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Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the fiel

Food -- Safety measures -- Congresses. --- Food contamination -- Congresses. --- Food industry and trade -- Safety measures -- Congresses. --- Diet & Clinical Nutrition --- Health & Biological Sciences --- Food --- Food contamination. --- Food industry and trade --- Safety measure. --- Safety measures. --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Contamination --- Primitive societies

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A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure processing, pulsed electric fields, etc.) purposes in the food industry. This book presents a comprehensive treatise of all normally used food engineering operations that are carried out at room (or ambient) conditions, whether they are aimed at producing microbiologically safe foods with minimum alteration to sensory and nutritive properties, or they constitute routine preparative or transformation operations. The book is written for both undergraduate and graduate students, as well as for educators and practicing food process engineers. It reviews theoretical concepts, analyzes their use in operating variables of equipment, and discusses in detail different applications in diverse food processes. Enrique Ortega-Rivas is professor of food process engineering in the Graduate Program of Food Technology at the Autonomous University of Chihuahua. He is on the editorial board of Food and Bioprocess Technology, Food Engineering Reviews, and The Open Food Science Journal, and is an Associate Editor of The Food Science and Technology Letters. A National Researcher of Mexico, Dr. Ortega-Rivas was a Fulbright scholar and has held positions at Food Science Australia, Monash University, and Washington State University. His research interests include alternative food processing technologies, particle technology, and solid-fluid separation techniques.

Biochemistry. --- Biomedical engineering. --- Chemistry. --- Food -- Effect of heat on. --- Food industry and trade -- Quality control. --- Food industry and trade -- Safety measures. --- Chemical & Materials Engineering --- Chemistry --- Engineering & Applied Sciences --- Physical Sciences & Mathematics --- Chemical Engineering --- Chemistry - General --- Food industry and trade. --- Food preparation industry --- Food processing industry --- Food trade --- Biochemical engineering. --- Food --- Food Science. --- Biochemical Engineering. --- Biomedical Engineering. --- Biotechnology. --- Clinical engineering --- Medical engineering --- Bioengineering --- Biophysics --- Engineering --- Medicine --- Food biotechnology --- Biotechnology --- Genetically modified foods --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Chemical engineering --- Physical sciences --- Food processing --- Food technology --- Agricultural processing industries --- Processed foods --- Processing --- Food science. --- Biomedical Engineering and Bioengineering. --- Science --- Food—Biotechnology. --- Chemical Bioengineering. --- Genetic engineering

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This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance and demand for these products and explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as addressing the intricate aspects of manufacturing procedures. As the public gains confidence in the quality of these products based on sophisticated quality c

Diet therapy. --- Food industry and trade -- Quality control -- Regional disparities. --- Food industry and trade -- Safety measures -- Regional disparities. --- Functional foods -- Standards. --- Functional foods. --- Functional foods --- Dietary supplements --- Food --- Legislation as Topic --- Social Sciences --- Industry --- Foods, Specialized --- Anthropology, Education, Sociology and Social Phenomena --- Food and Beverages --- Technology, Industry, and Agriculture --- Social Control, Formal --- Technology, Industry, Agriculture --- Health Care Economics and Organizations --- Health Care --- Functional Food --- Dietary Supplements --- Legislation, Food --- Food Industry --- Internationality --- Human Anatomy & Physiology --- Chemical & Materials Engineering --- Health & Biological Sciences --- Engineering & Applied Sciences --- Physiology --- Chemical Engineering --- Standards --- Food industry and trade --- Quality control --- Regional disparities. --- Safety measures --- Standards. --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing

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Safe or Not Safe aims to present a comprehensive picture of food-related risk issues, as observed in daily life. Included are numerous real-life examples showing how scientists measure, assess, evaluate and manage potential risks, and how this helps us to decide  how to manage our food chain and ultimately the food we eat. The book is divided into four interrelated chapters. Chapter one deals with risk: Risk examples  are given from  our daily life, illustrating what we need to know about  risks and how to manage them. Chapter two addresses the risks  to biodiversity. Chapter three investigates the risks chemical contaminants pose to our health through the food chain. The final chapter reviews the last three decades of creating genetically engineered food, focusing not only on the science behind the technology, but also on issues, such as consumer choice and rights, politics, product usefulness, and the availability of alternatives. Aimed especially at food science professionals and educators, undergraduate and graduate students, health professionals, and an interested general public will also benefit greatly from this resource.

Food -- Biotechnology -- Safety measures. --- Food -- Safety measures. --- Food contamination -- Prevention. --- Food industry and trade -- Safety measures. --- Food spoilage -- Prevention. --- Food --- Environmental risk assessment --- Health & Biological Sciences --- Business & Economics --- Agricultural Economics --- Diet & Clinical Nutrition --- Biomedical Engineering --- Safety measures --- Environmental risk assessment. --- Safety measures. --- Chemistry. --- Genetic engineering. --- Nutrition. --- Quality control. --- Reliability. --- Industrial safety. --- Food Science. --- Genetic Engineering. --- Quality Control, Reliability, Safety and Risk. --- Biotechnology. --- Risk assessment --- Precautionary principle --- Food science. --- System safety. --- Safety, System --- Safety of systems --- Systems safety --- Accidents --- Industrial safety --- Systems engineering --- Designed genetic change --- Engineering, Genetic --- Gene splicing --- Genetic intervention --- Genetic surgery --- Genetic recombination --- Biotechnology --- Transgenic organisms --- Alimentation --- Nutrition --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Science --- Prevention --- Health aspects --- Food—Biotechnology. --- Nutrition   . --- 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 of workers --- System safety --- Dependability --- Trustworthiness --- Conduct of life --- Factory management --- Industrial engineering --- Reliability (Engineering) --- Sampling (Statistics) --- Standardization --- Quality assurance --- Quality of products