Bøger af EMMETT NORTON

The presence of harmful microbes and chemicals in food which can degrade its quality, is referred as food contamination. It can cause foodborne illnesses such as food poisoning, listeriosis, salmonellosis, etc. The common types of contamination include biological, physical, chemical and cross-contamination. The scientific discipline of preparation, handling and storage of food in order to reduce foodborne illnesses is known as food safety. The main aim of food safety is to prevent food from getting contaminated using several methods to maintain its quality. Methods for ensuring food safety include food labeling, certification systems of food, guidelines for management of food export and import, maintaining food hygiene and regulation of food additives and pesticide residues. This book is a compilation of chapters that discuss the most vital concepts in the field of food contamination and safety. The topics covered herein deal with the core aspects of food contamination and safety. This book will serve as a reference to a broad spectrum of readers.

The sum of all analyzable attributes of a food item such as its sensoric value, suitability value and health value are termed as food quality. Some of the factors which are considered under this are the flavor, texture and appearance of the food item. Food quality management is responsible for ensuring that the food items are safe and fit for consumption. There are various important aspects of food quality management such as quality assurance and quality control. Quality assurance seeks to prevent any defect in the food item by studying its processing. Quality control focuses on defect identification and deals with the product. This book presents the complex subject of food quality management in the most comprehensible and easy to understand language. The topics covered herein deal with the core subjects of this field. The book is appropriate for students seeking detailed information in this area as well as for experts.