Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field…mehr
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues.
Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program.
Inhaltsangabe
Section 1: DEVELOPMENTS IN FOOD SAFETY TRACKING AND TRACEABILITY
1. Global food safety initiative: Implementation and perspectives
2. Computer systems for whole-chain traceability in beef production systems
3. Foodborne pathogen tracking in the produce environment
4. Application of molecular methods for bacterial traceability in food safety systems
5. A descriptive tool for tracing microbiological contaminations
6. Salmonella and the Potential Role for Microbial Process Indicators on Chicken Carcasses
Section 2: NEW STRATEGIES FOR STUDYING FOODBORNE PATHOGEN ECOLOGY
7. Strategies for understanding Salmonella ecology in food production
8. Listeria and omics approaches for understanding its biology
9. Current issues in foodborne Staphylococcus ecology
10. Shiga Toxin-Producing E. coli and ruminant diets: a match made in heaven?
11. Current perspectives on Campylobacter ecology
12. Arcobacter species- an emerging or emerged food pathogen?
13. The Cronobacter genus - an emergent bacterial pathogen comes of age in the genomic era
14. New and Emerging Food Pathogens
Section 3: NEW DEVELOPMENTS IN FOOD SAFETY EDUCATION - FOOD SYSTEMS AND TRAINING
15. Food Safety at Farmers Markets: Fact or Fiction?
16. Novel Approaches for Retail Food Safety Education
17. Approaches to Food Safety Education Among Critical Groups
18. The role of training strategies in food safety performance: Knowledge, behavior and management
19. Teaching Gastrointestinal Microbiology to a Food Safety Audience
20. Systems thinking and beef cattle production medicine - Issues of health and production efficiency
21. Food safety training and teaching in UK/Europe
Section 1: DEVELOPMENTS IN FOOD SAFETY TRACKING AND TRACEABILITY
1. Global food safety initiative: Implementation and perspectives
2. Computer systems for whole-chain traceability in beef production systems
3. Foodborne pathogen tracking in the produce environment
4. Application of molecular methods for bacterial traceability in food safety systems
5. A descriptive tool for tracing microbiological contaminations
6. Salmonella and the Potential Role for Microbial Process Indicators on Chicken Carcasses
Section 2: NEW STRATEGIES FOR STUDYING FOODBORNE PATHOGEN ECOLOGY
7. Strategies for understanding Salmonella ecology in food production
8. Listeria and omics approaches for understanding its biology
9. Current issues in foodborne Staphylococcus ecology
10. Shiga Toxin-Producing E. coli and ruminant diets: a match made in heaven?
11. Current perspectives on Campylobacter ecology
12. Arcobacter species- an emerging or emerged food pathogen?
13. The Cronobacter genus - an emergent bacterial pathogen comes of age in the genomic era
14. New and Emerging Food Pathogens
Section 3: NEW DEVELOPMENTS IN FOOD SAFETY EDUCATION - FOOD SYSTEMS AND TRAINING
15. Food Safety at Farmers Markets: Fact or Fiction?
16. Novel Approaches for Retail Food Safety Education
17. Approaches to Food Safety Education Among Critical Groups
18. The role of training strategies in food safety performance: Knowledge, behavior and management
19. Teaching Gastrointestinal Microbiology to a Food Safety Audience
20. Systems thinking and beef cattle production medicine - Issues of health and production efficiency
21. Food safety training and teaching in UK/Europe
Rezensionen
"...attractively produced and authoritative.useful to those starting careers in food science as they are to established specialists. An excellent book." --Food Science & Technology
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