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Handbook of food contamination and safety / Emmett Norton

By: Material type: TextTextPublisher: New York : Murphy & Moore, [2023]Description: viii, 236 pages : color illustrationsContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781639876778
Subject(s): DDC classification:
  • 664.07
Contents:
Chapter 1. Food contamination
Shelf life of food
Food contamination
Food spoilage
Chapter 2. Types of food contamination
Biological contamination
Physical contamination
Chemical contamination
Adulteration
Environmental contamination of food
Benzene in soft drinks
Food molds
Cross contamination
Chapter 3. Food preservation
Curing
Pickling
Canning
Pasteurization
Food drying
Biopreservation
Other methods of food preservation
Chapter 4. Food safety
Food safety-risk analysis
Hazard analysis and critical control points
Food testing strips
Food storage
Safe food handling
Frozen foods
Food packaging
Cutting food waste and maintain food safety
Chapter 5. Foodborne illnesses
Food poisoning
Vibrio vulnificus
Food allergy
Diarrhea
Gastroenteritis
Toxoplasmosis
Scombroid fish poisoning
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Holdings
Item type Current library Collection Call number Copy number Status Barcode
Book Book Lagro Branch Reference Section Reference R 664.07 N883h 2023 (Browse shelf(Opens below)) c. 2 Room use only 58116QC
Book Book Main Library Reference Section Reference R 664.07 N883h 2023 (Browse shelf(Opens below)) c. 1 Room use only 58115QC

Includes bibliographical references and index.

Chapter 1. Food contamination

Shelf life of food

Food contamination

Food spoilage

Chapter 2. Types of food contamination

Biological contamination

Physical contamination

Chemical contamination

Adulteration

Environmental contamination of food

Benzene in soft drinks

Food molds

Cross contamination

Chapter 3. Food preservation

Curing

Pickling

Canning

Pasteurization

Food drying

Biopreservation

Other methods of food preservation

Chapter 4. Food safety

Food safety-risk analysis

Hazard analysis and critical control points

Food testing strips

Food storage

Safe food handling

Frozen foods

Food packaging

Cutting food waste and maintain food safety

Chapter 5. Foodborne illnesses

Food poisoning

Vibrio vulnificus

Food allergy

Diarrhea

Gastroenteritis

Toxoplasmosis

Scombroid fish poisoning

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