東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Safety protocols in the food industr...

Gurnari, Giovanni.

Linked to FindBook

Google Book

Amazon

博客來

Safety protocols in the food industry and emerging concerns

Record Type:	Electronic resources : Monograph/item
Title/Author:	Safety protocols in the food industry and emerging concerns/ by Giovanni Gurnari.
Author:	Gurnari, Giovanni.
Published:	Cham :Springer International Publishing : : 2015.,
Description:	viii, 98 p. :ill., digital ;24 cm.
[NT 15003449]:	Part I Prevention of Microbial Spreading: Decision Procedures and Strategies -- The Reduction of Microbial Spreading: Little Details, Great Effects -- Hygiene of Food-contact Approved Materials for Machinery -- The Hygienic Prevention of Food Contaminations: The Role of Technology -- Part II Disinfection Techniques and Risks: Technology, Chemistry and Food Hygiene. A Multidisciplinary Approach for the Reduction of the Microbial Risk -- The Chemistry of Disinfection: Ally or Enemy? -- Reasons for the Substitution of Chlorine in the Disinfection.
Contained By:	Springer eBooks
Subject:	Food industry and trade - Safety measures. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-16492-2
ISBN:	9783319164922 (electronic bk.)

Safety protocols in the food industry and emerging concerns
Gurnari, Giovanni.

Safety protocols in the food industry and emerging concerns[electronic resource] /by Giovanni Gurnari. - Cham :Springer International Publishing :2015. - viii, 98 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science. Chemistry of foods,2191-5407. - SpringerBriefs in molecular science.Chemistry of foods..

Part I Prevention of Microbial Spreading: Decision Procedures and Strategies -- The Reduction of Microbial Spreading: Little Details, Great Effects -- Hygiene of Food-contact Approved Materials for Machinery -- The Hygienic Prevention of Food Contaminations: The Role of Technology -- Part II Disinfection Techniques and Risks: Technology, Chemistry and Food Hygiene. A Multidisciplinary Approach for the Reduction of the Microbial Risk -- The Chemistry of Disinfection: Ally or Enemy? -- Reasons for the Substitution of Chlorine in the Disinfection.

This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?

ISBN: 9783319164922 (electronic bk.)

Standard No.: 10.1007/978-3-319-16492-2doiSubjects--Topical Terms:

738750
Food industry and trade
--Safety measures.

LC Class. No.: TP373.5

Dewey Class. No.: 363.192

Safety protocols in the food industry and emerging concerns
LDR:02653nmm a2200325 a 4500 001 1997782
003 DE-He213
005 20151019094311.0
006 m d
007 cr nn 008maaau
008 151112s2015 gw s 0 eng d
020 $a 9783319164922 (electronic bk.)
020 $a 9783319164915 (paper)
024 7 $a 10.1007/978-3-319-16492-2 $2 doi
035 $a 978-3-319-16492-2
040 $a GP $c GP
041 0 $a eng
050 4 $a TP373.5
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
082 0 4 $a 363.192 $2 23
090 $a TP373.5 $b .G981 2015
100 1 $a Gurnari, Giovanni. $3 2139128
245 1 0 $a Safety protocols in the food industry and emerging concerns $h [electronic resource] / $c by Giovanni Gurnari.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2015.
300 $a viii, 98 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science. Chemistry of foods, $x 2191-5407
505 0 $a Part I Prevention of Microbial Spreading: Decision Procedures and Strategies -- The Reduction of Microbial Spreading: Little Details, Great Effects -- Hygiene of Food-contact Approved Materials for Machinery -- The Hygienic Prevention of Food Contaminations: The Role of Technology -- Part II Disinfection Techniques and Risks: Technology, Chemistry and Food Hygiene. A Multidisciplinary Approach for the Reduction of the Microbial Risk -- The Chemistry of Disinfection: Ally or Enemy? -- Reasons for the Substitution of Chlorine in the Disinfection.
520 $a This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?
650 0 $a Food industry and trade $x Safety measures. $3 738750
650 0 $a Food $x Safety measures. $3 589506
650 0 $a Food supply $x Safety measures. $3 2139129
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Medical Microbiology. $3 890951
650 2 4 $a Microbiology. $3 536250
650 2 4 $a Applied Microbiology. $3 890965
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in molecular science. $p Chemistry of foods. $3 2071605
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-16492-2
950 $a Chemistry and Materials Science (Springer-11644)