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: Encyclopedia of food safety
  name:
    name part: Motarjemi, Yasmine
    role:
      role term: editor,
    role:
      role term: author.
  name:
    name part: Moy, Gerald
    role:
      role term: editor,
    role:
      role term: author.
  name:
    name part: Todd, E. C. D. (Ewen Cameron David)
    name part: 1939-
    role:
      role term: editor,
    role:
      role term: author.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: ne
    date issued: 2014
    edition: First edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (4 volumes) : illustrations (some color)
  abstract: 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.
  table of contents: 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.
  note: 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.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Food
    topic: Safety measures
    genre: Encyclopedias
  subject:
    topic: Food contamination
    genre: Encyclopedias
  subject:
    topic: Foodborne diseases
    genre: Encyclopedias
  related item:
    title info:
      title: Encyclopedia of food safety
    origin info:
      publisher: Boston : Academic Press Inc, 2014
      edition: 1st ed.
    identifier: (OCoLC)851417462
  identifier: 9780123786135
  identifier: 0123786134
  identifier: 1306197945
  identifier: 9781306197946
  identifier: 9780123786128
  identifier: 0123786126
  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
  record info:
    record content source: EBLCP
    record creation date: 131214
    record change date: 20240717213016.0
    record identifier: kn-ocn865335120
    language of cataloging:
      language term: eng