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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

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CABI Book Chapter Info
Cover for Control measures: the case of PR/HACCP.

This chapter examines the food safety challenges in the pre- and post-pathogen reduction (PR)/hazard analysis and critical control points (HACCP) era. The chapter is organized into 3 major sections. The first section presents a review of legislative changes in the United States to facilitate...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Cost of microbial foodborne outbreaks to society.

This chapter discusses the categories of food safety costs to society, the cost to society of foodborne diseases and death, and the effect of food safety risks and perception of food risks on the cost to society. It also describes the use of the social accounting matrix (SAM) to estimate...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Fish health management and biosecurity.

This chapter discusses the fish health management; diseases of tilapia; parasites; biosecurity; zoonosis; tilapia as an invasive or alien species; and various biosecurity measures (GAP, BAP, BMP and HACCP).

Author(s)
Bhujel, R. C.
ISBN
2014 CABI (H ISBN 9781780641362)
Type
Book chapter
CABI Book Chapter Info
Cover for <i xmlns="http://www.w3.org/1999/xhtml">Salmonella</i> in feed.

This chapter discusses the possibilities for Salmonella to infect food animals through contaminated feed and methods of detection and control.

Author(s)
Wierup, M.
ISBN
2013 CABI (H ISBN 9781845939021)
Type
Book chapter
CABI Book Info
Cover for Chemical food safety.

This book, inclusive of 30 chapters, deals with all aspects of chemical risks in food products, reviewing current knowledge on food production processes and specific toxicants in relation to food safety and toxicology. Specific subjects discussed include general concepts of toxicokinetics and...

Author(s)
Brimer, L.
ISBN
2011 CABI (H ISBN 9781845936761)
Type
Book
CABI Book Chapter Info
Cover for Food safety (quality) assurance and certification of production.

This chapter discusses the origins of the HACCP concept and outlines key steps in HACCP establishment. Also, general management systems that should be developed to ensure a chemically-safe food are discussed, including their application to specific food products.

Author(s)
Brimer, L.
ISBN
2011 CABI (H ISBN 9781845936761)
Type
Book chapter
CABI Book Chapter Info
Cover for Feed manufacturing.

The main systems of feed manufacturing are covered in this chapter. However, focus is given on the pre-milling system sequence, which is more commonly used and better for rabbit feed manufacturing. In this system, weighing out is done prior to grinding. Emphasis is given on raw material addition,...

Author(s)
Acedo-Rico, J.; Méndez, J.; Santomá, G.
ISBN
2010 CABI (H ISBN 9781845936693)
Type
Book chapter
CABI Book Chapter Info
Cover for Quality assurance.

This chapter covers quality assurance, alternative quality assurance schemes, quality control, the HACCP (Hazard Analysis and Critical Control Point) safe food production system and statutory requirements for the sale of potatoes for the future market.

Author(s)
Pringle, B.; Bishop, C.; Clayton, R.
ISBN
2009 CABI (H ISBN 9780851995021)
Type
Book chapter
CABI Book Chapter Info
Cover for Meat hygiene, spoilage and preservation.

There are two cases wherein meat can be unacceptable for human consumption, either it is contaminated or is spoiled. Spoilage can occur post-mortem through chemical breakdown or also through the contamination and growth of microorganisms. This chapter focuses on the food spoilage and preservation...

Author(s)
Warriss, P. D.
ISBN
2009 CABI (H ISBN 9781845935931)
Type
Book chapter
CABI Book Chapter Info
Cover for FAO program on mycotoxin management.

This chapter describes FAO capacity building activities in the mycotoxin area. The areas of risk analysis/risk assessment, analytical quality assurance, and prevention and control provide the basic foundations of most technical assistance projects. The HACCP approach as a cost-effective food safety ...

Author(s)
Piñeiro, M.
ISBN
2008 CABI (H ISBN 9781845930820)
Type
Book chapter

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