Fødevaresikkerhed og drikkevaresikkerhed

Du må ikke genopvarme persille... Der findes et væld af husmorråd om madvarer, og du bruger måske flere af disse råd i dit eget køkken. Men kan man nu stole på dem alle sammen? I denne bog går to ernæringseksperter bag om 100 af de mest udbredte myter om tilberedning og smag af fødevarer, hygiejne og økologi og undersøger, om de har hold i virkeligheden. Du finder blandt andet svar på, om økologiske fødevarer er sundere end konventionelle, og om det er sandt, at honning kan holde sig for evigt. Man skal nemlig ikke tro på alt, hvad man hører – så gør som forfatterne, og spis brød til! Om forfatterneMarianne Zangenberg Lynggaard er cand.scient. i human ernæring og lektor på Ernæring og sundhedsuddannelsen, VIA. Derudover underviser hun i madkundskab på læreruddannelsen. Hun er oplægsholder, skriver på bloggen Ernæringskommentaren på folkeskolen.dk og arbejder for bedre rammer for mad i folkeskolen. Sara Juul Østergaard er klinisk diætist og cand.scient. i molekylær ernæring og fødevareteknologi.Hun arbejder som lektor på Ernæring og sundhedsuddannelsen,VIA. Derudover underviser hun i madkundskab på læreruddannelsen, holder foredrag og er inkarneret madentusiast.

Keeping your food and family safe doesn't have to be overwhelming. Cooking Clean will help give you a good feeling of control over the safety of the food you're cooking to nurture yourself and your family.Learn the basics of food safety and how food becomes unsafe. With tips, need-to-know basics, and downloadable resources, gain confidence over the safety of your kitchen in no time.With our six steps to cooking clean, you'll learn how to:Keep good personal hygieneAvoid cross contaminationKeep a sanitized kitchenMaintain the correct temperatures in prepping, cooking, and storing foodManage your pantryTell how long your food lastsDeal with a food recall... and more!

Access to safe and nutritious food is key to keeping communities healthy and improving individual well-being. Food Safety - New Insights brings awareness to food safety practices. It includes eight chapters organized into five sections that discuss the safety of food, various types of safety hazards and food safety systems, the effect of changing climate on food safety, and food safety in restaurants.

This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.

Funktionelle ingredienser har altid spillet en afgørende rolle i moderne industriel fødevareproduktion og ligeså på menukortene i Michelin-restauranterne. Men hvad er det præcis, der gør de funktionelle ingredienser så unikke? Og hvorfor kan de hjælpe os med at skabe bedre, sundere og mere bæredygtige fødevarer? Denne bog klæder de studerende på til at stille de rigtige spørgsmål og forstå svarerne.Funktionelle ingredienser i fødevarer er en lærebog i opbygning, funktionalitet og brug af konsistensgivende ingredienser til fødevareindustrien. Bogens fire fokusområder hydrokolloider, stivelser, fibre og proteiner spiller alle en vigtig rolle i udviklingen af fødevarer, der harmonerer med fremtidens trends på fødevaremarkedet.Bogen adskiller sig ved at inddrage specialviden fra virksomheder i den danske ingrediensklynge. Dette gør bogen både nutidig og praksisorienteret.Den primære målgruppe er studerende på procesteknologuddannelsen, men vil også kunne bruges inden for fødevareteknologi, laboratorieteknologi, ernæring og sundhed m.fl.

In a totally globalized world with a population estimated to reach 10 billion by the year 2100, according to the United Nations, food security and food safety are two of the main challenges facing humanity. Foodborne pathogens continue to cause many cases of infection in humans worldwide each year. Global trade today results in food produced in a specific region or industry being distributed globally, which can lead to a food-poisoning outbreak affecting people in different countries. The increase in antimicrobial resistance and the emergence of multidrug-resistant bacterial strains is another cause for concern. Detection and control of pathogens are therefore essential to prevent the occurrence of food-poisoning outbreaks and to reduce the prevalence of pathogens along the food production chain. Throughout the chapters of this book, the reader will have an overview of the main food pathogens and the problems they cause, as well as the main control measures and techniques for their rapid detection.

Food safety is critical in order to safeguard customers from common allergies and foodborne diseases. Food poisoning is among the most widely recognized reasons for sickness around the world. This volume seeks to educate readers on food safety and gives balanced arguments on pesticides, and genome modification among other elements influencing food safety. Billions of individuals on the planet are in danger of unsafe food. A large number become sick while others die from eating unsafe food. Thusly, safe food saves lives. Safe food enriches the individual and population health. Safe food further creates economic development of the location where sanitation is improved. Safe food supply relies upon both science and effective food policing. With technological improvements, new guidelines should be ratified to create a regular supply of food items that are protected and fit for consumption. As living standards improve, worries over food safety and possible impurities will continue being a significant medical concern. Consumers request quality and safe products they eat since food provides the necessary energy and nutrients for supporting life. Largely, consumers depend on the government to protect food items and guarantee sold foods meet minimum consumer safety standards. For instance, a container of olive oil named as 100 percent virgin olive oil should contain the very thing the name says aside from the naturally occurring minor components that are essential for the olive oil to last, and which can't be removed or disposed of totally without affecting the olive oil. The volume examines challenges and strategies in food safety and handling across different countries worldwide.

During a devastating nineteenth-century cholera outbreak, English physician John Snow proved that the deadly disease could hide in a drop of water. In the twentieth century, burgeoning cities would subdue cholera and typhoid by building massive filtration plants and bubbling poisonous gas through their drinking water. But in the new millennium, the demon of waterborne disease is threatening to reemerge, and the results could be catastrophic.In this fascinating, sobering account, Dr. Robert Morris depicts the epidemics that have shaken nations, celebrates the scientists who reached into the invisible and ultimately saved millions of lives, and sounds a timely warning we dare not ignore about the natural and man-made hazards present in the water we drink.