Food Hygiene And Applied Food Microbiology In An Anthropological Cross Cultural Perspective

Author : Aleardo Zaccheo,Eleonora Palmaccio,Morgan Venable,Isabella Locarnini-Sciaroni,Salvatore Parisi
Publisher : Springer
Page : 109 pages
File Size : 53,8 Mb
Release : 2016-11-02
Category : Technology & Engineering
ISBN : 9783319449753

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Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective by Aleardo Zaccheo,Eleonora Palmaccio,Morgan Venable,Isabella Locarnini-Sciaroni,Salvatore Parisi Pdf

The book demonstrates that food safety is a multidisciplinary scientific discipline that is specifically designed to prevent foodborne illness to consumers. It is generally assumed to be an axiom by both nonprofessionals and professionals alike, that the most developed countries, through their intricate and complex standards, formal trainings and inspections, are always capable of providing much safer food items and beverages to consumers as opposed to the lesser developed countries and regions of the world. Clearly, the available data regarding the morbidity and the mortality in different areas of the world confirms that in developing countries, the prevalence and the incidence of presumptive foodborne illness is much greater. However, other factors need to be taken into consideration in this overall picture: First of all, one of the key issues in developing countries appears to be the availability of safe drinking water, a key element in any food safety strategy. Second, the availability of healthcare facilities, care providers, and medicines in different parts of the world makes the consequences of foodborne illness much more important and life threatening in lesser developed countries than in most developed countries. It would be therefore ethnocentric and rather simplistic to state that the margin of improvement in food safety is only directly proportional to the level of development of the society or to the level of complexity of any given national or international standard. Besides standards and regulations, humans as a whole have evolved and adapted different strategies to provide and to ensure food and water safety according to their cultural and historical backgrounds. Our goal is to discuss and to compare these strategies in a cross-cultural and technical approach, according to the realities of different socio-economic, ethnical and social heritages.

Author : Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat
Publisher : Springer
Page : 55 pages
File Size : 40,7 Mb
Release : 2019-06-05
Category : Technology & Engineering
ISBN : 9783030225537

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Quality Systems in the Food Industry by Marco Fiorino,Caterina Barone,Michele Barone,Marco Mason,Arpan Bhagat Pdf

This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard Analysis and Critical Control Points” approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence – which is not always easy an easy task).Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

Author : Mohidus Samad Khan,Mohammad Shafiur Rahman
Publisher : Springer Nature
Page : 478 pages
File Size : 41,9 Mb
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 9783030686369

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Techniques to Measure Food Safety and Quality by Mohidus Samad Khan,Mohammad Shafiur Rahman Pdf

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Author : Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo
Publisher : Springer
Page : 52 pages
File Size : 46,6 Mb
Release : 2019-06-01
Category : Technology & Engineering
ISBN : 9783030225568

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Maillard Reaction in Foods by Salvatore Parisi,Sara M. Ameen,Shana Montalto,Anna Santangelo Pdf

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions can vary considerably: while on the one hand certain sensorial alterations and influences on color, flavor and odor may be desirable, Maillard Reactions can also result in potentially harmful and toxic products (e.g. furfurals, furosines, or acrylamide). This book discusses possible mitigation strategies for the reduction of toxic reaction products, including the addition of enzymes or antioxidants, reducing sugars, and encapsulation approaches, as well as new processing strategies, such as high-pressure, radio-frequency, ultrahigh-temperature, or Ohmic heating methods. The book also illustrates that certain Maillard products can even produce positive health effects, e.g. antimicrobial or anticarcinogenic effects. The methods described here can serve as a blueprint for promoting the formation of beneficial compounds and reducing / avoiding toxic substances, offering essential strategies and methods.

Author : Rajeev K. Singla,Ashok K. Dubey,Sara M. Ameen,Shana Montalto,Salvatore Parisi
Publisher : Springer
Page : 54 pages
File Size : 46,9 Mb
Release : 2018-03-08
Category : Technology & Engineering
ISBN : 9783319769233

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Analytical Methods for the Assessment of Maillard Reactions in Foods by Rajeev K. Singla,Ashok K. Dubey,Sara M. Ameen,Shana Montalto,Salvatore Parisi Pdf

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage. Reliable methodology for the investigation of Maillard Reactions and their products are of utmost importance in food analysis: since Maillard Reactions can on the one hand be desirable and advantageous, influencing the colors, flavors and odors of food products, they can on the other hand also produce detrimental compounds afflicting the consumers’ health (e.g. furfurals, furosine, or acrylamide). This Brief introduces different analytical methods, which can be used to investigate and characterize Maillard Reactions and their products in foods, including for example capillary electrophoresis, high performance liquid chromatography, gas chromatography with mass spectrometric detection, UV-VIS spectrophotometry, fluorescence, electronic nose, gravimetric systems, and many more. The chapters exemplify how the analytical techniques can be applied for assessing and evaluating different Maillard Reaction products in foods. Readers will find basic information, as well as practical hints and guidelines for application in their own laboratory.

Author : Pankaj Chowdhary,Abhay Raj
Publisher : CRC Press
Page : 464 pages
File Size : 52,7 Mb
Release : 2020-02-27
Category : Law
ISBN : 9781000030617

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Contaminants and Clean Technologies by Pankaj Chowdhary,Abhay Raj Pdf

Contaminants and Clean Technologies provides valuable information on environmental contaminants such as industrial pollutants, micropollutants, pesticides, endocrine disruptors, pharmaceuticals, toxins, and hormones. It focuses on the various types of environmental contaminants discharged from various sources; their toxicological effects in environments, humans, animals, and plants; and their removal methods. It also covers, comprehensively, information on the contaminants released by various industries and agricultural practices, which cause severe threats to the environment. Features of the book: Elucidates systematic information on various types of environmental contaminants, and their fate and consequences Discusses contaminants such as endocrine disruptors, pharmaceutical waste, and personal care products Provides an overview of physicochemical and biological treatment technologies for sustainable development Details recent research finding in the area of environmental contaminants and their future challenges

Author : Ignazio Mania,Amélia Martins Delgado,Caterina Barone,Salvatore Parisi
Publisher : Springer
Page : 160 pages
File Size : 41,5 Mb
Release : 2018-10-04
Category : Technology & Engineering
ISBN : 9783030004460

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Traceability in the Dairy Industry in Europe by Ignazio Mania,Amélia Martins Delgado,Caterina Barone,Salvatore Parisi Pdf

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical examples of extended food traceability for edible products and food-contact materials in the cheese-making industry. Readers will also discover a summary of the existing legal and regulatory requirements for food traceability in Europe. This book will appeal to a wide readership, from academic researchers to professionals and auditors in industry working in quality control, food and packing traceability, and international regulation.

Author : Richard Hayes
Publisher : Springer Science & Business Media
Page : 535 pages
File Size : 55,6 Mb
Release : 2013-03-09
Category : Technology & Engineering
ISBN : 9781461535461

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Food Microbiology and Hygiene by Richard Hayes Pdf

The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much publicity about newer forms of 'food poisoning'. Thus listeriosis is discussed in some detail whilst the problems of salmonellas in eggs and BSE are also considered. Interest in irradiated foods has waxed and waned but it is rightly included in the relevant chapter. There has been much progress in methodology with the advent of advanced molecular techniques such as gene probes and that of PCR; these are discussed briefly. I have included sections on HACCP which has come into great prominence in recent years thus answering a specific criticism made of the earlier edition. The chapter on water and waste disposal contains material on Legionnaires' disease and cryptosporidiosis, infections of much concern at the present time. Finally, the chapter on legislation has undergone a major revision with far greater emphasis being placed on EC food hygiene legislation.

Author : P.R. Hayes,S.J. Forsythe
Publisher : Springer Science & Business Media
Page : 467 pages
File Size : 42,9 Mb
Release : 2013-11-09
Category : Technology & Engineering
ISBN : 9781475752540

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Food Hygiene, Microbiology and HACCP by P.R. Hayes,S.J. Forsythe Pdf

Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.

Author : Salvatore Parisi,Weihui Luo
Publisher : Springer
Page : 59 pages
File Size : 52,9 Mb
Release : 2018-06-29
Category : Technology & Engineering
ISBN : 9783319954639

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Chemistry of Maillard Reactions in Processed Foods by Salvatore Parisi,Weihui Luo Pdf

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to browning, with a strong impact on visual appearance, odor, and flavor. It emphasizes that the Maillard reactions are still not fully characterized, despite extensive historical studies. While under the right conditions Maillard reactions have many favorable effects (e.g. formation of antioxidants), the Brief discusses that there are also conditions where Maillard reactions can result in toxic or mutagenic reactions. Hence, it emphasizes that the reaction should be viewed as a complex network of various sub-reactions, with a plethora of concomitant reaction mechanisms and kinetics. This Brief thus makes a step toward a holistic evaluation of the complexity of the Maillard reaction scheme, with the aim of making better and more targeted use in food processing.

Author : ELAINE PERKINS
Publisher : Lulu.com
Page : 216 pages
File Size : 50,5 Mb
Release : 2024-06-30
Category : Electronic
ISBN : 9780359584734

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FOOD MICROBIOLOGY FUNDAMENTALS, CHALLENGES AND HEALTH IMPLICATIONS by ELAINE PERKINS Pdf

Author : V Ravishankar Rai,Jamuna A. Bai
Publisher : CRC Press
Page : 534 pages
File Size : 45,9 Mb
Release : 2014-09-26
Category : Technology & Engineering
ISBN : 9781466593077

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Microbial Food Safety and Preservation Techniques by V Ravishankar Rai,Jamuna A. Bai Pdf

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Author : J. E. L. Corry,G. D. W. Curtis,R. M. Baird
Publisher : Unknown
Page : 662 pages
File Size : 46,5 Mb
Release : 2009
Category : Food microbiology-Handbook
ISBN : OCLC:732822232

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Handbook of Culture Media for Food Microbiology by J. E. L. Corry,G. D. W. Curtis,R. M. Baird Pdf

Author : Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould
Publisher : Springer Science & Business Media
Page : 1080 pages
File Size : 41,6 Mb
Release : 2000
Category : Science
ISBN : 0834213230

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Microbiological Safety and Quality of Food by Barbara M. Lund,Tony C. Baird-Parker,Grahame Warwick Gould Pdf

This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Author : T. A. Roberts,Frederick Arthur Skinner
Publisher : Unknown
Page : 424 pages
File Size : 42,8 Mb
Release : 1983
Category : Technology & Engineering
ISBN : UOM:39015006026077

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Food Microbiology by T. A. Roberts,Frederick Arthur Skinner Pdf