Handbook of Food Safety
by Orolugbagbe Gboyega
ISBN: 9789351307907
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Imprint : Agri Horti Press
Year : 2021
Price : Rs. 8995.00
Biblio : vii+247 p., tabls., bib., 25 cm
Author Profile
Dr. Gboyega Orolugbagbe worked as Professor of Food Science and Nutrition at University of Nigeria, Nsukka. Presently Dr. Orolugbagbe is working as Food Consultant in the area of Food Safety, Quality Systems, HACCP, Sanitation, Food Processing and GMP compliance.
About The Book
Food is of fundamental importance of life. It is necessary for development and functioning including maintenance and reproduction. Usually, food components are distinguished in four categories: Nutrients, Toxins of Natural origin, Contaminants and Additives. The book entitled “Handbook of Food Safety” provides concise overviews which form in total a comprehensive coverage of a broad range of food safety topics which may be divided under the following chapters: Food Safety: An Overview, The Basic Principles of Food Safety, Fundamentals of Microbial Growth, Microbial Detection Techniques, Rapid Detection of Food Pathogens, Microbial Inactivation Techniques, Food Safety Management Systems, Issues in Food Safety, Food Safety Regulations, Food Safety, Biosensor of Nanotechnology Innovative Food Packaging, Impact of Food Safety on World Trade and Hazard Analysis Critical Control Points (HACCP). <BR> I hope, this will be highly useful book to Under-graduate as well as Post-graduate students in Food Safety, Food Microbiology, Home Science and Food Engineering courses and also various research workers, Food Safety Managers, Food Inspectors and Auditors.
Table of Contents
Preface v <BR> 1. Food Safety: An Overview 1 <BR> 2. The Basic Principles of Food Safety 17 <BR> 3. Fundamentals of Microbial Growth 24 <BR> 4. Microbial Detection Techniques 34 <BR> 5. Rapid Detection of Food Pathogens 38 <BR> 6. Microbial Inactivation Techniques 45 <BR> 7. Food Safety Management Systems 60 <BR> 8. Issues in Food Safety 66 <BR> 9. Food Safety Regulations 89 <BR> 10. The Role of Food Preservation in Food Safety 185 <BR> 11. Biosensor for Food Control and Safety 190 <BR> 12. Use of Nanotechnology in Food Safety 206 <BR> 13. Food Safety and Innovative Food Packaging 211 <BR> 14. Impact of Food Safety on World Trade 229 <BR> 15. Hazard Analysis Critical Control Points (HACCP) 241 <BR> Bibliography
