{"product_id":"food-safety-handbook-chemistry-9780471210641","title":"Food Safety Handbook Chemistry","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eAs with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public's attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\"Overall, \u003ci\u003eFood Safety Handbook\u003c\/i\u003e is an excellent overview of the scientific knowledge behind the growing food processing industry....\" (\u003ci\u003eFood Processing and Preservation\u003c\/i\u003e, Volume 28 #1, April 2004)\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003ePreface.  \u003cp\u003ePART I: CHARACTERIZATION OF FOOD SAFETY AND RISKS (edited by Joan Rose).\u003c\/p\u003e \u003cp\u003eDefinition of Food Safety (R. Seward).\u003c\/p\u003e \u003cp\u003eCharacterization of Food Hazards (R. Seward).\u003c\/p\u003e \u003cp\u003eRisk Analysis Frameworks for Chemical and Microbial Hazards (M. Coleman \u0026amp; H. Marks).\u003c\/p\u003e \u003cp\u003eDose-Response Modeling for Microbial Risk (C. Haas).\u003c\/p\u003e \u003cp\u003eExposure Assessment of Microbial Food Hazards (R. Whiting).\u003c\/p\u003e \u003cp\u003eExposure and Dose Response Modeling for Food Chemical Risk Assessment (C. Winter).\u003c\/p\u003e \u003cp\u003eEconomic Consequences of Foodborne Hazards (T. Roberts, \u003ci\u003eet al\u003c\/i\u003e.).\u003c\/p\u003e \u003cp\u003ePART II: FOOD HAZARDS: BIOLOGICAL (edited by LeeAnne Jackson).\u003c\/p\u003e \u003cp\u003ePrevalence of Foodbourne Pathogens (L. Jackson).\u003c\/p\u003e \u003cp\u003ePhysiology and Survival of Foodbourne Pathogens in Various Food Systems (G. Rodrick \u0026amp; R. Schmidt).\u003c\/p\u003e \u003cp\u003eCharacteristics of Biological Hazards in Foods (R. Bacon \u0026amp; J. Sofos).\u003c\/p\u003e \u003cp\u003eContemporary Monitoring Methods (J. Chen).\u003c\/p\u003e \u003cp\u003ePART III: FOOD HAZARDS: CHEMICAL AND PHYSICAL (edited by Austin R. Long \u0026amp; G. Williams Chase).\u003c\/p\u003e \u003cp\u003eHazards from Natural Origins (J. Specchio).\u003c\/p\u003e \u003cp\u003eChemical and Physical Hazards Produced During Food Processing, Storage, and Preparation ( H. Rupp).\u003c\/p\u003e \u003cp\u003eHazards Associated with Nutrient Fortification (A. Reid).\u003c\/p\u003e \u003cp\u003eMonitoring Chemical Hazards: Regulatory Information (D. Santiago).\u003c\/p\u003e \u003cp\u003eHazards Resulting from Environmental, Industrial, and Agricultural Contaminants (S. Bhandari).\u003c\/p\u003e \u003cp\u003ePART IV: SYSTEMS FOR FOOD SAFETY SURVEILLANCE AND RISK PREVENTION (edited by Keith R. Schneider).\u003c\/p\u003e \u003cp\u003eImplementation of FSIS Regulatory Programs for Pathogen Reduction (P. Stolfa).\u003c\/p\u003e \u003cp\u003eAdvances in Food Sanitation: Use of Intervention Strategies (J. Arnold).\u003c\/p\u003e \u003cp\u003eUse of Surveillance Networks (C. Hedberg).\u003c\/p\u003e \u003cp\u003eHazard Analysis Critical Control Point (HACCP) (D. Newslow).\u003c\/p\u003e \u003cp\u003ePART V: FOOD SAFETY OPERATIONS IN FOOD PROCESSING, HANDLING, AND DISTRIBUTION (edited by Barry G. Swanson).\u003c\/p\u003e \u003cp\u003eFood Plant Sanitation (H. Carsberg).\u003c\/p\u003e \u003cp\u003eFood Safety Control Systems in Food Processing (J. Feirtag \u0026amp; M. Velázquez).\u003c\/p\u003e \u003cp\u003eFood Safety and Innovative Food Packaging (M. Rooney).\u003c\/p\u003e \u003cp\u003eSafe Handling of Fresh-Cut Produce and Salads (D. Hentges).\u003c\/p\u003e \u003cp\u003eGood Manufacturing Practices: Prerequisites for Food Safety (B. Swanson).\u003c\/p\u003e \u003cp\u003ePART VI: FOOD SAFETY IN RETAIL FOODS (edited by Ronald H. Schmidt \u0026amp; Gary E. Rodrick).\u003c\/p\u003e \u003cp\u003eCommercial Food Service Establishments: The Principles of Modern Food Hygiene (R. Costa).\u003c\/p\u003e \u003cp\u003eInstitutional Food Service Operations (R. Puckett).\u003c\/p\u003e \u003cp\u003eFood Service at Temporary Events and Casual Public Gatherings (D. Scott \u0026amp; R. Gravani).\u003c\/p\u003e \u003cp\u003ePART VII: DIET, HEALTH, AND FOOD SAFETY (edited by Mary K. Schmidl).\u003c\/p\u003e \u003cp\u003eMedical Foods (M. Schmidl \u0026amp; T. Labuza).\u003c\/p\u003e \u003cp\u003eFood Fortification (R. Turner).\u003c\/p\u003e \u003cp\u003eSports Nutrition (J. Slavin).\u003c\/p\u003e \u003cp\u003eDietary Supplements (C. Bartels \u0026amp; S. Miller).\u003c\/p\u003e \u003cp\u003eFunctional Foods and Nutraceuticals (R. Schmidt \u0026amp; R. Turner).\u003c\/p\u003e \u003cp\u003ePART VIII: WORLD-WIDE FOOD SAFETY ISSUES (edited by Sara E. Valdés Martinez).\u003c\/p\u003e \u003cp\u003eInternational Organization for Standardization ISO 9000 and Related Standards (J. Surak).\u003c\/p\u003e \u003cp\u003eImpact of Food Safety on World Trade Issues (E. Lichtenberg).\u003c\/p\u003e \u003cp\u003eUnited States Import\/Export Regulation and Certification (R. López-García).\u003c\/p\u003e \u003cp\u003eEuropean Union Regulations with an Emphasis on Genetically Modified Foods (J. Blanchfield).\u003c\/p\u003e \u003cp\u003eFAO\/WHO Food Standards Program: Codex Alimentarius (E. Mendez \u0026amp; J. Lupien).\u003c\/p\u003e \u003cp\u003eIndex.\u003c\/p\u003e","brand":"John Wiley \u0026 Sons Inc","offers":[{"title":"Default Title","offer_id":49402527646039,"sku":"9780471210641","price":220.46,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/food-safety-handbook-chemistry-9780471210641","provider":"Book Curl","version":"1.0","type":"link"}