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Continuing this excellent series, Microorganisms in Foods7 describes the role of microbiological testing in modern foodsafety management systems. It explores how risk assessment and riskmanagement can be used to establish goals - known as "tolerable levelsof risk" or "food safety objectives" - for use in controllingfoodborne illness, and provides guidelines for establishing effectivemanagement systems to control specific hazards in foods. It describesthe respective roles of industry and government, recognizing that itis through their collective actions that effective food safety systemsare developed and verified, and helps countries determine whetherimported foods have been produced with an equivalent level ofprotection. This groundbreaking book will be of interest to food microbiologists,researchers, and others in the food industry, regulatory agencies andacademia worldwide. The information has been prepared by the International Commission onMicrobiological Specifications for Foods (ICMSF). The ICMSF was formedin response to the need for internationally acceptable andauthoritative decisions on microbiological limits for foods moving ininternational commerce. Currently the membership consists of eighteenfood microbiologists from eleven countries, drawn from governmentallaboratories in public health, agriculture, and food technology, fromuniversities and from the food industry. ... Read more

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This book addresses the gaps in our knowledge of foodborne viruses, and the implication of these gaps. It explains what lessons we can learn from the past about early detection and control of (emerging) viral infections. It looks at the role of viral changes through mutation and recombination on their biological properties and epidemiology. It features chapters written by leading scientists in the field, who have been encouraged to provide a challenging in depth discussion and share their vision for future directions. It intends to provide a basis to help scientists and risk managers as they decide on the best options for controlling food-borne disease. ... Read more

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Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers.

Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk.

The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.

Customer Reviews (1)

Behavior-based
An excellent primer blending the hard science and soft behavior aspects of creating a holistic approach to food safety.Certainly not a detailed "how-to", but the author gives good references of where to start and why.

The author's experience in this arena certainly shines through the text, and lends inspiration from a variety of recognized sources and quotable icons.

I especially appreciated the emphasis on leadership at all levels, but especially the focus on the uppermost levels and the need to "be" the desired behavior.

I found it to be an excellent reminder for all aspects of leadership - not only in the area food safety.


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Teaches students and practitioners how to: understand the food chain as a single entity, collect and analyze data relevant to investigation of foodborne disease outbreaks, identify human health hazards in foods of animal origin, and principles of safe food. ... Read more

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This comprehensive yet simple-to-use guide is organized according to the logical Hazard Analysis Critical Control Points steps. Each step includes a short description, practical applications, supporting narratives, posters, charts and workbook projects to facilitate understanding. Features a section on foodborne illness containing training aids, food microbiology, preparing for and handling complaints. Illustrated throughout with flow charts and diagrams. ... Read more

Customer Reviews (2)

Updates Pleases!
This book is in bad need of updating.If I had known, I would not have bought it.I bought this book to use in a project in culinary school, but I had to find information in other books because the information is so out of date.

The awareness of food safty in this book is captavating
The H.A.C.C.P After reading the book it changes my whole perspective on catering. I would like to no if you can give me some feed back onapplying these safty regulations, if running a bussiness from home. And whatrequirements do you suggest for safe in house catering. ... Read more

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Assists policymakers in evaluating the appropriate scientific methods for detecting unintended changes in food and assessing the potential for adverse health effects from genetically modified products. In this book, the committee recommended that greater scrutiny should be given to foods containing new compounds or unusual amounts of naturally occurring substances, regardless of the method used to create them. The book offers a framework to guide federal agencies in selecting the route of safety assessment. It identifies and recommends several pre- and post-market approaches to guide the assessment of unintended compositional changes that could result from genetically modified foods and research avenues to fill the knowledge gaps. ... Read more

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The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptation and its consequences for food safety. It covers the basic science, kinetics, mechanisms, assessment, and control of stress adaptation and its impact on the safety of foods produced by minimal processing or non-thermal technologies. World renowned experts in the field provide detailed accounts of problems associated with stress adaptation and suggest methods for overcoming these problems.The book begins with an introduction to the stress adaptation phenomenon and its implications for the safety of food processed by novel technologies. Then it addresses the responses of pathogens to physical and chemical stresses encountered during food processing, such as heat, pressure, dehydration, radiation, added organic acids, and naturally occurring antimicrobials. The adaptation of food microbiota to stress as a survival strategy is covered next, followed by an examination of the broad spectrum of stresses that may increase a pathogen's tenacity and resistance to processing.Other topics include stress adaptation of beneficial lactic acid bacteria and how resistance or adaptation to stress in the processing environment relates to pathogens' ability to cause disease. Finally, the book presents strategies to overcome stress adaptation in foodborne pathogens. The authors suggest practical control measures and emphasize the need for future research to counteract the stress adaptation phenomenon.Microbial Stress Adaptation and Food Safety proposes practical solutions to microbial stress adaptation and its hazardous effects on food safety and human health. ... Read more

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The book presents recent studies on camel and desert sciences achieved by Central Asian and NATO countries. It insists on the new trends in sciences and development of camel rearing with the aim to highlight the eminent role of camel producers for the improvement of desert productivity. The book includes topics on selection breeding, camel keeping, productiveness, products and health. The publication of those recent results in the camel sciences field contributes to the development of camel production as a part of the desert production and hopefully, to the change of camel status in desert, to be considered as a productive animal rather than a desert ship.

IOS Press is an international science, technical and medical publisher of high-quality books for academics, scientists, and professionals in all fields.

Some of the areas we publish in:

-Biomedicine
-Oncology
-Artificial intelligence
-Databases and information systems
-Maritime engineering
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-The knowledge economy
-Urban studies
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-Understanding and responding to terrorism
-Medical informatics
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The implimentation of food safety assurance at farm level is seen as a priority and vital in combating the spread of diseases of animals origin to foods. ... Read more

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Finally, an easy-to-read, full-color illustrated guide to the basics of food safety.This book takes the visual learner from the basics of personal hygiene to avoiding cross contamination and following time and temperature guidelines for food safety. They will learn things they need to know to keep food safe!For food workers in various fields—especially those seeking national Food Service Certification. ... Read more

Customer Reviews (2)

Best Line Worker Source Available
My employees appreciate the cartoons and clear messages.We have had the best transfer of learning to the workplace using this book.

Excellent Training Reference
This text is a great way to introduce Food employees to the basics of Food Safety and Sanitation. The text is written in a style that explains the concepts in a language suitable for Food employees but does not talk down to the reader (as many introductory texts do!) In addition, the humorous cartoon-style graphics add to understanding the concepts while adding to the enjoyment of the text. One of the biggest advantages is the inexpensive cost . . . for a few dollars, a Food Establishment operator can purchase several copies for their in-house training and not break the bank in the process. ... Read more

Product Description
This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book.

Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation.

Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends.

Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance.

This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.

Key features:

• Unparalleled international expertise of editor and contributing authors
• Addresses the state of the art of manufacturing the most important meat products
• Special focus on approaches to control the safety and quality of processed meats
• Extensive coverage of production technologies, sanitation, packaging and sensory evaluation

Product Description

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.

Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá (most recently 2010 American Meat Science Association Distinguished Research Award recipient), Safety Analysis of Foods of Animal Origin sets such a new and complete standard for testing quality, that to use another resource could be considered irresponsible. Bringing together more than 70 of the most respected investigators from across the world, this invaluable resource —

• Covers all relevant biological and environmental contaminants
• Details methods to protect foods from bacteria, viruses, or parasites
• Considers all sources of contamination along the supply chain including veterinary drugs, irradiation, and genetic modification
• Looks at ways to detect especially pernicious threats, including metals, dioxins, allergens, and foreign proteins
  

Organized for quick reference, the book is divided into three parts: meat, processed meats, and poultry; fish and seafood products; milk and dairy products.

Each of the chapters is dedicated to a specific spoilage, foodborne pathogen, parasite, virus, adulteration, residue, or toxin. Each starts with a discussion of the parameter in question. Sample preparation and cleanup methods are then reviewed in depth, followed by a detailed evaluation of various separation and detection methods. Special attention is given to explain current limits of detection and reliability. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries.

To keep food safe requires vigilance, not just in the rigor of methods, but also vigilance in terms of keeping informed about current methods.

Only the most recent techniques and related literature are included in this text.

Product Description
The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics. ... Read more

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This book is a practical reference on food and watersafety that will be useful for food managers, trainers/educators, foodhandlers, and consumers worldwide. The first two chapters emphasizethe importance of food and water safety on health and lifemaintenance. Each chapter has an introductory paragraph that statesthe objective and scope of the chapter text. Definitions of usefulterms, tables, and illustrations serve to make the key points betterunderstood and easier to remember. Review questions at the end of eachchapter enhance the learning experience, and the chapter referenceswill give the reader a chance to delve into areas of interest forfurther information. A very unique feature of this book is the segmenton foodborne disease outbreaks. A selection of fifty cases arepresented that provide important learning tools for problem-solvingand evaluating foodborne illnesses. Water safety is explained in greatdetail, whether it is used for drinking and cooking or inrecreational water facilities. Numerous examples of etiologic agentsthat cause illness from contaminated food and water are discussed.Guidelines to supply safe food and water for emergencies that includepreparedness in case of bioterrorism, power outage, floods,hurricanes, and other disasters are given. Practical guidelines aboutfood and water safety when handling foods throughout the food chainare explored in each chapter. In addition, a glossary of termscommonly used in food and water safety, with cross-references to thechapter contents, is included. In light of global trade and increasingcultural diversity in food consumption, this book also deals withchallenges for the future to ensure a safe water and food supply. ... Read more

Product Description
Mycotoxins, from the Greek "mukes" referring to fungi or slimemolds and toxin from the Latin "toxicum" referencing a poison forarrows, have earned their reputation for being potentially deleteriousto the health and well being of a consuming organism, whether it beanimal or human. Unfortunately, mycotoxins are a ubiquitous factor inthe natural life cycle of food producing plants. As such, control ofthe potential impact of mycotoxins on food safety relies heavily uponaccurate analysis and surveys followed by commodity segregation andrestricted use or decontamination through processing. The purpose ofthis book is to provide the most comprehensive and current informationon the topic of mycotoxins and assuring food safety. Chaptersrepresented in the book reflect such diverse topics ranging fromoccurrence and impact, analysis, reduction through processing andplant breeding, toxicology and safety assessments to regulatoryperspectives. Authors represent a range of international perspectives. ... Read more

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Written specifically for people working in social care and early years settings, this handbook covers the issues faced by a range of occupations where people have to handle food. It completely covers the requirements of the RIPH and CIEH Intermediate Certificates in Food, Hygiene and Safety. Issues covered include: principles of food safety, hazards, hygiene and control, and legislation. ... Read more