Handbook of food safety engineering

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This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety:
the fundamentals of microbial growth
food safety detection techniques
microbial inactivation techniques
food safety management systems
Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

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Detail Information

Series Title

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Call Number

363.19'26 Han

Publisher

West Sussex : Wiley-Blackwell., 2011

Collation

xxiii, 840 p. : ill. : ind. ; 25 cm.

Language

English

ISBN/ISSN

9781444333343

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food--microbiology
Technology & Engineering / Food Science
Food--Safety measures
Food industry and trade--Sanitation

Specific Detail Info

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Statement of Responsibility

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Other version/related

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