Food Safety: A Practical and Case Study Approach

Hardcover  311 pp  ISBN 9780387335094      £59.00

This book discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.

Contents

Acknowledgements
Preface
Contributors

PART I PRESERVATION AND PROTECTION
1. Methods of food preservation, Tsvetko Prokopov and Stoyan Tanchev
2. The challenge of mycotoxins, Armando Venāncio and Russell Paterson
3. Preventive measures for food safety , Gerhard Schleining
4. Packaging, Mona Popa and Nastasia Belc

PART II BENEFITS AND RISKS OF MICROORGANISMS
5. Haccp in the cheese manufacturing process, A case study, Eleftherios H. Drosinos and Panagiota S. Siana
6. Genetically modified organisms and Food safety , Dezider Toth
7. Nutritional strategies targeting the beneficial Modulation of the intestinal microflora with Relevance to food safety: the role of probiotics and Prebiotics , Konstantinos C. Mountzouris
8. Exploitation of microorganisms by the food And beverage industry , George Kalantzopoulos, Manuela Pintado, and Ana Gomes
9. Pathogenic, commensal and beneficial Microorganisms in foods , Ana M.P. Gomes, Manuela E. Pintado, and F. Xavier Malcata
10. Foodborne viruses: an emerging risk to health , Leen Baert, Mieke Uyttendaele, and Johan Debevere

PART III PROCESS SAFETY
11. Safety models: haccp and risk assessment, Gabriela Rotaru and Daniela Borda
12. Application of haccp in small food businesses, Vassilis Georgakopoulos
13. Cleaning and disinfection procedures In the food industry general aspects and Practical applications , Giuliano Sansebastiano, Roberta Zoni, and Laura Bigliardi
14. Ensuring biosafety through monitoring of Gmo in food with modern analytical techniques, A case study, Aurora Rizzi, Claudia Sorlini, Saverio Mannino, and Daniele Daffonchio

Subject Index
Author Index