Hygiene in Food

Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks—witnessing them in the kitchen and at the table—Amy B. Trubek reveals our episodic but also engaged relationship to making meals

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness.

This edited book, is a collection of 25 chapters describing the recent advancements in the application of microbial technology in the food and pharmacology sector.

This publication comprises material on recent studies on quality management in agri-food chains. Due to several food crisis' and growing demands for food quality and safety, quality management systems and quality assurance schemes have been widely adopted in different countries in recent years.