Handbook of Hygiene Control in the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition). This item is unavailable.Handbook of Hygiene Control in the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality. The book is written by leaders in the field who understand the complex issues of control surrounding food industry design, operations, and processes, contamination management methods, route analysis processing, allergenic residues, pest management, and more. Professionals and students will find a comprehensive account of risk analysis and management solutions they can use to minimize risks and hazards plus tactics and best practices for creating a safe food supply, farm to fork. * Presents the latest research and development in the field of hygiene, offering a broad range of the microbiological risks associated with food processing * Provides practical hygiene related solutions in food facilities to minimize foodborne pathogens and decrease the occurrence of foodborne disease * Includes the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance

Huub Lelieveld is Co-founder and President of the Global Harmonization Initiative, Member of the Executive Committee and a Past-President of EFFoST (the European Federation of Food Science and Technology), Founder and Past-President of EHEDG (the European Hygienic Engineering and Design Group). He is a fellow of IAFoST (the International Academy of Food Science and Technology), a fellow of IFT (the Institute of Food Technologists), served on the Governing Council of IUFoST (the International Union of Food Science and Technology) and has been Chair of the Nonthermal Processing Division and the International Division of IFT. At Unilever, he was responsible for hygienic processing and plant design and novel processing technologies. He is lead editor of "Hygiene in food processing , the "Handbook of hygiene control in the food industry and "Food preservation by pulsed electric fields: From research to application . He is co-editor of several other books, including "Ensuring Global Food Safety: Exploring Global Harmonization , "Hygienic design of food factories , Food safety management: a practical guide for the food industry and "High Pressure Processing of Food - Principles, Technology and Applications . He wrote chapters for many books and encyclopaedia, wrote hundreds of scientific articles and articles for magazines and presented hundreds of papers, globally. He is a member of many editorial boards of books, journals and magazines. He initiated "People, planet, prosperity and the food chain in short P3FC, an organisation of which the sole objective is to remind the food industry as frequently as possible that besides caring for shareholders, they also share responsibilities for planet and society. He has been awarded doctor honoris causa at the National University of Food Technologies (NUFT) in Kiev, Ukraine. Prof. Dr. John Holah is an applied microbiologist who has focused on the prevention of microbial, chemical, and foreign body contamination of food during manufacture and retail distribution, on a worldwide basis. He is currently Technical Director of Holchem Laboratories (UK), Visiting Professor in Food Safety at Cardiff Metropolitan University and was previously Head of Food Hygiene at Campden BRI. Dr. Domagoj Gabric received his M.Sc. (2006) in food engineering from the University of Zagreb, Faculty of Food Technology and Biotechnology (Croatia). He earned his PhD (2011) in Food Science and Technology within European (EU-FP6) Project. He held a postdoc position at National College of Veterinary Medicine, Food Science and Engineering (ONIRIS) in Nantes, France. In 2014 he established a "FoodSciTech Consultancy based in The Netherlands, advising on food science and technology and providing hands-on execution services. He focuses on innovative, emerging technologies in both liquid and solid food processing as well as in hygienic design of such processing. Dr Gabric is the author and/or co-author of many research journal articles and book chapters in the broad area of food science and technologies.