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Managing food safety risks in the agri-food industries

Titre :	Managing food safety risks in the agri-food industries Ajouter au panier
Auteur(s) :	Jan Mei Soon Richard Baines
Type de document :	Livre
Sujets :	Risques pour la santé ; Industrie agro-alimentaire ; Industrie laitière ; Boeuf (viande) -- Industrie et commerce -- Aspect sanitaire ; Porcs -- Industrie et commerce ; Produits de la pêche -- Industrie et commerce ; Analyse des dangers et maîtrise des points critiques ; Principe de précaution ; Stratégie ; Gestion du risque ; Commerce international Aviculture TOXICOLOGIE ; AGRICULTURE ; INDUSTRIE ; BOEUF ; PRODUIT LAITIER ; HYGIENE ; AGENT DE CONTAMINATION ; POULET ; PORC ; MICROBIOLOGIE ; SECURITE ; HACCP ; INDUSTRIE ALIMENTAIRE ; POISSON ; PRODUIT DE LA MER ; VOLAILLE ; SALMONELLA
Résumé :	Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety Risks in the Agri-Food Industries addresses existing and emerging risks in the primary agri-food sectors and discusses ways to manage, reduce, or prevent these risks from occurring. Following a short introduction, the authors examine the advantages and disadvantages of various food chain risk assessment tools. The book covers three primary production sectors—crops, terrestrial livestock, and aquaculture products—along with a chapter on game [...] Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety Risks in the Agri-Food Industries addresses existing and emerging risks in the primary agri-food sectors and discusses ways to manage, reduce, or prevent these risks from occurring. Following a short introduction, the authors examine the advantages and disadvantages of various food chain risk assessment tools. The book covers three primary production sectors—crops, terrestrial livestock, and aquaculture products—along with a chapter on game and wild fish catch. Under each sector, the book addresses the existing and emerging food safety risks, challenges, and intervention strategies. Each chapter focuses on microbiological and natural or man-made chemical hazards that occur at the farm level with potential to cross-contaminate or bioaccumulate. The book addresses horticulture crops and microbiological contaminants, food safety hazards and prevention strategies in beef, and milkborne outbreaks. It discusses Campylobacter and Salmonella risk in the broiler industry, and the prevalence of Salmonella in pig meat, risk factors, and intervention approaches. The book also covers potential parasites and diseases from game and exotic meat and microbiological and environmental contaminants in captured fish as well as in farmed fish and shellfish. The authors conclude with an exploration of how consumers and agri-food stakeholders perceive risk and the best means for communicating risk to the public.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2014
Collection :	Food science and technology
Format :	1 vol. (XI-217 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	1. Introduction 2. Risk Assessment 2.1 Introduction References 3. Managing Risks in the Horticultural Sector 3.1 Introduction 3.2 Main Risks Associated with Fresh Produce 3.3 Sources of Produce Contamination at the Farm Level 3.4 Prevention and Intervention Strategies 3.5 Case Study of Breakdown in Fresh Produce Farms References 4. Managing Food Safety Risks in the Beef and Dairy Industries 4.1 Managing Food[...] 1. Introduction 2. Risk Assessment 2.1 Introduction References 3. Managing Risks in the Horticultural Sector 3.1 Introduction 3.2 Main Risks Associated with Fresh Produce 3.3 Sources of Produce Contamination at the Farm Level 3.4 Prevention and Intervention Strategies 3.5 Case Study of Breakdown in Fresh Produce Farms References 4. Managing Food Safety Risks in the Beef and Dairy Industries 4.1 Managing Food Safety Risks in the Beef Industry 4.2 Managing Risks in the Dairy Industry References 5. Managing Risks in the Broiler and Pig Industries 5.1 Managing Risks in the Broiler Industry 5.2 Managing Food Safety Risks in Pigs References 6. Managing Food Safety Risks in the Wild Game and Fish Capture Industries 6.1 Managing Food Safety Risks in Wild Game 6.2 Managing Food Safety Risks in the Fishery Industries References 7. Managing Food Safety Risks in Farmed Fish and Shellfish 7.1 Managing Food Safety Risks in Farmed Fish 7.2 Managing Food Safety Risks in Shrimp References 8. Perceptual and Actual Risks and How We Communicate Them 8.1 Introduction 8.2 Dimensions of Risk Perception 8.3 Risk Communication 8.4 How to Change Bad Food Handling Behavior References. Index
Langue(s) :	Anglais
Identifiant :	978-1-4665-0950-4
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=167359

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