This 99-paged book highlights the current guidelines set by the International Platform of Insects for Food and Feed (IPIFF) on Good Hygiene Principles aimed at preparing and developing a Guide on Good Hygiene Practices (GHP) for insect production. It has six chapters which discussed the following:...

The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for...

The first volume of this book contains topics on ensuring safety at the farm and at slaughter in beef production systems. Chapters include pathogens affecting beef, methods for detecting pathogens in the beef food chain, food safety management on farms producing beef, ensuring the safety of feed...

This book explores all aspects of microbe-food interactions, especially as they pertain to food safety. It reviews the latest molecular techniques for detecting, identifying, and tracing microorganisms in food, addressing both good foodborne microbes, such as those used for fermentation and in...

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be...

Increased consumers' demand for game meat is driven by various motivations. In order to fulfil this demand for safe, wholesome and nutritious meat, management of wild game and establishment of adequate supply chains are required. Identification and assessment of hazards of biological and...

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment...

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these...

Illustrated in full colour throughout, this book outlines the major food safety hazards - microbial, chemical and physical - which must be controlled when manufacturing all types of food products. The control of microbial hazards is given special emphasis as this is the greatest challenge to food...

The practice guide to new biosafety laws demand an ever higher hygiene standard in poultry farms. The public will notice the use of antibiotics. Commercial businesses are still intensely discussed. Hygiene measures not only influence the health of the animals but also the egg productivity in a...