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Food Laws & Regulations Books

You are currently browsing 41–50 of 59 new and published books in the subject of Food Laws & Regulations — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books – Page 5

  1. Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques

    By Robert E. Levin

    Decades of development of the polymerase chain reaction (PCR) have yielded a significant array of associated techniques that make it possible to rapidly detect low numbers of all known pathogenic microorganisms without the traditional, more taxing methods of cultivation and phenotypic...

    Published October 26th 2009 by CRC Press

  2. Food Identity Preservation and Traceability

    Safer Grains

    By Gregory S. Bennet

    A Practical Roadmap to IPT Integration From baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, no food product or means of its production is immune to risks. And while these risks may never be fully eliminated, identity preservation and traceability (IPT)...

    Published October 19th 2009 by CRC Press

  3. Himalayan Fermented Foods

    Microbiology, Nutrition, and Ethnic Values

    By Jyoti Prakash Tamang

    The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and...

    Published August 17th 2009 by CRC Press

  4. Food Industry Quality Control Systems

    By Mark Clute

    After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and...

    Published October 22nd 2008 by CRC Press

  5. Handbook of Food Spoilage Yeasts, Second Edition

    By Tibor Deak

    Series: Contemporary Food Science

    Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and...

    Published November 16th 2007 by CRC Press

  6. Microbial Food Contamination, Second Edition

    Edited by Charles L. Wilson, Ph.D.

    Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today’s global market. The first section introduces new insights into...

    Published October 8th 2007 by CRC Press

  7. Bioterrorism and Food Safety

    By Barbara A. Rasco, Gleyn E. Bledsoe

    Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies and plans. It integrates food safety issues, technological developments in traceability, and legal analysis of...

    Published December 28th 2004 by CRC Press

  8. Quality Assurance for the Food Industry

    A Practical Approach

    By J. Andres Vasconcellos

    Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the...

    Published December 29th 2003 by CRC Press

  9. Food Quality Assurance

    Principles and Practices

    By Inteaz Alli

    The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students...

    Published August 27th 2003 by CRC Press

  10. Food Plant Sanitation

    Edited by Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca

    Series: Food Science and Technology

    Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments...

    Published September 13th 2002 by CRC Press