Food Safety

Efecto del Escaldado Sobre la Calidad Microbiológica de Pulpa de Guanábana (Annona muricata L.)

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El control microbiológico de los alimentos se basa en la determinación de grupos de microorganismos denominados indicadores (recuento de: mesófilos aerobios, anaerobios, hongos, levaduras, coliformes totales y fecales), que como su nombre lo señala, son indicadores de la forma higiénico-sanitaria en que se lleva a cabo el proceso de transformación de la materia prima hasta el producto final (Arenas 1995).

Authors: 
Raúl Ramírez-Méndez
Authors: 
Katiuska Acosta
Authors: 
Lilia Arenas de Moreno
Authors: 
Maritza Yamarte
Authors: 
Luis Sandoval
Publisher: 
Universidad Del Zulia, Maracaibo, Venezuela
Year: 
2009

Introduction to the Microbiology of Food

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A brief but very informative introduction to the microbiology of food.
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Authors: 
Texas AgriLife Extension Service
Publisher: 
Texas A&M University

Guía de autoevaluación rápida para la pequeña industria alimentaria rural

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El objetivo de esta Guía es servir como una herramienta que ayude a comprender la situación actual de la empresa en el contexto de mercados muy competitivos y exigentes, abiertos a productos nacionales e importados y sometidos a múltiples regulaciones.

Authors: 
Raúl Espinal
Authors: 
Juan Pablo Ramírez
Authors: 
Marcos Rojas
Authors: 
Edgardo Varela
Authors: 
Moisés Molina
Authors: 
Claudia García
Authors: 
Oscar Bados
Authors: 
Cosvin Fernández
Authors: 
Felipe González
Publisher: 
FAO Agricultural Services Bulletin
Year: 
2004

FSSC 22000 Certification

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Authors: 
The Foundation for Food Safety Certification
Publisher: 
The Foundation for Food Safety Certification
Year: 
2010

Understanding the Codex Alimentarius

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The purpose of this booklet is to foster a wider understanding of the evolving food code and of the activities carried out by the Codex Alimentarius Commission - the body responsible for compiling the standards, codes of practice, guidelines and recommendations that constitute the Codex Alimentarius.

Authors: 
FAO/WHO Food Standards Programme
Publisher: 
FAO/WHO Food Standards Programme
Year: 
2006

IFT Expert Report on Biotechnology and Foods

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In an effort to contribute to a meaningful dialogue on scientific issues and consumer concerns about rDNA biotechnology, the Institute of Food Technologists conducted a comprehensive review of the scientific evidence related to biotechnology and foods. This report focuses on rDNA biotechnology-derived foods, food ingredients, and animal feed of plant origin, and on the use of rDNA biotechnology-derived microorganisms such as yeasts and enzymes in food production.

Authors: 
Institute of Food Technologists
Publisher: 
Institute of Food Technologists
Year: 
2000

Emerging Microbiological Food Safety Issues: Implications for Control in the 21st Century

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This report is the second Expert Report produced by IFT since the establishment of its Office of Science, Communications, and Government Relations, which led the production of this report and the IFT Expert Report on Biotechnology and Foods.

Authors: 
Institute of Food Technologists
Publisher: 
Institute of Food Technologists
Year: 
2002

Antimicrobial Resistance: Implications for the Food System

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Authors: 
Institute of Food Technologists
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2006

Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information

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On occasion, food safety managers may detect an undesirable chemical contaminant or unanticipated chemical substance in a food commodity, ingredient, or finished product, thereby warranting an assessment of the health impact of the substance at the level detected. Many times, such an assessment must be made with limited scientific information.

Authors: 
Institute of Food Technologists
Publisher: 
Comprehensive Reviews in Food Science and Food Safety
Year: 
2009

Product Tracing in Food Systems: An IFT Report Recommendation Summary

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The safety of the food supply and the protection of the public health require a comprehensive and coordinated effort among all stakeholders. Effective product tracing throughout the supply chain, and from farm to fork, is of key importance. Best practices in product tracing would improve the speed and efficiency of response following a food safety triggering event, shorten duration of food borne outbreaks, and contribute to the maintenance of consumer confidence.

Authors: 
Institute of Food Technologists
Publisher: 
Institute of Food Technologists
Year: 
2009
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