Your Search Results

      • Trusted Partner
        Business, Economics & Law
        March 2017

        Microbial Food Safety

        A Food Systems Approach

        by Charlene Wolf-Hall, William Nganje

        This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the perspectives of microorganisms and humans, the authors incorporate concepts from the social and economic sciences as well as microbiology, providing synergies to learn about complex food systems as a whole, and each stage that can present an opportunity to reduce risk of microbial contamination. Microbial Food Safety: A Food Systems Approach explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety. Presented in full colour throughout, this book: - Is clearly organised into easy digestible and accessible contents - Includes key questions, summaries, further reading and a glossary to aid and focus reading - Contains information boxes and numerous examples to help you review and apply the concepts covered Written by authors renowned in the field and with extensive teaching experience, this book is essential reading for upper-level undergraduate and postgraduate students of food microbiology, food safety and food science, in addition to professionals working in these areas. ; This textbook describes microbial contaminants from plants, fungi and animal products that are a potential risk to human consumers, reviewing their origin, risk, prevention and control. It uses models to explain concepts and shows the interactions between humans moving food through global systems and the impacts this has on microbial food safety. ; Section 1: Food Matrix Basics: Intrinsic and Extrinsic Factors that Affect Microorganisms in Food1: Food2: Ecological Concepts of Foods and Definition of Pre- and Post-Harvest3: Intrinsic and Extrinsic Factors and Potentially Hazardous Foods4: Humans and Microbes – Risk AnalysisSection 2: Foodborne Pathogens5: Foodborne Infections, Intoxications and Etiology6: Gram Positive Bacteria7: Gram Negative Bacteria8: Eukaryotic Microorganisms of Concern in Food - Parasites and Molds9: Viruses and PrionsSection 3: How Social, Regulatory, and Economic Factors can Affect Risk Levels for Pathogenic Microorganisms in Food10: Control Measures: The Case of PR/HACCP11: Cost of Microbial Foodborne Outbreaks12: Cost of Microbial Foodborne Outbreaks to Society13: Cost and Benefits of Control Measures: Food Traceability14: Impacts on Global Trade and Regulations

      • Business, Economics & Law
        September 2020

        The Rebirth of Bourbon

        Building a Tourism Economy in Small-Town, USA

        by Steve Coomes, Kim Huston, Michael Mangeot

        Welcome to Bardstown, KY: The Bourbon Capital of the World® Bourbon’s popularity is now a global phenomenon, but you need only look at Bardstown, Kentucky, to see its remarkable and evolving impacts. This historic city of 13,500 people is booming as a result, but it’s also enduring growing pains.   The economic impacts from a massive influx of tourists to what is now America’s bourbon epicenter are positive on many levels, but with those crowds comes pressure on infrastructure, services and accommodations. The demand for hotels, bars and restaurants is at an all-time high, and investors from across the globe are addressing those needs.    Still, as a two-century-old Kentucky cultural and entertainment center – long before it was discovered by bourbon drinkers – many locals want to ensure the traditional Bardstown experience doesn’t disappear amid novel entertainment options.

      • Local history

        The Lost Distilleries of Ireland.

        by Brian Townsend

        Scotch may now be the most popular whisky in the world, but over a century ago, it was Irish whisky which was most commonly drunk. Today, only three producing units exist: at Midleton, County Cork; Bushmills, County Antrim; and Cooley at Dundalk, County Louth. The author of this work has researched the lost distilleries of Ireland and details what happened to them. He relates the origins of distilling in Ireland - an Arabic hand-down to Irish monks; the links with Scotland; the wild years when illicit distilling was rampant and shebeens proliferated as corruption increased; the coming of legitimacy and temperance; the development of Coffey still (and its contribution to the ultimate sinking of the industry); the golden years; prohibition in the USA and the emergence of the Free State in 1922.;Each of the distilleries is listed and accompanied by archive photographs and etchings. The list includes: Bow Street; John's Lane; Thomas Street; Marrowbone Lane; Jones Road; and Phoenix Park - all in Dublin; Monasterevan, County Kildare; Tullamore, Brusna and Burr - all County Offaly; Nun's Island, Galway; Limerick, County Limerick; North Mall, Cork; Medleton, Glen and Bandon - all County Cork; Bishop's Water, Wexford; Dundalk, County Louth; Royal Irish, Avoniel and Irish, Belfast; Upper and Lower, Comber, County Down; Coleraine and Limavady, County Londonderry and Abbey Street and Waterside, Londonderry.

      • History: specific events & topics

        The Whisky Barons

        by Allen. Andrews

        The success of today's whisky industry is largely due to the commercial drive and foresight of a select group of whisky merchants who took the business by storm in the late 18th and early 19th centuries. This is the story of how Dewar, Buchanan, Walker, Bell and Mackie established their brands and kick-started the industry. The men had much in common: they were all Scots from humble beginnings, served long apprenticeships and ultimately set out on their own to build their companies. This book shows how they changed the face of the world of whisky by taking the industry by the scruff of the neck and creating many of the sales techniques and the actual business culture still in existence today.

      • Travel writing

        A Ramble Round the Globe Revisited

        In the Footsteps of Tommy Dewar

        by Malcolm. Greenwood

      • Biography: business & industry

        Wort, Worms & Washbacks

        Memoirs from the Stillhouse

        by John. McDougall

        The memoirs of John McDougall, one of Scotland's best known whisky distillers. The book covers his time in the industry from 1963 to 1999, during which McDougall has worked in distilleries in Speyside, Ayrshire, Islay and Campbeltown, before setting up his own business in Kelso. The memoirs reveal the characters John has dealt with in the many differing places he has worked and portray a picture of the distillery shop floor, the stillroom and the mashroom, and the changes that have been made in them over the past 35 years.

      • Memoirs

        Goodness Nose

        The Passionate Revelations of a Scotch Whisky Master Blender

        by Richard Paterson

      • Food manufacturing & related industries

        Goodness Nose

        The Passionate Revelations of a Scotch Whisky Master Blender

        by Richard Paterson

      • Economic history

        The Distilleries of Campbeltown

        The Rise and Fall of the Whisky Capital of the World

        by David Stirk

        Campbeltown was once the whisky capital of the world with 29 distilleries operating simultaneously in 1835. How had this remote fishing port and royal burgh become the epicentre of Scotland's greatest export? David Stirk reveals all in this engaging and well illustrated insight into the people who were the movers and shakers behind this huge industry. The origins lie in illicit distilling which was prevalent all over Kintyre in the late 18th century. Many women were involved in this business which made many ordinary folk very wealthy and out of these origins, the legal trade was established in 1817 with Campbeltown Distillery being the first of many. Over the course of the next two decades every street and corner in the burgh had a distillery or brewery built on it. The names were redolent of Kintyre history and placenames: Kinloch, Caledonian, Dalaruan, Lochhead, Longrow, Meadowburn, Burnside, Kintyre, Rieclachan, Union, Argyll, Glenramskill, Highland, Springbank and Albyn, to name only some. It is no idle boast that Campbeltown was the Victorian whisky capital of the world and just as great schemes rise, so do they fall.;Ultimately the town's prosperity waned with the Great War, the depression, prohibition in the USA and the failure of local coal seams. Now only Springbank, Glen Scotia and Glen Gyle remain in production, solitary reminders of the once great whisky days of this Royal Burgh.

      • General & world history

        Scotch Missed

        The Lost Distilleries of Scotland

        by Brian Townsend

      • Food manufacturing & related industries

        Bad Whisky

        The Scandal That Created the World's Most Successful Spirit

        by Edward. Burns

      • Family & health
        July 2012

        My Boy - A memoir

        by Anthony James

        This little book tells of the sad but inspiring story and his addicted son coming together in the valley of the shadow of death.  There is poignancy, sadness but also love and redemption.  It is inspiring and will give hope and help to thousands who struggle with drug addiction in thier families.The book will give comfort to those who are experiencing loosing their loved ones.  You are not alone, the wonderful Hospice movement and the palliative care forces are there to hold you up and give you hope.

      Subscribe to our

      newsletter