About the Book

Food Safety and Preservation

Food safety encompasses actions aimed at ensuring that all food is as safe as possible. Food safety policies and actions need to cover the entire food chain, from production to consumption. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item. Food preservation usually involves preventing the growth of bacteria, fungi (such as yeasts), or any other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as retarding the oxidation of fats that cause rancidity. Food preservation can also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut, which can occur during food preparation. The book is also useful to the teachers and professionals for understanding important aspects of Food Safety and Preservation. CONTENTS : (1)Introduction to Food (2)Food Safety System (3)Food Security System (4)Food Production Technology (5)Food Supply and Safety (6)Biotechnology and Food Safety (7)Food Preservation (8)Food Pasteurization (9)Chemical Food Preservation (10)Food Processing.