Catálogo de publicaciones

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

2015 PROSE Awards - Honorable Mention, Single Volume Reference - Science: Association of American Publishers, Food Safety Management

Honorable Mention, Single Volume Reference/Science, 2015 PROSE Awards, Association of American Publishers

Food Safety Management: A Practical Guide for the Food Industry—with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers—is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks.

Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector.

• Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers
• Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study
• Provides practical guidance on the implementation of elements of the food safety assurance system
• Explains the role of different stakeholders of the food supply

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 insecurity, the lack of access at all times to the food needed for an active and healthy life, continues to be a growing problem as populations increase while the world economy struggles. Formulating effective policies for addressing these issues requires thorough understanding of the empirical data and application of appropriate measurement and analysis of that information.

Food Security, Poverty and Nutrition Policy Analysis, 2^nd edition has been revised and updated to include hands-on examples and real-world case studies using the latest datasets, tools and methods. Providing a proven framework for developing applied policy analysis skills, this book is based on over 30 years of food and nutrition policy research at the International Food Policy Research Institute and has been used worldwide to impart the combined skills of statistical data analysis, computer literacy and their use in developing policy alternatives.

This book provides core information in a format that provides not only the concept behind the method, but real-world applications giving the reader valuable, practical knowledge.

• Updated to address the latest datasets and tools, including STATA software, the future of policy analysis
• Includes a new chapter on program evaluation taking the reader from data analysis to policy development to post-implementation measurement
• Identifies the proper analysis method, its application to available data and its importance in policy development using real-world scenarios
• Over 30% new content and fully revised throughout

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.