Food hygiene and toxicology in ready-to-eat foods / [edited by] Parthena Kotzekidou.

• PART I. TRENDS AND FOOD HABITS -- 1. Food habits and the increase in ready-to-eat and easy-to-prepare products / Caterina Contini, Caterina Romano, ... Leonardo Casini -- 2. Safety of street foods / Mohammad Al Mamun and Tanvir Chowdhury Turin -- PART II. MICROBIOLOGICAL HAZARDS -- 3. Factors influencing microbial safety of ready-to-eat foods / Parthena Kotzekidou -- 4. Foodborne viruses in ready-to-eat foods / Leena Maunula and Carl-Henrik von Bonsdorff -- 5. Parasitic protozoa in salad vegetables / Lucy J. Robertson -- 6. Foodborne pathogens in ready-to-eat peanut butter-containing products / Elizabeth M. Grasso-Kelley -- 7. Handling of hamburgers and cooking practices / Daniel A. Unruh, Justin J. Kastner, ... Sara E. Gragg -- 8. Salmonella and Listeria monocytogenes in ready-to-eat leafy vegetables / Rafael Djalma Chaves, Rafael Chacon Ruiz Martinez, ... Anderson de Souza Sant’Ana -- 9. Foodborne pathogenic bacteria in fresh-cut vegetables and fruits / Hülya Ölmez -- 10. Stress adaptation of Listeria monocytogenes in acidic ready-to-eat products / Ranju Paudyal and Kimon Andreas G. Karatzas -- 11. Safety of fresh-squeezed juices / Nanci Edid Martínez-Gonzáles and Alejandro Castillo -- 12. Safety improvement of fruit juices by novel thermal and nonthermal processing / Vicknesha Santhirasegaram, Zuliana Razali and Chandran Somasundram -- 13. Safety of ready-to-eat seafood / Juan José Rodríguez Herrera -- 14. Staphylococcal enterotoxins in processed dairy products / Wanchun Jin and Keiko Yamada -- 15. Sporeforming bacterial pathogens in ready-to-eat dairy products / Carlo Spanu -- 16. Sporeforming bacteria associated with bread production : spoilage and toxigenic potential / Paola Lavermicocca, Francesca Valerio, ... Ivan Leguérinel -- 17. Molds and mycotoxins in nuts / Sonia Marín and Antonio J. Ramos -- 18. Potential industrial applications of decontamination technologies for fresh produce / Ramandeep Garg, Daniela Abela, ... Vasilis Valdramidis -- 19. Microbiological risk assessments in food industry / Jeanne-Marie Membré -- PART III. TOXICOLOGICAL HAZARDS -- 20. Acrylamide in ready-to-eat foods / Bertrand Matthäus and Norbert U. Haase -- 21. Furan in processed foods / Adriana Pavesi Arisseto -- 22. Biogenic amines in ready-to-eat foods / Ljerka Prester -- 23. Regulated disinfection byproducts in minimally processed vegetables and beverages / Mercedes Gallego and María José Cardador. 

• 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 biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered.

Ämnesord

Livsmedelsindustri  (sao)

Produktsäkerhet  (sao)

Food handling  (LCSH)

Food  -- Packaging (LCSH)

Food  -- Safety measures (LCSH)

Food handling  (fast)

Food  -- Packaging (fast)

Food  -- Safety measures (fast)

TECHNOLOGY & ENGINEERING / Food Science 

Product safety  (LCSH)

Food industry and trade  (LCSH)

Nyckelord

Pmbb Livsmedel

Publikations- och innehållstyp

363.1926 (DDC)

Pmbb (kssb/8)