Foreword.- Acknowledgements.- PRESERVATION AND PROTECTION: Methods of Food Preservation.- The Challenge of Mycotoxins.- Preventative Measures for Process Safety.- Food Packaging.- BENEFITS AND RISKS OF MICROORGANISMS: HACCP in the Cheese Manufacturing Process, a Case Study.- Genetically Modified Organisms and Food Safety.- Food Ingredients with Potential to Modulate the Intestinal Microflora: The Role of Probiotics and Prebiotics.- Exploitation of Microorganisms by the Food and Beverage Industry.- Pathogenicity, Commensalism, and the Beneficial Microorganisms.- Foodborne Viruses an Emerging Risk to Health.- PROCESS SAFETY: Safety Models: HACCP and Risk Assessment.- Application of HACCP in Small Food Businesses.- Cleaning and Disinfection Procedures Used in the Food Industry, Practical Applications.- Ensuring Biosafety Through Monitoring of GMO in Food with Modern Analytical Techniques, A Case Study- Index.
Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.
Deals with the prevention of commonly occurring food borne bacteria during food processing
Discusses procedures and practical applications of food safety