Food and beverage safety Books

Book SynopsisWritten by one of the world''s leading authorities and hailed by American Brewer as brilliant and by a wide margin the best reference now available, Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.Trade ReviewThis book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *This book is a good read for anyone interested in the science of beer or its consumption. * Chemistry World *Table of ContentsChapter 1: FROM SUMERIA TO SAN FRANCISCO: The World of Beer and Breweries ; Chapter 2: GRAIN TO GLASS: The Basics of Malting and Brewing ; Chapter 3: EACH TO HER OWN: BEER STYLES ; Chapter 4: EYES, NOSE AND THROAT: The Quality of Beer ; Chapter 5: THE HEART AND SOUL OF BEER: Malt ; Chapter 6: WATER AND GENUINE TERROIR ; Chapter 7: THE WICKED AND PERNICIOUS WEED: Hops ; Chapter 8: COOKING AND CHILLING: The Brewhouse ; Chapter 9: GODDISGOODE: Yeast and Fermentation ; Chapter 10: REFINING MATTERS: Downstream Processing ; Chapter 11: MEASURE FOR MEASURE: How beer is analyzed ; Chapter 12: TO THE FUTURE: Malting and Brewing in Years to Come ; Appendix One: SOME SCIENTIFIC PRINCIPLES ; Appendix Two: GLOSSARY OF TERMS USED IN THIS BOOK

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Book SynopsisCraft beer has in recent years seen an unprecedented surge in popularity across the United States and Canada. This book provides background, discusses the ingredients employed, explains what equipment is required and details the step-by-step "how-to" of the brewing process.Table of ContentsIntroduction / The Art and History of Brewing / Further Background to Beer / Brewing Ingredients / Brewing Equipment / The Brewing Process / From Fermenter to Bottle / Recipe Formulation / Enjoying Beer / Tasting Notes & Troubleshooting / Glossary / Further Reading / Index

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Book SynopsisAn inspiring manual for home brewers wanting to recreate a wide variety of wild ales

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Book SynopsisGeorge and Laurie Fix have written this well-researched profile of an enjoyable beer style to both drink and brew.

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Book SynopsisBrewed centuries ago by monks and nuns, this copper-colored, full-bodied ale has a proud and unbroken brewing tradition dating back to the beginning of civilization. Horst Dornbusch sheds light on the practices of commercial altbier makers, how the equipment and ingredients used affect its flavor, and how this full-bodied brew became one of Germany''s most beloved beer styles. Recipes are included! Brewers Publications'' Classic Beer Style Series is devoted to offering in-depth information on world-class beer styles by exploring their history, flavor profiles, brewing methods, recipes, and ingredients.Table of ContentsTable of Contents Foreword Preface Acknowledgments Introduction Chapter 1: Altbier throughout History Chapter 2: Altbier profile Chapter 3: Altbier Ingredients Grain Water Hops Yeast Chapter 4: Altbier Equipment for the Homebrewer Home Mash Tun Home Lauter Tun with Recirculation Home Whirlpool Home Heat Exchanger Home Fermentation and Lagering Equipment Home Filter Chapter 5: Altbier Brewing Methods Composing Your Grain Bill Mashing Boiling Hopping Adding Flavor and Aroma Hops Clarifying the Wort Aerating the Cooled Wort Fermenting Lagering Filtering Conditioning and Packaging Chapter 6: Recipe Guidelines Appendix A: Commercial Alt Examples Appendix B: Malting German Grain Appendix C: Mash pH and Water Hardness Appendix E: Calculating Your Grain Bill for Beer Color Appendix F: Calculating Your Bittering Hops Addition Appendix G: Unit Conversion Chart Glossary References and Further Reading Index About the Author

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Book SynopsisThe story of the county's brewing history, supported by a fascinating selection of rare and previously unpublished images.

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Book SynopsisPacked with rare and unpublished images, this is the definitive story of an iconic British brand - Bass.

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Book SynopsisA lavishly illustrated celebration of 150 years of one of Britain's favourite independent breweries.

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Book SynopsisA prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheese—cheese made from unpasteurized milk—is an expansive category that includes some of Europe’s most beloved traditional styles: Parmigiano Reggiano, Gruyère, and Comté, to name a few. In the United States, raw milk cheese forms the backbone of the resurgent artisan cheese industry, as consumers demand local, traditionally produced, and high-quality foods. Internationally award-winning artisan cheeses like Bayley Hazen Blue (Jasper Hill, VT) would have been unimaginable just forty years ago when American cheese meant Kraft Singles. Unfortunately the artisan cheese industry faces an existential regulatory threat. Over the past thirty years the US Food and Drug Administration (FDA) has edged toward an outright ban on raw milk cheeses. Their assault on traditional cheesemaking goes beyond a debate about raw milk safety; the FDA has also attempted to ban the use of wooden boards, the use of ash in cheese ripening, and has set stringent microbiological criteria that many artisan cheeses cannot meet. The David versus Goliath existence of small producers fighting crushing regulations is true in parts of Europe as well, where beloved creameries are going belly-up or being bought out because they can’t comply with EU health ordinances. Centuries-old cheese styles like Fourme d’Ambert and Cantal are nearing extinction, leading Prince Charles to decry the “bacteriological correctness” of European regulators. The dirty secret is that Listeria and other bacterial outbreaks occur in pasteurized cheeses more often than in raw milk cheeses, and traditional processes like ash-ripening have been proven safe. In Ending the War on Artisan Cheese, Dr. Catherine Donnelly forcefully defends traditional cheesemaking, while exposing government actions in the United States and abroad designed to take away food choice under the false guise of food safety. This book is fundamentally about where and how our food is produced, the values we place on methods of food production, and how the roles of tradition, heritage, and quality often conflict with advertising, politics, and profits in influencing our food choices.Trade Review“Catherine Donnelly serves up a compelling case for food regulation based on scientific evidence, not special interests, reminding us in the process of our duty to cherish and support small-scale, independent producers endangered by the encroachment of multinationals.”—Bronwen Percival, coauthor of Reinventing the Wheel“Friends of raw milk cheese could not have a more knowledgeable, rational, and persuasive expert on their side than Catherine Donnelly. Detail by appalling detail, Dr. Donnelly lays bare the thin scientific support for many FDA regulations on food safety. Her exposé may enrage you, but that’s the point. Informed and indignant consumers willing to fight for traditional foodways can win this war.”—Janet Fletcher, publisher, Planet Cheese blog“This bold and compelling book reveals the shocking truth behind why powerful industrial dairy producers are on a mission to impose a ban on all raw milk cheese, and how US regulators are blatantly misrepresenting credible scientific studies to intimidate and threaten the country’s growing number of artisan cheesemakers. Make no mistake, the stakes are high. Unless the confrontation ends soon, artisan cheese with an authentic taste of place will disappear.”—Will Studd, host and executive producer, Cheese Slices“One size does not fit all when it comes to food safety regulation. In this comprehensive, critical review of FDA policy and practice over the last three decades in regulating commercial cheesemaking, microbiologist Catherine Donnelly reveals how the twentieth-century industrial ethos that guides regulatory rule-making is dangerously out of step not only with the growing interest in producing and consuming artisanal foods, but also with the latest scientific evidence.”—Heather Paxson, author of The Life of Cheese“Dr. Donnelly’s compelling scientific and historical arguments against arbitrary regulation and government overreach are must-reads for anyone who values raw milk artisan cheeses, one of our most delicious and safest traditional foods. Those seeking proof need go no further.”—David Gibbons, coauthor of Mastering Cheese; cheese columnist, Wine Spectator“In a moment where alternative facts, the war on science, fake news, and the corporate consolidation of our food system are redefining our futures, this superbly written book is timely and necessary. Catherine Donnelly uses the experiences of cheesemakers, farmers, and scientists to explore the tension that exists among corporate behemoths, regulators, and cheesemakers working to build economic vitality and maintain traditions in rural communities. As a scientist, Dr. Donnelly exposes the political objectives that have dominated policy and enforcement at the FDA, expertly proposes alternative regulatory solutions, and defends the remarkable safety record cheese has enjoyed over millennia. Bravo!”—Mateo Kehler, cheesemaker, Jasper Hill Farm“Dr. Donnelly has written a thorough and articulate book, one that explores how rules written far from the farm, by people with little to no farm experience, weaken food safety, and how current FDA policy does not jibe with current scientific understanding of microbiology. She argues that the government should not favor industrial producers over small farms, and better policy is not only possible, but already exists. She also explains how we can use our wallets and our pens to advocate for the return of common sense and science to food policy.”—Dan Strongin, former president, American Cheese Society; columnist, Cheese Reporter “You’ll find no better guide to the byzantine world of food safety regulation than the eminent Professor Donnelly, whose lucid prose illuminates the complex scientific and regulatory issues at the heart of this riveting story. At a time of sharp ideological division over the role of government, she explains that more regulation is not always better, but all regulation is not necessarily bureaucratic overreach. Going further she offers a common sense call for competence and science-based decisions. Donnelly is eloquent in reminding us that the world’s food traditions are cultural treasures and unsparing in her condemnation of the shocking and even duplicitous behavior of the FDA.”—Frederic C. Rich, lawyer; environmentalist; author of Getting to Green“Dr. Donnelly does the hard work of piecing together a definitive account of how our government has threatened artisanal cheese producers at home and abroad. I had previously read the published science and couldn’t understand why the FDA would use it against US producers. This book aims to clarify their intentions. Consumers and elected officials now have a responsibility to take action to stop this overreach.”—Carlos Yescas, director, Oldways Cheese Coalition“This amazing book is an insightful look into the story of American entrepreneurs who are under attack from faceless bureaucrats who are determined to homogenize a unique and centuries-old American treasure. The book sets out a cautionary tale for any person interested in the American dream—what is happening to the artisan cheese industry can easily happen to any other industry. This is a must-read for sophisticated people who care about the battle between regulation and prosperity.”—Gregory S. McNeal, JD, PhD, professor, Pepperdine University School of Law; contributor, Forbes“For over two decades, Dr. Catherine Donnelly has worked tirelessly to support and defend artisanal cheesemakers in the daunting arena of food safety assurance and regulation. Ending the War on Artisan Cheese presents a panoramic view of the scientific, regulatory, political, commercial, and legal landscape that now threatens the survival of traditional artisan cheese. Donnelly’s epic account is a clarion call to work together toward a win-win regulatory model that supports large and small producers alike, those who employ cutting-edge technology and those who carry on centuries-old tradition. Let’s move forward together!”—Paul Kindstedt, author of Cheese and Culture

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Book SynopsisAttitudes to GM crops continue to generate tension, even though they have been grown commercially for over 20 years. Negative sentiment towards their development limits their adoption in Western countries, despite there being no evidence of harm to human health. These unfounded concerns about genetically modified crops have also inhibited uptake in many countries throughout Africa and Asia, having a major impact on agricultural productivity and preventing the widespread cultivation of potentially life-saving crops. GM Crops and the Global Divide traces the historical importance that European attitudes to past colonial influences, aid, trade and educational involvement have had on African leaders and their people. The detrimental impact that these attitudes have on agricultural productivity and food security continues to be of growing importance, especially in light of climate change, drought and the potential rise in sea levels - the effects of which could be mitigated by the cultivation of GM and gene-edited crops. Following on from her previous books Genes for Africa, GM Crops: The Impact and the Potential and Food for Africa, Jennifer Thomson unravels the reasons behind these negative attitudes towards GM crop production. By addressing the detrimental effects that anti-GM opinions have on nutrition security in developing countries and providing a clear account of the science to counter these attitudes, she hopes to highlight and ultimately bridge this global divide.Table of Contents1: Genetically Modified Organisms make their entrance 2: GM crops arrive on the scene 3: The West's stand on GM crops 4: GM crops made in Africa for Africa by Africans 5: Learning from economists 6: How to bust myths and the importance of communication 7: Countries that got it right and why 8: To label or not to label, that is the question 9: The West versus Africa 10: The West versus the Rest 11: Conclusions

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Book SynopsisAccording to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and probability of harm resulting from human exposure to the biological agents that are present in foodstuffs. This assessment must take into account all stages of the chain: from the production of raw materials to consumption. After briefly introducing food safety and risk assessment, this book details the four major steps of microbiological risk assessment. The contributors first present hazard identification and then exposure assessment, which is subdivided into methods for the detection and enumeration of pathogens and for the quantification of the level of exposure. Then, hazard characterization is subdivided into pathogenicity mechanisms and quantification of the dose–response relationship. Finally a guide for microbiological risk characterization is provided. The conclusion presents possible development avenues for microbiological risk assessment, particularly its integration into a holistic assessment of food systems.Table of ContentsPart 1. Hazards and Food.1. Biological Hazard Identification, Jeanne-Marie Membré and Nabila Haddad.2. Detection and Enumeration of Foodborne Pathogens and Bacterial Toxins in Food, Nabila Haddad.3. Exposure Assessment of Microbial Pathogens, Maarten Nauta.Part 2. Food and Risk.4. Pathogenic Mechanisms of Bacterial Foodborne Pathogens, Mayra Aguirre Garcia and Nabila Haddad.5. Microbial Dose–Response Models, Moez Sanaa and Laurent Guillier.6. A Guide for Microbiological Risk Characterization, Laurent Guillier and Moez Sanaa.

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