Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism).
This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. iv 5. List of Contributors - p. xi 6. Chapter 1. Supply Chain Complexity and Economically Motivated Adulteration - p. 1 7. Chapter 2. Fingerprinting for Detecting Contaminants in Food - p. 15 8. Chapter 3. Creating a Food Defense/Response Plan in Food Processing Facilities - p. 43 9. Chapter 4. Creating a Food Defense and Response Plan in Complex Food Production Systems - p. 61 10. Chapter 5. A Data-Driven Approach to Food Safety Surveillance and Response - p. 75 11. Chapter 6. Hygienic Design of Open Food Processing Equipment - p. 101 12. Chapter 7. Hygienic Design of Closed Equipment for the Processing of Liquid Food - p. 167 13. Chapter 8. Personal Hygiene and Good Maintenance Practices for the Servicing of Food Processing Equipment - p. 267 14. Index - p. 329
Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism).
This book covers all three branches of food protection, providing a comprehensive overview of the methods and strategy involved. Part one covers the need for food protection, looking at potential hazards in the production, processing, and supply chain. Part two looks at detection methods for contaminants in food, with the final section addressing food contamination incidents and prevention and response strategies.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. iv 5. List of Contributors - p. xi 6. Chapter 1. Supply Chain Complexity and Economically Motivated Adulteration - p. 1 7. Chapter 2. Fingerprinting for Detecting Contaminants in Food - p. 15 8. Chapter 3. Creating a Food Defense/Response Plan in Food Processing Facilities - p. 43 9. Chapter 4. Creating a Food Defense and Response Plan in Complex Food Production Systems - p. 61 10. Chapter 5. A Data-Driven Approach to Food Safety Surveillance and Response - p. 75 11. Chapter 6. Hygienic Design of Open Food Processing Equipment - p. 101 12. Chapter 7. Hygienic Design of Closed Equipment for the Processing of Liquid Food - p. 167 13. Chapter 8. Personal Hygiene and Good Maintenance Practices for the Servicing of Food Processing Equipment - p. 267 14. Index - p. 329
