Foodborne pathogens: hazards, risk analysis, and control
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton
CRC
2009
|
| Ausgabe: | 2nd ed |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Previous ed.: 2002 Includes bibliographical references and index Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverageDiscusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCPAddresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures |
| Beschreibung: | 1 Online-Ressource (xxii, 1224 p.) |
| ISBN: | 9781845696337 1845696336 9781615830428 1615830421 9781439807682 143980768X 9781845693626 1845693620 |
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Datensatz im Suchindex
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| dewey-ones | 615 - Pharmacology and therapeutics |
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| discipline | Medizin |
| edition | 2nd ed |
| format | Electronic eBook |
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| spelling | Foodborne pathogens hazards, risk analysis, and control edited by Clive de W. Blackburn and Peter J. McClure 2nd ed Boca Raton CRC 2009 1 Online-Ressource (xxii, 1224 p.) txt rdacontent c rdamedia cr rdacarrier Previous ed.: 2002 Includes bibliographical references and index Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverageDiscusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCPAddresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures Food / Microbiology fast Foodborne diseases fast MEDICAL / Pharmacology bisacsh Medizin Foodborne diseases Food Microbiology Lebensmittel (DE-588)4034870-2 gnd rswk-swf HACCP (DE-588)4206910-5 gnd rswk-swf Pathogener Mikroorganismus (DE-588)4044890-3 gnd rswk-swf Risikoanalyse (DE-588)4137042-9 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Pathogener Mikroorganismus (DE-588)4044890-3 s Risikoanalyse (DE-588)4137042-9 s 2\p DE-604 HACCP (DE-588)4206910-5 s 3\p DE-604 Blackburn, Clive de W. Sonstige oth McClure, Peter J. Sonstige oth http://www.sciencedirect.com/science/book/9781845693626 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Foodborne pathogens hazards, risk analysis, and control Food / Microbiology fast Foodborne diseases fast MEDICAL / Pharmacology bisacsh Medizin Foodborne diseases Food Microbiology Lebensmittel (DE-588)4034870-2 gnd HACCP (DE-588)4206910-5 gnd Pathogener Mikroorganismus (DE-588)4044890-3 gnd Risikoanalyse (DE-588)4137042-9 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4206910-5 (DE-588)4044890-3 (DE-588)4137042-9 (DE-588)4143413-4 |
| title | Foodborne pathogens hazards, risk analysis, and control |
| title_auth | Foodborne pathogens hazards, risk analysis, and control |
| title_exact_search | Foodborne pathogens hazards, risk analysis, and control |
| title_full | Foodborne pathogens hazards, risk analysis, and control edited by Clive de W. Blackburn and Peter J. McClure |
| title_fullStr | Foodborne pathogens hazards, risk analysis, and control edited by Clive de W. Blackburn and Peter J. McClure |
| title_full_unstemmed | Foodborne pathogens hazards, risk analysis, and control edited by Clive de W. Blackburn and Peter J. McClure |
| title_short | Foodborne pathogens |
| title_sort | foodborne pathogens hazards risk analysis and control |
| title_sub | hazards, risk analysis, and control |
| topic | Food / Microbiology fast Foodborne diseases fast MEDICAL / Pharmacology bisacsh Medizin Foodborne diseases Food Microbiology Lebensmittel (DE-588)4034870-2 gnd HACCP (DE-588)4206910-5 gnd Pathogener Mikroorganismus (DE-588)4044890-3 gnd Risikoanalyse (DE-588)4137042-9 gnd |
| topic_facet | Food / Microbiology Foodborne diseases MEDICAL / Pharmacology Medizin Food Microbiology Lebensmittel HACCP Pathogener Mikroorganismus Risikoanalyse Aufsatzsammlung |
| url | http://www.sciencedirect.com/science/book/9781845693626 |
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