Encyclopedia of food safety

With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, gover...

Full description

Saved in:
Bibliographic Details
Main Authors: Motarjemi, Yasmine, (Editor), Moy, Gerald, (Editor), Todd, E. C. D. 1939- (Editor)
Format: eBook
Language: English
Published: Amsterdam : Elsevier/Academic Press, 2014.
Edition: First edition.
Subjects:
Food > Safety measures > Encyclopedias.
Food contamination > Encyclopedias.
Foodborne diseases > Encyclopedias.
elektronické knihy
electronic books
ISBN: 9780123786135
0123786134
1306197945
9781306197946
9780123786128
0123786126
Physical Description: 1 online resource (4 volumes) : illustrations (some color)

Cover

Table of contents

LEADER 04934cam a2200457 i 4500
001 kn-ocn865335120
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 131214s2014 ne a obe 001 0 eng d
040 |a EBLCP  |b eng  |e rda  |e pn  |c EBLCP  |d OCLCQ  |d OPELS  |d KNOVL  |d OSU  |d N$T  |d YDXCP  |d OCLCA  |d OCLCQ  |d OCLCO  |d OCLCF  |d OCLCQ  |d COO  |d KNOVL  |d WAU  |d IDEBK  |d GGVRL  |d DEBSZ  |d OCLCA  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCL  |d HV6  |d IU0  |d IE0  |d XPJ  |d XUN  |d IUP  |d I3U  |d IN0  |d IUL  |d OCLCQ  |d OCLCO  |d STF  |d LVT  |d OCLCQ  |d UAB  |d OCLCO  |d OCLCA  |d CEF  |d MERER  |d CUY  |d RRP  |d OCLCQ  |d OCLCO  |d AU@  |d OCLCO  |d WYU  |d OCLCO  |d OCLCQ  |d TKN  |d OCLCQ  |d WURST  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCO 
020 |a 9780123786135  |q (electronic bk.) 
020 |a 0123786134  |q (electronic bk.) 
020 |a 1306197945  |q (ebk) 
020 |a 9781306197946  |q (ebk) 
020 |z 9780123786128 
020 |z 0123786126 
035 |a (OCoLC)865335120  |z (OCoLC)865656921  |z (OCoLC)876884422  |z (OCoLC)910511969 
245 0 0 |a Encyclopedia of food safety /  |c editor-in-chief, Yasmine Motarjemi, food safety and risk management consultant, Switzerland ; co-editors, Gerald G Moy, Food Safety Consultants International, Switzerland, Ewen CD Todd, Ewen Todd Consulting LLC, Okemos, MI, USA. 
250 |a First edition. 
264 1 |a Amsterdam :  |b Elsevier/Academic Press,  |c 2014. 
300 |a 1 online resource (4 volumes) :  |b illustrations (some color) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. 
504 |a Includes bibliographical references and index. 
505 0 |a v. 1. History, science and methods. History of food safety and related sciences -- Disciplines associated with food safety -- Risk analysis -- Analytical methods -- Characteristics of foodborne hazard and diseases -- Foodborne diseases -- Bacteria -- v. 2. Hazards and diseases. Prions and agents of TSEs -- Protozoa -- Helminth-cestode -- Helminth-nematode -- Helminth-Trematode -- Spirochetes -- Viruses -- Organisms of concern but not foodborne or confirmed foodborne -- Natural toxicants -- mycotoxins -- Environmental contaminants -- Toxic metals -- Processing contaminants -- Hazards of food contact material -- Food additives -- v. 3. Foods, materials, technologies and risks. Pesticide residues -- Veterinary drugs residues -- Nutriential hazards -- Other significant hazards -- Food technologies -- Foods, materials and risks -- v. 4. Food safety management. Public health measures -- Food safety assurance systems -- Institutions involved in food safety. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Safety measures  |v Encyclopedias. 
650 0 |a Food contamination  |v Encyclopedias. 
650 0 |a Foodborne diseases  |v Encyclopedias. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Motarjemi, Yasmine,  |e editor,  |e author. 
700 1 |a Moy, Gerald,  |e editor,  |e author. 
700 1 |a Todd, E. C. D.  |q (Ewen Cameron David),  |d 1939-  |e editor,  |e author. 
776 0 8 |i Print version:  |t Encyclopedia of food safety.  |b 1st ed.  |d Boston : Academic Press Inc, 2014  |z 0123786126  |w (OCoLC)851417462 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpEFS00001/encyclopedia-of-food?kpromoter=marc  |y Full text 

Similar Items