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Unlimited
Authorized users
Authorized users
Document Delivery Supplied
Can lend chapters, not whole ebooks
Title
Safety protocols in the food industry and emerging concerns [electronic resource] / Giovanni Gurnari.
ISBN
9783319164922 electronic book
3319164929 electronic book
9783319164915
Published
Cham : Springer, [2015]
Language
English
Description
1 online resource : illustrations.
Other Standard Identifiers
10.1007/978-3-319-16492-2 doi
Call Number
TP373.5 .G87 2015eb
Dewey Decimal Classification
363.192
Summary
This 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?
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Series
SpringerBriefs in molecular science. Chemistry of foods.
Available in Other Form
Print version: 9783319164915
Part 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.
