Download Food Hygiene and Toxicology in Ready-to-Eat Foods by Parthena Kotzekidou PDF

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By Parthena Kotzekidou

Food Hygiene and Toxicology in Ready-to-Eat Foods is a pretty good reference for a person within the meals wanting to appreciate the advanced matters and mechanisms of organic keep an eye on and chemical risks to make sure meals security. infectious and non-infectious contaminants in uncooked, minimally processed, and ready meals are lined intimately, in addition to potent measures to prevent foodborne infections and intoxications. The publication is written by means of a global workforce of specialists featuring the main updated learn within the box, and offers present purposes and counsel to reinforce foodstuff safeguard within the foodstuff undefined. concepts and suggestions for every nutrition classification contain, between others, the way to steer clear of cross-contamination of pathogens, the right kind makes use of of antimicrobial coatings and spray cleanings of unpolluted produce, and acrylamide aid in the course of processing. leafy greens, fruit juices, nuts, meat and dairy items are a few of the ready-to-eat meals covered.

  • Provides the newest on examine and improvement within the box of meals protection incorporating functional actual existence examples for microbiological chance overview and relief within the nutrients industry
  • Includes particular elements of strength illness and the significance of varied hazards linked to ready-to-eat foods
  • Describes strength damaging brokers which could come up in meals in the course of processing and packaging
  • Presents info on psychrotropic pathogens and nutrition poisoning lines, impression of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more

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Extra resources for Food Hygiene and Toxicology in Ready-to-Eat Foods

Sample text

Slicing is also a risk factor in cross-contamination of RTE products, as blades are able to disseminate high numbers of Salmonella. RTE products are frequently sold in delicatessens and fast-food restaurants, where stainless steel blade retail slicers are commonly used in meal preparations. Most likely underreported, crosscontamination scenarios involving equipment and utensils such as boards, knives, and slicers are likely to occur when good hygiene practices are not applied by personnel at retail levels.

Co-occurrence of free-living protozoa and foodborne pathogens on dishcloths: implications for food safety. Int. J. Food Microbiol. 191, 89À96. Codex Alimentarius Commission, 2009. Risk assessment of Listeria monocytogenes. In: Ready to Eat Foods: Guidelines. FAO/WHO Microbiological Risk Assesment Series, vol. 4. Food and Agriculture Organisation, Rome. , 2007. Foodborne outbreak caused by Staphylococcus aureus: phenotypic and genotypic characterization of strains of food and human sources. J. Food Prot.

Food ingredients like spices, which are applied to RTE foods after the final food manufacturing pathogen reduction step, account for at least 70% of foodborne illnesses (CDC, 2010). Contamination of spices with pathogens is significant and may contribute to the foodborne illness burden. This is due to the long shelf-life of spices and the ability of pathogens to survive in spices for long periods of time. Salmonella can survive in dried spices and other low-moisture foods for prolonged periods.

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