Food Hygiene and Safety Control

Author: Qu Jing
Publisher:
Publish Date: 2007-01-01
Features: To meet the needs of modern food industry development and management, this book introduces new theories and methods in modern food hygiene and safety control. It conducts an in-depth analysis and research on biological, chemical, and physical factors affecting food hygiene and safety, as well as inherent hazards in food. The book discusses their sources of contamination, transmission pathways, toxicological mechanisms, risk assessments, and management strategies including source management, standard management, system management, and prevention and control measures. During the compilation process, the book gathers and incorporates the latest research findings and management concepts from domestic and international sources, employs numerous case studies, and integrates knowledge from various disciplines such as modern chemistry, microbiology, medical toxicology, agricultural science, storage and packaging technology, environmental science, and management, making it highly practical, forward-looking, and readable. It serves as a textbook and reference book that combines research and application, theory and practice. This book can be used as a teaching material for food science and engineering, as well as a reference for researchers in the food industry and for food processing enterprises' management and operational personnel.