Provides a great overview of: history and basic sciences that support food safety; foodborne diseases; foodborne hazards; substances added to food, both directly and indirectly; food technologies; food commodities; and food safety management systems.
The articles in this heavily-illustrated encyclopedia highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety.
Free online from the FDA. Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.
Standards, guidelines, codes of practice, etc. aimed at protecting consumer health, ensuring fair trade practices, and harmonizing global food standards.
This is a compendium of internationally recognized standards and tests for the purity and quality of food ingredients. The printed version is available at Parks Library (REFERENCE - Tier 2); Call number: TX553 A3 A1 F7. Older editions of this title are available in the Parks Library General Collection.
Understanding Codex, now in its 5th edition, is a 52-page guide to the Codex Alimentarius (a collection of international food standards) that will help readers build an informed view of the Codex Alimentarius Commission, how it works, and how we can all benefit from and can contribute to it. Codex provisions concern the hygienic and nutritional quality of food, including microbiological norms, food additives, pesticides and veterinary drug residues, contaminants, labelling and presentation, and methods of sampling and risk analysis.