96 pages | 8 B/W Illus.
The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment, the judgment of whether a food is fit for human consumption requires an evaluation of health hazards, many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem, and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment.
Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each, using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety, including a chapter on fraud and adulteration.
This book summarises relevant published research to provide a scientific context for specific food safety issues, and is an essential read for anyone interested in becoming a food inspector.
‘A practical and user-friendly guide that will appeal to both practitioners and students’ — Dr Ajay Patel, Senior Lecturer in Food Law and Regulation, Manchester Metropolitan University
'From food parasites to food fraud, this book is an unrivalled source of scientific and peer-reviewed information on food safety and authenticity. Essential reading for anyone wanting a comprehensive understanding of the current risks and controls' — John Barnes, Former Head of Local Delivery, Food Standards Agency
1 Parasites Associated with Fish. 2 Shellfish. 3 Smoked Fishery Products. 4 Outbreaks Associated with Fruit and Vegetables. 5 Mycotoxins. 6 Parasites Associated with Meat. 7 Food Fraud.