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Safety in the Agri Food Chain - 1st Reprint

  • Safety in the Agri Food Chain - 1st Reprint

Safety in the Agri Food Chain - 1st Reprint

P.A. Luning, F. Devlieghere and R. Verhé

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Author(s): P.A. Luning, F. Devlieghere and R. Verhé

About The Book

Increasing public demand for adequate and safe food supply has led to extensive development in the field of plant-animal production, food processing, quality and safety procedures, food analysis and control and regulations. However, safety of food can only be guaranteed by the integration of control systems in the complete food chain "from stable to table".

This book covers the total agri-food chain. The first section includes a chapter giving a clear overview of the food production chain, followed by chapters about distinct safety risk factors (biological, chemical, physical and others) occurring in the agri-food chain. The third section deals with various systems to handle these risk factors. It includes a chapter on the various quality assurance systems, a detailed chapter on HACCP, as well as on risk management, modelling of safety, and tracking and tracing. The last section includes chapters on the different stakeholders (consumer, legislation, ethics) that are concerned with food safety.

The book is aimed at supporting educational programmes on safety in agri-food chains in higher education and at the academic level. It can also be used as a handbook in food industry and agri-business.

Additional Information

Author P.A. Luning, F. Devlieghere and R. Verhé
Availability In Print
Dimensions Unknown
Extent 688 pp
ISBN 9789076998770
Publication date 2006
Book Type Hardcover

Contents

Acknowledgements

Preface

1. Agri-food production chain

  • 1.1 Introduction
  • 1.2 Quality attributes of food in the production chain
  • 1.3 Overview of the Food Production Chain and factors affecting quality attributes
  • 1.4 Quality management activities with respect to safe food production chain
  • 1.5 Organic food production and safety
  • References

2. Biological hazards

  • 2.1 Study objectives and structure of chapter
  • 2.2 Introduction
  • 2.3 Types of biological hazards
  • 2.4 Principal means of food contamination (How microorganisms reach food)
  • 2.5 Microbial growth in food (how microorganisms survive and grow in food stuffs)
  • References

3. Chemical hazards

  • 3.1 Introduction: food intoxications and food sensitivities
  • 3.2 Basic toxicological considerations
  • 3.3 Food sensitivities
  • 3.4 Food additives
  • 3.5 Residues
  • 3.6 Environmental contaminants
  • 3.7 Process contaminants
  • 3.8 Microbiological contaminants
  • 3.9 Endogenous toxicants
  • 3.10 Legislative information and further reading
  • References

4. Physical hazards in the agri-food chain

  • 4.1 Introduction
  • 4.2 Physical Contaminants: definition and classification
  • 4.3 Non-radioactive physical contamination
  • 4.4 Radioactive contamination
  • References

5. Miscellaneous hazards

  • 5.1 Objectives
  • 5.2 Background
  • 5.3 Genetically modified organisms (GMOs) and associated foods
  • 5.4 Risk to human health
  • 5.5 Risk assessment
  • 5.6 Legislative measures
  • 5.7 Novel and functional foods
  • 5.8 Potential risks
  • 5.9 Legislative measures
  • References

6. Quality assurance systems and food safety

  • 6.1 Introduction
  • 6.2 Technological and managerial aspects in quality assurance
  • 6.3 Principles of Quality Assurance systems
  • 6.4 Quality assurance systems and assuring food safety
  • 6.5 Total Quality Management
  • 6.6 Conclusion
  • References
  • Appendix I. Global overview of contents of GMP topics of parts I-III.

7. Design and implementation of an HACCP system

  • 7.1 Introduction
  • 7.2 Preparation for management in the food industry
  • 7.3 Requirements before applying HACCP
  • 7.4 Development of an HACCP plan
  • 7.5 Implementation
  • 7.6 Verification and maintenance
  • 7.7 Future proposal
  • Acknowledgements
  • References
  • Definition of terms used

8. Steps in the risk management process

  • 8.1 Introduction
  • 8.2 Risk assessment
  • 8.3 Risk management and food safety issues
  • 8.4 Risk communication and food safety issues
  • 8.5 Principles of enterprise risk management
  • References

9. Modelling food safety

  • 9.1 Introduction
  • 9.2 Modelling microbial behaviour: predictive microbiology
  • 9.3 Modelling of migration from packaging materials
  • 9.4 Risk assessment: a quantitative approach
  • References

10. Traceability in food supply chains

  • 10.1 Introduction
  • 10.2 Relationship between quality systems and traceability in food chains
  • 10.3 Traceability systems
  • 10.4 International benchmark study on traceability systems
  • 10.5 Technology for traceability systems
  • 10.6 Major research themes and questions for discussion
  • References

11. Microbial analysis of food

  • 11.1 Introduction
  • 11.2 Objectives
  • 11.3 Detection, identification and typing of foodborne pathogens
  • 11.4 Case studies in detection and quantification/enumeration of pathogens and their toxins
  • References

12. Analysis of chemical food safety

  • 12.1 Introduction
  • 12.2 Chemical risk evaluation via food analysis
  • 12.3 Some examples of chemical analysis protocols for the identification and quantification of chemical risk factors
  • Abbreviations
  • References

13. Modern european food safety law

  • 13.1 Introduction
  • 13.2 Food law: development, crisis and transition
  • 13.3 The General Food Law: general provisions of food law
  • 13.4 The General Food Law: institutional aspects
  • 13.5 The composition of food
  • 13.6 Food handling
  • 13.7 Informed choice: presentation of food products
  • 13.8 Globalisation
  • 13.9 Conclusion

14. Consumer perception of safety in the agri-food chain

  • 14.1 Introduction
  • 14.2 Consumer motivations for food choice
  • 14.3 Consumer decision-making and consumer behaviour
  • 14.4 Food safety facts versus consumer perception
  • 14.5 Food risk perception
  • 14.6 Selected cases in food safety perception
  • 14.7 Conclusions
  • References

15. Ethics in food safety

  • 15.1 General introduction to ethics
  • 15.2 Principles of food ethics and safety
  • 15.3 Special issues in food ethics and safety
  • 15.4 Conclusive remarks
  • References

Concluding remarks

Authors

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