Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Interdisciplinary and Sustainability Issues in Food and Agriculture is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Interdisciplinary and Sustainability Issues in Food and Agriculture provides the essential aspects and discusses a number of issues of importance in the development of specific agriculture and food supply systems that are closely related to general developmental trends of humankind. In this context technology and economic development as well as socio-cultural developments affect productivity and a secure supply with food. These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. - Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers - Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study - Provides practical guidance on the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.
The organization of quality control. Health problems in food. Chemical aspects. Food processing and nutritional values. Microbiological quality control. Statistical methods in quality control. Tasting panels. national and international standards. Quality standards and specification in the food industry.
The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major concern to the dairy industry. Topics addressed incl
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. - Addresses the need for balance in safety regulation and retaining traditional food options - Includes case studies from around the world to provide practical insight and guidance - Presents suggestions for developing appropriate global safety standards
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
The Role of Food, Agriculture, Forestry and Fisheries in Human Nutrition is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. Human health and wellbeing depend strongly on production, quality, and availability of food. Agriculture, or cultivation of the soil, harvesting crops, and raising livestock, which are the main sources of food, has no single origin. At different times and in numerous places, many plants and animals have been domesticated to provide food for humankind. Fishing, like farming, is a form of primary food production. Through food gathering, primitive humans first obtained fish and other aquatic products in the shallow waters of lakes and along the seashore, in areas with ebb tides, and in small streams. The breadth and complexity of the subject matter presented here is vast. This volume traces the extraordinary history of human colonization of the habitable world and is a chronicle of humankind’s early communion with the underlying realities of the earth’s physical environment, the eventual destruction of this harmonious relationship, and efforts to repair the damage. To make it easier for the reader the volume is divided into 7 sections Food and agriculture and the use of natural resources examines the relationship between food production and the resource base and demonstrate how humans have adapted and exploited Nature to feed the burgeoning populations of humans and their domestic animals. History of forestry from ancient times to the present day is analyzed and shows the linkage between forest clearance for agriculture and the rise of human populations, and current global environmental issues. History of Fishing is a saga explained that spans the full range from traditional fishing for subsistence through to the evolution of modern factory fishing fleets Impact of global change on agriculture outlines the impact of climate change, human demographic trends and the sustainability issues that arise. Economics and policy of food production analyzes the global trade in foodstuffs and the regional specializations and land use complexities. Fundamentals of human health and nutrition explains the complexities of providing a balanced and safe diet for humans throughout their life cycle from birth to old age. It explores some of the linkages between human health and the quality and quantity of food provided. Human nutrition: an overview provides, a wide ranging summary of the issues and imperatives associated with providing humans with food of a quality and standard that will ensure healthy lives. In the history of human development from the time of the earliest agricultural activities humans have cleared the natural forests and woodlands to obtain building materials and fuel wood, and to provide lands for domestic animals and crops. It is this aspect that is the main focus of the volume. The authors in this volume have analyzed and reviewed the interactions between the utilization of natural resources and human nutrition. Much attention focuses on the specific contribution by agriculture (including livestock husbandry), forestry and fisheries in meeting human needs. This synoptic overview assesses the pattern of past change in the relationship between humans and the resource base on which their lives depend. Lessons learned, or still to be learned, are teased out and elaborated. The vast breadth of the subject matter covered in this volume has meant that the work has benefited from the input of many individual contributors from vastly different parts of the globe. I am grateful to the contributors and reviewers for their time and effort and the exchange of ideas and the learning experience that I obtained by working with such a diverse and learned group. We all owe a debt of gratitude to the vast "invisible college" of colleagues whose publications that have shed light on some of the most pertinent problems facing humankind today. These four volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
