Food safety and foodborne diseases are topics of global concern. Food safety
encompasses many areas, including pesticide and antibiotic residues, the presence
of mycotoxins and foodborne pathogens, and all aspects of food production
and preparation. Many issues associated with these topics are common to all
countries. Decisions must be made by each nation to determine priority areas
that should be addressed to ensure the health of its citizens.
This Institute of Medicine/National Research Council report was
in response to a congressional request that the U.S. Food and
Drug Administration (FDA) contract with the National Academies
for a comprehensive study of gaps in public health protection provided by
the food safety system in the United States. In particular, the study was to
review the role of the FDA in ensuring the safety of the nation’s food supply.
Bài giảng Phân tích mối nguy kiểm soát điểm tới hạn (Hazard Analysis Critical Control Point): Cách tiếp cận an toàn thực phẩm (A food safety approach) trình bày về vệ sinh thực phẩm; mục đích an toàn thực phẩm; nền tảng/cơ sở an toàn thực phẩm; bệnh từ thực phẩm.
Food and water are necessary to keep the human body functioning. People
must have a balanced diet that includes a complex range of nutrients to provide
energy, promote growth, maintain health and resist disease or illness, and
It is also known that food and water can carry, or be sources of, harmful
microorganisms, chemical compounds and particulate matter.
In 2000, the WHO Regional Committee for Europe requested the Regional Director,
in resolution EUR/RC50/R8, to take action to help fulfil WHO’s role in
implementing its first food and nutrition action plan for the WHO European
Region. This included presenting Member States with a review of the scientific
evidence needed to develop integrated and comprehensive national food and nutrition
(BQ) Part 2 book "Modern food microbiology" presents the following contents: Food preservation and some properties of psychrotrophs, thermophiles, and radiation resistant bacteria; indicators of food safety and quality, principles of quality control, and microbial criteria; foodborne diseases.
Food biochemistry principles and knowledge have become
indispensable in practically all the major disciplines of food science,
such as food technology, food engineering, food biotechnology,
food processing, and food safety within the past few
decades. Knowledge in these areas has grown exponentially and
keeps growing, and is disseminated through various media in
both printed and electronic forms, and entire books are available
for almost all the distinct specialty areas mentioned above.
The two areas of food biochemistry and food processing are
becoming closely interrelated....
Consumer concerns on food safety and society awareness of chemical contaminants
in the environment have increased in the past few years. As a consequence, more
restrictions in the use of chemical products have been imposed at national and
Pesticides are widely used for the control of weeds, diseases, and pests of
cultivated plants all over the world, mainly since after Second World War, with
the discovery of some organic compounds with good insecticide or herbicide
activity. At present, around 2.
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole.
The increasing global demand for processed foods has led to a greater prominence of the food industry, its specific needs and
processing challenges. Consequently, in recent times the role of the engineer in the food industry has gained considerable
prominence. In contrast to other more traditional processing industries, the raw materials or ingredients that are used
tend to be of greater complexity in nature.
This book provides information on the incidence of fungi and mycotoxins in some African countries, the health implications and possible intervention control strategies for mycotoxins in developing countries and in Africa in particular. It will therefore be of interest to students, educators, researchers and policy makers in the fields of medicine, agriculture, food science and technology, trade and economics. Food regulatory officers also have quite a lot to learn from the book.
The increasing global demand for processed foods has led to a greater prominence of the food industry, its specific needs and processing challenges. Consequently, in recent times the role of the engineer in the food industry has gained considerable prominence. In contrast to other more traditional processing industries, the raw materials or ingredients that are used tend to be of greater complexity in nature.
Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods
and their nutritive value. With the development of the work, need has been felt for a text-book presenting in
concise form the composition and physical properties of foods, and discussing some of the main factors which
affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's
classroom. It aims to present some of the principles of human nutrition along with a study of the more
common articles of food.
Bài giảng Phân tích nguy cơ an toàn thực phẩm (food safety risk analysis) do PGS.TS. Lê Hoàng Ninh thực hiện, giới thiệu về phân tích nguy cơ, phân tích nguy cơ, một số thuật ngữ trong phân tích nguy cơ an toàn thực phẩm. Hy vọng đây là tài liệu tham khảo hữu ích cho bạn.
The Global Aquaculture Alliance (GAA) is an international, non-profit trade association dedicated
to advancing environmentally and socially responsible aquaculture.
The Alliance was founded in 1997 with 59 members in the Americas, Europe and Asia. It now
comprises 1100 members in 70 countries and has become the most prominent industry
organization representing the global aquaculture business (www.gaalliance.org).
This little book will aid you in answering that troublesome question. The recipes are carefully selected and we
hope you will find them helpful.
More important to you than the question of food is that of health. Therefore, in this book we show you many
letters from women who have received great benefit by taking Lydia E. Pinkham's Vegetable Compound. You
have heard of this splendid medicine, for it has been used by women for nearly fifty years. It is a Woman's
Medicine for Women's Ailments.
The WHO Regional Office for Europe encourages and supports countries
in developing and implementing their food and nutrition action
plans. Two major publications provide an important part of this support. Each
covers the same information, but tailors it to meet the needs of very different
The Food Safety Act, the main provisions of which came into effect on 1 January 1991, provides the basic framework for all food legislation throughout the UK. Its primary aim is to strengthen and update the previous food legislation.....