Risk Assessment Methods for Biological and Chemical Hazards in Food (eBook, PDF)

Redaktion: Pérez-Rodríguez, Fernando

• Format: PDF

Produktbeschreibung

As a result of the recent international agreements on the use of Risk Analysis framework, international organization and governments have adopted risk assessment as a science-based process to ensure food safety in the food chain. This book introduces risk assessment methods considering both general aspects and specific ones to the type of hazard, that is, biological and chemical hazards. In addition, specific sections are intended to show more technical details on key elements of risk assessment such as separation of uncertainty and variability or application of sensitivity analysis. Specific examples are given to show readers how risk assessment techniques can be applied in practice.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 545
• Erscheinungstermin: 28. Oktober 2020
• Englisch
• ISBN-13: 9781498762038
• Artikelnr.: 60348883

Autorenporträt

Fernando Perez-Rodriguez undertook his degrees in Biological Science and in Food Science and Technology from the University of Córdoba in 1999 and 2002, respectively. He completed his PhD in risk analysis from the University of Córdoba (2007), which dealt with microbiological risk assessment and cross contamination in cooked meat products. He has published in the most prestigious international food microbiology and predictive microbiology journals. He has been involved in several research projects at national and international level, conducting quantitative risk assessment studies and investigating cross contamination. He is a member of the International Food Protection Association and the Spanish Society of Microbiology, and he has participated as an expert in cross contamination at different meetings organized by the European Food Safety Authority. He has also taught courses in predictive microbiology and he is professor for the Agriculture and Food Masters degree at the University of Córdoba. Currently, he is professor at the University of Córdoba and University of Pablo de Olavide (Spain).

Inhaltsangabe

General Aspects. Food Risk Assessment Framework: Foundations and Concepts.
Quantitative Methods for Risk Assessment. Metrics for Risk: Evaluating the
Impact of Illness and Disability on Public Health. Risk-benefit Assessment
in Foods. Application to Quantitative Risk Assessment Methods for Food
Quality. Understanding Uncertainty and Variability in Risk Assessment.
Application of Sensitivity Analysis Methods in Quantitative Risk
Assessment. Microbial Risk Assessment. Quantitative Methods for microbial
Risk Assessment in Foods. Hazard Identification: Emerging and New Microbial
Risks Along the Food Chain. Predictive Microbiology Tools for Exposure
Assessment. Modeling Cross Contamination and Hand Handler Behavior. Expert
Systems Applied to Microbial Food Safety. Dose Response Models for
Foodborne Microbial Risk. Uncertainty Analysis in Chemical Risk Assessment.
Quantitative Chemical Risk Assessment Methods. How to Cope with censored
Data in Chemical Risk Assessment. Use of "Toxigenomic Tools" in Chemical
Risk Assessment: Present and Future Perspectives. Examples of Quantitative
Chemical Risk Assessments: Use and Application in Risk Management.
Nutritional and Food Allergen Risk Assessment: Methods and Future
Perspective. Future Applications of Risk Assessments and Concluding
Remarks.