Food Hygiene

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Food Safety Encyclopedia

With the worldÂ’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community.

Yasmine Motajemi, Gerald Moy and Ewen Tood, eds, Elsevier, London, 2014

A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage


Bryan FL (1992) A Guide to Identifying Hazards and Assessing Risks Associated with Food Preparation and Storage, World Health Organization, Geneva

Explains how the Hazard Analysis Critical Control Point (HACCP) system can be used as a rational, reliable, and cost-effective method for reducing the risks that can lead to foodborne illness or food spoilage. Noting that traditional measures, such as end-product testing and the routine medical examination of food handlers, have largely failed to ensure food safety, the book concentrates on the many practical advantages of HACCP evaluations, offering detailed advice on the use of this system to identify hazards in food preparation and storage, assess related risks, and focus control procedures on these “critical” points. Throughout the book, numerous examples are used to show how the HACCP method, which concentrates on the detection and direct control of high-risk operations, can provide a greater assurance of food safety than any other approach.
The book is addressed to public health personnel with some training in food microbiology and technology. The opening chapters describe the principles of the HACCP system, explain how its action-oriented approach works in practice, and discuss its application in households, cottage industries, and street food stalls, as well as in food service and food processing establishments. The most extensive chapter provides a point-by-point explanation of the steps to follow and the tests to be performed when looking for hazards and assessing their severity and risks.

Written by geraldmoy

June 8, 2011 at 2:16 am

Foodborne pathogens – Hazards, risk analysis and control (2nd edition)

Edited by Clive Blackburn and Peter McClure
Woodhead  June 2009

Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage

  • discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP
  • addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures
  • includes expanded coverage of non-bacterial agents
  • an essential authoritative guide to successful pathogen control in the food industry

Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major new edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.

Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section.

Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others.

The second edition of Foodborne pathogens: hazards, risk analysis and control will be widely welcomed as an essential and authoritative guide to successful pathogen control in the food industry.


Written by geraldmoy

March 2, 2011 at 11:42 am