{"product_id":"9781789451252","title":"Prevention of the Biological Contamination of Food Processing\/Distribution and Consumer Usage","description":"\u003ch1\u003ePrevention of the Biological Contamination of Food\u003c\/h1\u003e\u003ch2\u003eProcessing\/Distribution and Consumer Usage\u003c\/h2\u003e\u003ch3\u003eThierry Bénézech | Christine Faille\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ Food Safety \u0026amp; Security\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003e\n\u003cp\u003eThis book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers.\u003c\/p\u003e \u003cp\u003eA good knowledge of the strategies and means of control implemented along the food chain after the primary production stage is a necessary condition and a prerequisite for any further improvement, but it is not sufficient. Indeed, in order to better prevent and therefore control these risks, it is essential to study both the phenomena of surface contamination and those relating to the elimination of this contamination by cleaning and disinfection operations in order to know the main mechanisms.\u003c\/p\u003e \u003cp\u003eThanks to this, a certain number of innovations can already be proposed (new surfaces, new materials and cleaning and disinfection procedures, etc.) for future developments on an industrial or domestic scale.\u003c\/p\u003e\n\u003c\/div\u003e\u003cdiv\u003e \u003cp\u003e\u003cb\u003eThierry Bénézech\u003c\/b\u003e is research director at INRAE. His research areas include hygienic engineering, hygienic design of food equipment, cleaning operation improvement and strategies to mitigate related environmental impacts.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChristine Faille\u003c\/b\u003e is research director at INRAE and is the leader of a research team specialized in phenomena occurring at interfaces between bacteria (spores and biofilms) and materials in the food sector.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e23 July 2024\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley-ISTE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9781789451252\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e400\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e28.0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44384655474828,"sku":"9781789451252","price":153.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9781789451252_a4c083bf-5f87-4333-bfe5-7f03c64cc835.jpg?v=1780182743","url":"https:\/\/lateknightbooks.com\/products\/9781789451252","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}