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LEADER 00000cam  2200853Ma 4500 
001    805627736 
003    OCoLC 
005    20210625123454.6 
006    m     o  d         
007    cr mnu---uuaaa 
008    111225s2012    enka    ob    001 0 eng   
019    866858520|a875290740|a880640891|a1058779254|a1083237698 
020    9780857096937|q(electronic bk.) 
020    0857096931|q(electronic bk.) 
020    |z9780857094124 
020    |z0857094122 
035    (OCoLC)805627736|z(OCoLC)866858520|z(OCoLC)875290740
037    CL0500000436|bSafari Books Online 
040    AU@|beng|epn|cAU@|dYDXCP|dU3G|dE7B|dIDEBK|dN$T|dOCLCF
049    MAIN 
050  4 QR115|b.C38 2012eb 
060 00 2012 G-665 
060 10 WA 701 
072  7 TEC|x012000|2bisacsh 
072  7 TDCT|2bicssc 
072  7 TEC|2eflch 
082 04 664/.07|222 
245 00 Case studies in food safety and authenticity :|blessons 
       from real-life situations /|cedited by J. Hoorfar. 
260    Oxford :|bWoodhead Pub.,|c2012. 
300    1 online resource (xlii, 360 pages :|billustrations). 
336    text|btxt|2rdacontent 
337    computer|bc|2rdamedia 
338    online resource|bcr|2rdacarrier 
490 1  Woodhead Publishing series in food science, technology and
       nutrition,|x2042-8049 ;|vno. 240 
504    Includes bibliographical references and index. 
505 0  Part 1 Outbreak investigations: Tracing an outbreak of 
       listeriosis in Austria: what an investigative 
       microbiologist needs to consider -- A point-source 
       outbreak of Salmonella in an ethnic community in the UK --
       Investigating the source of a food poisoning incident in 
       Cheshire, UK -- Investigating a large outbreak of 
       salmonellosis in the US involving fresh produce -- What 
       was the source of the 2011 outbreak of Escherichia coli in
       Germany and France? Tracing the source of a community-wide
       gastroenteric outbreak caused by Campylobacter in Finland 
       -- One pathogen but two different types of food borne 
       outbreak -- Bacillus cereus in catering facilities in 
       Germany -- Investigating a suspected case of mycotoxin 
       poisoning in South Africa -- Investigations of foodborne 
       outbreaks caused by a parasite in Canada. Part 2 Source 
       tracing: Troubleshooting the environmental source of 
       contamination with Listeria monocytogenes in a typical 
       small food manufacturing plant in Ireland -- Tracing the 
       source of persistent contamination of ready-to-eat chicken
       products with Listeria monocytogenes in Italy -- An 
       unforeseen source of aflatoxins in milk in Sweden -- 
       Investigations prompted by the discovery of high levels of
       Salmonella in fresh herbs in the UK -- Source tracing in 
       Thailand following contamination of Canadian dog chew toys
       with Salmonella -- Analysing tap-water from households of 
       patients with inflammatory bowel disease in Norway. Part 3
       Crisis management: A proactive attempt to control an 
       outbreak of foodborne disease in humans after detection of
       Salmonella during surveillance and control of pork in 
       Denmark -- Managing and learning from an anthrax outbreak 
       in a Swedish beef cattle herd -- Mounting an effective 
       response to an outbreak of viral disease involving street 
       food vendors in Indonesia -- Handling of the media during 
       an incident in Romania involving dioxin contamination of 
       yoghurts. Part 4 Farm-level interventions: Is it possible 
       to reduce foodborne Campylobacter infections in humans 
       through vaccination of animals? The free-range meat 
       paradox: the conflict between free-range poultry 
       production systems and biocontainment of zoonotic disease 
       -- How does Sweden control Salmonella before it enters the
       food chain? Bovine spongiform encephalitis: the case of an
       unexpected and rapidly spreading epidemic in cattle with 
       serious consequences -- The continuing debate over 
       increasing consumption of raw (unpasteurised) milk: Is it 
       safe? Part 5 Safe food production: Challenges in food 
       safety certification of a small enterprise producing a 
       specialty product in Cyprus -- The dilemma of regulatory 
       testing of dairy foods in Australia: minimizing risk to 
       the public while avoiding unnecessary regulatory burden --
       Learning from outbreaks of Escherichia coli O:Hcaused by 
       low pH foods -- Hygiene control in the dry food products 
       industry: the roles of cleaning methods and hygienic 
       indicators -- Boosting exports of fresh meat by using 
       faster laboratory methods in Denmark -- Using predictive 
       microbiology to benefit the Australian meat industry. Part
       6 Food adulteration and authenticity: Forensic 
       investigation of a sabotage incident in a factory 
       manufacturing nut-free ready meals in the UK -- Lessons 
       from the large-scale incident of animal feed contamination
       with dioxins in Germany in 2011 -- Investigating the 
       adulteration of UHT milk in Brazil -- Food adulteration 
       with melamine on an international scale: field work and 
       troubleshooting in Africa -- Investigating cases of taste 
       disturbance caused by pine nuts in Denmark -- Development 
       and application of molecular tools to investigate the 
       mislabelling of cod sold in Sweden -- Testing for 
       genetically modified organisms (GMOs) revealed the real 
       source of rice imported to Norway -- Documenting the 
       terroir aspects of award-winning Danish conserves: A model
       for the development of authentic food products. 
520    "The identification and control of food contaminants rely 
       on careful investigation and implementation of appropriate
       management strategies. Using a wide range of real-life 
       examples, Case studies in food safety and authentucity 
       provides a vital insight into the practical application of
       strategies for control and prevention."--Page 4 of cover. 
650  0 Food|xMicrobiology|vCase studies. 
650  0 Food contamination|vCase studies. 
650  0 Food industry and trade|xSafety measures|vCase studies. 
650  7 TECHNOLOGY & ENGINEERING|xFood Science.|2bisacsh 
650  7 Food contamination.|2fast|0(OCoLC)fst00930746 
650  7 Food industry and trade|xSafety measures.|2fast
650  7 Food|xMicrobiology.|2fast|0(OCoLC)fst00930535 
650 12 Food Contamination|xanalysis|vCase reports. 
650 22 Food Industry|xstandards|vCase reports. 
650 22 Food Microbiology|xmethods|vCase reports. 
700 1  Hoorfar, J.|q(Jeffrey) 
776 08 |iPrint version:|tCase studies in food safety and 
       authenticity.|dOxford ; Philadelphia : Woodhead Pub., 2012
       |z9780857094124|w(DLC)  2012936397|w(OCoLC)769430571 
830  0 Woodhead Publishing in food science, technology, and 
       nutrition ;|v240. 
990    ProQuest Ebook Central|bEbook Central Academic Complete
       |c2021-06-25|yRemoved from collection pqebk.acadcomplete
990    ProQuest Ebook Central|bEbook Central Academic Complete
       |c2021-06-25|yRemoved from collection pqebk.acadcomplete
990    ProQuest Ebook Central|bEbook Central Academic Complete
       |c2021-06-25|yRemoved from collection pqebk.acadcomplete
990    ProQuest Ebook Central|bEbook Central Academic Complete
       |c2020-12-25|yAdded to collection pqebk.acadcomplete|5MAL 
990    ProQuest Ebook Central|bEbook Central Academic Complete
       |c2020-12-25|yAdded to collection pqebk.acadcomplete|5OXB 
990    ProQuest Ebook Central|bEbook Central Academic Complete
       |c2020-12-25|yAdded to collection pqebk.acadcomplete|5MTU 
990    ProQuest Safari|bO'Reilly Online Learning: Academic/Public
       Library Edition|c2020-10-09|yKB collection name change
990    ProQuest Safari|bO'Reilly Safari Learning Platform: 
       Academic edition|c2018-11-23|yMaster record variable 
       field(s) change: 650|5OH1 
990    ProQuest Safari|bO'Reilly Safari Learning Platform: 
       Academic edition|c2018-10-22|yNew collection 
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