HACCP: A Practical Approach
Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical app...
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Springer US
1998
|
| Ausgabe: | 1st ed. 1998 |
| Schlagworte: | |
| Online-Zugang: | BTU01 Volltext |
| Zusammenfassung: | Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical approach. Fortunately, the authors have been able to come forth with this timely revision of their most useful and excellent work. Unquestionably, the most significant driving force for increased attention to food safety has been the continued surge in new food borne pathogens and the related illness outbreaks. Micro-organisms such as Salmonella typhimurium OTl04, antibiotic-resistant Campylobacter jejuni, Cryptosporidium parvum and Cyclospora cayeta nensis were practically unknown in foods before 1994. However, most important in this regard has been the surge in major outbreaks of illness caused by Escherichia coli 0157:H7 around the world. While it was originally found to be associated with dairy cattle, the ecological range of this pathogen is expanding. It is now a more frequent contaminant of raw animal foods and raw produce. The surge in new foodborne pathogens and illnesses has led to unprecedented media attention to the safety of the global food supply. As a result, consumers are more aware of the potential prob lems and are demanding safer foods. Government regulatory agen cies in many countries have responded by developing regulations for food safety. Many of these regulations require that the HACCP system of food safety be used in the production of food |
| Beschreibung: | 1 Online-Ressource (XX, 403 p) |
| ISBN: | 9781461557814 |
| DOI: | 10.1007/978-1-4615-5781-4 |
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Datensatz im Suchindex
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| author | Mortimore, Sara |
| author_facet | Mortimore, Sara |
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| author_sort | Mortimore, Sara |
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| building | Verbundindex |
| bvnumber | BV046872582 |
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| discipline | Wirtschaftswissenschaften |
| discipline_str_mv | Wirtschaftswissenschaften |
| doi_str_mv | 10.1007/978-1-4615-5781-4 |
| edition | 1st ed. 1998 |
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| index_date | 2024-07-03T15:15:37Z |
| indexdate | 2024-07-10T08:56:10Z |
| institution | BVB |
| isbn | 9781461557814 |
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| spelling | Mortimore, Sara Verfasser aut HACCP A Practical Approach by Sara Mortimore 1st ed. 1998 New York, NY Springer US 1998 1 Online-Ressource (XX, 403 p) txt rdacontent c rdamedia cr rdacarrier Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety. A number of driving forces have converged, focusing more attention on the proper management of food safety. These forces have prompted a revision and expansion of HACCP: A practical approach. Fortunately, the authors have been able to come forth with this timely revision of their most useful and excellent work. Unquestionably, the most significant driving force for increased attention to food safety has been the continued surge in new food borne pathogens and the related illness outbreaks. Micro-organisms such as Salmonella typhimurium OTl04, antibiotic-resistant Campylobacter jejuni, Cryptosporidium parvum and Cyclospora cayeta nensis were practically unknown in foods before 1994. However, most important in this regard has been the surge in major outbreaks of illness caused by Escherichia coli 0157:H7 around the world. While it was originally found to be associated with dairy cattle, the ecological range of this pathogen is expanding. It is now a more frequent contaminant of raw animal foods and raw produce. The surge in new foodborne pathogens and illnesses has led to unprecedented media attention to the safety of the global food supply. As a result, consumers are more aware of the potential prob lems and are demanding safer foods. Government regulatory agen cies in many countries have responded by developing regulations for food safety. Many of these regulations require that the HACCP system of food safety be used in the production of food Health Economics Public Health Food Science Health economics Public health Food—Biotechnology Lebensmittelchemie (DE-588)4034873-8 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Reduktion (DE-588)4177306-8 gnd rswk-swf Sicherheit (DE-588)4054790-5 gnd rswk-swf HACCP (DE-588)4206910-5 gnd rswk-swf Lebensmittelchemie (DE-588)4034873-8 s Sicherheit (DE-588)4054790-5 s Reduktion (DE-588)4177306-8 s DE-604 HACCP (DE-588)4206910-5 s Lebensmittelverarbeitung (DE-588)4167045-0 s Erscheint auch als Druck-Ausgabe 9780412754401 Erscheint auch als Druck-Ausgabe 9781461376484 Erscheint auch als Druck-Ausgabe 9781461557821 https://doi.org/10.1007/978-1-4615-5781-4 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Mortimore, Sara HACCP A Practical Approach Health Economics Public Health Food Science Health economics Public health Food—Biotechnology Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Reduktion (DE-588)4177306-8 gnd Sicherheit (DE-588)4054790-5 gnd HACCP (DE-588)4206910-5 gnd |
| subject_GND | (DE-588)4034873-8 (DE-588)4167045-0 (DE-588)4177306-8 (DE-588)4054790-5 (DE-588)4206910-5 |
| title | HACCP A Practical Approach |
| title_auth | HACCP A Practical Approach |
| title_exact_search | HACCP A Practical Approach |
| title_exact_search_txtP | HACCP A Practical Approach |
| title_full | HACCP A Practical Approach by Sara Mortimore |
| title_fullStr | HACCP A Practical Approach by Sara Mortimore |
| title_full_unstemmed | HACCP A Practical Approach by Sara Mortimore |
| title_short | HACCP |
| title_sort | haccp a practical approach |
| title_sub | A Practical Approach |
| topic | Health Economics Public Health Food Science Health economics Public health Food—Biotechnology Lebensmittelchemie (DE-588)4034873-8 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Reduktion (DE-588)4177306-8 gnd Sicherheit (DE-588)4054790-5 gnd HACCP (DE-588)4206910-5 gnd |
| topic_facet | Health Economics Public Health Food Science Health economics Public health Food—Biotechnology Lebensmittelchemie Lebensmittelverarbeitung Reduktion Sicherheit HACCP |
| url | https://doi.org/10.1007/978-1-4615-5781-4 |
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