Kotzekidou, P: Food Hygiene and Toxicology

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of control of biological and non-biological hazards to ensure food safety. Infectious and non-infectious hazards of ready to eat food and minimally processed foods are covered in detail. Also discussed are trade-offs to avoid cross contamination, such as when minimizing one risk increases another. . The book is written by an international team of experts providing the most up-to-date research in the field and offering current applications and methods to assist in developing future solutions. Strategies and recommendations for each food include reducing chemical or biological hazards and harm, and include examples such as: reducing cross contamination of pathogens by self-cleaning devices, the use of antimicrobial coatings, and prior spray cleaning of fruit surfaces. A broad coverage of foods includes fruits and vegetables, seeds and nuts, meat and dairy, raw foods, minimally processed foods, and prepared foods.