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Foreign bodies are the biggest single source of customer complaints for many food manufacturers, retailers and enforcement authorities. Foreign bodies are any undesirable solid objects in food and range from items entirely unconnected with the food such as glass or metal fragments to those related to the food such as bones or fruit stalks. Detecting foreign bodies in food discusses ways of preventing and managing incidents involving foreign bodies and reviews the range of current methods available for the detection and control of foreign bodies, together with a number of new and developing tec

Food -- Quality. --- Food adulteration and inspection. --- Food contamination -- Prevention. --- Health and fitness -- Safety. --- Food contamination --- Food adulteration and inspection --- Food --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Analysis of food --- Food, Pure --- Food inspection --- Inspection of food --- Pure food --- Adulterations --- Consumer protection --- Public health --- Sanitary chemistry --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Prevention --- Quality --- Adulteration --- Inspection --- Contamination --- Primitive societies --- Prevention.

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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products. Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.

Food -- Microbiology. --- Food contamination -- Prevention. --- Food industry and trade -- Safety measures. --- Food industry and trade -- Sanitation. --- Food industry and trade --- Food contamination --- Food --- Chemical & Materials Engineering --- Health & Biological Sciences --- Biomedical Engineering --- Chemical Engineering --- Engineering & Applied Sciences --- Sanitation --- Safety measures --- Prevention --- Microbiology --- Food contamination. --- Microbiology. --- Contaminated food --- Foods, Contaminated --- Contamination --- Bacteriology --- Chemistry. --- Chemical engineering. --- Food Science. --- Applied Microbiology. --- Industrial Chemistry/Chemical Engineering. --- Biotechnology. --- Contamination (Technology) --- Food adulteration and inspection --- Sanitary microbiology --- Food science. --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Engineering --- Chemistry, Technical --- Metallurgy --- Microbial biology --- Biology --- Microorganisms --- Science --- Food—Biotechnology.

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Evaluation Studies as Topic --- Food Contamination --- Food Safety --- prevention and control --- Food. --- Nutritional Physiological Phenomena. --- Voeding --- Nutrition Phenomena --- Nutrition Physiological Concepts --- Nutrition Physiological Phenomenon --- Nutritional Phenomena --- Nutritional Physiological Phenomenon --- Nutritional Physiology --- Nutritional Physiology Concepts --- Nutritional Physiology Phenomenon --- Nutrition Physiological Phenomena --- Nutrition Physiology --- Nutritional Physiology Phenomena --- Concept, Nutrition Physiological --- Concept, Nutritional Physiology --- Concepts, Nutrition Physiological --- Concepts, Nutritional Physiology --- Nutrition Physiological Concept --- Nutritional Physiology Concept --- Phenomena, Nutrition --- Phenomena, Nutrition Physiological --- Phenomena, Nutritional --- Phenomena, Nutritional Physiological --- Phenomena, Nutritional Physiology --- Phenomenon, Nutrition Physiological --- Phenomenon, Nutritional Physiological --- Phenomenon, Nutritional Physiology --- Physiological Concept, Nutrition --- Physiological Concepts, Nutrition --- Physiological Phenomena, Nutrition --- Physiological Phenomena, Nutritional --- Physiological Phenomenon, Nutrition --- Physiological Phenomenon, Nutritional --- Physiology Concept, Nutritional --- Physiology Concepts, Nutritional --- Physiology Phenomena, Nutritional --- Physiology Phenomenon, Nutritional --- Physiology, Nutrition --- Physiology, Nutritional --- Food --- Nutritional Sciences --- Nutrients --- Foods --- Nutritional Physiological Phenomena --- Nutritional Requirements --- Alimentation/Nutrition --- Nutrition --- Nutrition Process --- Nutritional Process --- Nutritional Processes --- Nutrition Processes --- Process, Nutrition --- Process, Nutritional --- Processes, Nutrition --- Processes, Nutritional --- Phototrophic Processes --- Autotrophic Processes --- Heterotrophic Processes --- Chemoautotrophic Growth --- Nutrition. --- Nutrient --- Food Contamination - prevention and control

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Food Safety Management is intended for retail food safety professionals and business leaders tasked to build and manage food safety programs, as well as regulatory professionals, academic researchers, including students of food science, and other food industry professionals who work to ensure the safety of food along the supply chain. This book will help the reader to: Develop and lead a food safety management program/department using a national brand perspective Properly organize to manage the work necessary to ensure that food safety is a priority within all business functions in the organization (from supplier to retail units) Provide the systems, broad specifications, expected training/education, and facility design needs to manage food safety risk in each business function Demonstrate examples that can be used for continuous improvement in sustaining and building upon the food safety benefits achieved by the food safety management program Gain influence and obtain resources to support food safety responsibilities within the business Develop important relationships with public health officials based on new science and current regulatory compliance to ensure cost effective business management About the Author Dr. Hal King is a public health professional who has worked in the government, academia, and industry sectors to innovate public health intervention strategies for the prevention of infectious diseases.  He is currently the Director of Food and Product Safety at Chick-fil-A Inc.  The Food Microbiology and Food Safety series is published in conjunction with the International Association for Food Protection, a non-profit association for food safety professionals. Dedicated to the life-long educational needs of its Members, IAFP provides an information network through its two scientific journals (Food Protection Trends and Journal of Food Protection), its educational Annual Meeting, international meetings and symposia, and interaction between food safety professionals.

Food -- Safety measures. --- Food contamination -- Prevention. --- Health risk communication. --- Food service --- Food contamination --- Health & Biological Sciences --- Biomedical Engineering --- Safety measures --- Prevention --- Prevention. --- Safety measures. --- Contaminated food --- Food --- Foods, Contaminated --- Contamination --- Chemistry. --- Public health. --- Health promotion. --- Food Science. --- Public Health. --- Health Promotion and Disease Prevention. --- Biotechnology. --- Contamination (Technology) --- Food adulteration and inspection --- Food science. --- Medicine. --- Clinical sciences --- Medical profession --- Human biology --- Life sciences --- Medical sciences --- Pathology --- Physicians --- Science --- Health Workforce --- Food—Biotechnology. --- Health promotion programs --- Health promotion services --- Promotion of health --- Wellness programs --- Preventive health services --- Health education --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation

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vi of a large number of people due to the enormous quantities of radioactive material that would be required to reach high levels of contamination in mass-produced or distributed supplies. Although, based on data presented at the Workshop concerning the more than 30,000 missing radioactive sources all over the word, the radioactive contamination of food or water is also a scenario that must be taken seriously into consideration. During the last two decades there have been several emerging hazards linked to animal diseases or originating in animal products for example: Avian Influenza (AI), Bovine Spongiform Encephalopathy (BSE), West Nile Fever, Severe Acute Respiratory Syndrome (SARS), and Ebola virus. All these diseases or events directly or indirectly affect food security and/or food safety. Approximately 75% of all emerging diseases are zoonotic by either an association with animal populations or an evolution of the disease in a- mals making it possible to move from animal species to humans. Participants were presented the primary results of the ongoing NATO- SPS Pilot Study on “Food Chain Security”. These results focused mainly on (i) an overview of the food system; (ii) prevention, surveillance and detection systems and (iii) response system. The importance of issues such as: vuln- ability assessments, risk communication in risk analysis, risk perception, traceability, preparedness – awareness, communication, have to be cons- ered when working on food chain security.

Agroterrorism -- Prevention. --- Food contamination -- Prevention. --- Food supply -- Security measures. --- Infrastructure (Economics) -- Security measures. --- National security. --- Water-supply -- Security measures. --- Agroterrorism --- Food contamination --- Food supply --- Water-supply --- Infrastructure (Economics) --- Prevention. --- Security measures. --- Capital, Social (Economics) --- Economic infrastructure --- Social capital (Economics) --- Social infrastructure --- Social overhead capital --- National security --- National security policy --- NSP (National security policy) --- Security policy, National --- Availability, Water --- Water availability --- Water resources --- Food control --- Contaminated food --- Food --- Foods, Contaminated --- Agri-terrorism --- Agricultural terrorism --- Agriterrorism --- Agro-terrorism --- Government policy --- Contamination --- Engineering. --- Environmental management. --- Chemistry. --- Public health. --- Quality control. --- Reliability. --- Industrial safety. --- Radiation protection. --- Radiation --- Quality Control, Reliability, Safety and Risk. --- Water Policy/Water Governance/Water Management. --- Chemistry/Food Science, general. --- Public Health. --- Effects of Radiation/Radiation Protection. --- Safety measures. --- Produce trade --- Agriculture --- Food security --- Single cell proteins --- Contamination (Technology) --- Food adulteration and inspection --- Bioterrorism --- Economic development --- Human settlements --- Public goods --- Public works --- Capital --- Economic policy --- International relations --- Military policy --- Natural resources --- Public utilities --- Water resources development --- Water utilities --- System safety. --- Environmental protection. --- Environmental quality management --- Protection of environment --- Environmental sciences --- Applied ecology --- Environmental engineering --- Environmental policy --- Environmental quality --- Physical sciences --- Safety, System --- Safety of systems --- Systems safety --- Accidents --- Industrial safety --- Systems engineering --- Prevention --- Radiation—Safety measures. --- Industrial accidents --- Industries --- Job safety --- Occupational hazards, Prevention of --- Occupational health and safety --- Occupational safety and health --- Prevention of industrial accidents --- Prevention of occupational hazards --- Safety, Industrial --- Safety engineering --- Safety measures --- Safety of workers --- System safety --- Dependability --- Trustworthiness --- Conduct of life --- Factory management --- Industrial engineering --- Reliability (Engineering) --- Sampling (Statistics) --- Standardization --- Quality assurance --- Quality of products --- Radiation monitoring --- Radiation protection --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Environmental stewardship --- Stewardship, Environmental --- Management