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Food Safety: Theory and Practice
$78.00 $83.00
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Paul L. Knechtges (2012)

Written from a “farm-to-fork” perspective, Food Safety: Theory and Practice provides a comprehensive overview of food safety and discusses the biological, chemical, and physical agents of foodborne diseases. Early chapters introduce readers to the history and fundamental principles of food safety. Later chapters provide an overview of the risk and hazard analysis of different foods and the important advances in technology that have become indispensable in controlling hazards in the modern food industry.

The text covers critically important topics and organizes them in a manner to facilitate learning for those who are, or who may become, food safety professionals. Topics covered include:
  • Risk and hazard analysis of goods
  • The prevention of foodborne illnesses and diseases
  • Safety management of the food supply
  • Food safety laws, regulations, enforcement, and responsibilities
  • The pivotal role of food sanitation/safety inspectors
The book offers highlights such as:
  • Explains the scientific basis and public health rationale for food safety standards
  • Addresses the vulnerability of the food supply to terrorism and food imports
  • Features selected case studies of foodborne illness outbreaks
  • Includes complete coverage of etiologic agents of foodborne diseases
  • Provides a solid introduction to the basic principles of food safety
  • Addresses food safety engineering and laboratory analysis technology
  • Includes an introduction to risk analysis (risk assessment, risk management, risk communication) and Hazard Analysis and Critical Control Point (HACCP) systems
460 pages, paperback.


Table of Contents
Preface
Acknowledgments


1. History and Overview of Food Safety
Learning Objectives
Historical Aspects of Food Safety
Epidemiologic Investigations and Surveillance
Classification of Foodborne Diseases and Etiologic Agents
The Burden of Foodborne Illnesses and Trends in Food Safety
Defining Food Safety
References
Useful Resources
2. Foodborne Infectious and Microbial Agents
Learning Objectives
Types of Infectious and Microbial Agents
Foodborne Infections Versus Intoxication, a.k.a. Poisoning
Foodborne Bacterial Agents
Foodborne Viruses
Protozoans
Foodborne Helminths
Prions
Emerging Versus Contemporary foodborne Infections
References
Useful Resources
3. Foodborne Toxic and Physical Agents
Learning Objectives
Basic Food Toxicology
Microbial Toxins
Plants and Animal Toxins
Environmental and Agricultural Chemicals
Food Additives, Adulterants, and Chemicals Associated with Processing and Packaging
Radiation and Radioisotopes
Contamination with Foreign Objects (Filth Too)
References
Useful Resources
4. Food Safety: Principles of Prevention
Learning Objectives
Introduction
Reduce Microbial Contamination and Control Growth
Eliminate Sources of Contamination from Chemical Pollutants and Toxins
Sanitation: Principles and Purposes
Foodborne Illness Risk Factors
Food Worker Education and Training
References
Useful Resources
5. Food Safety: Engineering Controls and Technology
Learning Objectives
Food Protection and the Hurdle Concept
Thermal Transfer methods
Chemical Methods of Food Protection
Modification of Select Intrinsic and Extrinsic Parameters
Biocontrol Methods and Biotechnology
Food Protection by Irradiation
New and Emerging Physical Processes of Food Protection
Reference
Useful Resources
6. Risk Assessment and Hazards Analysis of Foods
Learning Objectives
Risk Analysis and Food Safety
Hazard Analysis and Critical Control Point System
Food Product Testing and Performance Standards
References
Useful Resources
7. Laboratory Methods for Food Safety
Learning Objectives
The Laboratory and Food Safety
Microbiological Culture and Staining Methods
Immunological Laboratory Methods
Molecular Genetics and Nucleic Acid Methods
Laboratory Analysis of Chemicals and Toxins
Rapid Methods and Emerging Technologies for Food Testing
References
Useful Resources
8. Safety Management of the Food Supply
Learning Objectives
The Farm-to-Fork Perspective
Food Production: Preharvest, Harvest, and Postharvest Operations
Food Processing and Distribution
Retail Food Establishments, Institutional Foodservices, and Home Preparation
Food Safety Laws and Industry Incentives
Food Defense
Food Safety Management System at the National Level
References
Useful Resources
Appendix A
Index


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