Following the publication ofHygiene in Food Processing, the editors have
focussed in this book on how current best practice in hygiene may be further
improved. The food related illnesses reported daily in surveys of the European
and American food safety authorities, for example, show that, in many instances,
such improvements are highly desirable. We hope therefore that this book will
not only reach those who arenowresponsible for product quality and safety in
food companies, and for the design, building and installation of food plants, but
particularly also to those who will assume such responsibility in the future.
Students in food science, food technology, food engineering, microbiology and
food chemistry may benefit from using this handbook, since much of the
information needed in practice in the food industry ± in its widest sense ± is, in
most cases, not part of the courses they follow.
The book starts with an introduction discussing the history of hygiene. This
chapter discusses the first origins of hygiene as a concept thousands of years
ago. It demonstrates very clearly why hygiene is so important and why, even
today, people die because of not complying with basic hygiene requirements. To
be able to decide on measures to control product safety, it is essential to
understand the risks associated with product safety. Part I therefore is devoted to
the range of microbiological risks in food processing. Risk perception is one of
the most important determinants of consumer behaviour in the hygienic handling
and consumption of food. It is also important because factors influencing
consumer behaviour may be very similar to those affecting the behaviour of
employees in the food chain. Part I therefore includes a chapter discussing
consumer risk perception since an understanding of such behaviour may help to
devise effective measures to reduce risks or eliminate undue hazards.
Part II is devoted to improving the design of production facilities: buildings,
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