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005			20220413165834.0
008			220413b ||||| |||| 00| 0 eng d
020			_z9780128019160
040			_cPK-SiUMT
082	0	4	_a641.4
245	0	0	_aFood hygiene and toxicology in ready to eat foods / _cedited by Parthena Kotzekidou.
264		1	_aAmsterdam : _bAcademic Press is an imprint of Elsevier, _c2016.
264		4	_c©2016
300			_axx, 458 pages _c7.5 x 1.5 x 10 inches
500			_aIncludes bibliographical references and index
504			_aReferences II. Microbiological hazards; 3 Factors influencing microbial safety of ready-to-eat foods; Introduction; Environmental Factors Affecting Safety of RTE Foods; Sources of Microbial Contamination of RTE Foods; Hurdles Affecting Microbial Growth in RTE Foods; Personnel Hygiene; Conclusions; References; 4 Foodborne viruses in ready-to-eat foods; Introduction; General Aspects of Foodborne Viruses; Norovirus; Hepatitis A Virus; Hepatitis E Virus; Risk Ready-to-Eat Food Items; Persistence of Foodborne Viruses on Food and Surfaces; Virus Transmission Into Food Supply Chain.
505	0		_aFront Cover; Food Hygiene and Toxicology in Ready-to-Eat Foods; Copyright Page; Contents; List of Contributors; Preface; I. Trends in food habits; 1 Food habits and the increase in ready-to-eat and easy-to-prepare products; Introduction; Is There a Common Denominator in RTE and ETP Meals?; What are the Motives Behind the Growing Demand for RTE and ETP Meals?; Beliefs, Attitudes, and Behavior; Value System and Food-Related Lifestyles; The Motivations of Success; Is There a Typical Profile of Individuals Who Choose to Consume RTE and ETP Foods?; Discussion and Conclusions; References.
505	8		_a2 Safety of street foodsStreet Foods: Definition and Basic Characteristics; Safety of Street Foods: A Major Concern; Microbiological Contamination of Street Foods; Chemical and Physical Hazards in Street Foods; Ensuring and Improving Safety of Street Foods; Education and Training of Street Food Vendors; WHO's "Five Keys to Safer Food" in Street Food Operations; Programs, Guidelines, and Manuals for Safety of Street Foods; Implementation of HACCP Approach in Street Food Sector; Regulation, Registration, and Licensing of Street Food Vendors; Awareness Raising Among Street Food Consumers.
505	8		_aRole of Food Handlers in Transmission Routes of VirusesFoodborne Outbreaks Related to RTE Foods; Methods for Detection of Viruses From Food; Prevention of Viral Transmission Through Food; Future Perspectives; References; 5 Parasitic protozoa in salad vegetables; Introduction; Parasitic Protozoa That May Contaminate Salad Vegetables; Balantidium coli; Cryptosporidium spp.; Cyclospora cayetanensis; Entamoeba histolytica; Giardia duodenalis; Toxoplasma gondii; Conclusions; References; 6 Foodborne pathogens in ready-to-eat peanut butter-containing products; Introduction; Outbreaks; Recalls.
505	8		_aPrevalence of PathogensCross-Contamination; Survival Studies; Intervention Strategies; Thermal Inactivation; Nonthermal Inactivation; Preventive Controls; Conclusions; References; 7 Handling of hamburgers and cooking practices; Introduction; Hamburger: Characteristics and Cookery; Hamburger and Ground Beef; Ground Beef Production; Categories of ground beef products; Nutrient and chemical composition of ground beef; Lean finely textured beef; Handling and Cooking of Hamburger; Storage; Handling raw hamburger; Cooking hamburger; Indicators of doneness; Previously cooked hamburgers.
520	8		_a"Food Hygiene and Toxicology in Ready-to-Eat Foods" is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered.Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industryIncludes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foodsDescribes potential harmful agents that may arise in foods during processing and packagingPresents information on psychrotropic pathogens and food poisoning strains, effect of temperature, "Salmonella," "Listeria," "Escherichia coli," "Bacillus cereus," "Norovirus," parasites, fungal microbiota, enterotoxins, and more
650		0	_aFood _xPackaging. _94103
650		0	_aFood _xSafety measures. _94104
650		0	_aFood handling. _2Hygiene _94105
650		7	_aTECHNOLOGY & ENGINEERING / Food Science _2bisacsh _94106
650		7	_aFood handling. _2fast _94105
650		7	_aFood _xPackaging. _2fast _94103
650		7	_aFood _xSafety measures. _2fast _94104
700	1		_aKotzekidou, Parthena, _eeditor. _94107
942			_2ddc _cBK