السلام عليكم ورحمة الله وبركاته
أقدم لكم اليوم مجموعة جميلة وكبيرة من الكتب الهامة في مجال صحة وسلامة الغذاء وميكروبيولوجيا الغذاء وسلامة وعلوم اللحوم
هذا المجال الذي تقدم في بعض من الدول العربية ولكنه مازال في بداياته في العديد من الدول العربية الأخرى [ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط] Viruses in Foods (Food Microbiology and Food Safety)
by Sagar Goyal, Michael P. Doyle
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذه الصورة] * Publisher: Springer
* Number Of Pages: 345
* Publication Date: 2006-06-16
* Sales Rank: 958435
* ISBN / ASIN: 0387289356
* EAN: 9780387289359
* Binding: Hardcover
* Manufacturer: Springer
* Studio: Springer
Book Description:
Cases of viral foodborne outbreaks are on the rise in part due to the
increases in population, scarcity of clean water, and changes in eating
habits. Outbreaks attributed to toxic, fungal, parasitic, and bacterial
agents are very well known and characterized because we have known
about these diseases for a long time and have developed appropriate
methods to investigate and track them. Detection methods to investigate
and track viral agents in food, with the exception of shellfish, have
only recently begun to be developed. However, with the advent of
molecular diagnostic methods, the role of viruses in foodborne disease
outbreaks is beginning to be understood.
Viruses in Foods is the first book that comprehensively discusses the
role of viruses in foodborne disease outbreaks, along with strategies
for the prevention and control of viral contamination of food
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط]pass: gigapedia
Improving the Safety of Fresh Meat Improving the Safety of Fresh Meat
By John N. Sofos
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذه الصورة]Publisher: CRC
Number Of Pages: 780
Publication Date: 2005-08-12
ISBN-10 / ASIN: 0849334276
ISBN-13 / EAN: 9780849334276
Binding: Hardcover
The safety of fresh meat continues to be a major concern for consumers.
As a result, there has been a wealth of research on identifying and
controlling hazards at all stages in the supply chain. Improving the
Safety of Fresh Meat reviews this research and its implications for the
meat industry. Part I discusses identifying and managing hazards on the
farm. There are chapters on the prevalence and detection of pathogens
and on chemical and other contaminants. A number of chapters also
discuss ways of controlling such hazards in the farm environment. Part
II of the book reviews the identification and control of hazards during
and after slaughter. There are chapters on both contamination risks and
how they can best be managed. The book also discusses the range of
decontamination techniques available to meat processors as well as such
areas as packaging and storage. With its distinguished editor and
international team of contributors, Improving the Safety of Fresh Meat
will be a standard reference for the meat industry
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط]
Meat Biotechnology [ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذه الصورة] Meat Biotechnology
By Fidel Toldrá
Publisher: Springer
Number Of Pages: 516
Publication Date: 2008-09-12
ISBN-10 / ASIN: 038779381X
ISBN-13 / EAN: 9780387793818
Binding: Hardcover
Meat and meat products constitute one of the most important foods in
western societies. However, the area of meat biotechnology is not as
comprehensively covered as other areas of food biotechnology. Missing
from this area are the recent developments for better sensory and
nutritional quality as well as improved safety.
The main goal of this book is to provide the reader with the recent
developments in biotechnology and their applications in the meat
processing chain. To achieve this goal, the book is divided into four
parts. The first part deals with the use of modern biotechnology
applied to farm animals. The second part focuses on the recent
biotechnological developments in starter cultures for better meat
fermentation. The third part discusses current approaches to improve
the quality and nutritional properties of meats. The final part
presents the latest advances in protection against foodborne pathogens,
and other recent trends in the field. Written by distinguished
international contributors, this book brings together the advances in
such varied and different biotechnological topics
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط]
Seafood Safety by Committee on Evaluation of the Safety of Fishery Products, Food and Nutrition Board [ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذه الصورة]Publisher: National Academies Press
Number Of Pages: 452
Publication Date: 1991-01-01
ISBN-10 / ASIN: 0309043875
ISBN-13 / EAN: 9780309043878
Binding: Hardcover
Can Americans continue to add more seafood to their diets without fear
of illness or even death? Seafood-caused health problems are not
widespread, but consumers are at risk from seafood-borne microbes and
toxins–with consequences that can range from mild enteritis to fatal
illness.
At a time when legislators and consumer groups are seeking a sound
regulatory approach, Seafood Safety presents a comprehensive set of
practical recommendations for ensuring the safety of the seafood supply.
This volume presents the first-ever overview of the field, covering
seafood consumption patterns, where and how seafood contamination
occurs, and the effectiveness of regulation.
A wealth of technical information is presented on the sources of
contamination–microbes, natural toxins, and chemical pollutants–and
their effects on human health. The volume evaluates methods used for
risk assessment and inspection sampling
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط]
The Quality Auditor's Haccp Handbook
By Asqc
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذه الصورة] * Publisher: ASQ Quality Press
* Number Of Pages: 350
* Publication Date: 2001-07-01
* ISBN-10 / ASIN: 0873894960
* ISBN-13 / EAN: 9780873894968
* Binding: Hardcover
Book Description:
What hygiene and dress requirements should be considered in food
production? What quality standards must the air quality meet in a
medical device assembly room? What does the location of heating duct
have to do with processing safe food? What types of additives and
radiation can be used to preserve food? Whatever you need to know about
HACCP - Hazard Analysis and Critical Control Point (HACCP), from farm
to table or factory to hospital is covered in this new guide from the
ASQ Food, Drug and Cosmetic Division.
Focusing on the needs of auditors and those preparing for the CQA -
HACCP exam, this handbook is the definitive resource for auditors in
the food, drug and cosmetic industry. Carefully following the CQA-HACCP
Body of Knowledge, the book is written by leading quality experts
representing industry, academics and government agencies. It provides
an overview of the history of HACCP as a product safety system and the
preliminary steps to creating a HACCP team. The principles of HACCP as
a quality system - such as conducting hazard analysis, establishing
monitoring procedures, and the implementation and maintenance of the
HACCP system - are included. This book extensively covers HACCP in the
Food Processing industry and also includes a chapter related to medical
devices. It's the perfect resource for those preparing to take the new
CQA-HACCP exam or looking to implement HACCP in their organization.
Benefit From These Features:
· Preparation to take the new CQA-HACCP exam.
· The history and principals of HACCP explained in easy to understand language
· Special chapters dedicated to meat, poultry seafood, dairy, fruits and vegetables.
· Assembling the HACCP critical control points and procedures for monitoring, corrective action and verification.
· A look at HACCP and the Medical Device Industry
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط]
Modern Food Microbiology (Food Science Texts Series)
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذه الصورة]Modern Food Microbiology
(Food Science Texts Series)
By James M. Jay, Martin J. Loessner, David A. Golden
Publisher: Springer
Number Of Pages: 790
Publication Date: 2006-05-10
ISBN-10 / ASIN: 0387231803
ISBN-13 / EAN: 9780387231808
Binding: Hardcover
With 30 revised and updated chapters, the new edition of this classic
text brings benefits to professors and students alike who will find new
sections on proteobacteria, bottled water, food sanitizers (eletrolyzed
oxidating water, ozone, chlorine, activin, chitosans, endolysins,
etc.), bicontrol, biosensors quorum sensing, molecular genetic methods
of analysis, food safety objectives, noroviruses, and prions. The book
builds on the trusted and established sections on food preservation by
modified atmosphere, high pressure and pulsed electric field
processing, food-borne pathogens, food regulations, fresh-cut produce,
new food products, and risk assessment and analysis. In-depth
references, appendixes, illustrations, index and thorough updating of
taxonomies make this an essential for every food scientist
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط]Handbook of Culture Media for Food Microbiology, 2nd edition
(Progress in Industrial Microbiology)
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذه الصورة]Handbook of Culture Media for Food Microbiology, Second Edition (Progress in Industrial Microbiology)
By J.E.L. Corry, G.D.W. Curtis, R.M. Baird
Publisher: Elsevier Science
Number Of Pages: 680
Publication Date: 2003-04-01
ISBN-10 / ASIN: 0444510842
ISBN-13 / EAN: 9780444510846
Binding: Hardcover
This is a completely revised edition, including new material, from
‘Culture Media for Food Microbiology’ by J.E.L. Corry et al., published
in Progress in Industrial Microbiology, Volume 34, Second Impression
1999.
Written by the Working Party on Culture Media, of the International
Committee on Food Microbiology and Hygiene, this is a handy reference
for microbiologists wanting to know which media to use for the
detection of various groups of microbes in food, and how to check their
performance.
The first part comprises reviews, written by international experts, of
the media designed to isolate the major groups of microbes important in
food spoilage, food fermentations or food-borne disease. The history
and rationale of the selective agents, and the indicator systems are
considered, as well as the relative merits of the various media. The
second part contains monographs on approximately 90 of the most useful
media.
The first edition of this book has been frequently quoted in standard
methods, especially those published by the International Standards
Organisation (ISO) and the European Standards Organisation (CEN), as
well as in the manuals of companies manufacturing microbiological
media. In this second edition, almost all of the reviews have been
completely rewritten, and the remainder revised. Approximately twelve
monographs have been added and a few deleted. This book will be useful
to anyone working in laboratories examining food - industrial,
contract, medical, academic or public analyst, as well as other
microbiologists, working in the pharmaceutical, cosmetic and clinical
(medical and veterinary) areas - particularly with respect to quality
assurance of media and methods in relation to laboratory accreditation
[ندعوك للتسجيل في المنتدى أو التعريف بنفسك لمعاينة هذا الرابط]
الجمعة مايو 08, 2009 4:16 pm