Food Safety

A Practical and Case Study Approach

  • Anna McElhatton
  • Richard J. Marshall

Table of contents

  1. Front Matter
    Pages i-xix
  2. Preservation and Protection

    1. Front Matter
      Pages 1-1
    2. Tsvetko Prokopov, Stoyan Tanchev
      Pages 3-25
    3. Armando Venâncio, Russell Paterson
      Pages 26-49
    4. Gerhard Schleining
      Pages 50-67
    5. Mona Popa, Nastasia Belc
      Pages 68-87
  3. Benefits and Risks of Microorganisms

    1. Front Matter
      Pages 90-90
    2. Eleftherios H. Drosinos, Panagiota S. Siana
      Pages 91-111
    3. George Kalantzopoulos, Manuela Pintado, Ana Gomes
      Pages 153-176
    4. Ana M. P. Gomes, Manuela E. Pintado, F. Xavier Malcata
      Pages 177-201
    5. Leen Baert, Mieke Uyttendaele, Johan Debevere
      Pages 202-221
  4. Process Safety

    1. Front Matter
      Pages 224-224
    2. Gabriela Rotaru, Daniela Borda
      Pages 225-238
    3. Vassilis Georgakopoulos
      Pages 239-252
    4. Giuliano Sansebastiano, Roberta Zoni, Laura Bigliardi
      Pages 253-280
    5. Aurora Rizzi, Claudia Sorlini, Saverio Mannino, Daniele Daffonchio
      Pages 281-294
  5. Back Matter
    Pages 295-311

About these proceedings


The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety.

"ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics.

Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.


About the Editors

Anna McElhatton is a professor at University of Malta’s Institute of Health Care (Environmental Health Division).

Richard Marshall is a Principal Lecturer in London Metropolitan University’s Department of Health & Human Sciences.


About the Series Editor

Kristberg Kristbergsson is Professor of Food Science at the Department of Food Science and Human Nutrition at the University of Iceland, Iceland.


HACCP ISEKI Toxin food safety food science microorganism probiotic probiotics tea

Editors and affiliations

  • Anna McElhatton
    • 1
  • Richard J. Marshall
    • 2
  1. 1.Institute of Health Care (Environmental Health Division)University of MaltaTal-QroqqMalta
  2. 2.Department of Health and Human SciencesLondon Metropolitan UniversityLondonUK

Bibliographic information