Safety Protocols in the Food Industry and Emerging Concerns

Nonfiction, Health & Well Being, Medical, Medical Science, Microbiology, Science & Nature, Technology, Food Industry & Science
Cover of the book Safety Protocols in the Food Industry and Emerging Concerns by Giovanni Gurnari, Springer International Publishing
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Author: Giovanni Gurnari ISBN: 9783319164922
Publisher: Springer International Publishing Publication: March 27, 2015
Imprint: Springer Language: English
Author: Giovanni Gurnari
ISBN: 9783319164922
Publisher: Springer International Publishing
Publication: March 27, 2015
Imprint: Springer
Language: English

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?

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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?

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