Principles and practices for the safe processing of foods

  title={Principles and practices for the safe processing of foods},
  author={D. A. Shapton and Norah Shapton},
Assessment of an operation establishment and implementation of HACCP buildings sanitation personnel micro-organisms - an outline of their structure with a general glossary of terms of form, function and attribute, biological factors underlying food safety, preservation and stability insights in microbiological control methods pathogenicity and pathogen profiles notes on spoilage - including enzymes and their importance aspects of microbiological safety in food preservation technologies criteria… 

Overview of Biological, Chemical, and Physical Hazards

HACCP is a systematic approach to be used in food production as a means to ensure food safety and an assessment of risks associated with all aspects of food production from growing to consumption.

A REVIEW Microbiological aspects of thermally processed foods

1. SUMMARY The knowledge requirements of the food microbiologist working with thermally processed products are very challenging; particularly in relation to minimally processed foods. In the past,

Food Preservation Processes

The major technologies used to preserve food products include (i) inactivation of microorganisms, e.g. by heat pasteurization, ionizing radiation and high pressure and (ii) prevention and retardation

Hygienic design of food processing equipment

Abstract: Improperly designed processing equipment may affect the microbiological and chemical safety of the product and even result in physical contamination. It is therefore essential that all

Predictive microbiology and role in food safety systems.

This conservation procedure has propitiated the growth of some foodborne emerging pathogenic microorganisms (nonproteolytic Clostridium botulinum, Bacillus cereus, and Listeria monocytogenes, among others) at refrigeration temperatures.

Fruit and Vegetable Processing and Product Sanitation

Like other food operations, facilities that process fruits and vegetables should have a sanitation program that uses correct cleaning compounds, sanitizers, and cleaning procedures. Management must

Personal hygiene in the food industry

This chapter shows what good hygiene policy should contain, how to conduct effective training and what are the important aspects to consider during hand washing, hand drying and crossing the barrier between low- and high-risk areas.

Industrial Monitoring: Hygiene in Food Processing

Cleaning and disinfection, together known as sanitation, is undertaken to remove all undesirable material (food residues, microorganisms, foreign bodies and cleaning chemicals) from surfaces, to a

Implementation of hazard analysis critical control point in the meat and poultry industry

Abstract Meat and poultry industries today are facing new challenges, with more complex ingredients, processes, and packaging. Consequently, controls are becoming more important as more complex

Modelling the microbial quality and safety of foods.

A method to predict microbial safety and quality of foods is presented and a computerised system for the identification of bacteria is developed using models developed in predictive microbiology.