Foods of Non-Animal Origin

Chemistry, Technology, Inspection Procedures
1. Auflage 2016
ISBN: 978-3-319-25647-4
Verlag: Springer International Publishing

Buch, Englisch, 55 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 1124 g

Reihe: Chemistry of Foods

This Brief discusses aspects of the increasingly complex production of legal and reliable food products of non-animal origin.  It introduces to the Food Safety Modernization Act (FSMA) in the USA (from January 2011), which requires the food industry to follow risk-based approaches with stronger self-regulation of food safety through measures such as the foreign supplier verification programs (FSVPs).
The Brief addresses important chemical hazards of vegetable products: their peculiar microbial ecology, that can become responsible for the occurrence of specific foodborne disease outbreaks, and the chemistry of the involved neurotoxins and other dangerous molecules, that can potentially lead to lethal pathological reactions.
Finally, the Brief also critically discusses the technology of ready-to-eat vegetable products and chemical and physical modifications used for packed products (respiration of vegetables, colorimetric modifications, etc.).

Zielgruppe

Research

Autoren/Hrsg.

Bhagat, Arpan

Parisi, Salvatore

Caruso, Giorgia

Micali, Maria

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

Regulating Risk in Imports of Non-Animal Origin – The US Food Industry Perspective.- Clostridium botulinum and C.perfringens in Vegetable Foods: Chemistry of Related Toxins.- Chemistry and Technology of Ready-to-Eat Vegetable Foods.