rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food hygiene and toxicology in ready to eat foods
  name:
    name part: Kotzekidou, Parthena
    role:
      role term: editor.
  type of resource: text
  genre: kolektivní monografie
  genre: elektronické knihy
  genre: collective monographs
  genre: electronic books
  origin info:
    place:
      place term: ne
    date issued: 2016
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online zdroj.
  abstract: "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 - Resumé vydavatel
  target audience: specialized
  note: edited by Parthena Kotzekidou.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  subject:
    topic: hygiena potravin
  subject:
    topic: balení potravin
  subject:
    topic: bezpečnost potravin
  subject:
    topic: food hygiene
  subject:
    topic: food packaging
  subject:
    topic: food safety
  classification: 614.31
  classification: 663/664:621.798
  classification: 614.31:663/664
  classification: (048.8:082)
  classification: (0.034.2:08)
  related item:
    title info:
      title: Food Hygiene and Toxicology in Ready to Eat Foods
    name:
      name part: Kotzekidou, Parthena.
    origin info:
      publisher: : Elsevier Science, ©2016
  identifier: 9780128020081
  identifier: 9780128019160
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity
  record info:
    record content source: N$T
    record creation date: 160503
    record change date: 20251008101014.0
    record identifier: 91209
    language of cataloging:
      language term: eng