Elsevier, a world-leading provider of scientific, technical and medical information products and services, has announced the publication of the latest edition of Handbook of Hygiene Control in the Food Industry, an authoritative reference on food safety and quality.
Elsevier also introduced 11 additional food science and safety books, to be showcased as part of its rapidly growing food science portfolio on booth 3631 at IFT, the annual meeting of the Institute of Food Technologists (16–19 July, Chicago, IL, USA).
Edited by Huub Lelieveld, Domagoj Gabric and John Holah, the second edition of the Handbook of Hygiene Control in the Food Industry presents the latest research and development in the field of hygiene, including a broad range of the microbiological risks associated with food processing.
The book provides practical hygiene-related solutions for food facilities to minimise foodborne pathogens and decrease the occurrence of foodborne disease. It also features the latest information on biofilm formation and detection for prevention and control of pathogens as well as pathogen resistance.
Dr Aaron Dossey, Co-Editor of Insects as Sustainable Food Ingredients, will be available for a meet-and-greet at the Elsevier booth on Monday 18 July from 3:00–4:00 PM. Dr Geoffrey Smithers, Editor-in-Chief of Elsevier's Reference Module in Food Science and other Reference Module editors also will be at the booth to answer questions and demonstrate the Reference Module live. Booth visitors can sign up for a demo of the Reference Module and one month's free access to the Module by registering.
Elsevier is offering special conference savings on both new and classic books, with free global shipping. Complimentary copies of Elsevier journals will be available at the booth while they last, as will daily giveaways such as a USB 'chili pepper' flash drive.
