Download Case studies in food safety and authenticity: Lessons from by Jeffrey Hoorfar PDF

By Jeffrey Hoorfar

The identity and keep an eye on of nutrition contaminants depend on cautious research and implementation of acceptable administration ideas. utilizing a variety of around the world examples, this publication presents an important perception into the sensible program of thoughts for keep an eye on and prevention. The contents are divided into six components, masking outbreak investigations, resource tracing, trouble administration, farm-level interventions, secure foodstuff construction and nutrition adulteration and authenticity. every one bankruptcy is equipped as an self sustaining story/case research that has advanced over a definite time period. even though every one is said to a particular challenge, the authors supply a broader view through explaining the regulatory, monetary and patron relevance of the tale. The chapters finish with a private mirrored image of the authors' personal adventure with the case and features up with a few inquiries to stimulate the educational strategy. a few are supported by way of illustrations, graphs, pictures or maps. The case stories study between different meals items: bakery items, clean produce, sprouted seeds, consuming water, chook items, farm animals, milk and uncooked milk, clean herbs, meat, road meals, dairy meals, animal feed, rice and puppy chews. 

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McClements and E. A. Decker New technologies in aquaculture: improving production efficiency, quality and environmental management Edited by G. Burnell and G. Allan More baking problems solved S. P. Cauvain and L. S. Young Soft drink and fruit juice problems solved P. Ashurst and R. Hargitt Biofilms in the food and beverage industries Edited by P. M. Fratamico, B. A. Annous and N. W. Gunther Dairy-derived ingredients: food and neutraceutical uses Edited by M. Corredig Handbook of waste management and co-product recovery in food processing Volume 2 Edited by K.

Butler and R. Prugger 213 Improving the safety and quality of eggs and egg products Volume 1 Edited by Y. Nys, M. Bain and F. Van Immerseel 214 Improving the safety and quality of eggs and egg products Volume 2 Edited by F. Van Immerseel, Y. Nys and M. Bain 215 Animal feed contamination: effects on livestock and food safety Edited by J. Fink-Gremmels 216 Hygienic design of food factories Edited by J. Holah and H. L. M. Lelieveld 217 Manley’s technology of biscuits, crackers and cookies Fourth edition Edited by D.

At the same time, it was important to include as many diverse stories as possible to show different kinds of situations in different parts of the world. That is why the chapters are kept rather short, leaving most scientific details to conventional publications. Another notable change (as compared with the classic review books) is the inclusion of information on the regulatory, economics and cultural settings where the food problems were found. More than 100 experts from 20 countries around the world have shared their valuable experience with the rest of us.

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