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3108167 
Book/Book Chapter 
Safety of food and beverages: Coffee, tea and herbals, cocoa and derived products 
Stadler, RH; Hughes, G; Guillaume-Gentil, O 
2014 
Elsevier Academic Press 
Amsterdam, Netherlands 
Encyclopedia of food safety: Volume 3: Foods, materials, technologies and risks 
371-383 
English 
is a chapter of 2664772 Encyclopedia of food safety
Coffee, cocoa, and tea are among the most popular foods and beverages consumed in the world in the present day. From a commercial perspective, these food/beverage categories encompass a very broad variety of different products, manufactured using different processes and technologies. This article provides a concise description of the key hazards (physical, chemical, microbiological, and allergens), an overview of their risks, and possible measures for their control. The main areas of focus are on raw materials and operations as encountered in a typical food and drink industry environment. 
Acrylamide; Caffeine; Chocolate; Cocoa; Coffee; Furan; Herbal and fruit infusions; Polycylic aromatic hydrocarbons (PAHs); Processing contaminants; Safety; Tea 
Motarjemi, Y; Moy, GG; Todd, ECD 
9780123786135, 9780124200333