This is an updated version of the popular first edition and includes added chapters on food and waste management, raw materials and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides an introduction to contemporary technologies and methods of sanitary food processing. Moving from principles to applications for problem-solving in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing food plants and process equipment. This volume traces the development of food processing knowledge, examines implications to human health, provides an understanding of the processing environment and investigates measures to control health hazards, including the control of microbes. A special feature is its emphasis on food quality programmes, with current information on HACCP and other quality programmes such as ISO 9000. Food sanitarians and technologists, microbiologists, students and academicians in food science and nutrition, and public health should find this text interesting for their understanding of sanitary food processing methods, food sanitation programmes and foodborne diseases.
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Book Description Academic Press, 1993. Hardcover. Book Condition: New. Bookseller Inventory # P110127006559