Stephen J Forsythe

The Microbiological Risk Assessment of Food

• Broschiertes Buch

Produktbeschreibung

The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA. This important book focuses on what is an acceptable level of risk to consumers associated with eating food, on a daily basis, which does contain bacteria. An extremely important addition to the available literature, providing a thorough synthesis that will be an essential purchase for all those involved with issues relating to safe food. Copies of the book should be available to practitioners in food companies and academia, including food microbiologists, food scientists and technologists, to consultants and to all those studying or teaching food microbiology. Personnel in government regulatory and public and environmental health capacities will find much of use within the covers of this book. Copies of the book should also be available in the libraries of all research establishments and university departments where food science, food technology and microbiology are studied and taught.

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Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.

Produktdetails

• Verlag: Wiley
• Seitenzahl: 220
• Erscheinungstermin: 19. Juli 2002
• Englisch
• Abmessung: 234mm x 156mm x 12mm
• Gewicht: 345g
• ISBN-13: 9780632059522
• ISBN-10: 0632059524
• Artikelnr.: 22126059

Autorenporträt

Dr Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK.

Inhaltsangabe

Foodborne Microbial Pathogens in World Trade: Foodborne microbial pathogens
Chronic sequelae following foodborne illness
Emergence and re-emergence of foodborne pathogens and toxins
Changes in host susceptibility and exposure
Processing methods and globalisation of the food industry
Changes in consumption pattern
Immunological status
Malnutrition
Changing perceptions and values
Risk of food poisoning
The cost of foodborne diseases
International control of microbiological hazards in foods
Sanitary and Phytosanitary (SPS) Agreement
Origin of microbiological risk assessment. Food Safety, Control and HACCP: Outline of HACCP
Food hazards
Pre-HACCP Principles
Principle 1 Hazard Analysis
Principle 2 Critical Control Points
Principle 3 Critical Limits
Principle 4 CCP Monitoring
Principle 5 Corrective Actions
Principle 6 Verification
Principle 7 Record-keeping
Control at source
Product design and process control
Intrinsic and extrinsic factors affecting microbial growth
Irradiation
High Pressure Technology
Temperature control of microbiological hazards
Microbial response to stress
Response to pH stress
Heat- and cold shock response
Response to osmotic shock
Response to high hydrostatic pressure
Predictive modelling
Primary models and the Gompertz and Baranyi equations
Secondary models
Tertiary models
Microbiological Criteria
Attributes sampling plan
Operating characterisitic curve. Risk Analysis: Overview of Microbiological Risk Assessment
Risk Assessment
Risk Management
Risk Communication
Risk Assessment
Statement of purpose
Hazard Identification
Exposure Assessment
Hazard Characterization
Preface
Dose-response assessment
Dose-response models
Dose and infection
Risk Characterization
Production of a formal report
Triangular distributions and Monte Carlo simulation
Risk Management
Risk assessment policy
Risk Profiling
Food Safety Objectives
Risk Communication. Application of Microbiological Risk Assessment: Salmonella spp.
S. Enteritidis in shell eggs and egg products
Hazard identification and hazard characterization of Salmonella in broilers and eggs
Exposure assessment of Salmonella Enteritidis in eggs
Exposure assessment of Salmonella spp. in broilers
Salmonella spp. in cooked chicken
Salmonella spp. in cooked patty
Poultry FARM
Domestic and sporadic human salmonellosis
Campylobacter jejuni/coli
jejuni risk from fresh chicken
Risk profile for pathogenic species of Campylobacter in Denmark
Risk assessment of C. jejuni in broilers
Campylobacter fluoroquinolone resistance
Listeria monocytogenes
L. monocytogenes hazard identification and hazard characterization in ready-to-eat foods
L. monocytogenes exposure assessment in ready-to-eat foods
Relative risk of L. monocytogenes in selected ready-to-eat foods
L. monocytogenes in EU trade
L. monocytogenes in meat balls
Enterohaemorrhagic E. coli (EHEC)
E. coli O157:H7
E. coli O157:H7 in ground beef
Bacillus cereus
cereus risk assessment
Vibrio parahaemolyticus
Public health impact of V. parahaemolyticus in raw molluscan shellfish
Mycotoxins
Aflatoxins
Ochratoxins
Other mycotoxins
Rotaviruses
Viral contamination of shellfish and coastal waters. Future Developments in Microbiological Risk Assessment: International methodology and guidelines
Data
Training courses and use of resources
Microbiological risk assessment support system
Glossary of terms used in risk analysis
References
Internet directory
Index

Rezensionen

"This book should serve as background reading for those interested in the field of microbial risk assessment" Pradeep Malakar, Microbiology Today, 2003.