Hoorfar Case Studies in Food Safety and Authenticity

Lessons from Real-Life Situations
1. Auflage 2012
ISBN: 978-0-85709-693-7
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 408 Seiten

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety. - Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants - Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain - Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Autoren/Hrsg.

Hoorfar, Jeffrey

Leseproben

Contributor contact details
Editor and Chapters 4, 20, 24, 29 and 38 J. Hoorfar,     National Food Institute, Technical University of Denmark, National Food Institute, Mørkhøj Bygade 28, 2860 Søborg, Denmark. E-mail address: [e-mail] Chapter 1 D. Schoder,     Institute of Milk Hygiene and Food Science, Vienna, Austria M. Wagner*,     Bi-National Advisory Laboratory for Listeriosis, Austrian Agency for Health and Food Safety, Spargelfeldstrasse 171, 1220, Vienna, Austria. E-mail address: [e-mail] F. Allerberger,     Christian-Doppler Laboratory for Molecular Food Analytics, Vienna, Austria Chapter 2 A.G. Stewart* R. Vivancos,     Consultants in Communicable Disease Control, Cheshire & Merseyside Health Protection Unit, 5th Floor, Rail House, Lord Nelson Street, Liverpool L1 1JF, UK. E-mail address: [e-mail] A. Keenan,     Epidemiology & Surveillance Analyst, Cheshire & Merseyside Health Protection Unit, Liverpool, UK C. Theodore,     Environmental Health Officer, Liverpool City Council, Liverpool, UK Chapter 3 A.G. Stewart* [e-mail] S. Ghebrehewet,     Consultants in Communicable Disease Control, Cheshire & Merseyside Health Protection Unit, 5th Floor, Rail House, Lord Nelson Street, Liverpool L1 1JF, UK Chapter 4 M.A. Smith,     Food and Drug Administration, Center for Food Safety and Allied Nutrition, Office of Food Safety (HFS-317), 5100 Paint Branch Parkway, College Park, MD 20740, USA. E-mail address: [e-mail] Chapter 5 L.D. Goodridge*,     Center for Red Meat Safety and Quality, Department of Animal Sciences, Colorado State University, Fort Collins, CO 80523, USA. E-mail address: [e-mail] J.T. LeJeune,     Ohio Agricultural Research and Development Center, The Ohio State University, 1680 Madison Ave, Wooster, OH 44691, USA. E-mail address: [e-mail] L. Beutin,     Nationales Referenzlabor fur Escherichia coli (NRL-E.coli), Bundesinstitut fur Risikobewertung (BfR), Diedersdorfer Weg 1, D-12277 Berlin, Germany. E-mail address: [e-mail] Chapter 6 Marja-Liisa Hänninen*,     Department of Food Hygiene and Environmental Health, Helsinki University, P.O. Box 66, 00014 Helsinki University, Finland. E-mail address: [e-mail] Ari Hörman,     The Finnish Defense Forces, P.O. Box 919, 00131 Helsinki, Finland Chapter 7 Prof. Dr Monika Ehling-Schulz*,     Institute of Functional Microbiology, Department of Pathobiology, University of Veterinary Medicine, Veterinaerplatz 1, 1210 Vienna, Austria. E-mail address: [e-mail] U. Messelhäusser,     Bavarian Health and Food Safety Authority, Veterinaerstr.2 85764 Oberschleissheim, Germany. E-mail address: [e-mail] Chapter 8 M.F. Dutton,     Mycotoxin Research Group, University of KwaZulu Natal, Durban, South Africa. E-mail address: [e-mail] Chapter 9 Dr Brent Dixon*,     Bureau of Microbial Hazards, Food Directorate, Health Canada, 251 Sir Frederick Banting Driveway, P.L. 2204E, Ottawa, Ontario, Canada K1A0K9. E-mail address: [e-mail] L. Landry,     Centre for Food-borne Environmental and Zoonotic Infectious Diseases, Public Health Agency of Canada, Guelph, Ontario, Canada F. Milord,     Direction de la Santé Publique de la Montérégie, Longueuil, Quebec, Canada Chapter 10 Kieran N. Jordan*, Karen Hunt and Edward M. Fox,     Teagasc Food Research Centre, Moorepark, Fermoy, Co.Cork, Ireland. E-mail address: [e-mail] Chapter 11 V. Biguzzi,     Responsible for Quality Control Unit in Food Industry (retired). E-mail address: [e-mail] G. Pezzotti,     Istituto Zooprofilattico Sperimentale dell’Umbria e le Marche, Via Gaetano Salvemini, 1, Perugia Italy. E-mail address: [e-mail] M.V. Gianfranceschi [e-mail] D. De Medici*,     Department of Veterinary Public Health and Food Safety – Microbiological Foodborne Hazard Unit, Istituto Superiore di Sanità, Viale Regina Elena 299, 00161 Rome, Italy. E-mail address: [e-mail] Chapter 12 Erik Nordkvist,     National Veterinary Institute, Uppsala, Sweden. E-mail address: [e-mail] Chapter 13 N.C. Elviss* [e-mail] F. Jørgensen,     Health Protection Agency (HPA), Food, Water and Environmental Microbiology Laboratories, Sutton Coldfield, Birmingham B75 7RR, UK Chapter 14 Suresh D. Pillai,     National Center for Electron Beam Research, Food Safety & Environmental Microbiology Program, Texas A&M University, College Station, Texas, USA. E-mail address: [e-mail] Chapter 15 Knut Rudi* [e-mail] Hedmark University College, Hamar, Norway The Norwegian University for Life Sciences, As, Norway Petr Ricanek Department of Gastroenterology, Akershus University Hospital, Lerenskog, Norway EpiGen Institute, Research Centre, Akershus University Hospital, Lørenskog, Norway Tone Tannæs and Stephan Brackmann,     University of Oslo, EpiGen-Institute, Akershus University Hospital, University of Oslo, Oslo, Norway Gøri Perminow,     Pediatric Department, Oslo University Hospital, Ullevål, Oslo, Norway Morten H. Vatn University of Oslo, EpiGen-Institute, Akershus University Hospital, University of Oslo, Oslo, Norway Medical Clinic, Oslo University Hospital, Rikshospitalet, Norway Chapter 16 A. Wingstrand*,     National Food Institute, Technical University of Denmark, 19 Mørkhøj Bygade, DK-2860 Søborg, Denmark. E-mail address: [e-mail] T. Jensen,     Danish Veterinary and Food, Administration 19, Mørkhøj Bygade, DK-2860 Søborg, Denmark. E-mail address: [e-mail] G. Sørensen,     National Food Institute Technical...