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Food Safety

A Practical and Case Study Approach

  • Conference proceedings
  • © 2007

Overview

Editors:
  1. Anna McElhatton

    1. Institute of Health Care (Environmental Health Division), University of Malta, Tal-Qroqq, Malta

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  2. Richard J. Marshall

    1. Department of Health and Human Sciences, London Metropolitan University, London, UK

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    You can also search for this editor in PubMed   Google Scholar

  • Deals with the prevention of commonly occurring food borne bacteria during food processing
  • Discusses procedures and practical applications of food safety
  • Includes supplementary material: sn.pub/extras

Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 1)

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Table of contents (14 papers)

  1. Front Matter

    Pages i-xix
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  2. Preservation and Protection

    1. Front Matter

      Pages 1-1
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    2. Methods of Food Preservation

      • Tsvetko Prokopov, Stoyan Tanchev
      Pages 3-25

    3. The Challenge of Mycotoxins

      • Armando Venâncio, Russell Paterson
      Pages 26-49

    4. Preventive Measures for Food Safety

      • Gerhard Schleining
      Pages 50-67

    5. Packaging

      • Mona Popa, Nastasia Belc
      Pages 68-87

  3. Benefits and Risks of Microorganisms

    1. Front Matter

      Pages 90-90
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    2. Haccp in the Cheese Manufacturing Process, a Case Study

      • Eleftherios H. Drosinos, Panagiota S. Siana
      Pages 91-111

    3. Genetically Modified Organisms and Food Safety

      • Dezider Toth
      Pages 112-132

    4. Nutritional Strategies Targeting the Beneficial Modulation of the Intestinal Microflora with Relevance to Food Safety: The Role of Probiotics and Prebiotics

      • Konstantinos C. Mountzouris
      Pages 133-152

    5. Exploitation of Microorganisms by the Food and Beverage Industry

      • George Kalantzopoulos, Manuela Pintado, Ana Gomes
      Pages 153-176

    6. Pathogenic, Commensal and Beneficial Microorganisms in Foods

      • Ana M. P. Gomes, Manuela E. Pintado, F. Xavier Malcata
      Pages 177-201

    7. Foodborne Viruses: An Emerging Risk to Health

      • Leen Baert, Mieke Uyttendaele, Johan Debevere
      Pages 202-221

  4. Process Safety

    1. Front Matter

      Pages 224-224
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    2. Safety Models: HACCP and Risk Assessment

      • Gabriela Rotaru, Daniela Borda
      Pages 225-238

    3. Application of Haccp in Small Food Businesses

      • Vassilis Georgakopoulos
      Pages 239-252

    4. Cleaning and Disinfection Procedures in the Food Industry General Aspects and Practical Applications

      • Giuliano Sansebastiano, Roberta Zoni, Laura Bigliardi
      Pages 253-280

    5. Ensuring Biosafety Through Monitoring of Gmo in Food With Modern Analytical Techniques, a Case Study

      • Aurora Rizzi, Claudia Sorlini, Saverio Mannino, Daniele Daffonchio
      Pages 281-294

  5. Back Matter

    Pages 295-311
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Keywords

About this book

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.

The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

Editors and Affiliations

  • Institute of Health Care (Environmental Health Division), University of Malta, Tal-Qroqq, Malta

    Anna McElhatton

  • Department of Health and Human Sciences, London Metropolitan University, London, UK

    Richard J. Marshall

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