Prevention of the Biological Contamination of Food
eBook - PDF

Prevention of the Biological Contamination of Food

Processing/Distribution and Consumer Usage

  1. English
  2. PDF
  3. Available on iOS & Android
eBook - PDF

Prevention of the Biological Contamination of Food

Processing/Distribution and Consumer Usage

About this book

This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers.

A good knowledge of the strategies and means of control implemented along the food chain after the primary production stage is a necessary condition and a prerequisite for any further improvement, but it is not sufficient. Indeed, in order to better prevent and therefore control these risks, it is essential to study both the phenomena of surface contamination and those relating to the elimination of this contamination by cleaning and disinfection operations in order to know the main mechanisms.

Thanks to this, a certain number of innovations can already be proposed (new surfaces, new materials and cleaning and disinfection procedures, etc.) for future developments on an industrial or domestic scale.

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Yes, you can access Prevention of the Biological Contamination of Food by Thierry Bénézech,Christine Faille in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Agronomy. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Wiley-ISTE
Year
2024
Print ISBN
9781789451252
eBook ISBN
9781394299164
Edition
1
Topic
Technology & Engineering
Subtopic
Agronomy
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Title Page
  3. Copyright Page
  4. Contents
  5. Preface
  6. Introduction
  7. Chapter 1. Cross-contamination of Food by Contaminated Surfaces
  8. Chapter 2. Implementation of HACCP – Surface Hygiene
  9. Chapter 3. Commercial Methods for the Detection of Surface Bacterial Contamination in the Food Industry
  10. Chapter 4. Metals and Alloys in Food Environments
  11. Chapter 5. Role of Surfaces and Microbial Phenomenon
  12. Chapter 6. Hygienic Design – Factory
  13. Chapter 7. Hygienic Design of Processing Lines
  14. Chapter 8. Hygienic Design – Consequences on Surface Contamination and Cleaning
  15. Chapter 9. Cleaning Operations – State of the Art
  16. Chapter 10. Novel Cleaning Methods
  17. Chapter 11. Surface Disinfection – State of the Art
  18. Chapter 12. Surface Disinfection – New Approaches
  19. Chapter 13. Food Safety in Supply Chains
  20. Chapter 14. Food Safety Risk Prevention at the Consumer Level
  21. List of Authors
  22. Index
  23. EULA