Food Safety

Auteur
Dr. Andreia Bianchini is an Associate Professor at the Department of Food Science and Technology at the University of Nebraska - Lincoln. She also works closely with the Food Processing Center at UNL. She has a B.S. degree in Food Engineering and a M.S. degree in Environmental and Agricultural Microbiology, both from Brazil. Her Ph.D. degree is in Food Science and Technology from the University of Nebraska - Lincoln. Her research area of interest includes processing for food quality, safety and security. Recently her research group has focused on improving the safety of grain and grain-based products throughout their production and processing chains. She has 25 peer review publications and has contributed 8 book chapters to several reference and textbooks. At the AACC International she has been a member of several technical committees and for the last 2 years has chaired the Food Safety and Microbiology Technical Committee. Dr. Stratton specializes in food safety microbiology and her areas of research and expertise includes pathogen testing, improvement of sanitation, environmental monitoring programs, and process validation studies such as high-pressure processing. She currently serves as a Research Associate Professor in the Food Processing Center at UNL, and oversees the Center's Laboratory Services, which offers microbiological testing, shelf life studies, and customized research. Her applied research interests are primarily with foodborne pathogens such as Salmonella, E. coli, and Listeria. She is also the Director of UNL's Better Process Control School and is recognized as a lead instructor for the FDA approved curriculum on Preventive Controls for Human Foods and Preventive Controls for Animal Foods. She has taught courses on HACCP, food facility auditing techniques, food inspection principles, and is well-versed in ISO standards for testing laboratories. She is a member of the International Association for Food Protection, the American Society for Microbiology, and the American Association of Official Analytical Chemists.

Texte du rabat
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 potentially useful to those working in industry, including food technologists, food processing or quality management workers, production supervisors, quality assurance managers, product developers, and those working in academia. Students in cereal technology, food safety, and product development courses will benefit from topics discussed in this publication.

Contenu

1. An Overview of Grain Based Products

Part I. Biological Hazards Associated with Grain Based Foods

2. Microbiological Safety of Unprocessed Grains and Flour
3. Microbiological Safety of Ingredients Other than Flour

Part II. Chemical Hazards Associated with Grain Based Foods

4. Organic Contaminants of Cereal Grains
5. Inorganic Contaminants of Cereal Grains - Heavy Metals
6. Allergens Associated with Cereal Grains
7. Mycotoxins in Cereal Grains

Part III. Physical Hazards Associated with Grain Based Foods

8. Physical Hazards in Grain Based Foods

Part IV. Systematic Food Safety Management

9. Challenges in a global cereal supply chain
10. Designing Safe Grain Based Food Products
11. Designing Safe Grain Based Food Processes
12. Food Safety Systems
13. Sanitation Applied to Grain Based Foods
14. Risk Based Management in the Grain Supply Chain

Part V. Regulating Food Safety

15. Regulating Grain Food Safety
16. Impact of grain regulations on global food safety - a mycotoxin tale
17. Epilogue-Where Do We Go From Here?