Published May, 2016
By Frank Yiannas
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Microbiology and Food Safety
Rating:
Availability: Available

Despite the fact that thousands of employees have been trained in food safety around the world, millions have been spent globally on food safety research, and countless inspections and tests have been performed at home and abroad, food safety remains a significant public health challenge.

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Published December, 2015
By Michael P. Doyle and Michele Jay-Russell
Publisher: Springer (Springer International Publishing)
Series: Food Microbiology and Food Safety
Rating:
Availability: Not available (reason unspecified)

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Published February, 2015
By Hal King
Publisher: Springer (Springer New York)
Series: Food Microbiology and Food Safety
Rating:
Availability: Not available (reason unspecified)

This book details effective organization and methods to manage the work necessary to ensure food safety within an organization. It demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities.

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Published October, 2014
By Jeff Farber, Jackie Crichton, Peter Snyder, Jr., Jeffrey Farber and O. Peter Snyder, Jr.
Publisher: Springer (Springer New York)
Series: Food Microbiology and Food Safety
Rating:
Availability: Not available (reason unspecified)

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Published January, 2013
By Hal King
Publisher: Springer (Springer New York)
Series: Food Microbiology and Food Safety
Rating:
Availability: Not available (reason unspecified)

This book details effective organization and methods to manage the work necessary to ensure food safety within an organization. It demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities.

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Published December, 2010
By Fidel Toldrá
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Microbiology and Food Safety
Rating:
Availability: Available

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product.

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Published December, 2010
By Frank Yiannas
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Microbiology and Food Safety
Rating:
Availability: Available

The first significant contribution on how to create a behavior-based food safety management system, this book is intended for food safety professionals in the retail and foodservice industry, as well as quality assurance personnel in a variety of environments.

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Published November, 2010
By Timothy L. Sellnow, Robert R. Ulmer, Matthew W. Seeger and Robert Littlefield
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Microbiology and Food Safety
Rating:
Availability: Available

Coordination of risk assessments and risk communication strategies requires information sharing and establishing networks of working relationships between groups and agencies. The outcome may not be universal agreement about risks, but convergence around the general parameters of risk.

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Published November, 2010
By Ynes R. Ortega
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Food Microbiology and Food Safety
Rating:
Availability: Available

This book examines the two major parasite groups that are transmitted via water or foods: the single-celled protozoa, and the helminths: cestodes (tapeworms), nematodes (round worms), and trematodes (flukes).

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Published April, 2009
By Fidel Toldrá
Publisher: Springer (Springer New York)
Series: Food Microbiology and Food Safety
Rating:
Availability: Not available (reason unspecified)

This is the first comprehensive book to cover all pertinent safety issues concerning meats and processed meats, from the abattoir to the final product. The book is written by distinguished international contributors with a wealth of experience.

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