Safety in the agri-food chain:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Wageningen
Wageningen Acad. Publ.
2006
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 684 S. graph. Darst. |
| ISBN: | 9076998779 |
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Datensatz im Suchindex
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| adam_text | IMAGE 1
ACKNOWLEDGEMENTS
PREFACE PIETEMEL LUNING, FRANK DEVLIEGHERE AND ROLAND VERHE
1.
AGRI-FOOD PRODUCTION CHAIN SUSANNE KNURA, STEFANIE GYMNICH, EWA
REMBIALKOWSKA AND B R I ~ T T E
PETERSEN
1.1 INTRODUCTION 1.2 QUALITY ATTNBUTES OF FOOD IN THE PRODUCTION CHAIN
1.3 OVERVIEW OF THE FOOD PRODUCTION CHAIN AND FACTORS AFFECTING QUALITY
ATTRIBUTES 1.4 QUALITY MANAGEMENT ACTIVITIES WITH RESPECT TO SAFE FOOD
PRODUCTION CHAIN
1.5 ORGANIC FOOD PRODUCTION AND SAFETY REFERENCES
2.
BIOLOGICAL HAZARDS J O D
ROVIRA, AVUELOA
CENCIC, EVA SANTOS AND MOGENS JAKOBSEN 2.1 STUDY OBJECTIVES AND
STRUCTURE OF CHAPTER 2.2 INTRODUCTION 2.3 Q P E S
OF BIOLOGICAL HAZARDS 2.4 PRINCIPAL MEANS OF FOOD CONTAMINATION (HOW
MICROORGANISMS REACH FOOD) 2.5 MICROBIAL GROWTH IN FOOD (HOW
MICROORGANISMS SURVIVE AND GROW IN FOOD STUFFS) REFERENCES
3. CHEMICAL HAZARDS BRUNO DE MEULENAER 3.1 INTRODUCTION: FOOD
INTOXICATIONS AND FOOD SENSITIVITIES 3.2 BASIC TOXICOLOGICAL
CONSIDERATIONS
3.3 FOOD SENSITIVITIES 3.4 FOOD ADDITIVES 3.5 RESIDUES 3.6 ENVIRONMENTAL
CONTAMINANTS 3.7 PROCESS CONTAMINANTS
3.8 MICROBIOLOGICAL CONTAMINANTS 3.9 ENDOGENOUS TOXICANTS 3.10
LEGISLATIVE INFORMATION AND FURTHER READING REFERENCES
4. PHYSICAL HAZARDS IN THE AGRI-FOOD CHAIN ANNA ALADJADJIYAN 4.1
INTRODUCTION 4.2 PHYSICAL CONTAMINANTS: DEFINITION AND CLASSIFICATION
SAFETY IN THE AGRI - FOOD CHAIN
IMAGE 2
4.3 NON-RADIOACTIVE PHYSICAL CONTAMINATION 4.4 RADIOACTIVE CONTAMINATION
REFERENCES
5. MISCEHNEOUS
HAZARDS
AVRELQA CENCIC UND KVZGSZTOF K Y ~ E R (RLUSTRATIONS BG
ANTON CENCIR)
5.1 OBJECTIVES 5.2 BACKGROUND 5.3 GENETICALLY MODIFIED ORGANISMS (GMOS)
AND ASSOCIATED FOODS 5.4 RISK TO HUMAN HEALTH
5.5 RISK ASSESSMENT 5.6 LEGISLATIVE MEASURES 5.7 NOVEL AND FUNCTIONAL
FOODS 5.8 POTENTIAL RISKS
5.9 LEGISLATIVE MEASURES REFERENCES
6. QUALITY ASSURANCE SYSTEMS AND FOOD SAFETY PIETEMEL LUNING, WILZEM
MARCELIS AND MA JOLEIN UAN
DER SPIEGEL
6.1 INTRODUCTION 6.2 TECHNOLOGICAL AND MANAGERIAL ASPECTS IN QUALITY
ASSURANCE 6.3 PNNCIPLES OF QUALITY ASSURANCE SYSTEMS 6.4 QUALITY
ASSURANCE SYSTEMS AND ASSURING FOOD SAFETY
6.5 TO-CAL
QUALITY MANAGEMENT 6.6 CONCLUSION REFERENCES APPENDIX I. GLOBAL OVERVIEW
OF CONTENTS OF GMP TOPICS OF PARTS 1-111
7. DESIGN AND IMPLEMENTATION OF AN HACCP SYSTEM ISABEL ESCRICHE, EVA
DOMKNECH
AND KATLEEN BAERT
7.1 INTRODUCTION 7.2 PREPARATION FOR MANAGEMENT IN THE FOOD INDUSTRY 7.3
REQUIREMENTS BEFORE APPLYING HACCP 7.4 DEVELOPMENT OF AN HACCP PLAN
7.5 IMPLEMENTATION 7.6 VERIFICATION AND MAINTENANCE 7.7 FUTURE PROPOSAL
ACKNOWLEDGEMENTS
REFERENCES DEFINITION OF TERMS USED
8. STEPS IN THE RISK MANAGEMENT PROCESS 355
ADRIANE MACK, THONZM
SCHMITZ, GEREON SCHULZE ALTHOFL FLANK
DEVLIEGHERE AND BNGITTE
PETERSEN
8.1 INTRODUCTION 355
SAFETY IN THE AGRI - FOOD CHAIN
IMAGE 3
4.3 NON - RADIOACTIVE PHYSICAL CONTAMINATION 4.4 RADIOACTIVE
CONTAMINATION REFERENCES
AVVELIJA
CENCIC AND KRQSZTOF KQJGIEV (NZUSTVATIONS
BY AANN CENCIT)
5.1 OBJECTIVES 5.2 BACKGROUND 5.3 GENETICALLY MODIFIED ORGANISMS (GMOS)
AND ASSOCIATED FOODS 5.4 RISK TO HUMAN HEALTH
5.5 RISK ASSESSMENT 5.6 LEGISLATIVE MEASURES 5.7 NOVEL AND FUNCTIONAL
FOODS 5.8
POTENTIAL RISKS 5.9 LEGISLATIVE MEASURES REFERENCES
6. QUALITY ASSURANCE SYSTEMS AND FOOD SAFETY PIETEMEL LUNING, WILLEM
MARCELIS AND MARJOLEIN V A N DER SPIEGEL 6.1 INTRODUCTION 6.2
TECHNOLOGICAL AND MANAGERIAL ASPECTS IN QUALITY ASSURANCE
6.3 PRINCIPLES OF QUALITY ASSURANCE SYSTEMS 6.4 QUALITY ASSURANCE
SYSTEMS AND ASSURING FOOD SAFETY 6.5 TOTAL QUALITY MANAGEMENT 6.6
CONCLUSION
REFERENCES APPENDIX I. GLOBAL OVERVIEW OF CONTENTS OF GMP TOPICS OF
PARTS 1-111.
7. DESIGN AND
IMPLEMENTATION OF AN HACCP SYSTEM ISABEZ ESTRICHE,
EVA DOMINECH UND
KATLEEN BAERT
7.1 INTRODUCTION 7.2 PREPARATION FOR MANAGEMENT IN THE FOOD INDUSTRY 7.3
REQUIREMENTS BEFORE APPLYING HACCP 7.4 DEVELOPMENT OF AN HACCP PLAN
7.5 IMPLEMENTATION 7.6 VERIFICATION AND MAINTENANCE 7.7 FUTURE PROPOSAL
ACKNOWLEDGEMENTS
REFERENCES DEFINITION OF TERMS USED
8. STEPS IN THE RISK MANAGEMENT PROCESS 355
ADN ANE MUCK,
THOMAS SCHMITZ, GEREON SCHULZE ALTHOFL: RANK DEULIEGHEUE UND B E T T E
PETEVSEN
8.1 INTRODUCTION 355
SOFETY
IN THE OGRI - FOOD CHOIN
IMAGE 4
SEN 355
D CHAIN
8.2 RISK ASSESSMENT 8.3 RISK MANAGEMENT AND FOOD SAFETY ISSUES 8.4 RISK
COMMUNICATION AND FOOD SAFETY ISSUES 8.5 PRINCIPLES OF ENTERPRISE RISK
MANAGEMENT
REFERENCES
9. MODELLING FOOD SAFETY B A N K
DEVLIEGHERE, KJEZL BANCOIS, BNNNO
DE MEULENAER AND KATLEEN BAEV-T
9.1 INTRODUCTION 9.2 MODELLING MICROBIAL BEHAVIOUR: PREDICTIVE
MICROBIOLOGY 9.3 MODELLING OF MIGRATION FROM PACKAGING MATERIALS 9.4
RISK ASSESSMENT: A QUANTITATIVE APPROACH
REFERENCES
10. TRACEABILITY IN FOOD SUPPLY CHAINS JACQUES NIENEKENS
AND JACK V A N DER VORST
10.1 INTRODUCTION 10.2 RELATIONSHIP BETWEEN QUALITY SYSTEMS AND
TRACEABILITY IN FOOD CHAINS 10.3 PACEABILITY
SYSTEMS
10.4 INTERNATIONAL BENCHMARK STUDY ON TRACEABILITY SYSTEMS 10.5
TECHNOLOGY FOR TRACEABILITY SYSTEMS 10.6 MAJOR RESEARCH THEMES AND
QUESTIONS FOR DISCUSSION REFERENCES
11. MICROBIAL ANALYSIS OF FOOD A N N A M A M Z , FILGENCIO
MARIN UND
RITA CAVA (CASES BY ANDREJA RAJKOVIC)
11.1 INTRODUCTION 11.2 OBJECTIVES 11.3 DETECTION, IDENTIFICATION AND
TYPING OF FOODBORNE PATHOGENS 11.4 CASE STUDIES IN DETECTION AND
QUANTIFICATION/ENUMERATION OF PATHOGENS AND
THEIR TOXINS REFERENCES
12. ANALYSIS OF CHEMICAL FOOD SAFETY CARMEN SOCACIU 12.1 INTRODUCTION
12.2 CHEMICAL RISK EVALUATION VIA FOOD ANALYSIS
12.3 SOME EXAMPLES OF CHEMICAL ANALYSIS PROTOCOLS FOR THE IDENTIFICATION
AND QUANTIFICATION OF CHEMICAL RISK FACTORS ABBREVIATIONS REFERENCES
13. MODERN EUROPEAN FOOD SAFETY LAW BEMD V A N DER MEULEN AND M E M O
VAN DER VELDE
SAFETY IN THE AGRI-FOOD CHAIN
IMAGE 5
13.1 INTRODUCTION 13.2 FOOD LAW: DEVELOPMENT, CNSIS AND TRANSITION 13.3
THE GENERAL FOOD LAW: GENERAL PROVISIONS OF FOOD LAW 13.4 THE GENERAL
FOOD LAW: INSTITUTIONAL ASPECTS 13.5 THE COMPOSITION OF FOOD
13.6 FOOD HANDLING 13.7 INFORMED CHOICE: PRESENTATION OF FOOD PRODUCTS
13.8
GLOBALISATION 13.9 CONCLUSION
14. CONSUMER PERCEPTION OF SAFETY IN THE AGRI-FOOD CHAIN WIM VERBEKE,
JOACHIM SCHOLDEVEU
AND LYNN FVEWEV
14.1 INTRODUCTION 14.2
CONSUMER MOTIVATIONS FOR FOOD CHOICE 14.3
CONSUMER DECISION - MAKING AND CONSUMER BEHAVIOUR 14.4
FOOD SAFETY FACTS VERSUS CONSUMER PERCEPTION 14.5 FOOD RISK PERCEPTION
14.6 SELECTED CASES IN FOOD SAFETY PERCEPTION 14.7 CONCLUSIONS
REFERENCES
15. ETHICS IN FOOD SAFETY KNTON GIGOVAKIS
15.1 GENERAL INTRODUCTION TO ETHICS 15.2 PRINCIPLES OF FOOD ETHICS AND
SAFETY 15.3 SPECIAL ISSUES IN FOOD ETHICS AND SAFETY 15.4 CONCLUSIVE
REMARKS
REFERENCES
CONCLUDING RERNARKS B A N K
DEVLIEGHEUE, PIETEMEL
LUNING UND
ROLAND VEVHE
AUTHORS
SAFETY IN THE AGRI - FOOD CHAIN
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| spelling | Safety in the agri-food chain ed. by P. A. Luning ... Safety in the agri-food chain Wageningen Wageningen Acad. Publ. 2006 684 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Europäische Union Food Production cabt Food Safety cabt European Union cabt Grants cabt 27910-IC-3-98-1-BE-Erasmus-CDA7 cabt 27910-IC-6-BE-Erasmus-EPS-1 cabt Luning, Pieternel A. 1963- (DE-588)140069348 edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020022589&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| title | Safety in the agri-food chain |
| title_alt | Safety in the agri-food chain |
| title_auth | Safety in the agri-food chain |
| title_exact_search | Safety in the agri-food chain |
| title_full | Safety in the agri-food chain ed. by P. A. Luning ... |
| title_fullStr | Safety in the agri-food chain ed. by P. A. Luning ... |
| title_full_unstemmed | Safety in the agri-food chain ed. by P. A. Luning ... |
| title_short | Safety in the agri-food chain |
| title_sort | safety in the agri food chain |
| topic | Europäische Union Food Production cabt Food Safety cabt European Union cabt Grants cabt 27910-IC-3-98-1-BE-Erasmus-CDA7 cabt 27910-IC-6-BE-Erasmus-EPS-1 cabt |
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