The book is essential for food manufacturers using HACCP procedures to
ensure quality control. In particular, it offers practical information
for production engineers and quality assurance personnel involved in
minimizing the risk of foreign body contamination reaching the consumer.
Recent developments in both technology and techniques are assessed and
compared to more established methods in order to provide the most
up-to-date and pragmatic advice for food manufacturers.The major sources
of foreign body contamination are shown and the methods and machinery
available to prevent food adulteration are analyzed. The capabilities
and limitations of the machines used to remove foreign matter from food
are considered in detail. It describes the detection methods available
and how they are used in the food industry. In particular the
capabilities and limitations of the machines used is dealt with in
sufficient detail for them to be understood by technologists and
scientists from disciplines other than engineering.