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[资源] 【原创】food safety and quality assurance【已搜无重复】

Food Safety and Quality Assurance

William T. Hubbert
Harry V. Hagstad
Elizabeth Spangler
Michael H. Hinton
Keith L. Hughes

Preface
            This text is a successor to Food Quality Control: A Syllabus for
Veterinary Students, published in 1982, Food Quality Control:
               Foods of Animal Origin, published in 1986, and the previous
            edition of Food Safety and Quality Assurance: Foods of Animal
Origin, published in 1991. This edition is approximately 50% larger than the pre-
vious edition. Major additions include a new Chapter 1, introducing veterinary
medicine and food safety, as well as new topics in subsequent chapters regarding
eggs, risk assessment, safe food handling at home, and the evolution of food in-
spection in Australia and the United Kingdom. Throughout the text, as with ear-
lier editions, comments from the review panel have been particularly valuable in
identifying areas in need of addition or revision.
   Unlike texts in which attention is focused on only one part of food animal
production or processing, an overall view of the food chain is presented so that
the reader may better recognize potential sources of contamination.
   The purpose of this text is to prepare students to
● Identify human health hazards in foods of animal origin.
● Identify the role of veterinarians in preventing introduction of health hazards
  into the food chain.
● Identify governmental and private sector organizations and their activities in
regard to maintaining safety and wholesomeness of foods of animal origin.
● Identify principles of safe food production, processing, and handling.
● Collect and analyze data relevant to investigation of foodbore disease out-
breaks.
   Material presented is designed to serve as a guide to current knowledge. In-
depth information may be obtained from the publications listed in the bibliogra-
phy following each chapter.
   Unlike the last edition and the other predecessors listed at the beginning of
the preface, this edition goes beyond North America in scope. The current prac-
tice of food safety has developed a scientific structure on a base of social and po-
litical history. Therefore, we find many interesting regional differences, not the
least of which are the terms used to describe the products and functions. There is
a global trend toward harmonization among these markets in the interests of in-
creasing opportunities for trade. As economic trade barriers fall. and new trading
groups are forged by governments, it will become increasingly important to un-
derstand food issues, both regulatory and biological, from a global perspective.

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[ Last edited by kkmonkey on 2007-9-29 at 09:02 ]

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