Food Safety: A Practical and Case Study Approach - download pdf or read online

By Anna McElhatton, Richard J. Marshall

ISBN-10: 0387335099

ISBN-13: 9780387335094

Nutrition defense: a realistic and Case research procedure, the 1st quantity of the ISEKI-Food publication sequence, discusses how nutrition caliber and protection are attached and the way they play an important position within the caliber of our day-by-day lives. subject matters contain equipment of nutrients maintenance, meals packaging, merits and hazards of microorganisms and procedure defense.

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Additional resources for Food Safety: A Practical and Case Study Approach (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development)

Sample text

E. coli and B. , 1998). 2. High pressure One “new” or emerging technology receiving a great deal of attention is high hydrostatic pressure. The basis of this process is Le Chatelier’s principle, according to which, any reaction, like conformational change or phase transition that is accompanied by decrease in volume will be favoured at high pressure, while reactions involving an increase in volume will be inhibited (Knor, 1996). Hydrostatic pressure technology is novel non-thermal food processing technology, whereby foods are subjected to high hydrostatic pressure, generally in 1.

10. 7 to eliminate infectivity of Echinococcus granulosus. 0 for reducing larval penetration (Potter and Hotchkiss, 1995). 35 for E. 21 for Yersinia; 0,14-0,19 for Aeromonas. 7. Preservation by low temperatures Food preservation by cooling and freezing are the oldest methods using natural low temperatures. In 1875 the ammonia refrigeration system, that was capable of supporting commercial for foods refrigeration and freezing, was invented. Starting from 1920, the modern frozen food industry grew rapidly.

It is mainly used in sterilising air and thin liquid films due to low penetration dept of the waves. When it is used in high dosage there is a marked tendency toward flavour and odour deterioration before satisfactory sterilisation of the foods is achieved. But low-level radiation at carefully applied doses can often usually extend the shelf life of foods, without damaging quality. Using UV radiation to kill off bacteria in water is well known. This radiation is safe, environmentally friendly and more cost effective to install and operate that conventional chlorinating.

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Food Safety: A Practical and Case Study Approach (Integrating Safety and Environmental Knowledge Into Food Studies towards European Sustainable Development) by Anna McElhatton, Richard J. Marshall


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