Food safety: the science of keeping food safe

Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be …

The produce contamination problem: causes and solutions

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce Contamination Problem is that when human pathogen contamination of fresh produce occurs, it is extreme…

Food protection and security: preventing and mitigating contamination during …

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providi…

Mathematical and statistical methods in food science and technology

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used…

Mathematical and statistical methods in food science and technology

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case–studies by way of practical illustration, the book is more than just a theoretical guide for non–statisticians, and may therefore be …

Foodborne disease handbook

Edition

2nd ed., rev. and expanded.

ISBN/ISSN

0824703375

Collation

4 v. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-66]

HACCP in the meat industry

Edition

-

ISBN/ISSN

0849308496 (alk. pap

Collation

xiv, 329 p. : ill. ; 25 cm.

Series Title

Woodhead Publishing in food science and technology

Call Number

[ITP-LIB-59]