Titre : | Managing food safety risks in the agri-food industries | Type de document : | texte imprimé | Auteurs : | Jan Mei Soon ; Richard Baines | Editeur : | Boca Raton : CRC Press | Année de publication : | 2014 | Collection : | Food science and technology | Importance : | 1 vol. (XI-217 p.) | Présentation : | ill., couv. ill. en coul. | Format : | 24 cm | ISBN/ISSN/EAN : | 978-1-4665-0950-4 | Note générale : | Bibliogr. Index | Langues : | Anglais (eng) | Catégories : | RAMEAU Risques pour la santé ; Industrie agro-alimentaire ; Industrie laitière ; Boeuf (viande) -- Industrie et commerce -- Aspect sanitaire -- Thèses et écrits académiques ; 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 Thésaurus Agrovoc Aviculture Liste Plan de classement 538.1 (Risques sanitaires) [Classement Paris Maine] ; 5.9 (TOXICOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire 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 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. | Type de document : | Livre | 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 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 | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=167359 |
Managing food safety risks in the agri-food industries [texte imprimé] / Jan Mei Soon ; Richard Baines . - Boca Raton : CRC Press, 2014 . - 1 vol. (XI-217 p.) : ill., couv. ill. en coul. ; 24 cm. - ( Food science and technology) . ISBN : 978-1-4665-0950-4 Bibliogr. Index Langues : Anglais ( eng) Catégories : | RAMEAU Risques pour la santé ; Industrie agro-alimentaire ; Industrie laitière ; Boeuf (viande) -- Industrie et commerce -- Aspect sanitaire -- Thèses et écrits académiques ; 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 Thésaurus Agrovoc Aviculture Liste Plan de classement 538.1 (Risques sanitaires) [Classement Paris Maine] ; 5.9 (TOXICOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire 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 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. | Type de document : | Livre | 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 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 | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=167359 |
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