Food Safety: A Practical and Case Study Approach discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives.

Topics include:

• methods of food preservation
• food packaging
• benefits and risks of microorganisms
• process safety

Contents

Part I: Preservation and Protection

1. Methods of food preservation
2. The challenge of mycotoxins
3. Preventive measures for food safety
4. Packaging

Part II: Benefits and Risks of Microorganisms

5. HACCP in the cheese manufacturing process, a case study
6. Genetically modified organisms and food safety
7. Nutritional strategies targeting the beneficial modulation of the intestinal microflora with relevance to food safety: the rold of probiotics and prebiotics
8. Exploitation of microorganisms by the food and beverage industry
9. Pathogenic, commensal and beneficial microorganisms in foods
10. foodborne viruses: an emerging risk to health

Part III: Process Safety

11. Safety models: HACCP and risk assessment
12. Application of HACCP in small food businesses
13. Cleaning and disinfection procedures in the food industry general aspects and practical applications
14. Ensuring biosafety through monitoring of GMO in food with modern analytical techniques, a case study

Index

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