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Hazards in the food processing and distribution chain / / edited by Nabila Haddad
| Hazards in the food processing and distribution chain / / edited by Nabila Haddad |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, Incorporated, , [2022] |
| Descrizione fisica | 1 online resource (260 pages) |
| Disciplina | 829.09355 |
| Soggetto topico | Food science |
| ISBN |
1-394-17382-2
1-394-17380-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Foreword -- Acknowledgments -- Introduction -- Chapter 1. Bacterial and Parasitic Hazards and Consumption of Meat -- 1.1. Meat contamination -- 1.1.1. Contamination by the food-producing animal -- 1.1.2. Contamination by the handler -- 1.1.3. Environmental contamination -- 1.2. Growth and survival in meat -- 1.3. Enterohemorrhagic E. coli -- 1.3.1. Hazard description and characterization -- 1.3.2. Epidemiological data -- 1.3.3. Human contamination -- 1.3.4. Disease in humans -- 1.3.5. Disease in animals -- 1.3.6. Means of control -- 1.4. Taenia saginata/Cysticercus bovis -- 1.4.1. Hazard description and characterization -- 1.4.2. Epidemiological data -- 1.4.3. Human contamination -- 1.4.4. Disease in humans -- 1.4.5. Disease in animals -- 1.4.6. Means of control -- 1.5. Other major hazards related to meat consumption -- 1.5.1. Thermotolerant campylobacters (C. jejuni and C. coli) -- 1.5.2. Salmonella enterica -- 1.5.3. Yersinia enterolitica -- 1.5.4. Listeria monocytogenes -- 1.5.5. Staphylococcus aureus -- 1.5.6. Clostridium botulinum -- 1.5.7. Clostridium perfringens -- 1.5.8. Toxoplasma gondii -- 1.5.9. Trichinella spp -- 1.5.10. Hepatitis E virus -- 1.5.11. BSE prion -- 1.6. References -- Chapter 2. Minimally Processed Seafood Products and Bacterial and Parasitic Hazards -- 2.1. Introduction to the seafood sector -- 2.2. European and French regulations on microbial hazards (bacteria and parasites) and product withdrawals and recalls -- 2.3. Bacterial hazards in seafood products -- 2.3.1. Context -- 2.3.2. Indigenous pathogenic gram-positive bacteria -- 2.3.3. Indigenous pathogenic gram-negative bacteria -- 2.3.4. Non-indigenous pathogenic gram-negative and -positive bacteria -- 2.3.5. Bacteria in the industrial environment and cross-contamination (surface-food).
2.4. Parasitic hazards in seafood products -- 2.4.1. Context -- 2.4.2. Protozoa -- 2.4.3. Trematodes -- 2.4.4. Cestodes -- 2.4.5. Nematodes -- 2.4.6. Myxosporidia -- 2.5. The emergence of bacterial and parasitic hazards in the seafood sector -- 2.6. References -- Chapter 3. Microbial Contamination of Equipment Surfaces in Agro-Industries -- 3.1. Contamination of surfaces by micro-organisms -- 3.2. Biofilms in food-industry environments -- 3.2.1. Biofilms in different sectors -- 3.3. The role of processing-line design on biofilm formation and its resistance to hygiene procedures in the agricultural and food-processing industries -- 3.3.1. Geometry and flow organization -- 3.3.2. Materials -- 3.4. Interfaces between material, liquid and air and areas contaminated by splashes or aerosols -- 3.4.1. Areas contaminated by aerosols or splashes -- 3.4.2. Air-liquid-material interfaces -- 3.5. Physiological state of bacteria within biofilms -- 3.6. Acknowledgments -- 3.7. References -- Chapter 4. Contaminants as Chemical Hazards in Food -- 4.1. Introduction -- 4.2. Chemical risk analysis - state of the art -- 4.2.1. Assessment of chemical risks in food -- 4.2.2. Chemical risk management -- 4.2.3. Communication -- 4.3. Applications -- 4.3.1. Dioxins, furans and polychlorinated biphenyls -- 4.3.2. Perfluorinated compounds -- 4.3.3. Chlorinated paraffins -- 4.4. Current research -- 4.4.1. Problem of cocktails -- 4.4.2. Detection of emergences -- 4.4.3. Global approaches -- 4.5. Prospects -- 4.5.1. Ranking hazards -- 4.5.2. Surveillance of the entire food chain, associating private and public players -- 4.6. References -- Chapter 5. Contaminants as Chemical Hazards in Food -- 5.1. Introduction -- 5.2. Chemical risk analysis in food safety -- 5.2.1. Risk assessment -- 5.2.2. Risk management -- 5.2.3. Risk communication -- 5.3. Regulatory framework. 5.3.1. Food additives, flavorings and enzymes -- 5.3.2. Other food chemical substances -- 5.4. Current research -- 5.4.1. Withdrawal from the positive list -- 5.4.2. Decrease in ADI -- 5.4.3. Authorization extension -- 5.5. Prospects -- 5.5.1. Additive-free formulation -- 5.5.2. Processes -- 5.6. References -- Conclusion -- List of Authors -- Index -- EULA. |
| Record Nr. | UNINA-9910643362703321 |
| Hoboken, New Jersey : , : John Wiley & Sons, Incorporated, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hazards in the food processing and distribution chain / / edited by Nabila Haddad
| Hazards in the food processing and distribution chain / / edited by Nabila Haddad |
| Pubbl/distr/stampa | Hoboken, New Jersey : , : John Wiley & Sons, Incorporated, , [2022] |
| Descrizione fisica | 1 online resource (260 pages) |
| Disciplina | 829.09355 |
| Soggetto topico | Food science |
| ISBN |
1-394-17382-2
1-394-17380-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Foreword -- Acknowledgments -- Introduction -- Chapter 1. Bacterial and Parasitic Hazards and Consumption of Meat -- 1.1. Meat contamination -- 1.1.1. Contamination by the food-producing animal -- 1.1.2. Contamination by the handler -- 1.1.3. Environmental contamination -- 1.2. Growth and survival in meat -- 1.3. Enterohemorrhagic E. coli -- 1.3.1. Hazard description and characterization -- 1.3.2. Epidemiological data -- 1.3.3. Human contamination -- 1.3.4. Disease in humans -- 1.3.5. Disease in animals -- 1.3.6. Means of control -- 1.4. Taenia saginata/Cysticercus bovis -- 1.4.1. Hazard description and characterization -- 1.4.2. Epidemiological data -- 1.4.3. Human contamination -- 1.4.4. Disease in humans -- 1.4.5. Disease in animals -- 1.4.6. Means of control -- 1.5. Other major hazards related to meat consumption -- 1.5.1. Thermotolerant campylobacters (C. jejuni and C. coli) -- 1.5.2. Salmonella enterica -- 1.5.3. Yersinia enterolitica -- 1.5.4. Listeria monocytogenes -- 1.5.5. Staphylococcus aureus -- 1.5.6. Clostridium botulinum -- 1.5.7. Clostridium perfringens -- 1.5.8. Toxoplasma gondii -- 1.5.9. Trichinella spp -- 1.5.10. Hepatitis E virus -- 1.5.11. BSE prion -- 1.6. References -- Chapter 2. Minimally Processed Seafood Products and Bacterial and Parasitic Hazards -- 2.1. Introduction to the seafood sector -- 2.2. European and French regulations on microbial hazards (bacteria and parasites) and product withdrawals and recalls -- 2.3. Bacterial hazards in seafood products -- 2.3.1. Context -- 2.3.2. Indigenous pathogenic gram-positive bacteria -- 2.3.3. Indigenous pathogenic gram-negative bacteria -- 2.3.4. Non-indigenous pathogenic gram-negative and -positive bacteria -- 2.3.5. Bacteria in the industrial environment and cross-contamination (surface-food).
2.4. Parasitic hazards in seafood products -- 2.4.1. Context -- 2.4.2. Protozoa -- 2.4.3. Trematodes -- 2.4.4. Cestodes -- 2.4.5. Nematodes -- 2.4.6. Myxosporidia -- 2.5. The emergence of bacterial and parasitic hazards in the seafood sector -- 2.6. References -- Chapter 3. Microbial Contamination of Equipment Surfaces in Agro-Industries -- 3.1. Contamination of surfaces by micro-organisms -- 3.2. Biofilms in food-industry environments -- 3.2.1. Biofilms in different sectors -- 3.3. The role of processing-line design on biofilm formation and its resistance to hygiene procedures in the agricultural and food-processing industries -- 3.3.1. Geometry and flow organization -- 3.3.2. Materials -- 3.4. Interfaces between material, liquid and air and areas contaminated by splashes or aerosols -- 3.4.1. Areas contaminated by aerosols or splashes -- 3.4.2. Air-liquid-material interfaces -- 3.5. Physiological state of bacteria within biofilms -- 3.6. Acknowledgments -- 3.7. References -- Chapter 4. Contaminants as Chemical Hazards in Food -- 4.1. Introduction -- 4.2. Chemical risk analysis - state of the art -- 4.2.1. Assessment of chemical risks in food -- 4.2.2. Chemical risk management -- 4.2.3. Communication -- 4.3. Applications -- 4.3.1. Dioxins, furans and polychlorinated biphenyls -- 4.3.2. Perfluorinated compounds -- 4.3.3. Chlorinated paraffins -- 4.4. Current research -- 4.4.1. Problem of cocktails -- 4.4.2. Detection of emergences -- 4.4.3. Global approaches -- 4.5. Prospects -- 4.5.1. Ranking hazards -- 4.5.2. Surveillance of the entire food chain, associating private and public players -- 4.6. References -- Chapter 5. Contaminants as Chemical Hazards in Food -- 5.1. Introduction -- 5.2. Chemical risk analysis in food safety -- 5.2.1. Risk assessment -- 5.2.2. Risk management -- 5.2.3. Risk communication -- 5.3. Regulatory framework. 5.3.1. Food additives, flavorings and enzymes -- 5.3.2. Other food chemical substances -- 5.4. Current research -- 5.4.1. Withdrawal from the positive list -- 5.4.2. Decrease in ADI -- 5.4.3. Authorization extension -- 5.5. Prospects -- 5.5.1. Additive-free formulation -- 5.5.2. Processes -- 5.6. References -- Conclusion -- List of Authors -- Index -- EULA. |
| Record Nr. | UNINA-9910830753803321 |
| Hoboken, New Jersey : , : John Wiley & Sons, Incorporated, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Migration and mythmaking in Anglo-Saxon England / Nicholas Howe
| Migration and mythmaking in Anglo-Saxon England / Nicholas Howe |
| Autore | HOWE, Nicholas |
| Pubbl/distr/stampa | Notre Dame : University of Notre Dame press, 2001 |
| Descrizione fisica | XVIII, 198 p. ; 23 cm |
| Disciplina | 829.09355 |
| Soggetto topico |
Letteratura inglese - 450-1100
Letteratura anglosassone - Temi [:] Emigrazione |
| ISBN | 0-268-03463-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-990002004390203316 |
HOWE, Nicholas
|
||
| Notre Dame : University of Notre Dame press, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Race and ethnicity in Anglo-Saxon literature / / Stephen J. Harris
| Race and ethnicity in Anglo-Saxon literature / / Stephen J. Harris |
| Autore | Harris Stephen J. <1966, > |
| Pubbl/distr/stampa | New York : , : Routledge, , 2003 |
| Descrizione fisica | 1 online resource (314 p.) |
| Disciplina |
829.09355
829/.09355 |
| Collana | Studies in medieval history and culture |
| Soggetto topico |
English language - Old English, ca. 450-1100 - History and criticism
Race in literature Ethnic relations in literature Germanic peoples in literature Race relations in literature Ethnic groups in literature Ethnicity in literature Kinship in literature |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-135-92436-8
0-415-86510-7 1-135-92437-6 1-280-06227-4 0-203-49799-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Book Cover; Title; Contents; Acknowledgments; Abbreviations and Short Titles; Voices of Race; The Election of the Angles; King Alfred's Christendom; Wulf among the Pagans; Woden and Troy; Ethnogenesis and The Battle of Maldon; Notes; Select Bibliography; Index |
| Record Nr. | UNINA-9910450766503321 |
|
Harris Stephen J. <1966, >
|
||
| New York : , : Routledge, , 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Race and ethnicity in Anglo-Saxon literature / / Stephen J. Harris
| Race and ethnicity in Anglo-Saxon literature / / Stephen J. Harris |
| Autore | Harris Stephen J. <1966, > |
| Pubbl/distr/stampa | New York : , : Routledge, , 2003 |
| Descrizione fisica | 1 online resource (314 p.) |
| Disciplina |
829.09355
829/.09355 |
| Collana | Studies in medieval history and culture |
| Soggetto topico |
English language - Old English, ca. 450-1100 - History and criticism
Race in literature Ethnic relations in literature Germanic peoples in literature Race relations in literature Ethnic groups in literature Ethnicity in literature Kinship in literature |
| ISBN |
1-135-92436-8
0-415-86510-7 1-135-92437-6 1-280-06227-4 0-203-49799-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Book Cover; Title; Contents; Acknowledgments; Abbreviations and Short Titles; Voices of Race; The Election of the Angles; King Alfred's Christendom; Wulf among the Pagans; Woden and Troy; Ethnogenesis and The Battle of Maldon; Notes; Select Bibliography; Index |
| Record Nr. | UNINA-9910783832803321 |
|
Harris Stephen J. <1966, >
|
||
| New York : , : Routledge, , 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Race and ethnicity in Anglo-Saxon literature / / Stephen J. Harris
| Race and ethnicity in Anglo-Saxon literature / / Stephen J. Harris |
| Autore | Harris Stephen J. <1966-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | New York, : Routledge, 2003 |
| Descrizione fisica | 1 online resource (314 p.) |
| Disciplina |
829.09355
829/.09355 |
| Collana | Studies in medieval history and culture |
| Soggetto topico |
English language - Old English, ca. 450-1100 - History and criticism
Race in literature Ethnic relations in literature Germanic peoples in literature Race relations in literature Ethnic groups in literature Ethnicity in literature Kinship in literature |
| ISBN |
1-135-92436-8
0-415-86510-7 1-135-92437-6 1-280-06227-4 0-203-49799-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Book Cover; Title; Contents; Acknowledgments; Abbreviations and Short Titles; Voices of Race; The Election of the Angles; King Alfred's Christendom; Wulf among the Pagans; Woden and Troy; Ethnogenesis and The Battle of Maldon; Notes; Select Bibliography; Index |
| Record Nr. | UNINA-9910820853503321 |
|
Harris Stephen J. <1966->
|
||
| New York, : Routledge, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||