Food Chain Integrity :A Holistic Approach to Food Traceability, Safety, Quality and Authenticity ( Woodhead Publishing Series in Food Science, Technology and Nutrition )

Publication subTitle :A Holistic Approach to Food Traceability, Safety, Quality and Authenticity

Publication series :Woodhead Publishing Series in Food Science, Technology and Nutrition

Author: Hoorfar   Jeffrey;Jordan   K;Butler   F  

Publisher: Elsevier Science‎

Publication year: 2011

E-ISBN: 9780857092519

P-ISBN(Paperback): 9780857090683

P-ISBN(Hardback):  9780857090683

Subject: TS201.6 Food safety and health

Language: ENG

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Description

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.

Chapters in part one review developments in food traceability, such as food ‘biotracing’, and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.

With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production.

  • Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer
  • Examines developments in food traceability, such as food ‘biotracing’, and methods to

Chapter

Cover

pp.:  1 – 4

Copyright

pp.:  5 – 6

Contents

pp.:  6 – 14

Contributor contact details

pp.:  14 – 20

Woodhead Publishing Series in Food Science, Technology and Nutrition

pp.:  20 – 28

Foreword

pp.:  28 – 30

Part I Tracking and tracking in the food chain

pp.:  30 – 100

Part II Food safety and quality

pp.:  100 – 216

Part III Authenticity and origin of food products

pp.:  216 – 312

Part IV Consumer views and future trends

pp.:  312 – 338

Part V Appendix: Project abstracts

pp.:  338 – 378

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