Description
Microbial Food Safety
A Food Systems Approach
Authors: WOLF-HALL Charlene, NGANJE Williams
Language: EnglishSubjects for Microbial Food Safety :
Approximative price 56.23 €
In Print (Delivery period: 13 days).
Add to cart the book of WOLF-HALL Charlene, NGANJE Williams
Microbial Food Safety
Publication date: 03-2017
240 p. · Paperback
Publication date: 03-2017
240 p. · Paperback
Approximative price 118.34 €
In Print (Delivery period: 13 days).
Add to cart the book of WOLF-HALL Charlene, NGANJE Williams
Microbial Food Safety
Publication date: 03-2017
240 p. · Hardback
Publication date: 03-2017
240 p. · Hardback
Description
/li>Contents
/li>Biography
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This interdisciplinary textbook provides the reader with vital information
and comprehensive coverage of foodborne microbial pathogens of potential
risk to human consumers. It includes human pathogens and toxins
originating from plants, fungi and animal products and considers their
origin, risk, prevention and control. From the perspectives of
microorganisms and humans, the authors incorporate concepts from the
social and economic sciences as well as microbiology, providing synergies
to learn about complex food systems as a whole, and each stage that can
present an opportunity to reduce risk of microbial contamination.
Microbial Food Safety: A Food Systems Approach explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety. Presented in full colour throughout, this book:
- Is clearly organised into easy digestible and accessible contents
- Includes key questions, summaries, further reading and a glossary to aid and focus reading
- Contains information boxes and numerous examples to help you review and apply the concepts covered
Written by authors renowned in the field and with extensive teaching experience, this book is essential reading for upper-level undergraduate and postgraduate students of food microbiology, food safety and food science, in addition to professionals working in these areas.
Microbial Food Safety: A Food Systems Approach explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety. Presented in full colour throughout, this book:
- Is clearly organised into easy digestible and accessible contents
- Includes key questions, summaries, further reading and a glossary to aid and focus reading
- Contains information boxes and numerous examples to help you review and apply the concepts covered
Written by authors renowned in the field and with extensive teaching experience, this book is essential reading for upper-level undergraduate and postgraduate students of food microbiology, food safety and food science, in addition to professionals working in these areas.
Section 1: Food Matrix Basics: Intrinsic and Extrinsic Factors that
Affect Microorganisms in Food
. 1: Food
. 2: Ecological Concepts of Foods and Definition of Pre- and Post-Harvest
. 3: Intrinsic and Extrinsic Factors and Potentially Hazardous Foods
. 4: Humans and Microbes – Risk Analysis
Section 2: Foodborne Pathogens
. 5: Foodborne Infections, Intoxications and Etiology
. 6: Gram Positive Bacteria
. 7: Gram Negative Bacteria
. 8: Eukaryotic Microorganisms of Concern in Food - Parasites and Molds
. 9: Viruses and Prions
Section 3: How Social, Regulatory, and Economic Factors can Affect Risk Levels for Pathogenic Microorganisms in Food
. 10: Control Measures: The Case of PR/HACCP
. 11: Cost of Microbial Foodborne Outbreaks
. 12: Cost of Microbial Foodborne Outbreaks to Society
. 13: Cost and Benefits of Control Measures: Food Traceability
. 14: Impacts on Global Trade and Regulations
. 1: Food
. 2: Ecological Concepts of Foods and Definition of Pre- and Post-Harvest
. 3: Intrinsic and Extrinsic Factors and Potentially Hazardous Foods
. 4: Humans and Microbes – Risk Analysis
Section 2: Foodborne Pathogens
. 5: Foodborne Infections, Intoxications and Etiology
. 6: Gram Positive Bacteria
. 7: Gram Negative Bacteria
. 8: Eukaryotic Microorganisms of Concern in Food - Parasites and Molds
. 9: Viruses and Prions
Section 3: How Social, Regulatory, and Economic Factors can Affect Risk Levels for Pathogenic Microorganisms in Food
. 10: Control Measures: The Case of PR/HACCP
. 11: Cost of Microbial Foodborne Outbreaks
. 12: Cost of Microbial Foodborne Outbreaks to Society
. 13: Cost and Benefits of Control Measures: Food Traceability
. 14: Impacts on Global Trade and Regulations
C Wolf-Hall, North Dakota State University, USA, W Nganje, North Dakota State University, USA
© 2024 LAVOISIER S.A.S.
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