Maintaining good food hygiene practices and compliance with food hygiene legislation is a necessity for all food businesses, including caterers, primary producers (such as farmers), manufacturers and retailers.
The Openfields library contains a range of materials on food hygiene principles, practices, research and legislation.
A sample of Items held in the Food hygiene category
- Evaluating the ability of bacteriophages to control thermophilic sporeformers through the milk spray drying process
- Fresh fruit and vegetables as vehicles for the transmission of human pathogens
- Campylobacteriosis in New Zealand. Part one – the early days
- Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method.
- Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
- Effects of nisin on the antimicrobial activity of D-limonene and its nanoemulsion.
- Salads, slurry and irrigation: quantifying and minimising the risk
- Arachchi, G.J.G.; Cridge, A.G.; Dias-Wanigasekera, B.M.; Cruz, C.D.; McIntyre, L.; Liu, R.; Flint, S.H. and Mutukumira, A.N.
- 1394: Microbiology, food security and safety
- Human pathogens and the phyllosphere
There are currently no subcategories in the Food hygiene section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.