About this item
Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of control of biological and non-biological hazards to ensure food safety. Infectious and non-infectious hazards of ready to eat food and minimally processed foods are covered in detail. Also discussed are trade-offs to avoid cross contamination, such as when minimizing one risk increases another.
The book is written by an international team of experts providing the most up-to-date research in the field and offering current applications and methods to assist in developing future solutions. Strategies and recommendations for each food include reducing chemical or biological hazards and harm, and include examples such as: reducing cross contamination of pathogens by self-cleaning devices, the use of antimicrobial coatings, and prior spray cleaning of fruit surfaces. A broad coverage of foods includes fruits and vegetables, seeds and nuts, meat and dairy, raw foods, minimally processed foods, and prepared foods.
- Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry
- Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat-foods
- Describes potential harmful agents that may arise in foods throughout processing and packaging process
- Presents information on psychrotolerant sporeforming pathogens and food poisoning strains in different countries, effect of temperature, Salmonella, Listeria, Clostridium difficile, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal flora, enterotoxins, and more