دانلود کتاب Principles of Food Sanitation

فهرست مطالب :

Cover\nTitle Page\nCopyright\nABOUT THE AUTHOR\nTABLE OF CONTENTS\nList of Figures\nList of Tables\nList of Abbreviations\nAbstract\nPreface\nChapter 1 Introduction to the Principles of Food Sanitation\n 1.1. Introduction\n 1.2. Important Standards in Food Cleanliness and Security\n 1.3. The Utilization and Capacity of Food\n 1.4. Foodstuffs Control\n 1.5. Modern Technologies Used in Food Processing\n 1.6. Food Protection\n 1.7. Food Preservation\n 1.8. Challenges in the Storage of Animal Products\nChapter 2 Food Requirements in the Society\n 2.1. Introduction\n 2.2. The Importance of Foods\n 2.3. Food Sources\n 2.4. Food and Eating Habits\n 2.5. Food Requirement Assessment\n 2.6. Nutritional Requirements Among the Youths\n 2.7. Food Requirement Elderly\nChapter 3 Food Quality Assessment\n 3.1. Introduction\n 3.2. Characteristics of Foodstuffs\n 3.3. Assessing The Wellness of Food In An Environment\n 3.4. Food Appearance Analysis\n 3.5. Evaluation of Fresh and Cooked Meats\n 3.6. Food Toxicity Analysis: A Case of Copper Poisoning in Livestock\n 3.7. Analysis of Sugar and Acidity In Fruits\nChapter 4 Personal Hygiene in Food Handling And Sanitation\n 4.1. Introduction\n 4.2. Hands Cleaning\n 4.3. The Health of Food Handlers\n 4.4. Personal Cleanliness\nChapter 5 Agricultural Food Sanitation Practices and Postharvest Losses\n 5.1. Introduction\n 5.2. Pesticide Residues in Agricultural Food Products\n 5.3. Constituents, Toxicity, and Carcinogenicity of Aflatoxins in Agricultural Food Products\n 5.4. Sanitary Effects of Using Poultry Manure as Feeding Ingredient for Broiler Chickens\n 5.5. Impact of Bovine Mastitis on Milk\n 5.6. Postharvest Losses of Agricultural Commodities\nChapter 6 Foodborne Microorganisms\n 6.1. Introduction\n 6.2. Bacterial Foodborne Microbial\n 6.3. Common Food Crops Viruses\n 6.4. Food-Borne Parasitic Infections\nChapter 7 Food Retailing and Sanitation\n 7.1. Introduction\n 7.2. Channels Oof Agricultural Food Distribution\n 7.3. Agricultural Food Transportation\n 7.4. The Situation In Local Markets\n 7.5. Characteristics of Food Retailing Systems in the Low-Income Areas\n 7.6. Street Foods Vending\nChapter 8 Photo-Degradation of Foodstuffs: The Case of Edible Oils\n 8.1. Introduction\n 8.2. Light as a Key Contributor of Photo-Degradation of Food Substances\n 8.3. Determining the Extent of Cooking Oil Damages\n 8.4. Methods Used to Measure the Oxidative Rancidity of Cooking Oils Caused By Led Lights\n 8.5. How Different Edible Oil Are Affected When Exposed To Light\n 8.6. Effects Of Light on The Quality and Oxidative Stability of Cooking Oils\n 8.7. Photochemical Oxidation And Food Safety\n 8.8. Shelf-Life of Cooking Oils In Relation to Led Light Effects\nChapter 9 Water Supply and Sanitation\n 9.1. Introduction\n 9.2. Waste and Sanitation\n 9.3. Water Sources\n 9.4. Water Contamination\n 9.5. Sources of Water Contamination\n 9.6. Water Contamination Control\n 9.7. Benefits of Improved Water Supply\nChapter 10 Environmental Pollution, Waste Management, and Food Sanitation\n 10.1. Introduction\n 10.2. Pollution Perspectives\n 10.3. Ocean Pollution and Food Sanitation\n 10.4. Effluent Management and Food Sanitation\n 10.5. Solid Waste Management and Food Sanitation\nBibliography\nIndex\nBack Cover