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000726308 020__ $$a9783319164922$$qelectronic book
000726308 020__ $$a3319164929$$qelectronic book
000726308 020__ $$z9783319164915
000726308 0247_ $$a10.1007/978-3-319-16492-2$$2doi
000726308 035__ $$aSP(OCoLC)ocn905902695
000726308 035__ $$aSP(OCoLC)905902695
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000726308 049__ $$aISEA
000726308 050_4 $$aTP373.5$$b.G87 2015eb
000726308 08204 $$a363.192$$223
000726308 1001_ $$aGurnari, Giovanni,$$eauthor.
000726308 24510 $$aSafety protocols in the food industry and emerging concerns$$h[electronic resource] /$$cGiovanni Gurnari.
000726308 264_1 $$aCham :$$bSpringer,$$c[2015]
000726308 300__ $$a1 online resource :$$billustrations.
000726308 336__ $$atext$$btxt$$2rdacontent
000726308 337__ $$acomputer$$bc$$2rdamedia
000726308 338__ $$aonline resource$$bcr$$2rdacarrier
000726308 4901_ $$aSpringerBriefs in molecular science. Chemistry of foods
000726308 504__ $$aIncludes bibliographical references.
000726308 5050_ $$aPart I Prevention of Microbial Spreading: Decision Procedures and Strategies -- The Reduction of Microbial Spreading: Little Details, Great Effects -- Hygiene of Food-contact Approved Materials for Machinery -- The Hygienic Prevention of Food Contaminations: The Role of Technology -- Part II Disinfection Techniques and Risks: Technology, Chemistry and Food Hygiene. A Multidisciplinary Approach for the Reduction of the Microbial Risk -- The Chemistry of Disinfection: Ally or Enemy? -- Reasons for the Substitution of Chlorine in the Disinfection.
000726308 506__ $$aAccess limited to authorized users.
000726308 520__ $$aThis brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed. In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?
000726308 650_0 $$aFood industry and trade$$xSafety measures.
000726308 650_0 $$aFood$$xSafety measures.
000726308 650_0 $$aFood supply$$xSafety measures.
000726308 77608 $$iPrint version:$$z9783319164915
000726308 830_0 $$aSpringerBriefs in molecular science.$$pChemistry of foods.
000726308 852__ $$bebk
000726308 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-16492-2$$zOnline Access$$91397441.1
000726308 909CO $$ooai:library.usi.edu:726308$$pGLOBAL_SET
000726308 980__ $$aEBOOK
000726308 980__ $$aBIB
000726308 982__ $$aEbook
000726308 983__ $$aOnline
000726308 994__ $$a92$$bISE