Proceedings of a Symposium on Newer Food Processing Technology (safety and quality assurance).
Howard E. Bauman, AMA-Food Industry Liaison Committee, American Medical Association. Food Science Committee
American Medical Association, 1973 - Business & Economics - 269 pages
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THE PHILOSOPHY OF ACCEPTABLE RISK
15 other sections not shown
acid aflatoxins analogue aseptic processing bacteria botulinum botulism chemical Clostridium botulinum commercial Company consumer container Continental Can Company cooking cooling cream dairy dehydrated foods dehydration Dole Drug Administration drums dryer drying effect equipment established filler filling flavor food additives Food and Drug food processing food products Food Tech food-borne freeze drying frozen foods going growth handling hazards heat exchanger hold tube involved James Dole laboratories manufacture meat meat analogues methods microbial microbiological microorganisms milk moisture MORSE nutrients nutritional operation organisms packaging particle pasteurization Ph.D potential pre-processing present pressure problems procedures protein public health pump quality control ready-to-eat foods regulatory reported result risk safety Salmonella sample sanitary sanitation SEGNER soup spoilage spores spray spray drying sterile product sterilization storage substitute foods superheated steam tank tartaric acid temperature thermal thermal death tion tomato toxic vegetables water activity