Catálogo de publicaciones

Food Safety: A Roadmap to Success is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training, influence, accountability, and metrics.

By utilizing this information, food safety professionals can protect their companies’ brands, customers, and consumers, and get the resources (people, money, and departmental cooperation) they need to effectively do their jobs and be successful.

• Provides practical information that helps readers determine which culture they currently have in their workplace
• Offers a framework to greatly reduce food safety risks
• Presents pertinent information in tables, outlining differences in approach by size and food industry segment
• Includes solid recommendations and further resources applicable to all levels within an organization to ensure success
• Covers fundamental principles of change management through open communication, education, and measurement implementation

Food Safety and Quality Systems in Developing Countries, Volume One: Export Challenges and Implementation Strategies considers both the theoretical and practical aspects of food safety and quality systems implementation by major world markets and new and emerging markets in developing countries. This reference examines issues facing exporters and importers of traditional foods the characteristics of the food and its distribution channels, and market access from a historical and current context to present best practices.

This must-have reference offers real-life, practical approaches for foods from around the world, offering help to those who have found it difficult to implement sustainable, certifiable food safety and quality systems into their businesses and provides scientifically sound solutions to support their implementation.

• Includes accessible, relevant case studies of instances when food safety was compromised and offers practical scientific input in dealing with and preventing these issues
• Discusses the role and importance of research and documentation of food safety when exporting products
• Presents risk analysis examples from the past and present for products from various countries and different perspectives including the United States, Canada, Europe, Mexico, India, South Africa, Haiti, Jamaica, and more
• Offers successful strategies for developing food safety and quality systems from a national and firm-level perspective relevant to academics, regulators, exporters, importers and major distributors handling food from various developing countries

The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.

The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.

With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies.

• Reviews recent research on identifying and controlling hazards at all stages in the supply chain
• Edited by a leading expert in this hot area with contributions from a worldwide team of experts
• Identify how to meet and excede consumers high expectations in food safety

Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science. Drawing solely on contributions from leading scientists, the collated essays established themselves as a standard reference on the most interesting current work in the field. This topical first volume covers an area which is increasingly in the public and scientific eye. Expert contributions on all aspects of the microbiological and chemical safety of food provide a key review of food hygiene and safety.

Food Security in the Developing World provides an entry point into the complex and challenging subject of providing access to nutritious and safe food in a readable format, capturing the essence of the subject in an effective and impactful manner. Organized into nine chapters the book covers the manifestation and measurement of food insecurity; means whereby households endeavour to be food-secure; causes of food insecurity; mitigation of current food insecurity and prevention of future food insecurity. There will then follow a chapter with case studies, a chapter on cross-cutting issues and the final chapter drawing conclusions and recommendations on the way forward to increase the prevalence of food security in developing countries. A glossary and Bibliography will round off the book.

Dr. Ashley’s real-world experience makes the book accessible while providing valuable insights into the broad range of factors that contribute to food insecurity in this large at-risk population, and practical means of addressing them.

• Presents all aspects of food security in a logical sequence
• Covers the manifestation and measurement of food insecurity
• Includes case studies and cross-cutting multidisciplinary issues

Food Service Systems: Analysis, Design, and Implementation contains the proceedings of a conference held in Framington, Massachusetts on April 7-9, 1976. This book provides a comprehensive treatment of the interrelated elements of food service systems as presented in the conference.
Particularly, this compilation shows a step-by-step approach to the problems apparent in food service systems. This includes analyzing and optimizing food, labor utilization, facility design, equipment selection, quality control, training, and microbiological and nutritional aspects in food service operations. Each element is tackled from the viewpoint of its analysis and design into a new system, with emphasis on the methodology involved. Some actual case histories of successful food service systems designs and implementation are included.
This book will serve as a text for college and university level courses in Food Service Systems and other related courses. Aside from this, it will also be a good reference for food and food systems research workers, consultants, and planners.

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures. Food spoilage microorganisms focuses on the control of microbial spoilage and provides an understanding necessary to do this.

The first part of this essential new book looks at tools, techniques and methods for the detection and analysis of microbial food spoilage with chapters focussing on analytical methods, predictive modelling and stability and shelf life assessment. The second part tackles the management of microbial food spoilage with particular reference to some of the major food groups where the types of spoilage, the causative microorganisms and methods for control are considered by product type. The following three parts are then dedicated to yeasts, moulds and bacteria in turn, and look in more detail at the major organisms of significance for food spoilage. In each chapter the taxonomy, spoilage characteristics, growth, survival and death characteristics, methods for detection and control options are discussed.

Food spoilage microorganisms takes an applied approach to the subject and is an indispensable guide both for the microbiologist and the non-specialist, particularly those whose role involves microbial quality in food processing operations.

• Looks at tools, techniques and methods for the detection and analysis of microbial food spoilage
• Discusses the management control of microbial food spoilage
• Looks in detail at yeasts, moulds and bacteria

Food Standards and Definitions in the United States: A Guidebook reviews significant progress in food standards and food research in the United States. The book offers rapid, convenient, and reliable guidance to existing federal standards, definitions, and specifications and what branches of government issue them, the legal authorization on which they are based, procedures used in establishing them, and where to observe and acquire copies of standards.
This guidebook is organized into 12 chapters and begins with a historical overview of the development of federal food standards in the United States, along with the major periodicals on such standards. The next chapters introduce the reader to food standards enacted by Congress, with reference to the Butter Law of 1923, along with food standards introduced by various government agencies.
This book is a valuable source of information not only for food scientists but also for those engaged in engineering and development in the food industry, as well as professors and students, home economists, dieticians, lawyers, regulatory officials, writers, and even laymen.