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Buono da mangiare buono da vivere : la ristorazione collettiva, dalla sicurezza alla qualità totale / Regione Emilia Romagna. Assessorato Agricoltura ed Alimentazione
Buono da mangiare buono da vivere : la ristorazione collettiva, dalla sicurezza alla qualità totale / Regione Emilia Romagna. Assessorato Agricoltura ed Alimentazione
Pubbl/distr/stampa Bologna : Calderini, 1999
Descrizione fisica 2 v. ; 24 cm
Disciplina 664.001
Soggetto non controllato Igiene alimentare
Alimentazione collettiva
ISBN 88-8219-354-3
9788882193546
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Nota di contenuto 1.: Dalle grandi questioni ai capitolati 2.: Guida al capitolato per la ristorazione collettiva
Record Nr. UNINA-990001837130403321
Bologna : Calderini, 1999
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Encyclopedia of food microbiology [Risorsa elettronica] / editor-in-chief, Richard K. Robinson
Encyclopedia of food microbiology [Risorsa elettronica] / editor-in-chief, Richard K. Robinson
Pubbl/distr/stampa [s.l.] : Elsevier [distributor], c1999
Disciplina 664.001
ISBN 9780122270703
Formato Risorse elettroniche
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-990009835870403321
[s.l.] : Elsevier [distributor], c1999
Risorse elettroniche
Lo trovi qui: Univ. Federico II
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Food chemistry / edited by Owen R. Fennema
Food chemistry / edited by Owen R. Fennema
Edizione [3rd ed.]
Pubbl/distr/stampa New York : Marcel Dekker, c1996
Descrizione fisica xii, 1069 p. : ill. ; 26 cm
Disciplina 664.001
Collana Food science and technology
Soggetto non controllato Tecnologia alimentare
Alimenti - Analisi e composizione
ISBN 0-8247-9691-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-990001484990403321
New York : Marcel Dekker, c1996
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Food microbiology [[electronic resource] ] : fundamentals and frontiers / / edited by Michael P. Doyle, Robert L. Buchanan
Food microbiology [[electronic resource] ] : fundamentals and frontiers / / edited by Michael P. Doyle, Robert L. Buchanan
Edizione [4th edition.]
Pubbl/distr/stampa Washington, D.C., : ASM Press, c2013
Descrizione fisica 1 online resource : illustrations
Disciplina 664.001
664.001579
Altri autori (Persone) DoyleMichael P. <1949->
BuchananRobert L
Soggetto topico Food - Microbiology
Sanitary microbiology
ISBN 1-62870-225-7
1-55581-846-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Cover; Half Title; Title Page; Copyright; Contents; Contributors; Preface; I- Factors of Special Significance to Food Microbiology; 1. Physiology, Growth, and Inhibition of Microbes in Foods; Microbial Physiology and metabolism; Microbial Growth Kinetics; Food Ecosystems; Conclusion; References; 2. Antimicrobial Resistance; Antimicrobial and Resistance; Critical Issues, Gaps, and Future Directions; Concluding Remarks; References; 3. Spores and Their Significance; PHYLOGENY OF SPOREFORMERS; SPORULATION; THE SPORE; SPORE RESISTANCE; SPORE ACTIVATION, GERMINATION, AND OUTGROWTH
PRACTICAL PROBLEMS OF SPORES IN THE FOOD INDUSTRYCLASSES OF FOODS SPOILED BY SPOREFORMERS; DETECTION OF FOOD SPOILAGE SPORE-FORMINGORGANISMS AND THEIR PREVENTION; SPORES AS PROBIOTIC AGENTS; MODELING GROWTH OF SPOREFORMERS IN FOODS; References; 4. Microbiological Criteria and Indicator Microorganisms; MICROBIOLOGICAL RISK MANAGEMENT METRICS; INTRODUCTION TO SAMPLING PLANS; PERFORMANCE OF SAMPLING PLANS; MICROBIOLOGICAL PROFILE OF A FOOD PRODUCT; PERFORMANCE OF CONTROL MEASURES; INDEX AND INDICATOR MICROORGANISMS; References; 5. Biosecurity: Food Protection and Defense; HISTORICAL PERSPECTIVE
INTENTIONAL VERSUS UNINTENTIONAL CONTAMINATIONINTENTIONAL FOOD CONTAMINATION RISK MANAGEMENT; CARVER+Shock; References; II- Microbial Spoilage and Public Health Concerns; 6. Meat, Poultry, and Seafood; Microbial Ecology of Muscle Foods; MICROBIAL SPOILAGE OF MUSCLE FOODS; FERMENTED MEATS, BACTERIOCINS, AND PROBIOTIC FOODS; PATHOGENS IN MUSCLE FOODS; ANTIMICROBIAL RESISTANCE; ENVIRONMENTAL CONTAMINATION CONCERNS; MUSCLE FOOD TRACEABILITY; MEAT PROCESSING AND MICROBIAL CONTROL; MEAT; POULTRY; SEAFOOD; CONCLUDING REMARKS; References; 7. Milk and Dairy Products
MILK AND DAIRY PRODUCTS AS GROWTH MEDIAPUBLIC HEALTH SIGNIFICANCE OF MILK AND DAIRY PRODUCTS; PSYCHROTROPHIC SPOILAGE; SPOILAGE BY FERMENTATIVE NONSPOREFORMERS; SPORE-FORMING BACTERIA; YEASTS AND MOLDS; References; 8. Fruits and Vegetables; MAIN CHARACTERISTICS OF FRUITS AND VEGETABLES AND THEIR ROLES IN MICROBIAL SPOILAGE; ORIGIN OF CONTAMINATION; CAUSES OF DISEASE OR SPOILAGE; DEFENSE REACTIONS; CONTROLLING SPOILAGE; CONCLUSION; References; 9. Nuts, Seeds, and Cereals; MICROBIOLOGY OF NUTS; MICROBIOLOGY OF GRAINS AND MILLED CEREAL GRAINS; References; III- Foodborne Pathogenic Bacteria
12. Enterohemorrhagic Escherichia coli
Record Nr. UNINA-9911004747503321
Washington, D.C., : ASM Press, c2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Handbook of food enzymology / edited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong
Handbook of food enzymology / edited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong
Autore Whitaker, John R.
Pubbl/distr/stampa New York, : Marcel Dekker, c2003
Descrizione fisica XV, 1108 p. : ill. ; 29 cm.
Disciplina 664.001
Altri autori (Persone) Wong, Dominic W. S.
Voragen, A. G. J.
Collana Food science and technology
Soggetto topico Enzimi
ISBN 0824706862
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNICAS-TO01522779
Whitaker, John R.  
New York, : Marcel Dekker, c2003
Materiale a stampa
Lo trovi qui: Univ. di Cassino e del Lazio Meridionale
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Microbial production of food ingredients and additives / edited by Alina Maria Holban, Alexandru Mihai Grumezescu
Microbial production of food ingredients and additives / edited by Alina Maria Holban, Alexandru Mihai Grumezescu
Pubbl/distr/stampa London [etc.], : Elsevier
Descrizione fisica XXIV, 494 p. ; 24 cm
Disciplina 664.001
Collana Handbook of food bioengineering
ISBN 9780128115206
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Record Nr. UNINA-9910400660403321
London [etc.], : Elsevier
Materiale a stampa
Lo trovi qui: Univ. Federico II
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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
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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.)
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
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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.)
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 9786611312787
9781281312785
1281312789
9780470999431
0470999438
9780470999424
047099942X
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
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Principi di chimica degli alimenti : Conservazione Trasformazioni Normativa / Patrizia Cappelli, Vanna Vannucchi
Principi di chimica degli alimenti : Conservazione Trasformazioni Normativa / Patrizia Cappelli, Vanna Vannucchi
Autore Cappelli, Patrizia
Pubbl/distr/stampa Bologna, : Zanichelli, c2016
Descrizione fisica XI, 548 p. ; 27 cm
Disciplina 664.001
Altri autori (Persone) Vannucchi, Vanna
Soggetto non controllato Alimenti - Composizione chimica
Alimenti - Conservazione
Alimenti - Legislazione
ISBN 978-88-08-62123-8
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione ita
Record Nr. UNINA-990010027820403321
Cappelli, Patrizia  
Bologna, : Zanichelli, c2016
Materiale a stampa
Lo trovi qui: Univ. Federico II
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