Preservation 1st Edition by Christina Ward, Nancy Singleton Hachisu 1934170712, 9781934170717

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Product details:

ISBN-10 :  1934170712

ISBN-13 :  9781934170717

Author:  Christina Ward, Nancy Singleton Hachisu

More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver Christina Ward has collected and translated both the scientific and experiential information that has long been the sole domain of academic scientists and elite chefs.

Fueled by her mission to correct online misinformation and scientifically outdated materials, Ward guides readers through a comprehensive survey of the methods that will ensure your preservation projects are safe and delicious. Included are highly adaptable recipes that demonstrate every method and technique of preservation.

 

Preservation 1st Table of contents:

Section 1: Advanced tools in food safety and hazard detection
1. A Critical Appraisal on Different Food Safety and Quality Management Tools to Accomplish Food Safety
2. Food Safety: Benefits of Contamination Control in Consumers Health
3. Preemptive and Proactive strategies for Food Control and Biosecurity
4. Validation of Analytical Methods for the Assessment of Hazards in Food
5. The Assay of Pesticide in Foods Using Electrochemical Sensors
6. Multiway Calibration Approaches for Quality Control of Food Samples
7. Biocontrol as Efficient Tool for Food Control and Biosecurity

Section 2: Microbial contamination and emerging food‑borne diseases
8. Foodborne Diseases and Responsible Agents
9. Challenges in Emerging Food‑borne Diseases 
10. Opportunistic Food‑borne Pathogens 
11. Food Poisoning and Intoxication: A Global Leading Concern for Human Health
12. Staphylococcal Food Poisoning 
13. Campylobacter: An Important Food Safety Issue 
14. Food Contamination: From Food Degradation to Food‑borne Diseases 
15. A Review on the Implications of Interaction Between Human Pathogenic Bacteria and the Host on Food Quality and Disease 
16. Novel Strategies for the Reduction of Microbial Degradation of Foods

Section 3: New preservation approaches to increase food safety 
17. Relevance and Legal Frame in Novel Food Preservation Approaches for Improving Food Safety and Risks Assessment
18. The Current Approaches and Challenges of Biopreservation 
19. Modern Preservation Tools Through Packaging for High Hydrostatic Pressure Processing 
20. Natural Food Preservatives Against Microorganisms 

 

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