Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh look at the issues faced by the grain industry and proposes solutions that can be of use to those working in industry, including food technologists, those who work in food processing or quality management, production supervisors, quality assurance managers and product developers, as well as those working in academia. Students in cereal technology, food safety and product development courses will also benefit from the topics discussed in this publication. Provides guidance for hazard analysis and establishment of food safety control systemsServes as an information source for evaluating risks associated with cereal based productsContains suggestions to support the establishment of food safety systems in a global market INDICE: 1. An Overview of Food Safety 2. An Overview of Grain Based Product 3. Microbiological Safety of Unprocessed Grains 4. Microbiological Safety of Flour 5. Microbiological Safety of Ingredients Other than Flour 6. Organic Contaminants of Cereal Grains 7. Inorganic Contaminants of Cereal Grains - Heavy Metals 8. Allergens Associated with Cereal Grains 9. Mycotoxins in Cereal Grains 10. Physical Hazards in Grain Based Foods 11. Challenges in a global cereal supply chain 12. Designing Safe Grain Based Food Products 13. Designing Safe Grain Based Food Processes 14. Food Safety Systems 15. Sanitation Applied to Grain Based Foods 16. Food Defense in the Grain Supply Chain 17. Risk Based Management in the Grain Supply Chain 18. Regulating Grain Food Safety 19. Impact of grain regulations on global food safety - a mycotoxin tale 20. Epilogue - Where Do We Go from Here?
- ISBN: 978-0-12-819340-2
- Editorial: WPACIP
- Encuadernacion: Rústica
- Páginas: 500
- Fecha Publicación: 01/06/2021
- Nº Volúmenes: 1
- Idioma: Inglés