Food Hygiene, Microbiology and HACCP:
Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
2000
|
| Ausgabe: | Third edition |
| Schlagworte: | |
| Online-Zugang: | UBT01 Volltext |
| Zusammenfassung: | Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included |
| Beschreibung: | 1 Online-Ressource (XVIII, 449 p. 40 illus) |
| ISBN: | 9781475752540 |
| DOI: | 10.1007/978-1-4757-5254-0 |
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| 520 | |a Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included | ||
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4757-5254-0 |
| edition | Third edition |
| format | Electronic eBook |
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| id | DE-604.BV045151912 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:10:07Z |
| institution | BVB |
| isbn | 9781475752540 |
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| spelling | Forsythe, S. J. Verfasser aut Food Hygiene, Microbiology and HACCP by S. J. Forsythe, P. R. Hayes Third edition Boston, MA Springer US 2000 1 Online-Ressource (XVIII, 449 p. 40 illus) txt rdacontent c rdamedia cr rdacarrier Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included Chemistry Food Science Food / Biotechnology Hayes, P. R. aut Erscheint auch als Druck-Ausgabe 9781441951960 https://doi.org/10.1007/978-1-4757-5254-0 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Forsythe, S. J. Hayes, P. R. Food Hygiene, Microbiology and HACCP Chemistry Food Science Food / Biotechnology |
| title | Food Hygiene, Microbiology and HACCP |
| title_auth | Food Hygiene, Microbiology and HACCP |
| title_exact_search | Food Hygiene, Microbiology and HACCP |
| title_full | Food Hygiene, Microbiology and HACCP by S. J. Forsythe, P. R. Hayes |
| title_fullStr | Food Hygiene, Microbiology and HACCP by S. J. Forsythe, P. R. Hayes |
| title_full_unstemmed | Food Hygiene, Microbiology and HACCP by S. J. Forsythe, P. R. Hayes |
| title_short | Food Hygiene, Microbiology and HACCP |
| title_sort | food hygiene microbiology and haccp |
| topic | Chemistry Food Science Food / Biotechnology |
| topic_facet | Chemistry Food Science Food / Biotechnology |
| url | https://doi.org/10.1007/978-1-4757-5254-0 |
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