Global Safety of Fresh Produce

Global Safety of Fresh Produce
Author: Jeffrey Hoorfar
Publsiher: Woodhead Publishing
Total Pages: 472
Release: 2014-02-14
ISBN 10: 1782420274
ISBN 13: 9781782420279
Language: EN, FR, DE, ES & NL

Global Safety of Fresh Produce Book Review:

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice for produce safety throughout the food chain, and unique coverage of commercial technologies for fresh produce safety. Part one covers the production and regulation of fresh produce on the agricultural level, including issues of niche farm fresh products, FDA regulation, and zoonotic transfer of pathogens from animals to farm products. Part two moves on to look at safety and environmental issues surrounding fresh produce processing, such as postharvest washing, alternative sanitizers, and using produce waste as animal feed. Part three focuses on current and emerging commercial solutions for fresh produce safety, like ionizing radiation and edible coatings, and part four covers methods of laboratory testing and related legislation. The final section of the book covers a series of case studies of fresh produce safety breaches, including European E. coli outbreaks in sprouts and leafy greens, and the illegal use of fluorescent whitening agents (FWAs) in China. This book is an essential text for R&D managers in the fresh produce industry, quality control professionals working with fresh produce throughout the food chain, postgraduate students, and academic researchers with an interest in fresh produce safety. Provides a comprehensive overview of best practice for produce safety Examines the production and regulation of fresh agricultural produce Looks at safety and environmental issues surrounding fresh produce processing

Global Standard for Food Safety Guideline for Fresh Produce

Global Standard for Food Safety   Guideline for Fresh Produce
Author: British Retail Consortium
Publsiher: The Stationery Office
Total Pages: 36
Release: 2013-01-22
ISBN 10: 9780117080096
ISBN 13: 0117080098
Language: EN, FR, DE, ES & NL

Global Standard for Food Safety Guideline for Fresh Produce Book Review:

This is the latest guidance on the interpretation of the requirements of the BRC Global Standard for Food Safety - Issue 6 for fresh produce packers of fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this will help companies, auditors and customers understand how to implement the requirement of the Standard. The guideline includes practical guidance and real examples to illustrate the principles of the clauses and compliments the recently published more general interpretation guideline.

Global standard for food safety

Global standard for food safety
Author: British Retail Consortium,Fresh Produce Consortium,NSF-CMi Certification
Publsiher: Stationery Office
Total Pages: 39
Release: 2009-11-27
ISBN 10: 9780117067332
ISBN 13: 0117067334
Language: EN, FR, DE, ES & NL

Global standard for food safety Book Review:

This publication contains guidance for North American organisations on the BRC Global Standard for Food Safety for fresh produce packers falling into category 5 - fruit, vegetables and nuts. Concentrating on areas of particular issue within the fresh produce industry, this discussion document aims to help companies, auditors and customers understand how to implement the Standards requirements. The guideline includes practical guidance and real scenario examples to illustrate the principles of clauses.

Disinfection Byproducts in Drinking Water

Disinfection Byproducts in Drinking Water
Author: M. N. V. Prasad
Publsiher: Butterworth-Heinemann
Total Pages: 490
Release: 2020-01-24
ISBN 10: 0081029772
ISBN 13: 9780081029770
Language: EN, FR, DE, ES & NL

Disinfection Byproducts in Drinking Water Book Review:

Disinfection Byproducts in Drinking Water: Detection and Treatment presents cutting-edge research on how to understand the procedures, processes and considerations for detecting and treating disinfection by-products from drinking water, swimming pool water, and wastewater. The book begins with an overview of the different groups of Disinfection Byproducts (DBPs), such as: Trihalomethanes (THM), Halo acetic acids, and Haloacetonitrile (HAN). This coverage is quickly followed by a clear and rigorous exposition of the latest methods and technologies for the characterization, occurrence, formation, transformation and removal of DBPs in drinking water. Other chapters focus on ultraviolet-visible spectroscopy, electron spin resonance, and gas chromatography-mass spectrometry. Researchers will find a valuable resource to a breath of topics for DBP detection and treatment, including various recent techniques, such as microfiltration, nanofiltration membrane and nanotechnology.

Improving the Safety of Fresh Fruit and Vegetables

Improving the Safety of Fresh Fruit and Vegetables
Author: Wim Jongen
Publsiher: CRC Press
Total Pages: 639
Release: 2005-09-19
ISBN 10: 9780849334382
ISBN 13: 0849334381
Language: EN, FR, DE, ES & NL

Improving the Safety of Fresh Fruit and Vegetables Book Review:

With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.

Food Safety in China

Food Safety in China
Author: Joseph Jwu-Shan Jen,Junshi Chen
Publsiher: John Wiley & Sons
Total Pages: 696
Release: 2017-03-13
ISBN 10: 1119237971
ISBN 13: 9781119237976
Language: EN, FR, DE, ES & NL

Food Safety in China Book Review:

From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management and Regulation presents a comprehensive overview of the history and current state of food safety in China, along with emerging regulatory trends and the likely future needs of the country. Although the focus is on China, global perspectives are presented in the chapters and 33 of the 99 authors are from outside of China. Timely and illuminating, this book offers invaluable insights into our understanding of a critical link in the increasingly globalized complex food supply chain of today's world.

Global Legislation for Food Contact Materials

Global Legislation for Food Contact Materials
Author: J S Baughan
Publsiher: Elsevier
Total Pages: 240
Release: 2015-04-09
ISBN 10: 1782420231
ISBN 13: 9781782420231
Language: EN, FR, DE, ES & NL

Global Legislation for Food Contact Materials Book Review:

Food contact materials such as packaging, storage containers and processing surfaces can pose a substantial hazard to both food manufacturer and consumer due to the migration of chemicals or other substances from the material to the food, which can cause tainting of flavours and other sensory characteristics, or even illness. This book reviews the main materials used for food contact in terms of the global legislation in place to ensure their safe and effective use. Part One provides an overview of food contact legislation issues such as chemical migration and compliance testing. Part Two looks in detail at the legislation for specific food contact materials and their advantages, hazards and use in industry. Includes global coverage of food contact legislation Features expert analysis of future trends in global food packaging regulation Focus on specific materials such as plastic, paper and rubber materials in contact with food

Safety and Practice for Organic Food

Safety and Practice for Organic Food
Author: Debabrata Biswas,Shirley A. Micallef
Publsiher: Academic Press
Total Pages: 418
Release: 2019-06-06
ISBN 10: 0128120614
ISBN 13: 9780128120613
Language: EN, FR, DE, ES & NL

Safety and Practice for Organic Food Book Review:

Safety and Practice for Organic Food covers current food safety issues and trends. It provides detailed information on all organic and pasture practices including produce-only, farm-animal-only or integrated crop-livestock farming, as well as the impact of these practices on food safety and foodborne infections. The book explores food products that organic, integrated and traditional farming systems are contributing to consumers. As the demand for organic food products grows faster than ever, this book discusses current and improved practices for safer products. Moreover, the book explores progressive directions, such as the application of next-generation sequencing and genomics to aid in the understanding of the microbial ecology of the agro-environment and how farmer education can contribute to sustainable and safe food. Safety and Practice for Organic Food is a unique source of organic agricultural practices and food production for researchers, academics and professionals at agriculture-based universities and colleges who are involved in food science, animal sciences including poultry science, food safety, food microbiology, plant science and agricultural extension. This book is also an excellent source of information for regulators and federal government officials (USDA, FDA, EPA) and the food processing industry. Discusses limitations in pre-harvest and post-harvest level practices with specific information on risk and bio-security of existing organic production systems Explores policies and guidelines for organic food production and future directions for safer and more sustainable management Presents microbial and other biological hazards at pre-harvest and post-harvest levels

Postharvest Handling

Postharvest Handling
Author: Wojciech J. Florkowski,Robert L. Shewfelt,Bernhard Brueckner,Stanley E. Prussia
Publsiher: Academic Press
Total Pages: 592
Release: 2014-04-09
ISBN 10: 0124104355
ISBN 13: 9780124104358
Language: EN, FR, DE, ES & NL

Postharvest Handling Book Review:

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food quality and safety within a facility. Proven research methods and applications from various viewpoints are available to help you maintain high-quality produce and achieve the highest yields possible. The book also explores current challenges—including oversupply, waste, food safety, lack of resources, sustainability—and best practices for production to thrive in spite of these challenges. Presents current research methods and applications in temperature control and heat treatments to help minimize moisture content, to prevent spoilage and mold, and more Addresses challenges of traceability and sustainability Presents testing and measurement techniques and applications Provides technological tools to create crop value and improve both food safety and food quality

Salmonella

Salmonella
Author: Maria Teresa Mascellino
Publsiher: BoD – Books on Demand
Total Pages: 130
Release: 2018-07-18
ISBN 10: 1789234441
ISBN 13: 9781789234442
Language: EN, FR, DE, ES & NL

Salmonella Book Review:

This book deals with the microorganism Salmonella. This bacterium is well known for a long time, being involved in systemic (typhus and paratyphus infections) and nonsystemic diseases such as food poisoning. Major and minor Salmonellae are widespread worldwide in developing countries and industrialized areas, respectively. In 2015, about 3576 Salmonella strains have been isolated from human infections in Italy. S. typhimurium and S. enteritidis are the most prevalent serotypes and represent 80% of cases of infections over the last 10 years. The antibiotic susceptibility decrease over the last decades is a big issue in the management of this bacterium, once considered easy to treat. The use of antibiotic combinations in order to overcome the microorganism resistance should be hoped.

Global Food Trade and Consumer Demand for Quality

Global Food Trade and Consumer Demand for Quality
Author: International Agricultural Trade Research Consortium
Publsiher: Springer Science & Business Media
Total Pages: 251
Release: 2002-02-28
ISBN 10: 9780306467547
ISBN 13: 0306467542
Language: EN, FR, DE, ES & NL

Global Food Trade and Consumer Demand for Quality Book Review:

The objective of these proceedings is to examine consumer demand for quality attributes (including food safety, biotechnology-free food, organic food, etc.) in the context of a global economy and expanding international trade and the role of both private firm strategies and public policy in facilitating consumer choice and free trade. Specific questions will be addressed in order to meet this objective. They begin with the two-way linkage between trade and consumer demand, and end with quality and regulation.

Food Safety

Food Safety
Author: Steven C Ricke,Janet R Donaldson,Carol A Phillips
Publsiher: Academic Press
Total Pages: 464
Release: 2015-07-08
ISBN 10: 0128004045
ISBN 13: 9780128004043
Language: EN, FR, DE, ES & NL

Food Safety Book Review:

Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. Examines effective control measures and molecular techniques for understanding specific pathogens Presents GFSI implementation concepts and issues to aid in implementation Demonstrates how operation processes can achieve a specific level of microbial reduction in food Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods

Quality Assurance in Marketing of Fresh Horticultural Produce

Quality Assurance in Marketing of Fresh Horticultural Produce
Author: Anonim
Publsiher: Unknown
Total Pages: 280
Release: 2001
ISBN 10:
ISBN 13: CORNELL:31924101441958
Language: EN, FR, DE, ES & NL

Quality Assurance in Marketing of Fresh Horticultural Produce Book Review:

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce

Irradiation for Quality Improvement  Microbial Safety and Phytosanitation of Fresh Produce
Author: Rivka Barkai-Golan,Peter A Follett
Publsiher: Academic Press
Total Pages: 302
Release: 2017-05-29
ISBN 10: 0128110260
ISBN 13: 9780128110263
Language: EN, FR, DE, ES & NL

Irradiation for Quality Improvement Microbial Safety and Phytosanitation of Fresh Produce Book Review:

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly used postharvest treatments for improving postharvest life of fresh fruits and vegetables to enhance their microbial safety. This reference is intended for a wide range of scientists, researchers, and students in the fields of plant diseases and postharvest diseases of fruits and vegetables. It is a means for disease control to promote food safety and quality for the food industry and can be used in food safety and agriculture courses. Discusses pathogen resistance to common chemical synthetic compounds Presents up-to-date research and benefits of phytosanitary irradiation Includes comprehensive research for alternative treatments for postharvest disease control Provides the non-residual feature of ionizing radiation as a physical means for disease control to produce chemical free foods

Microbial Safety of Fresh Produce

Microbial Safety of Fresh Produce
Author: Xuetong Fan,Brendan A. Niemira,Christopher J. Doona,Florence E. Feeherry,Robert B. Gravani
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2009-10-05
ISBN 10: 0813804167
ISBN 13: 9780813804163
Language: EN, FR, DE, ES & NL

Microbial Safety of Fresh Produce Book Review:

Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This most recent edition to the IFT Press book series examines the current state of the problems associated with fresh produce by reviewing the recent, high-profile outbreaks associated with fresh-produce, including the possible internalization of pathogens by plant tissues, and understanding how human pathogens survive and multiply in water, soils, and fresh fruits and vegetables.

Regulating Safety of Traditional and Ethnic Foods

Regulating Safety of Traditional and Ethnic Foods
Author: V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publsiher: Academic Press
Total Pages: 536
Release: 2015-11-25
ISBN 10: 012800620X
ISBN 13: 9780128006207
Language: EN, FR, DE, ES & NL

Regulating Safety of Traditional and Ethnic Foods Book Review:

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

Good Agricultural Practices Food Safety For Fresh Produce

Good Agricultural Practices  Food Safety For Fresh Produce
Author: A. K. Singh
Publsiher: Unknown
Total Pages: 270
Release: 2009-01-01
ISBN 10: 9788190757799
ISBN 13: 8190757792
Language: EN, FR, DE, ES & NL

Good Agricultural Practices Food Safety For Fresh Produce Book Review:

Good Agricultural Practices: Food Safety For Fresh Produce Presents The Various Aspects Of The Good Agricultural Practices And Certification Of Its Product. Chapters Cover Information On Issues And Challenges Of Fresh Fruits And Vegetable Export; Contaminants And Toxicants; And Concept And Requirements Of Good Agricultural Practices (Gap). It Presents Global Gap, Asian Gap And India Gap A Voluntary Standard Required By Many Supermarket Chains In Europe, And The National And Regional Gap Standards Currently Operating In Asia. Standards For Good Manufacturing Practices (Gmp) Also Included For Those Who Process Agricultural Products To Produce Foods. The Chapter Goes On To Describe On-Farm And Microbial Food Safety For Fresh Produce; Pathogen Contamination During Production And Harvest; Packaging Of Fresh Fruits And Vegetable For Exports; Gap For Production Of Fresh Fruits And Vegetables; And Worker Health, Safety And Welfare. These Standards Are Relevant To Fruits And Vegetables Growers, Researchers, Students And Extension Officers As They Cover The Agricultural Production Process, From Inputs To The Production.

The Produce Contamination Problem

The Produce Contamination Problem
Author: Karl R. Matthews,Gerald M. Sapers,Charles P. Gerba
Publsiher: Academic Press
Total Pages: 492
Release: 2014-02-15
ISBN 10: 012404686X
ISBN 13: 9780124046863
Language: EN, FR, DE, ES & NL

The Produce Contamination Problem Book Review:

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 extremely difficult to reduce pathogen levels sufficiently to assure microbiological safety with the currently available technologies. A wiser strategy would be to avoid crop production conditions that result in microbial contamination to start. These critical, problem-oriented chapters have been written by researchers active in the areas of food safety and microbial contamination during production, harvesting, packing and fresh-cut processing of horticultural crops, and were designed to provide methods of contamination avoidance. Coverage includes policy and practices in the United States, Mexico and Central America, Europe, and Japan. Addresses food-borne contaminations from a prevention view, providing proactive solutions to the problems Covers core sources of contamination and methods for identifying those sources Includes best practice and regulatory information

Sustainable Supply Chain Management

Sustainable Supply Chain Management
Author: Evelin Krmac
Publsiher: BoD – Books on Demand
Total Pages: 276
Release: 2016-06-30
ISBN 10: 9535124331
ISBN 13: 9789535124337
Language: EN, FR, DE, ES & NL

Sustainable Supply Chain Management Book Review:

The book is a collection of studies dedicated to different perspectives of three dimensions or pillars of the sustainability of supply chain and supply chain management - economic, environmental, and social - and other aspects related to performance evaluation, optimization, and modelling of and for sustainable supply chain management, and thus presents another valuable contribution to sustainable development and sustainable way of life.

Fresh Cut Fruits and Vegetables

Fresh Cut Fruits and Vegetables
Author: Mohammed Wasim Siddiqui
Publsiher: Academic Press
Total Pages: 396
Release: 2019-11-10
ISBN 10: 0128165391
ISBN 13: 9780128165393
Language: EN, FR, DE, ES & NL

Fresh Cut Fruits and Vegetables Book Review:

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective. The book provides available literature on different approaches used in fresh-cut processing to ensure safety and quality. It discusses techniques with the aim of preserving quality and safety in sometimes unpredictable environments. Sanitizers, antioxidants, texturizers, natural additives, fortificants, probiotics, edible coatings, active and intelligent packaging are all presented. Both advantages and potential consequences are included to ensure microbial safety, shelf-life stability and preservation of organoleptic and nutritional quality. Industry researchers, professionals and students will all find this resource essential to understand the feasibility and operability of these techniques in modern-day processing to make informed choices. Provides current information on microbial infection, quality preservation, and technology with in-depth discussions on safety mechanisms Presents ways to avoid residue avoidance in packaging and preservation Includes quality issues of microbial degradation and presents solutions for pre-harvest management