Impact Of Processing On Food Safety

Impact Of Processing On Food Safety Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Impact Of Processing On Food Safety book. This book definitely worth reading, it is an incredibly well-written.

Impact of Processing on Food Safety

Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan

Author : Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan
Publisher : Springer Science & Business Media
Page : 265 pages
File Size : 52,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461548539

Get Book

Impact of Processing on Food Safety by Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan Pdf

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.

Processing Effects on Safety and Quality of Foods

Enrique Ortega-Rivas

Author : Enrique Ortega-Rivas
Publisher : CRC Press
Page : 594 pages
File Size : 41,8 Mb
Release : 2009-10-08
Category : Technology & Engineering
ISBN : 1420061151

Get Book

Processing Effects on Safety and Quality of Foods by Enrique Ortega-Rivas Pdf

Covers a Host of Groundbreaking Techniques Thermal processing is known to effectively control microbial populations in food, but the procedure also has a downside―it can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality. Processing Effects on Safety and Quality of Foods delineates three decades of advances made in processing techniques that produce microbiologically safe foods, while maintaining their sensory and nutritive properties. Addresses the Entire Food Processing Industry With an international team of more than 35 renowned contributors, this book presents evaluation techniques that yield reliable estimations of microbiological, physicochemical, nutritive, and sensory characteristics. Each chapter discusses the processing effects of relevant technologies and includes the basics of microbial kinetics, sensory evaluation, and the perception of food quality. A sampling of the techniques covered: Hermetically sealed containers Acrylamide formation Dried foods Irradiated foods Pressure-assisted thermal processing Pulsed electric field processing Processing Effects on Safety and Quality of Foods addresses the entire food processing industry, including food modeling, optimization, and proper design of manufacturing plants. It is the first of its kind―a single, sound reference that explores all of the different aspects involved in evaluating processing effects in food safety and quality.

Effect of Emerging Processing Methods on the Food Quality

Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan

Author : Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan
Publisher : Springer
Page : 200 pages
File Size : 40,8 Mb
Release : 2019-07-11
Category : Technology & Engineering
ISBN : 9783030181918

Get Book

Effect of Emerging Processing Methods on the Food Quality by Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan Pdf

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantages of using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.

Food Processing Technologies

Amit K. Jaiswal

Author : Amit K. Jaiswal
Publisher : CRC Press
Page : 560 pages
File Size : 41,6 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9781315355108

Get Book

Food Processing Technologies by Amit K. Jaiswal Pdf

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of products and makes them edible. However, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites among others. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing. There are eight major parts in the book. Part I covers the conventional processing technologies. Parts II, III, IV, and V deal with various novel processing technologies, including impingement processing technologies, electro-magnetic processing technologies, physico-mechanical processing technologies, and electro-technologies. Part VI introduces chemical processing technologies. Part VII comprise irradiation processing technology, and the final part is focused on biological processing technology, detailing the application of enzymes in food processing. Numerous studies were carried out to find the impact of these processing technologies on various aspects of food and associated health promotion properties. Both positive and negative results were obtained based on nature of foods, processing type, and duration of processing, and this book covers these results in depth.

Ensuring Safe Food

Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council

Author : Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council
Publisher : National Academies Press
Page : 209 pages
File Size : 40,6 Mb
Release : 1998-09-02
Category : Medical
ISBN : 9780309593403

Get Book

Ensuring Safe Food by Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council Pdf

How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.

Sustainable healthy diets

Food and Agriculture Organization of the United Nations,World Health Organization

Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 42 pages
File Size : 49,6 Mb
Release : 2019-10-15
Category : Technology & Engineering
ISBN : 9789251318751

Get Book

Sustainable healthy diets by Food and Agriculture Organization of the United Nations,World Health Organization Pdf

Considering the detrimental environmental impact of current food systems, and the concerns raised about their sustainability, there is an urgent need to promote diets that are healthy and have low environmental impacts. These diets also need to be socio-culturally acceptable and economically accessible for all. Acknowledging the existence of diverging views on the concepts of sustainable diets and healthy diets, countries have requested guidance from the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) on what constitutes sustainable healthy diets. These guiding principles take a holistic approach to diets; they consider international nutrition recommendations; the environmental cost of food production and consumption; and the adaptability to local social, cultural and economic contexts. This publication aims to support the efforts of countries as they work to transform food systems to deliver on sustainable healthy diets, contributing to the achievement of the SDGs at country level, especially Goals 1 (No Poverty), 2 (Zero Hunger), 3 (Good Health and Well-Being), 4 (Quality Education), 5 (Gender Equality) and 12 (Responsible Consumption and Production) and 13 (Climate Action).

Novel Food Processing

Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye

Author : Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye
Publisher : CRC Press
Page : 510 pages
File Size : 47,5 Mb
Release : 2016-04-19
Category : Technology & Engineering
ISBN : 142007122X

Get Book

Novel Food Processing by Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye Pdf

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.

Improving Food Safety Through a One Health Approach

Institute of Medicine,Board on Global Health,Forum on Microbial Threats

Author : Institute of Medicine,Board on Global Health,Forum on Microbial Threats
Publisher : National Academies Press
Page : 418 pages
File Size : 47,6 Mb
Release : 2012-09-10
Category : Medical
ISBN : 9780309259361

Get Book

Improving Food Safety Through a One Health Approach by Institute of Medicine,Board on Global Health,Forum on Microbial Threats Pdf

Globalization of the food supply has created conditions favorable for the emergence, reemergence, and spread of food-borne pathogens-compounding the challenge of anticipating, detecting, and effectively responding to food-borne threats to health. In the United States, food-borne agents affect 1 out of 6 individuals and cause approximately 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths each year. This figure likely represents just the tip of the iceberg, because it fails to account for the broad array of food-borne illnesses or for their wide-ranging repercussions for consumers, government, and the food industry-both domestically and internationally. A One Health approach to food safety may hold the promise of harnessing and integrating the expertise and resources from across the spectrum of multiple health domains including the human and veterinary medical and plant pathology communities with those of the wildlife and aquatic health and ecology communities. The IOM's Forum on Microbial Threats hosted a public workshop on December 13 and 14, 2011 that examined issues critical to the protection of the nation's food supply. The workshop explored existing knowledge and unanswered questions on the nature and extent of food-borne threats to health. Participants discussed the globalization of the U.S. food supply and the burden of illness associated with foodborne threats to health; considered the spectrum of food-borne threats as well as illustrative case studies; reviewed existing research, policies, and practices to prevent and mitigate foodborne threats; and, identified opportunities to reduce future threats to the nation's food supply through the use of a "One Health" approach to food safety. Improving Food Safety Through a One Health Approach: Workshop Summary covers the events of the workshop and explains the recommendations for future related workshops.

Handbook of Food Processing

Theodoros Varzakas,Constantina Tzia

Author : Theodoros Varzakas,Constantina Tzia
Publisher : CRC Press
Page : 679 pages
File Size : 41,9 Mb
Release : 2015-10-22
Category : Technology & Engineering
ISBN : 9781498721783

Get Book

Handbook of Food Processing by Theodoros Varzakas,Constantina Tzia Pdf

Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele

Food Safety and Human Health

Ram Lakhan Singh,Sukanta Mondal

Author : Ram Lakhan Singh,Sukanta Mondal
Publisher : Academic Press
Page : 402 pages
File Size : 54,8 Mb
Release : 2019-07-30
Category : Medical
ISBN : 9780128163344

Get Book

Food Safety and Human Health by Ram Lakhan Singh,Sukanta Mondal Pdf

Food Safety and Human Health provides a framework to manage food safety risks and insure safe food system. This reference takes a reader-friendly approach in presenting the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. It provides the basic principles of food toxicology and its processing and safety for human health to help professionals and students better understand the real problems of toxic materials. This essential resource will help readers address problems regarding food contamination and safety. It will be particularly useful for graduate students, researchers and professionals in the agri-food industry. Encompasses the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods Features areas of vital concern to consumers, such as the toxicological implications of food, implications of food processing and its safety to human health Focuses on the safety aspects of genetically modified foods currently available

The future of food safety

FAO/WHO

Author : FAO/WHO
Publisher : Food and Agriculture Organization of the United Nations
Page : 112 pages
File Size : 46,6 Mb
Release : 2020-06-01
Category : Technology & Engineering
ISBN : 9789251323403

Get Book

The future of food safety by FAO/WHO Pdf

This technical summary prepared by FAO and the World Health Organization (WHO) reports on the two international food safety conferences held in Addis Ababa and Geneva in February and April 2019. It recalls the key actions and strategies presented to address current and future challenges to food safety globally and the steps required to strengthen commitment at the highest political level to scale up food safety in the 2030 Agenda for Sustainable Development. At a pivotal moment focussing international attention on actions needed to bolster food safety, this publication recalls the priorities discussed so that food safety strategies and approaches can be aligned across sectors and borders, reinforcing efforts to reach the Sustainable Development Goals and supporting the UN Decade of Action on Nutrition.

Food Processing for Increased Quality and Consumption

Alexandru Mihai Grumezescu,Alina Maria Holban

Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Page : 522 pages
File Size : 43,5 Mb
Release : 2018-04-08
Category : Technology & Engineering
ISBN : 9780128114995

Get Book

Food Processing for Increased Quality and Consumption by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods

Scientific Criteria to Ensure Safe Food

National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food

Author : National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food
Publisher : National Academies Press
Page : 425 pages
File Size : 51,6 Mb
Release : 2003-09-29
Category : Medical
ISBN : 9780309089289

Get Book

Scientific Criteria to Ensure Safe Food by National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food Pdf

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

Process-Induced Food Toxicants

Richard H. Stadler,David R. Lineback

Author : Richard H. Stadler,David R. Lineback
Publisher : John Wiley & Sons
Page : 744 pages
File Size : 41,6 Mb
Release : 2008-12-09
Category : Technology & Engineering
ISBN : 9780470430095

Get Book

Process-Induced Food Toxicants by Richard H. Stadler,David R. Lineback Pdf

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the manufacture of foods, including thermal treatment, drying, fermentation, preservation, fat processing, and high hydrostatic pressure processing, and the potential contaminants for each method. The book discusses the analysis, formation, mitigation, health risks, and risk management of each hazardous compound. Also discussed are new technologies and the impact of processing on nutrients and allergens.

Food Safety Management

Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi

Author : Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi
Publisher : Academic Press
Page : 1160 pages
File Size : 46,9 Mb
Release : 2023-03-28
Category : Technology & Engineering
ISBN : 9780323902090

Get Book

Food Safety Management by Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi Pdf

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA Covers the latest emerging technologies for ensuring food safety Includes observations on what works and what doesn't on issues in food safety management Provides practical guidelines for the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply

Impact Of Processing On Food Safety

Impact of Processing on Food Safety by Lauren S. Jackson,Mark G. Knize,Jeffrey N. Morgan Pdf

Processing Effects on Safety and Quality of Foods by Enrique Ortega-Rivas Pdf

Effect of Emerging Processing Methods on the Food Quality by Shahin Roohinejad,Mohamed Koubaa,Ralf Greiner,Kumar Mallikarjunan Pdf

Food Processing Technologies by Amit K. Jaiswal Pdf

Ensuring Safe Food by Committee to Ensure Safe Food from Production to Consumption,Institute of Medicine,Board on Agriculture,Institute of Medicine and National Research Council Pdf

Sustainable healthy diets by Food and Agriculture Organization of the United Nations,World Health Organization Pdf

Novel Food Processing by Jasim Ahmed,Hosahalli S. Ramaswamy,Stefan Kasapis,Joyce I. Boye Pdf

Improving Food Safety Through a One Health Approach by Institute of Medicine,Board on Global Health,Forum on Microbial Threats Pdf

Handbook of Food Processing by Theodoros Varzakas,Constantina Tzia Pdf

Food Safety and Human Health by Ram Lakhan Singh,Sukanta Mondal Pdf

The future of food safety by FAO/WHO Pdf

Food Processing for Increased Quality and Consumption by Alexandru Mihai Grumezescu,Alina Maria Holban Pdf

Scientific Criteria to Ensure Safe Food by National Research Council,Institute of Medicine,Division on Earth and Life Studies,Board on Agriculture and Natural Resources,Food and Nutrition Board,Committee on the Review of the Use of Scientific Criteria and Performance Standards for Safe Food Pdf

Process-Induced Food Toxicants by Richard H. Stadler,David R. Lineback Pdf

Food Safety Management by Veslemøy Andersen,Huub L. M. Lelieveld,Yasmine Motarjemi Pdf

Recent Posts