Food Hygiene, Microbiology and HACCP 3ed S. J. Forsythe, P. R. Hayes

Table of Contents
1. Fundamental Principles of Microbiology
2. Food Poisoning and Other Food-borne Hazards
3. Food Spoilage
4. Microbiological Examining Methods
5. Factory Design and Construction
6. Factory Layout
7. Design of Food Processing Equipment
8. HACCP and Product Quality
9. Cleaning and Disinfection: Methods
10. Cleaning and Disinfection: Practical Application
11. Hygiene and Training of Personnel
12. World-wide Food Safety Programmes and Legislation

Haccp and Iso 22000 Applications to Foods of Animal Origin by Ioannis S. Arvanitoyannis

Table of Contents
Part I Introduction
1 HACCP and ISO 22000 – A Comparison of the Two Systems
Ioannis S. Arvanitoyannis and Aikaterini Kassaveti
2 A Summary of EU, US and Canadian Legislation Relating to Safety in Foods of Animal Origin
Ioannis S. Arvanitoyannis and Persefoni Tserkezou
Part II Implementing HACCP and ISO 22000 for Foods of Animal Origin
3 Dairy Foods
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Maria Koukaliaroglou-van Houwelingen
4 Meat and Meat Products
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas and Persefoni Tserkezou
5 Poultry
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas
6 Eggs
Ioannis S. Arvanitoyannis, Theodoros H. Varzakas, Konstantina Tzifa and Demetrios Papadopoulos
7 Seafood
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas
8 Catering
Ioannis S. Arvanitoyannis and Theodoros H. Varzakas
9 Conclusions and Future Directions
Ioannis S. Arvanitoyannis

Disinfection, Preservation and Sterilization Principles and Practice by Russell, Hugo & Ayliffe’s

A pedido de JAY.

Table of Contents
Part 1: Principles
1 Historical introduction
Adam P Praise
2 Types of antimicrobial agents
Suzanne L Moore and David N Payne
3 Factors influencin g the efficac y of antimicrobial agents
A Denver Russell
4 Biofilm s and antimicrobial resistance
Peter Gilbert, Alexander H Rickard and Andrew J McBain
5 Mechanisms of action of biocides
Peter A Lambert
6 Bacterial resistance
6.1 Intrinsic resistance of Gram-negative bacteria
David J Stickler
6.2 Acquired resistance
Keith Poole
6.3 Resistance of bacterial spores to chemical agents
Peter A Lambert
6.4 Mycobactericidal agents
Peter M Hawkey
7 Antifunga l activity of disinfectants
7.1 Antifunga l activity of biocides
Jean-Yves Maillard
7.2 Evaluation of the antibacterial and antifunga l activity of disinfectants
Gerald Reybrouck
8 Sensitivity of protozoa to disinfectants
8.1 Acanthamoeba, contact lenses and disinfection
Neil A Turner
8.2 Intestinal protozoa and biocides
Jean-Yves Maillard
9 Viricidal activity of biocides
Jean-Yves Maillard
10 Transmissible degenerative encephalopathies: inactivation of the unconventional causal agents
David M Taylor
Part 2: Practice
11 Evaluation of antimicrobial efficacy
Ronald J W Lambert
12 Sterilization
12.1 Heat sterilization
Grahame W Gould
12.2 Radiation sterilization
Peter A Lambert
12.3 Gaseous sterilization
Jean-Yves Dusseau, Patrick Duroselle and Jean Freney
12.4 Filtration sterilization
Stephen P. Denyer and Norman A. Hodges
13 New and emerging technologies
Grahame W Gould
14 Preservation of medicines and cosmetics
Sarah J Hiom
15 Reuse of single-use devices
Geoffrey W Hanlon
16 Sterility assurance: concepts, methods and problems
Rosamund M Baird
17 Special problems in hospital antisepsis
Manfred L Rotter
18 Decontamination of the environment and medical equipment in hospitals
Adam P Fraise
19 Treatment of laundry and clinical waste in hospitals
Christina R Bradley
20 Other health-related issues
20.1 Special issues in dentistry
Jeremy Bagg and Andrew Smith
20.2 Veterinary practice
Anders Engvall and Susanna Sternberg
20.3 Recreational and hydrotherapy pools
John V Dadswell
21 Good manufacturing practice
Elaine Underwood

Yerba Mate "Ilex paraguariensis"Guía de Aplicación de BPM - SAGPYA

Avibert

Contraseña | Password
Tabla de Contenidos
Capítulo I
Introducción
Capítulo II
Buenas Prácticas en la Producción Primaria
Producción de yerba mate verde
Capítulo III
Buenas Prácticas de Manufactura en la Transformación Primaria
Producción de Yerba Mate canchada (Secanza)
Capítulo IV
Buenas Prácticas de Manufactura en el Estacionamiento y Elaboración
Producción de yerba mate molida (molienda) y envasado

The Quality Auditor’s HACCP Handbook by ASQ Quality Press

Contents
Part I An Introduction to HACCP
Chapter 1
History and Overview of HACCP: Primitive and Modern Food Preservation Methods
Chapter 2
Tasks for HACCP Plan Development
Part II Principles of HACCP
Chapter 3
Principle #1
Conduct Hazard Analysis
Chapter 4
Principle #2
Determine Critical Control Points
Chapter 5
Principle #3
Establish Critical Limits
Chapter 6
Principle #4
Establish Monitoring Procedures
Chapter 7
Principle #5
Establish Corrective Action Procedures
Chapter 8
Principle #6
Establish Verification Procedures
Chapter 9
Principle #7
Establish Record Keeping and Documentation Procedures
Part III Implementing HACCP
Chapter 10
HACCP Plan Implementation and Maintenance
Part IV Appling HACCP to the Food Processing Industry
Chapter 11
Food Industry in General
Chapter 12
Prerequisite Areas for Food Safety
Chapter 13
Meat and Poultry
Chapter 14
Seafood
Chapter 15
Dairy
Chapter 16
Fruits and Vegetables
Chapter 17
Retail and Food Service
Part V Appling HACCP to the Medical Device Industry
Chapter 18
HACCP Principles in the Design and Manufacture of Medical Devices
Part VI Appendices

Principles of Food Sanitation Norman G. Marriott - Robert B. Gravani

Contents
Chapter 1
Sanitation and the Food Industry
Chapter 2
The Relationship of Biosecurity to Sanitation
Chapter 3
The Relationship of Microorganisms to Sanitation
Chapter 4
The Relationship of Allergens to Sanitation
Chapter 5
Food Contamination Sources
Chapter 6
Personal Hygiene and Sanitary Food Handling
Chapter 7
The Role of HACCP in Sanitation
Chapter 8
Quality Assurance for Sanitation
Chapter 9
Cleaning Compounds
Chapter 10
Sanitizers
Chapter 11
Sanitation Equipment
Chapter 12
Waste Product Handling
Chapter 13
Pest Control
Chapter 14
Sanitary Design and Construction for Food Processing
Chapter 15
Low-Moisture Food Manufacturing and Storage Sanitation
Chapter 16
Dairy Processing Plant Sanitation
Chapter 17
Meat and Poultry Plant Sanitation
Chapter 18
Seafood Plant Sanitation
Chapter 19
Fruit and Vegetable Processing Plant Sanitation
Chapter 20
Beverage Plant Sanitation
Chapter 21
Foodservice Sanitation
Chapter 22
Management and Sanitation

Food Safety Hazard Guidebook Food Technology

Contents
Introduction
Section 1: Biological Hazards
Chapter 1.1 Bacteria
1.1.1 Aeromonas Species
1.1.2 Arcobacter
1.1.3 Bacillus Species
1.1.4 Campylobacter
1.1.5 Clostridium botulinum
1.1.6 Clostridium perfringens
1.1.7 Enterobacter sakazakii
1.1.8 Enterococci
1.1.9 Listeria
1.1.10 Mycobacterium avium Subsp paratuberculosis
1.1.11 Plesiomonas shigelloides
1.1.12 Pseudomonas aeruginosa
1.1.13 Salmonella
1.1.14 Shigella
1.1.15 Staphylococcus aureus
1.1.16 Streptococci
1.1.17 Verocytotoxin-Producing Escherichia coli (VTEC)
1.1.18 Vibrio cholerae
1.1.19 Vibrio parahaemolyticus
1.1.20 Vibrio vulnificus
1.1.21 Yersinia enterocolitica
1.1.22 Yersinia pseudotuberculosis
1.1.23 Other Enterobacteriaceae
Chapter 1.2 Viruses
1.2.1 Astroviruses
1.2.2 Hepatitis A Virus
1.2.3 Hepatitis E Virus
1.2.4 Highly Pathogenic Avian Influenza Viruses
1.2.5 Noroviruses
1.2.6 Parvoviruses
1.2.7 Rotaviruses
1.2.8 Sapoviruses
Chapter 1.3 Parasites
1.3.1 Protozoa
1.3.1.1 Cryptosporidium
1.3.1.2 Cyclospora
1.3.1.3 Entamoeba
1.3.1.4 Giardia
1.3.1.5 Toxoplasma
1.3.2 Nematodes
1.3.2.1 Anisakids
1.3.2.2 Trichinella
1.3.3 Other Parasites
Chapter 1.4 Prions
Section 2: Chemical Hazards
Chapter 2.1 Biological Toxins
2.1.1 Fungal Toxins
2.1.1.1 Aflatoxins
2.1.1.2 Citrinin
2.1.1.3 Cyclopiazonic Acid
2.1.1.4 Deoxynivalenol
2.1.1.5 Ergot
2.1.1.6 Fumonisins
2.1.1.7 Moniliformin
2.1.1.8 Ochratoxins
2.1.1.9 Patulin
2.1.1.10 Sterigmatocystin
2.1.1.11 Trichothecenes
2.1.1.12 Zearalenone
2.1.1.13 Other Mycotoxins
2.1.2 Plant Toxins
2.1.2.1 Cucurbitacins
2.1.2.2 Cyanogenic Glycosides
2.1.2.3 Furocoumarins
2.1.2.4 Glycoalkaloids
2.1.2.5 Grayanotoxin
2.1.2.6 Lectins
2.1.3 Fish Toxins
2.1.3.1 Amnesic Shellfish Poisoning (ASP)
2.1.3.2 Azaspiracid Shellfish Poisoning (AZP)
2.1.3.3 Ciguatera Fish Poisoning
2.1.3.4 Diarrhoeic Shellfish Poisoning (DSP)
2.1.3.5 Neurologic Shellfish Poisoning (NSP)
2.1.3.6 Paralytic Shellfish Poisoning (PSP)
2.1.3.7 Tetrodotoxin
2.1.4 Biogenic Amines
2.1.4.1 Biogenic Amines (Excluding Histamine)
2.1.4.2 Scombrotoxin (Histamine)
Chapter 2.2 Non-Biological Contaminants
2.2.1 Contaminants Produced During Processing
2.2.1.1 Acrylamide
2.2.1.2 Benzene
2.2.1.3 Chloropropanols
2.2.1.4 Furan
2.2.1.5 Polycyclic Aromatic Hydrocarbons
2.2.2 Contaminants from Food-Contact Materials
2.2.2.1 Bisphenol A
2.2.2.2 Phthalates
2.2.2.3 Semicarbazide
2.2.3 Environmental Contaminants
2.2.3.1 Dioxins and PCBs
2.2.3.2 Heavy Metals
2.2.3.3 Perchlorate
2.2.4 Veterinary Residues
2.2.4.1 Antibiotics
2.2.4.2 Hormones
Section 3: Allergens
Chapter 3.1 Food Allergy
Chapter 3.2 Specific Allergens
3.2.1 Celery Allergy
3.2.2 Hen’s Egg Allergy
3.2.3 Fish Allergy
3.2.4 Cow’s Milk Allergy
3.2.5 Mustard Allergy
3.2.6 Peanut Allergy
3.2.7 Shellfish Allergy
3.2.8 Soya Allergy
3.2.9 Sesame Allergy
3.2.10 Sulfite Allergy
3.2.11 Tree-Nut Allergy
3.2.12 Wheat Allergy
Chapter 3.3 Allergen-Control Options
Chapter 3.4 Allergen Legislation
Section 4: Food Safety Legislation
Section 5: Sources of Further Information