- Title: Food Safety And Toxicity
- Autor: Charles Lewis
- Pages: 311
- Publisher (Publication Date): 2018
- Language: English
- ISBN-10: 1684696003
- Download File Format: PDF
The book starts with an introduction discussing the history of hygiene. This chapter discusses the first origins of hygiene as a concept thousands of years ago. It demonstrates very clearly why hygiene is so important and why, even today, people die because of not complying with basic hygiene requirements. To be able to decide on measures to control product safety, it is essential to understand the risks associated with product safety.
Chapter 1 discuss about the fundamental principles of microbiology. This chapter also tells what causes microorganism to grow and their effects. Chapter 2 depicts about the Food Poisoning and Other Food Borne Hazards. This chapter presents the various illness causes by food borne and their prevention. Chapter 3 describes about food spoilage and their prevention from microorganisms. Chapter 4 depicts about the Principle of Safe Food Storage and modern industrial techniques.
Chapter 5 discuss about the Design of Food Processing Equipment and Hygiene practices during maintenance operations in the food industry. Chapter 6 tells about the Basic of Toxicology Related to Food. Chapter 7 tells about the Food Additives and their uses.
Chapter 8 depicts about the Toxicants Formed During Food Processing. Chapter 9 tells about the Personal Hygiene and Sanitary Food Handling. Chapter 10 describes standards for Quality Assurance of Sanitation. Chapter 11 discuss about Environmental Toxicology. The last chapter is based on various Food Laws and Food Standards.
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