Undercooked

Undercooked

Author: Dan Ahdoot

Publisher: Crown

Published: 2023-03-21

Total Pages: 241

ISBN-13: 0593240804

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A collection of hilarious essays about how food became one man’s obsession and coping mechanism, and how it came to rule—and sometimes ruin—his relationships, from the Cobra Kai actor, stand-up comic, and host of Food Network’s Raid the Fridge “When most people say they have an unhealthy relationship with food, they mean they eat too much of it or too little. When I say I have an unhealthy relationship with food, I mean it’s what gives my life meaning. That’s a really dumb way to live your life, as the stories in this book will attest to.” Despite an impressive résumé as an actor and writer, Dan Ahdoot realized that food has been the through line in the most important moments of his life. Growing up as a middle child, Ahdoot struggled to find his place in the family until he and his father discovered their shared love for la gourmandise. But when the tragic death of his brother pushed his parents to strengthen their Jewish faith and adopt a strictly kosher diet, Ahdoot and his father lost that savored connection. To fill the absence left by his brother and father, Ahdoot began to obsess over food and make it central in all his relationships. This, he admits, is probably crazy, but it makes for good stories. From breaking up with girlfriends over dietary restrictions, to hunting just off the Long Island Expressway, to savoring his grandmother’s magical food that was his only tactile connection to his family’s home country of Iran, to jetting off to Italy to dine at the one of the world’s best restaurants, only to send the risotto back, Ahdoot’s droll observations on his unconventional adventures bring an absurdly funny yet heartfelt look at what happens when you let your stomach be your guide.


How to Fix (just About) Everything

How to Fix (just About) Everything

Author: Bill Marken

Publisher: Simon and Schuster

Published: 2002

Total Pages: 632

ISBN-13: 0743234685

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More than 550 step-by-step instructions for everything from fixing a faucet to removing mystery stains to curing a hangover.


Zoonoses

Zoonoses

Author: Rolf Bauerfeind

Publisher: John Wiley & Sons

Published: 2015-12-22

Total Pages: 548

ISBN-13: 1555819257

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Zoonoses are a persistent threat to the global human health Today, more than 200 diseases occurring in humans and animals are known to be mutually transmitted. Classical infectious diseases, such as rabies, plague, and yellow fever, have not been eradicated despite major efforts. New zoonotic diseases are on the increase due global conditions such as overpopulation, wars, and food scarcity, which facilitate human contact with rodents, stray animals, and their parasites. In addition, humans are unwittingly becoming accidental hosts and new links in an infectious chain by engaging in activities such as survival training, which involves camping in open areas and consumption of raw or insufficiently cooked food. Zoonotic infections cause a variety of symptoms that often do not provide clear evidence of a known disease. Zoonoses, Fourth Edition, describes most occurring worldwide zoonosis and facilitates the identification, diagnosis and treatment of zoonotic infections. Written by a team of doctors, medical microbiologists and veterinarians, this completely, revised edition covers all aspects of the epidemiology and prevention of zoonotic diseases through clear descriptions of various illnesses. Specifically, this fourth edition covers zoonosis caused by viruses, bacteria, fungi and parasites infections caused by animal bites infections and intoxications by animal foods Iatrogenic transmission of zoonotic pathogens Zoonoses is an indispensable reference for clinicians and laboratorians.


Dictionary of Flavors

Dictionary of Flavors

Author: Dolf De Rovira, Sr.

Publisher: John Wiley & Sons

Published: 2017-05-30

Total Pages: 631

ISBN-13: 1118856414

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The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.


Ugly Food

Ugly Food

Author: Richard Horsey

Publisher: Oxford University Press

Published: 2017-04-17

Total Pages: 280

ISBN-13: 1849046867

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Why don't we eat more octopus? Cheeks and feet are good value and delicious, so why do people prefer fillet or chops? What about rabbits and squirrels? And what's wrong with ugly vegetables?The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with nary a head, foot or set of giblets in sight, and supermarkets stacked with rows of blemish-free fruit and vegetables. But the same ingredients that are neglected, overlooked, and forgotten, are also tasty, sustainable and cheap.Ugly Food aims to change the way people think about food, revealing the tips and tricks you need to prepare undervalued ingredients with ease. Alongside recipes, Horsey and Wharton provide social histories of foods that are positively brimming with fascinating facts, fictions and flavours. Recipes include: Ox-Cheek Salad a la Hongroise, Lao Chicken Feet Salad, Maldivian Curried Octopus, Spiced Squirrel Popcorn, Deep-fried Rabbit Ears, Sheep's Brain on Toast, and Char Siu Pigs' Cheeks.


Microbiological Testing in Food Safety Management

Microbiological Testing in Food Safety Management

Author: International Commission on Microbiological Specifications for Foods Staff

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 365

ISBN-13: 1468483692

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2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Establishment of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4. 4 Application of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4. 5 Determining Acceptance by Approval of Supplier . . . . . . . . . . . . . . . . . . . . 85 4. 6 Examples To Demonstrate the Process of Lot Acceptance . . . . . . . . . . . . . . 87 4. 7 Auditing Food Operations for Supplier Acceptance . . . . . . . . . . . . . . . . . . . 90 4. 8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . . . . , . . . . . . . . . . . . . . . . . , . . . . . . 99 5. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 5. 2 Purposes and Application of Microbiological Criteria for Foods . . . . . . . . . 10 1 5. 3 Definition of Microbiological Criterion . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1 5. 4 Types of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 5. 5 Application of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 5. 6 Principles for the Establishment of Microbiological Criteria . . . . . . . . . . . . 104 5. 7 Components of Microbiological Criteria for Foods . . . . . . . . . . . . . . . . . . . 106 5. 8 Examples of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . .