عنوان

Making Safe Food :

(Number (ISBN

008098407X

(Number (ISBN

9780080984070

Number

b542116

Title Proper

Making Safe Food :

General Material Designation

[Book]

Other Title Information

a Management Guide for Microbiological Quality.

First Statement of Responsibility

UNKNOWN AUTHOR

Place of Publication, Distribution, etc.

Oxford

Name of Publisher, Distributor, etc.

Elsevier Science

Date of Publication, Distribution, etc.

1991

Specific Material Designation and Extent of Item

(187 pages)

Text of Note

10.2 What type of assurance about quality do the supplier and customer need?

Text of Note

Front Cover; Making Safe Food: A Management Guide for Microbiological Quality; Copyright Page; Table of Contents; Dedication; Preface; Chapter 1. Microorganisms and food; 1.1 The nature of microorganisms; 1.2 Some characteristics of bacteria; 1.3 The fungi; 1.4 Protozoa, algae, viruses and prions; 1.5 The relevance of microorganisms to the food industry; 1.6 Deleterious effects of microorganisms on food; Chapter 2. Some foodborne diseases; 2.1 The range of foodborne diseases; 2.2 Viruses; 2.3 The rickettsiae; 2.4 Prions; 2.5 Protozoa and parasites. 2.6 Foodborne bacteria that cause diseases that do not involve gastroenteritis2.7 Foodborne bacteria that cause gastroenteritis; 2.8 Campylobacteriosis; 2.9 Anthrax; Chapter 3. Intoxication-type food poisoning; 3.1 Definition; 3.2 Botulism; 3.3 Staphylococcal food poisoning; 3.4 Food poisoning caused by Bacillus species; 3.5 Mycotoxicoses; 3.6 Shellfish poisoning; 3.7 Scombrotoxic food poisoning; Chapter 4. Infection-type food poisoning; 4.1 Definition; 4.2 Salmonella; 4.3 Listeria monocytogenes; 4.4 Escherichia coli and Shigella; 4.5 Yersinia enterocolitica; 4.6 Vibrio parahaemolyticus. 4.7 Vibrio cholerae4.8 Aeromonas; 4.9 Clostridium perfringens; Chapter 5. Organoleptic spoilage of food by microorganisms; 5.1 What is food spoilage?; 5.2 How microbial spoilage of food occurs; 5.3 The ability of a food to support microbial growth; 5.4 Sources of microbial contamination of food; 5.5 Types of organoleptic spoilage of foods; Chapter 6. Procedures designed to stop microbial growth in food; 6.1 The need to understand; 6.2 The relevance of the lag phase and of exponential change; 6.3 Refrigeration; 6.4 Freezing; 6.5 Drying, sugar and salt --;the reduction of water activity. 6.6 Intermediate moisture foods (IMF)6.7 Changing the gas phase; Chapter 7. Procedures designed to kill microorganisms in food; 7.1 Preservation by killing microorganisms; 7.2 Death of microorganisms by heat; 7.3 Irradiation; 7.4 The use of chemicals; 7.5 Filtration; 7.6 Combined processes and predictive modelling; Chapter 8. Legislative aspects; 8.1 Introduction; 8.2 The primary legislation; 8.3 Regulations introduced under the primary legislation; 8.4 Microbiological standards or specifications for foods; 8.5 Hygienic production and handling of foods. 8.6 Labelling of foods and advice to consumersChapter 9. Modern approaches to quality management; 9.1 Definition of quality and of quality management; 9.2 Total quality management systems; 9.3 Quality assurance and quality control; 9.4 Codes of Good Manufacturing Practice; 9.5 End-product specifications; 9.6 Use of laboratory investigations and the statistical analysis of results; Chapter 10. Some practical aspects of quality management; 10.1 The International Organization for Standardization guidelines on quality management systems and quality assurance standards --;ISO 9000 series.

Text of Note

Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and busines.

Food -- Microbiology.

Food handling.

Food.

UNKNOWN AUTHOR

UNKNOWN AUTHOR

Electronic name

[Book]

Y