Rapid and On-Line Instrumentation for Food Quality Assurance

Rapid and On-Line Instrumentation for Food Quality Assurance

Author: Ibtisam E. Tothill

Publisher: CRC Press

Published: 2003-08-22

Total Pages: 406

ISBN-13: 9780849317590

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Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field. Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control. Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.


Book Synopsis Rapid and On-Line Instrumentation for Food Quality Assurance by : Ibtisam E. Tothill

Download or read book Rapid and On-Line Instrumentation for Food Quality Assurance written by Ibtisam E. Tothill and published by CRC Press. This book was released on 2003-08-22 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field. Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control. Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry.

Rapid and On-Line Instrumentation for Food Quality Assurance

Rapid and On-Line Instrumentation for Food Quality Assurance

Author: I Tothill

Publisher: Elsevier

Published: 2003-08-31

Total Pages: 425

ISBN-13: 1855737108

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Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water


Book Synopsis Rapid and On-Line Instrumentation for Food Quality Assurance by : I Tothill

Download or read book Rapid and On-Line Instrumentation for Food Quality Assurance written by I Tothill and published by Elsevier. This book was released on 2003-08-31 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.Part one reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part two discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. Summarises key developments in the growing field of food quality assurance, focussing on rapid and on-line instrumentation Includes chapters on the detection of foreign bodies, pathogenic and spoilage bacteria and other contaminants such as toxins, pesticides, dioxins and veterinary residues Discusses the measurement of product quality and analyses ingredients such as additives and micronutrients, genetically-modified organisms and added water

Instrumental Methods for Quality Assurance in Foods

Instrumental Methods for Quality Assurance in Foods

Author: Fung

Publisher: Routledge

Published: 2017-11-01

Total Pages: 318

ISBN-13: 1351438131

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Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control


Book Synopsis Instrumental Methods for Quality Assurance in Foods by : Fung

Download or read book Instrumental Methods for Quality Assurance in Foods written by Fung and published by Routledge. This book was released on 2017-11-01 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control

Rapid Food Analysis and Hygiene Monitoring

Rapid Food Analysis and Hygiene Monitoring

Author: Pierre-Jean Raugel

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 935

ISBN-13: 3642583628

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PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul ture and food technology have increased rapidly in the past the analytical prob lems concerning food have become more complex. The consumer expects com petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools listed are not only restricted to validated analytical methods but are also foreseen for routine and screening methods. In addition, an address list of manufacturers, distributors and sales agencies is given to gether with a list and information concerning selected expert laboratories. In this edition, emphasis is put on validation procedures of three organizations (AOAC, AFNOR and Microval). The purpose of this book is to facilitate the purchase and use of kits needed for food analysis and is therefore an important help for food analysts.


Book Synopsis Rapid Food Analysis and Hygiene Monitoring by : Pierre-Jean Raugel

Download or read book Rapid Food Analysis and Hygiene Monitoring written by Pierre-Jean Raugel and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 935 pages. Available in PDF, EPUB and Kindle. Book excerpt: PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul ture and food technology have increased rapidly in the past the analytical prob lems concerning food have become more complex. The consumer expects com petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools listed are not only restricted to validated analytical methods but are also foreseen for routine and screening methods. In addition, an address list of manufacturers, distributors and sales agencies is given to gether with a list and information concerning selected expert laboratories. In this edition, emphasis is put on validation procedures of three organizations (AOAC, AFNOR and Microval). The purpose of this book is to facilitate the purchase and use of kits needed for food analysis and is therefore an important help for food analysts.

Satiation, Satiety and the Control of Food Intake

Satiation, Satiety and the Control of Food Intake

Author: John E Blundell

Publisher: Elsevier

Published: 2013-09-30

Total Pages: 434

ISBN-13: 0857098713

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With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Provides a concise and authoritative overview of appetite regulation Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control Discusses implications for public health


Book Synopsis Satiation, Satiety and the Control of Food Intake by : John E Blundell

Download or read book Satiation, Satiety and the Control of Food Intake written by John E Blundell and published by Elsevier. This book was released on 2013-09-30 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Provides a concise and authoritative overview of appetite regulation Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control Discusses implications for public health

Food Preservation Techniques

Food Preservation Techniques

Author: Peter Zeuthen

Publisher: Elsevier

Published: 2003-10-30

Total Pages: 600

ISBN-13: 1855737140

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Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure


Book Synopsis Food Preservation Techniques by : Peter Zeuthen

Download or read book Food Preservation Techniques written by Peter Zeuthen and published by Elsevier. This book was released on 2003-10-30 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure

Handbook of Food Process Design

Handbook of Food Process Design

Author: Jasim Ahmed

Publisher: John Wiley & Sons

Published: 2012-02-27

Total Pages: 1543

ISBN-13: 1444398253

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In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.


Book Synopsis Handbook of Food Process Design by : Jasim Ahmed

Download or read book Handbook of Food Process Design written by Jasim Ahmed and published by John Wiley & Sons. This book was released on 2012-02-27 with total page 1543 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.

Computer Vision Technology in the Food and Beverage Industries

Computer Vision Technology in the Food and Beverage Industries

Author: D-W Sun

Publisher: Elsevier

Published: 2012-08-13

Total Pages: 524

ISBN-13: 0857095773

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The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry


Book Synopsis Computer Vision Technology in the Food and Beverage Industries by : D-W Sun

Download or read book Computer Vision Technology in the Food and Beverage Industries written by D-W Sun and published by Elsevier. This book was released on 2012-08-13 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry.Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality.With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Environmentally-Friendly Food Processing

Environmentally-Friendly Food Processing

Author: B Mattsson

Publisher: Elsevier

Published: 2003-09-30

Total Pages: 352

ISBN-13: 1855737175

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Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible. Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry. Environmentally-friendly food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry. Addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and how the industry can become more environmentally responsible Evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing Reviews packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry


Book Synopsis Environmentally-Friendly Food Processing by : B Mattsson

Download or read book Environmentally-Friendly Food Processing written by B Mattsson and published by Elsevier. This book was released on 2003-09-30 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible. Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry. Environmentally-friendly food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry. Addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and how the industry can become more environmentally responsible Evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing Reviews packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry

Handbook of Hygiene Control in the Food Industry

Handbook of Hygiene Control in the Food Industry

Author: John Holah

Publisher: Elsevier

Published: 2005-10-30

Total Pages: 745

ISBN-13: 1845690532

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Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print.Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored


Book Synopsis Handbook of Hygiene Control in the Food Industry by : John Holah

Download or read book Handbook of Hygiene Control in the Food Industry written by John Holah and published by Elsevier. This book was released on 2005-10-30 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developments such as the demand for minimally-processed foods have placed a renewed emphasis on good hygienic practices in the food industry. As a result there has been a wealth of new research in this area. Complementing Woodhead’s best-selling Hygiene in the food industry, which reviews current best practice in hygienic design and operation, Handbook of hygiene control in the food industry provides a comprehensive summary of the key trends and issues in food hygiene research. Developments go fast: results of the R&D meanwhile have been applied or are being implemented as this book goes to print.Part one reviews research on the range of contamination risks faced by food processors. Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques. The final part of the book reviews developments in ways of monitoring the effectiveness of hygiene operations, from testing surface cleanability to sampling techniques and hygiene auditing.Like Hygiene in the food industry, this book is a standard reference for the food industry in ensuring the highest standards of hygiene in food production. Standard reference on high hygiene standards for the food industry Provides a comprehensive summary of the key trends in food hygiene research Effective hygiene management strategies are explored