338403321
Chichester, West Sussex, UK ; ; Ames, Iowa, : Blackwell Pub., 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Eat, drink, and be wary : how unsafe is our food? / / Charles M. Duncan ; edited by Diana Kearley Duncan
Eat, drink, and be wary : how unsafe is our food? / / Charles M. Duncan ; edited by Diana Kearley Duncan
Autore Duncan Charles
Pubbl/distr/stampa Lanham, Maryland : , : Rowman & Littlefield, , 2015
Descrizione fisica 1 online resource (219 p.)
Disciplina 363.19/26
Soggetto topico Food adulteration and inspection - United States
Food - Quality
Food - United States - Safety measures
ISBN 1-5381-0749-X
1-4422-3840-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Bioterrorism, cyber attacks -- Food imports -- Produce -- Poultry -- Eggs -- Beef and pork -- Milk -- Seafood -- Deli dangers -- Outbreaks, illnesses, and deaths -- Food fraud and tampering -- Foods we eat, others won't -- Unwelcomed critters in our foods -- GMO : genetically modified organisms -- Generally recognized as safe -- BPA : bisphenol A -- Cottage food industry and your kitchen -- Restaurants -- Government's report card -- Epilogue : sugar, a legalized recreational drug.
Record Nr. UNINA-9910787373203321
Duncan Charles  
Lanham, Maryland : , : Rowman & Littlefield, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Eat, drink, and be wary : how unsafe is our food? / / Charles M. Duncan ; edited by Diana Kearley Duncan
Eat, drink, and be wary : how unsafe is our food? / / Charles M. Duncan ; edited by Diana Kearley Duncan
Autore Duncan Charles
Pubbl/distr/stampa Lanham, Maryland : , : Rowman & Littlefield, , 2015
Descrizione fisica 1 online resource (219 p.)
Disciplina 363.19/26
Soggetto topico Food adulteration and inspection - United States
Food - Quality
Food - United States - Safety measures
ISBN 1-5381-0749-X
1-4422-3840-2
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Bioterrorism, cyber attacks -- Food imports -- Produce -- Poultry -- Eggs -- Beef and pork -- Milk -- Seafood -- Deli dangers -- Outbreaks, illnesses, and deaths -- Food fraud and tampering -- Foods we eat, others won't -- Unwelcomed critters in our foods -- GMO : genetically modified organisms -- Generally recognized as safe -- BPA : bisphenol A -- Cottage food industry and your kitchen -- Restaurants -- Government's report card -- Epilogue : sugar, a legalized recreational drug.
Record Nr. UNINA-9910827393003321
Duncan Charles  
Lanham, Maryland : , : Rowman & Littlefield, , 2015
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui
Food authentication : management, analysis and regulation / / edited by Constantinos A. Georgiou and Georgios P. Danezis
Food authentication : management, analysis and regulation / / edited by Constantinos A. Georgiou and Georgios P. Danezis
Pubbl/distr/stampa Chichester, England : , : Wiley Blackwell, , 2017
Descrizione fisica 1 online resource (571 pages)
Disciplina 363.19/26
Soggetto topico Food industry and trade - Safety measures
Food supply - Management
Food - Quality control
Soggetto genere / forma Electronic books.
ISBN 1-118-81025-2
1-118-81024-4
1-118-81022-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910270873503321
Chichester, England : , : Wiley Blackwell, , 2017
Materiale a stampa
Lo trovi qui: Univ. Federico II
Opac: Controlla la disponibilità qui