Principles of Food Sanitation

Principles of Food Sanitation

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In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge for the food processing and food preparation industry. Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New features in this edition include: A new chapter on the concerns about biosecurity and food sanitation Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foodsMolds and yeasts can grow on partially dehydrated surfaces (including food), whereas bacterial growth is retarded. PH pH ... The pH for optimal growth of most microorganisms is near neutrality (7.0). Yeasts ... Inhibitory Substances Microbial proliferation can be affected by the presence or absence of inhibitory substances.

Title:Principles of Food Sanitation
Author:Norman Marriott, Robert B. Gravani
Publisher:Springer Science & Business Media - 2006-01-05


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