Category: Start / Applied & Environmental Microbiology (AEM)
Food sciences generate by products that requires the know how of applied and environmental microbiology to protect the environment and also to generate renewable resources.
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Sites currently sorted by: Title (A to Z)In recent years, the concept of risk has become paramount in international food regulation. Industries are increasingly required to undertake product risk assessment, particularly in the export arena. This publication has been developed as a complete "How to" package on risk assessment for seafood technologists, regulators and health professionals. It is designed in five parts and takes the user from a basic knowledge to being able to conduct credible risk assessments:
1. The basics of risk assessment: definitions and language of the discipline
2. How to perform risk assessments: stepwise progression
3. How to use risk assessments: risk management, Hazard Analysis Critical Control Point (HACCP), risk profiling
4. Risk Ranger - how to use it
5. Examples of risk assessments: an interactive setting for the reader
(English).
Added on: 12-Nov-2004 | hits: 1450
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DetailsThe Biomass Project is a research and development co-operation project that offers technological solutions to environmental problems in developing countries. A team of Nicaraguan and Austrian scientists and engineers work on new concepts of biological wastewater treatment, sustainable energy production, municipal waste management and agricultural efficiency. (Engish).
Added on: 24-Nov-2004 | hits: 1313
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DetailsThe Food Safety Risk Analysis Clearinghouse is the responsibility of the Joint Institute for Food Safety and Applied Nutrition (JIFSAN), a collaboration between the University of Maryland (UM) and the Food and Drug Administration (FDA). he goals identified for the Clearinghouse to date include: consolidating risk analysis research data and methodology from public and proprietary sources, assisting coordination of research activities, identifying gaps in needed research, and assisting the development of food safety risk assessment models. (English).
Added on: 23-Nov-2004 | hits: 1617
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DetailsWelcome to Kompogas. Enter the world of ecological energy production. Learn about how kitchen and garden waste is not only turned into compost and CO2 neutral energy, but also how new life springs forth with a clean a totally renouvable Energy. (English, Deutsch).
Added on: 23-May-2003 | hits: 5712
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DetailsSwiss company involved in Applied Environmental and Industrial Microbiology Suppliers of Microorganisms and Technical Services for Wastewater Treatment, Bioremediation of Contaminated Sites and Solid Organic Waste Degradation. (English).
Added on: 14-Sep-2004 | hits: 2195
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DetailsPenn State researchers are developing new technologies for hydrogen energy and fuel cells: hydrogen storage, production, and fuel cell technologies aimed at the realization of a new global hydrogen infrastructure in Pennsylvania and the US...
Added on: 29-May-2004 | hits: 2138
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DetailsRisk assessment is a crucial aspect of running a successful, safe food business. The risk assessment process involves methodically describing a food production system and identifying possible points of failure that could give rise to hazards. Risk Ranger is a simple food safety risk calculation tool intended as an aid to determining relative risks from different product, pathogen and processing combinations. Risk Ranger provides a simple and quick means to develop a first estimate of relative risk. It is a generic but robust model that uses information about all elements of food safety to make risk calculations. Risk Ranger also helps to focus the attention of the users on the interplay of factors that contribute to foodborne disease. The model can be used to explore the effect of different risk-reduction strategies, or the extent of change required to bring about a desired reduction in risk. The user is required to answer 11 questions related to the severity of the hazard, likelihood of a disease-causing dose of the hazard being present in a meal and the probability of exposure to the hazard.
Full details of the tool and its uses and limitations can be found in the International Journal of Food Microbiology, 77:39–53, 2002.
Download available soon. (English).
Added on: 12-Nov-2004 | hits: 1451
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