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Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector. The book can also serve as a foundation for students in academic programs preparing for a career in food protection. Additionally, as the Food Safety Modernization Act (FSMA) is implemented, this book will provide valuable information for countries wishing to export foods and food ingredients to the U.S. and comply with U.S. food safety regulations. The book is based on the Entry-Level component of the National Curriculum Framework for regulators, created by the International Food Protection Training Institute (IFPTI) located in Battle Creek, Michigan. The Entry-Level component of the National Curriculum Framework contains more than twenty content areas, including Epidemiology, Microbiology, Labeling, Food Defense Awareness, Program Standards, Environmental Health and Safety, Sampling, and Allergens. Each chapter is divided into specific learning objectives aimed at equipping the entry-level FPP with the knowledge and skills necessary to successfully perform his or her job, whether in the public or private sector and whether in food safety or food defense. Established in 2009, IFPTI is improving public hea lth by building competency-based training and certification systems, and cultivating leadership for the food protection community worldwide. Our mission is to en hance public health by improving the protection of the world's food supply through training, certification, thought leadership, and technology. See more at www.ifpti.org.
Life Sciences. --- Food Microbiology. --- Food Science. --- Public Health. --- Life sciences. --- Food science. --- Public health. --- Sciences de la vie --- Santé publique --- Food handling -- Safety measures. --- Food poisoning. --- Foodborne diseases. --- Food handling --- Safety measures. --- Food-borne diseases --- Foodborne illnesses --- Bacterial food poisoning --- Food intoxications --- Intoxications, Food --- Food --- Microbiology. --- Biotechnology. --- Communicable diseases --- Foodborne diseases --- Poisoning --- Microbiology. --- Science --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Sanitary microbiology --- Bacteriology --- Food—Biotechnology. --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Microbial biology --- Biology --- Microorganisms
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This Brief provides a comprehensive overview of Trypanosoma cruzi, a parasite that is traditionally considered as exclusively vectorborne, but can be foodborne, and may lead to outbreaks of Chagas disease in consumers. The characteristics of Trypanosoma cruzi and the clinical effects of the disease are covered, including documented outbreaks, regional patterns, and epidemiology. The various transmission routes are outlined, but with specific focus on foodborne transmission. A major emphasis of this text is contamination of fruit juices with Trypanosoma cruzi in, a transmission vehicle with increasing significance in the spread of this parasite. Also outlined is the difficulty of establishing a protocol for detection in food samples. Results on survival of Trypanosoma cruzi in food matrices is considered, as well as current risk assessment procedures and regulations. Different approaches to preventing transmission, including inactivation and decontamination are introduced, but also the importance of targeted educational initiatives, and also with a focus on future detection, prevention, and prevention of contamination of foods with this parasite.
Biomedical Engineering --- Health & Biological Sciences --- Foodborne diseases. --- Trypanosoma cruzi. --- Chagas' disease. --- American trypanosomiasis --- Barbiero fever --- Cruz-Chagas disease --- South American trypanosomiasis --- Food-borne diseases --- Foodborne illnesses --- Chemistry. --- Microbiology. --- Food --- Public health. --- Food Science. --- Public Health. --- Applied Microbiology. --- Biotechnology. --- Trypanosomiasis --- Trypanosoma --- Communicable diseases --- Food science. --- Science --- Microbial biology --- Biology --- Microorganisms --- Food—Biotechnology. --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Food biotechnology --- Biotechnology --- Genetically modified foods
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