中文名: 食品安全：實用案例分析方法
原名: Food Safety : A Practical and Case Study Approach
作者: Anna McElhatton
Richard J. Marshall
資源格式: PDF
版本: 插圖版
出版社: Speringer
書號: 9780387335094
發行時間: 2007年
地區: 美國
語言: 英文
簡介:

圖書概述
本書是ISEKI食品圖書系列的第一本，主要討論食品的品質和安全性問題，以及這些問題對我們日常生活的影響。本書涉及的內容包括：食品的保藏、食品的包裝、微生物加工的益處和風險、加工的安全性。
ISEKI食品圖書系列包括食品安全和食品環境問題的一系列圖書，從專家的角度進行專題介紹。本書最大的特色就是采用了案例分析（CASE STUDY）的方式。本書主要面向的對象是對食品安全和食品環境問題感興趣的研究生和高年級本科生，專業人士和研究者。
ISEKI是Integrating Safety and Environmental Knowledge Into Food Studies的縮寫，食品學研究安全和環境問題的研究集合。ISEKI工作組由葡萄牙天主教會大學的Cristina Silva教授領導，包括來自歐洲29個國家的機構和大學的食品領域研究人員。一些食品企業和非教學機構也參與到了工作組。ISEKI食品叢書的主要目的是促進歐洲食品科學與工程的交流，發展並強調食品安全和環境問題的重要性。
Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.
The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.
"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies." Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

目錄:
THE CHALLENGE OF MYCOTOXINS 26
PREVENTIVE MEASURES FOR FOOD SAFETY 50
PACKAGING 68
HACCP IN THE CHEESE MANUFACTURING PROCESS 91
GENETICALLY MODIFIED ORGANISMS 112
NUTRITIONAL STRATEGIES TARGETING THE BENEFICIAL 133
EXPLOITATION OF MICROORGANISMS BY THE FOOD 153
PATHOGENIC COMMENSAL AND BENEFICIAL 177
AN EMERGING RISK TO HEALTH 202
HACCP AND RISK ASSESSMENT 225
APPLICATION OF HACCP IN SMALL FOOD BUSINESSES 239
CLEANING AND DISINFECTION PROCEDURES 253
ENSURING BIOSAFETY THROUGH MONITORING 281
SUBJECT INDEX 295
AUTHOR INDEX 302