食品安全：实用案例分析方法 Food Safety : A Practical and Case Study Approach Anna McElhatton

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资源信息： 中文名: 食品安全：实用案例分析方法 原名: Food Safety : A Practical and Case Study Approach 作者: Anna McElhatton Richard J. Marshall 资源格式: PDF 版本: 插图版 出版社: Speringer 书号: 9780387335094 发行时间: 2007年 地区: 美国 语言: 英文 概述:

图书概述 本书是ISEKI食品图书系列的第一本，主要讨论食品的品质和安全性问题，以及这些问题对我们日常生活的影响。本书涉及的内容包括：食品的保藏、食品的包装、微生物加工的益处和风险、加工的安全性。 ISEKI食品图书系列包括食品安全和食品环境问题的一系列图书，从专家的角度进行专题介绍。本书最大的特色就是采用了案例分析（CASE STUDY）的方式。本书主要面向的对象是对食品安全和食品环境问题感兴趣的研究生和高年级本科生，专业人士和研究者。 ISEKI是Integrating Safety and Environmental Knowledge Into Food Studies的缩写，食品学研究安全和环境问题的研究集合。ISEKI工作组由葡萄牙天主教会大学的Cristina Silva教授领导，包括来自欧洲29个国家的机构和大学的食品领域研究人员。一些食品企业和非教学机构也参与到了工作组。ISEKI食品丛书的主要目的是促进欧洲食品科学与工程的交流，发展并强调食品安全和环境问题的重要性。 Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety. The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies." Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

目录: THE CHALLENGE OF MYCOTOXINS 26 PREVENTIVE MEASURES FOR FOOD SAFETY 50 PACKAGING 68 HACCP IN THE CHEESE MANUFACTURING PROCESS 91 GENETICALLY MODIFIED ORGANISMS 112 NUTRITIONAL STRATEGIES TARGETING THE BENEFICIAL 133 EXPLOITATION OF MICROORGANISMS BY THE FOOD 153 PATHOGENIC COMMENSAL AND BENEFICIAL 177 AN EMERGING RISK TO HEALTH 202 HACCP AND RISK ASSESSMENT 225 APPLICATION OF HACCP IN SMALL FOOD BUSINESSES 239 CLEANING AND DISINFECTION PROCEDURES 253 ENSURING BIOSAFETY THROUGH MONITORING 281 SUBJECT INDEX 295 AUTHOR INDEX 302