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Safety Protocols in the Food Industry and Emerging Concerns

  • Book
  • © 2015

Overview

Authors:
  1. Giovanni Gurnari

    1. Benaquam S.r.l., San Marino, Italy

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  • Reports about safety protocols in the food producing industry
  • Considers hygienic aspects of disinfection techniques for the prevention of microbial spreading and infections in the food production chain
  • Explains how little details can have great effects in the prevention of microbial spreading
  • Elucidates the question: is disinfection in the food industry more an ally, or an enemy?
  • Includes supplementary material: sn.pub/extras

Part of the book series: SpringerBriefs in Molecular Science (BRIEFSMOLECULAR)

Part of the book sub series: Chemistry of Foods (BRIEFSCHEFO)

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Table of contents (7 chapters)

  1. Front Matter

    Pages i-viii
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  2. Prevention of Microbial Spreading

    1. Front Matter

      Pages 1-1
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    2. Decision Procedures and Strategies

      • Giovanni Gurnari
      Pages 3-17

    3. The Reduction of Microbial Spreading: Little Details, Great Effects

      • Giovanni Gurnari
      Pages 19-30

    4. Hygiene of Food-Contact Approved Materials for Machinery

      • Giovanni Gurnari
      Pages 31-45

    5. The Hygienic Prevention of Food Contamination: The Role of Technology

      • Giovanni Gurnari
      Pages 47-60
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Keywords

About this book

This brief reports about safety protocols in the food producing industry. Hygiene, i.e., the prevention of contamination and microbial infections, is of greatest importance in the industry, as are disinfection techniques, to prevent or to fight microbial contaminations and infections, and practical emerging concerns are centered around these fundamental concerns. The first part focuses on the attempts and possibilities to prevent microbial spreading. Part II discusses disinfection techniques and their risks, advantages and disadvantages. Current industry trends, such as the attempts to substitute chlorine in disinfection, are critically reviewed.

In all, this brief volume discusses decision procedures and strategies that are being applied to prevent, reduce and fight microbial spreading. In particular, material that comes into contact with the foods, has to fulfill strict requirements. This aspect is explained in detail, and how little details can have great effects. The brief deals with the important question: is disinfection more an ally or an enemy?

Authors and Affiliations

  • Benaquam S.r.l., San Marino, Italy

    Giovanni Gurnari

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