![]() Foreign bodies in food remain a significant risk to consumers and to a company's reputation. Foreign bodies range from external matter such as metal fragments or insects to internal matter such as bones or stalks. Detecting foreign bodies in food (ISBN 1 85573 729 9) A foreign body is any undesirable solid object in a food. The second part of the book examines individual techniques, including microscopy, immunological and genetic methods. The first part of the book looks at general issues such as the role of microbiological analysis in food safety management, sampling techniques and ways of validating individual detection methods. Detecting pathogens in food sums up the wealth of recent research, the range of techniques available and their applications. There have been major advances in techniques in all these areas. Detecting pathogens in food (ISBN 1 85573 670 5) Methods for detecting pathogens need to balance accuracy, specificity and speed. Bringing together key experts in the field, this important collection both reviews the range of analytical techniques available and their use to detect specific allergens such as nuts, dairy and wheat products. Related titles from Woodhead's food science, technology and nutrition list: Detecting allergens in food (ISBN 1 85573 728 0) Allergens pose a serious risk to consumers, making effective detection methods a priority for the food industry. ![]() Pesticide, veterinary and other residues in food ![]()
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