50 Pages, Chapter 1-5
MS Word
08062235854
TABLE OF CONTENTS
CHAPTER ONE
1.1 Introduction
1.2 Meaning of Microorganism
1.3 Definition of Food Safety
CHAPTER TWO
2.1 Mechanism Influencing Spatial Distributions of Microorganism
2.1.1 Contamination of Food
2.1.2 Microbial Growth in Food
2.1.3 Microbial Death
2.2 The Hazards in Food
2.2.1 Chemical Hazard
2.2.2 Microbial Hazards
CHAPTER THREE
3.1 Foodborne Illness and Food Safety
3.1.1 Human Cost
3.1.2 Economic Costs
3.2 Current and New Challenges to Food Safety
3.2.1 Changes in Animal Husbandry
3.2.2 Changes in Agronomic Processing
3.2.3 Changes in Food or Agricultural Technology
3.2.4 Changes in Life Style and Consumer Demands
CHAPTER FOUR
4.1 General Principles of Food Hygienic
4.1.1 Good Manufacturing Practice
4.2 Standard Operating Procedures (SOPs) for Food Quality and Safety
4.3 Procedure to Control Contamination of Food
4.4 Procedure to control Microbial Growth
4.5 Procedure to Maintain Food Equipment
CONCLUSION
REFERENCES
LIST OF FIGURE
FIGURE TITLE
2.1 Development of cell clumps inside a food product turning
a homogeneous distribution into a clustered distribution
2.2 Growth of microorganisms near the surface of a food product
during thawing
2.3 Clustered distribution of microorganisms which survived a heat
treatment in the centre of a food product (Engel et. al., 2001).
