1 National Food Institute, Technical University of Denmark2 Division of Food Microbiology, National Food Institute, Technical University of Denmark
The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of worldwide examples, this book provides a vital insight into the practical application of strategies for control and prevention. The contents are divided into six parts, covering outbreak investigations, source tracing, crisis management, farm-level interventions, safe food production and food adulteration and authenticity. Each chapter is organized as an independent story/case study that has evolved over a certain period of time. Although each is related to a specific problem, the authors provide a broader view by explaining the regulatory, financial and consumer relevance of the story. The chapters end with a personal reflection of the authors' own experience with the case and lines up with a number of questions to stimulate the learning process. Some are supported by illustrations, graphs, photos or maps. The case studies examine among other food products: bakery products, fresh produce, sprouted seeds, drinking water, chicken products, cattle, milk and raw milk, fresh herbs, meat, street foods, dairy foods, animal feed, rice and dog chews.
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Woodhead Publishing Series in Food Science, Technology and Nutrition