{"product_id":"prevention-of-the-biological-contamination-of-food-processing-distribution-and-consumer-usage-hardback-9781789451252","title":"Prevention of the Biological Contamination of Food; Processing\/Distribution and Consumer Usage (Hardback) 9781789451252","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003ePrevention of the Biological Contamination of Food\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eProcessing\/Distribution and Consumer Usage\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eThierry Bénézech (Edited by), Bénézech (Author), Christine Faille (Edited by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781789451252, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 16 September 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e400 pages\u003cbr\u003e23.5 x 15.6 x 2.5 cm, 0.794 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eThis book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers.\u003c\/p\u003e \u003cp\u003eA good knowledge of the strategies and means of control implemented along the food chain after the primary production stage is a necessary condition and a prerequisite for any further improvement, but it is not sufficient. Indeed, in order to better prevent and therefore control these risks, it is essential to study both the phenomena of surface contamination and those relating to the elimination of this contamination by cleaning and disinfection operations in order to know the main mechanisms.\u003c\/p\u003e \u003cp\u003eThanks to this, a certain number of innovations can already be proposed (new surfaces, new materials and cleaning and disinfection procedures, etc.) for future developments on an industrial or domestic scale.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xiii\u003cbr\u003e\u003ci\u003eThierry BÉNÉZECH and Christine FAILLE\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction xv\u003cbr\u003e\u003ci\u003eThierry BÉNÉZECH and Christine FAILLE\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1. Cross-contamination of Food by Contaminated Surfaces 1\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGraziella MIDELET, Thomas BRAUGE and Christine FAILLE\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1. Surface contamination 3\u003c\/p\u003e \u003cp\u003e1.2. Examples of cross-contamination related CFI (collective foodborne illnesses) 5\u003c\/p\u003e \u003cp\u003e1.3. Research of parameters affecting cross-contamination 8\u003c\/p\u003e \u003cp\u003e1.4. Conclusion 10\u003c\/p\u003e \u003cp\u003e1.5. References 10\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2. Implementation of HACCP -- Surface Hygiene 17\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eNadia OULAHAL, Sylvie PERRET and Denis BORNUA\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1. Introduction 17\u003c\/p\u003e \u003cp\u003e2.2. The HACCP approach: a system based on seven main principles 21\u003c\/p\u003e \u003cp\u003e2.3. Implementation of the HACCP approach\/12 steps 26\u003c\/p\u003e \u003cp\u003e2.4. A case study: application to a company that packages powders of several levels of sensitivity 32\u003c\/p\u003e \u003cp\u003e2.5. Conclusion 35\u003c\/p\u003e \u003cp\u003e2.6. References 36\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3. Commercial Methods for the Detection of Surface Bacterial Contamination in the Food Industry 37\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThomas BRAUGE, Christine FAILLE and Graziella MIDELET\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1. Introduction 37\u003c\/p\u003e \u003cp\u003e3.2. Microbial flora in the food industry 38\u003c\/p\u003e \u003cp\u003e3.3. European regulations, standards and guides on surface analysis 40\u003c\/p\u003e \u003cp\u003e3.4. Surface sampling tools 41\u003c\/p\u003e \u003cp\u003e3.5. Analysis methods of surface samples 48\u003c\/p\u003e \u003cp\u003e3.6. Conclusion 57\u003c\/p\u003e \u003cp\u003e3.7. References 57\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4. Metals and Alloys in Food Environments 59\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAudrey ALLION-MAURER\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1. Introduction 59\u003c\/p\u003e \u003cp\u003e4.2. Metals and alloys 59\u003c\/p\u003e \u003cp\u003e4.3. Suitability for food contact 70\u003c\/p\u003e \u003cp\u003e4.4. Durability of materials 71\u003c\/p\u003e \u003cp\u003e4.5. Conclusion 72\u003c\/p\u003e \u003cp\u003e4.6. References 72\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5. Role of Surfaces and Microbial Phenomenon 75\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eAnthony J. SLATE, Joels S. T. WILSON-NIEUWENHUIS, Joshua H. SPALL and Kathryn A. WHITEHEAD\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1. The complex interplay of surface properties and their modifications to prevent bacterial binding 75\u003c\/p\u003e \u003cp\u003e5.2. Introduction 75\u003c\/p\u003e \u003cp\u003e5.3. Surface physicochemistry 77\u003c\/p\u003e \u003cp\u003e5.4. Surface chemistry 82\u003c\/p\u003e \u003cp\u003e5.5. Surface topography 90\u003c\/p\u003e \u003cp\u003e5.6. Conclusion 99\u003c\/p\u003e \u003cp\u003e5.7. References 99\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6. Hygienic Design -- Factory 115\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eJohn HOLAH\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1. Introduction 115\u003c\/p\u003e \u003cp\u003e6.2. Barrier 1: site 118\u003c\/p\u003e \u003cp\u003e6.3. Barrier 2: factory building 119\u003c\/p\u003e \u003cp\u003e6.4. Barrier 3: basic to medium hygiene transfer and internal segregation. 122\u003c\/p\u003e \u003cp\u003e6.5. Barrier 4: high hygiene areas 126\u003c\/p\u003e \u003cp\u003e6.6. Barrier 5: product enclosure 140\u003c\/p\u003e \u003cp\u003e6.7. References 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7. Hygienic Design of Processing Lines 143\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFranck MOERMAN and John HOLAH\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1. Introduction 143\u003c\/p\u003e \u003cp\u003e7.2. Legislation, standards and guidelines covering hygienic design 144\u003c\/p\u003e \u003cp\u003e7.3. Materials of construction 146\u003c\/p\u003e \u003cp\u003e7.4. Surface finish: hygienic design requirements 149\u003c\/p\u003e \u003cp\u003e7.5. Hygienic joining of materials of construction 150\u003c\/p\u003e \u003cp\u003e7.6. Assembly and disassembly of equipment 156\u003c\/p\u003e \u003cp\u003e7.7. No accumulation and ingress of liquids, food residues and bacteria 157\u003c\/p\u003e \u003cp\u003e7.8. Correct mounting of sensors 160\u003c\/p\u003e \u003cp\u003e7.9. Application of hoses 160\u003c\/p\u003e \u003cp\u003e7.10. Drainability of surfaces and equipment components 161\u003c\/p\u003e \u003cp\u003e7.11. Sufficient access for inspection, cleaning and disinfection 164\u003c\/p\u003e \u003cp\u003e7.12. Framework 165\u003c\/p\u003e \u003cp\u003e7.13. Feet 165\u003c\/p\u003e \u003cp\u003e7.14. Hygienic design of belt conveyors 168\u003c\/p\u003e \u003cp\u003e7.15. Hygienic design of open vessels (containers, bins, kettles) 170\u003c\/p\u003e \u003cp\u003e7.16. Hygienic design of closed vessels 172\u003c\/p\u003e \u003cp\u003e7.17. Good insulation practices 179\u003c\/p\u003e \u003cp\u003e7.18. Hygienic design of valves 179\u003c\/p\u003e \u003cp\u003e7.19. Motors 180\u003c\/p\u003e \u003cp\u003e7.20. Hygienic design and installation of enclosures and control panels 182\u003c\/p\u003e \u003cp\u003e7.21. Covers and guards 184\u003c\/p\u003e \u003cp\u003e7.22. Installation of the food processing equipment in the food factory 189\u003c\/p\u003e \u003cp\u003e7.23. Platforms, walkways, stairs and ladders 191\u003c\/p\u003e \u003cp\u003e7.24. Conclusion 193\u003c\/p\u003e \u003cp\u003e7.25. References 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8. Hygienic Design -- Consequences on Surface Contamination and Cleaning 197\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThierry BÉNÉZECH and Christine FAILLE\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1. Introduction 197\u003c\/p\u003e \u003cp\u003e8.2. Surface contamination 197\u003c\/p\u003e \u003cp\u003e8.3. Surface cleaning 202\u003c\/p\u003e \u003cp\u003e8.4. Acknowledgments 204\u003c\/p\u003e \u003cp\u003e8.5. References 205\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9. Cleaning Operations -- State of the Art 209\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHein TIMMERMAN\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1. Introduction 209\u003c\/p\u003e \u003cp\u003e9.2. Soils 210\u003c\/p\u003e \u003cp\u003e9.3. Cleaning and disinfecting best practices 210\u003c\/p\u003e \u003cp\u003e9.4. Common cleaning and disinfection issues 213\u003c\/p\u003e \u003cp\u003e9.5. Trends in cleaning and disinfection 215\u003c\/p\u003e \u003cp\u003e9.6. Conclusion 217\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10. Novel Cleaning Methods 219\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eHeni DALLAGI, Piyush KUMAR JHA, Christine FAILLE and Thierry BÉNÉZECH\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1. Introduction 219\u003c\/p\u003e \u003cp\u003e10.2. Mechanical action 220\u003c\/p\u003e \u003cp\u003e10.3. Chemical and biological cleaning methods 228\u003c\/p\u003e \u003cp\u003e10.4. Conclusion 232\u003c\/p\u003e \u003cp\u003e10.5. Acknowledgments 232\u003c\/p\u003e \u003cp\u003e10.6. References 233\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11. Surface Disinfection -- State of the Art 239\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eSusana FERNANDES, Isabel OLIVEIRA, Inês B. GOMES and Manuel SIMÕES\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1. Introduction 239\u003c\/p\u003e \u003cp\u003e11.2. Biocides for industrial application 240\u003c\/p\u003e \u003cp\u003e11.3. Biofilm as a resistant or unsusceptible form to biocides 253\u003c\/p\u003e \u003cp\u003e11.4. Conclusion 256\u003c\/p\u003e \u003cp\u003e11.5. Acknowledgments 256\u003c\/p\u003e \u003cp\u003e11.6. References 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12. Surface Disinfection -- New Approaches 269\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eIsabel OLIVEIRA, Susana FERNANDES, Manuel SIMÕES and Inês B. GOMES\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1. Introduction 269\u003c\/p\u003e \u003cp\u003e12.2. New disinfectants. 271\u003c\/p\u003e \u003cp\u003e12.3. Improved methods for disinfection 278\u003c\/p\u003e \u003cp\u003e12.4. Self-disinfecting surfaces 281\u003c\/p\u003e \u003cp\u003e12.5. Acknowledgments 287\u003c\/p\u003e \u003cp\u003e12.6. References 287\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13. Food Safety in Supply Chains 301\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eMarc MAUERMANN, Andre BOYE, Max HESSE, Enrico FUCHS, Roman MURCEK, Vincent EISENRAUCH, Tilman KLAEGER and Jialiang YIN\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1. Food transport container 302\u003c\/p\u003e \u003cp\u003e13.2. Technological approaches and innovation supporting food safety 313\u003c\/p\u003e \u003cp\u003e13.3. References 328\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14. Food Safety Risk Prevention at the Consumer Level 333\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eGyula KASZA and Tekla IZSÓ\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1. Role of consumers in risk prevention -- the last step in the food chain 333\u003c\/p\u003e \u003cp\u003e14.2. Insights into knowledge, awareness, attitudes in relation to consumers' behavior 337\u003c\/p\u003e \u003cp\u003e14.3. Preventive risk communication in practice 342\u003c\/p\u003e \u003cp\u003e14.4. Future solutions for reducing risks at the consumer level 352\u003c\/p\u003e \u003cp\u003e14.5. References 353\u003c\/p\u003e \u003cp\u003eList of Authors 361\u003c\/p\u003e \u003cp\u003eIndex 365\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Science: general issues [\u003ca title=\"See our other books on Science: general issues\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Science:%20general%20issues%20%5BPD%5D%22\"\u003ePD\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-ISTE","offers":[{"title":"Brand New","offer_id":52446814830872,"sku":"9781789451252","price":99.65,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781789451252.jpg?v=1785114516","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/prevention-of-the-biological-contamination-of-food-processing-distribution-and-consumer-usage-hardback-9781789451252","provider":"Freshly Printed Books","version":"1.0","type":"link"}