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Case Studies in Food Safety and Authenticity - Lessons from Real-Life Situations - J Hoorfar (WP, 2012) pdf

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 							ISBN 978-0-85709-412-4
  
  The identification and control of food contaminants rely on careful
investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case
studies in food safety and authenticity provides a vital insight into the practical application of strategies for
control and prevention.
  
  Part one provides examples of recent outbreak investigations from a wide range of
experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was
traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part
four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain.
Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification,
hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to
food adulteration and authenticity.
  
  With its distinguished editor and international team of expert
contributors, Case studies in food safety and authenticity is a key reference work for those involved in food
production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching
and teaching food safety.
  
   Delivers a vital insight into the practical application of strategies for
control and prevention of food contaminants
   Provides detailed examples of recent outbreak investigations from a
wide range of international experts, discussing how the source was traced and the implications for the food chain
 
 Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of
regulatory testing and certification 						

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