Prevention of the Biological Contamination of Food
Processing/Distribution and Consumer Usage
Thierry Bénézech,Christine Faille
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Prevention of the Biological Contamination of Food
Processing/Distribution and Consumer Usage
Thierry Bénézech,Christine Faille
Über dieses Buch
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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Inhaltsverzeichnis
- Cover
- Title Page
- Copyright Page
- Contents
- Preface
- Introduction
- Chapter 1. Cross-contamination of Food by Contaminated Surfaces
- Chapter 2. Implementation of HACCP – Surface Hygiene
- Chapter 3. Commercial Methods for the Detection of Surface Bacterial Contamination in the Food Industry
- Chapter 4. Metals and Alloys in Food Environments
- Chapter 5. Role of Surfaces and Microbial Phenomenon
- Chapter 6. Hygienic Design – Factory
- Chapter 7. Hygienic Design of Processing Lines
- Chapter 8. Hygienic Design – Consequences on Surface Contamination and Cleaning
- Chapter 9. Cleaning Operations – State of the Art
- Chapter 10. Novel Cleaning Methods
- Chapter 11. Surface Disinfection – State of the Art
- Chapter 12. Surface Disinfection – New Approaches
- Chapter 13. Food Safety in Supply Chains
- Chapter 14. Food Safety Risk Prevention at the Consumer Level
- List of Authors
- Index
- EULA