food safety grain based foods

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Food Safety
Author : Andreia Bianchini,Jayne Stratton
Publisher : WPACIP
Release Date : 2021-09-15
ISBN 10 : 9780128193402
Pages : 500 pages

Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh look at the issues faced by the grain industry and proposes solutions potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia. Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication. Provides guidance for hazard analysis and establishment of food safety control systems Serves as an information source for evaluating risks associated with cereal based products Contains suggestions to support the establishment of food safety systems in a global market

Food Safety and the Effects of Present Law, 1984
Author : United States. Congress. Senate. Committee on Labor and Human Resources
Publisher : N.A
Release Date : 1984
ISBN 10 :
Pages : 88 pages

Grain-based Foods: Processing, Properties, and Heath Attributes
Author : Emanuele Zannini,Raffaella di Cagno
Publisher : MDPI
Release Date : 2018-10-12
ISBN 10 : 3038972185
Pages : 140 pages

This book is a printed edition of the Special Issue "Grain-based Foods: Processing, Properties, and Heath Attributes" that was published in Foods

Encyclopedia of Grain Science
Author : Colin Wrigley,Harold Corke,Charles E. Walker
Publisher : Academic Press
Release Date : 2004-09-17
ISBN 10 :
Pages : 1700 pages

The Encyclopedia of Grain Science is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit Foreword by Professor Geoff H.O. Palmer OBE, Officer of the Order of the British Empire (OBE), for "services to grain science"--QUEEN'S BIRTHDAY HONOURS LIST Contains over 150 articles Includes "Further Reading" lists at the end of each article Many figures and tables illustrate the text and a colour plate section is contained in each volume

Encyclopedia of Food Safety
Author : Yasmine Motarjemi,Gerald Moy,Ewen Todd
Publisher : Academic Press
Release Date : 2013-12-12
ISBN 10 : 0123786134
Pages : 2304 pages

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Let's Ask Marion
Author : Marion Nestle,Kerry Trueman
Publisher : University of California Press
Release Date : 2020-09-29
ISBN 10 : 0520343239
Pages : 216 pages

"There is no one better to ask than Marion, who is the leading guide in intelligent, unbiased, independent advice on eating, and has been for decades."––Mark Bittman, author of How to Cook Everything Let’s Ask Marion is a savvy and insightful question-and-answer collection that showcases the expertise of food politics powerhouse Marion Nestle in exchanges with environmental advocate Kerry Trueman. These informative essays show us how to advocate for food systems that are healthier for people and the planet, moving from the politics of personal dietary choices, to community food issues, and finally to matters that affect global food systems. Nestle has been thinking, writing, and teaching about food systems for decades, and her impact is unparalleled. Let’s Ask Marion provides an accessible survey of her opinions and conclusions for anyone curious about the individual, social, and global politics of food.

Reinventing the Federal Food Safety System: Appendix
Author : United States. Congress. House. Committee on Government Operations. Human Resources and Intergovernmental Relations Subcommittee
Publisher : N.A
Release Date : 1995
ISBN 10 :
Pages : 329 pages

Author : Ryan Burnette
Publisher : John Wiley & Sons
Release Date : 2013-08-14
ISBN 10 : 1118768957
Pages : 328 pages

Learn how to assess and prevent biosecurity threats to protect public health and national security With contributions from experts in all facets of biosecurity, this book explains the fundamental elements of biosecurity as well as the related concepts of biosafety and biosurety, detailing how all three concepts fit within the framework of biodefense. Readers are then given the tools needed to assess and prevent biosecurity threats and vulnerabilities. The book explores the nature of biosecurity threats to research laboratories as well as to agriculture, food, and mass transit. Moreover, readers will learn how to apply principles of biosecurity to assess epidemics and protect public health. Biosecurity takes a detailed look at today's biosecurity policy, explaining how it is likely to evolve given current and potential threats to national security. The authors stress the importance of education and advocacy, helping readers develop effective programs to build public awareness and preparedness. The book also presents a novel tool to assess the effectiveness of laboratory biosafety and biosecurity programs. Biosecurity is divided into four parts: Part I: An Introduction to Biosecurity Part II: Elements of Biosecurity Part III: Biosecurity in Various Sectors Part IV: Biosecurity Policy, Bioterrorism, and the Future This book will instill a deep understanding of what biosecurity is and what it is not. It urges readers to think about the importance of biosecurity as it relates to national security, safety, and health. By exposing major flaws in global biosecurity thinking, Biosecurity sets forth a clear pathway to correct those errors and build stronger biosecurity programs.

Food Safety 1993
Author : Institute
Publisher : CRC Press
Release Date : 1993-07-01
ISBN 10 : 9780824791568
Pages : 672 pages

Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific. Comprehensive summaries of important advances in food science, compiled from over 550 sources worldwide, are presented.

Milling & Baking News
Author : N.A
Publisher : N.A
Release Date : 2009-07
ISBN 10 :
Pages : 329 pages

Chemical Contaminants and Residues in Food
Author : D Schrenk
Publisher : Elsevier
Release Date : 2012-08-23
ISBN 10 : 085709579X
Pages : 608 pages

Chemical contaminants are a major concern for the food industry. Chemical contaminants and residues in food provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control. Part one focuses on risk assessment and analytical methods. Gas chromatography and mass spectroscopy techniques for the detection of chemical contaminants and residues are discussed, as are applications of HPLC-MS techniques and cell-based bioassays. Major chemical contaminants are then discussed in part two, including dioxins and polychlorinated biphenyls, veterinary drug and pesticide residues, heat-generated and non-thermally-produced toxicants, D- and cross-linked amino acids, mycotoxins and phycotoxins, and plant-derived contaminants. Finally, part three goes on to explore the contamination of specific foods. Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs. With its distinguished editor and international team of expert contributors, Chemical contaminants and residues in food is an invaluable tool for all industrial and academic researchers involved with food safety, from industry professionals responsible for producing safe food, to chemical analysts involved in testing the final products. Provides an essential guide to the main chemical contaminants, their health implications, the processes by which they contaminate food products, and methods for their detection and control Sections provide in-depth focus on risk assessment and analytical methods, major chemical contaminants, and the contamination of specific foods Chemical contamination of cereals, red meat, poultry and eggs are explored, along with contamination of finfish and marine molluscs

Chemistry and Safety of Acrylamide in Food
Author : Mendel Friedman,Don Mottram
Publisher : Springer Science & Business Media
Release Date : 2006-07-18
ISBN 10 : 038724980X
Pages : 466 pages

Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.