Microorganisms in Foods 7
(Sprache: Englisch)
Continuing this excellent series, Microorganisms in Foods 7 describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals - known as "tolerable...
Leider schon ausverkauft
versandkostenfrei
Buch
221.99 €
Produktdetails
Produktinformationen zu „Microorganisms in Foods 7 “
Klappentext zu „Microorganisms in Foods 7 “
Continuing this excellent series, Microorganisms in Foods 7 describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals - known as "tolerable levels of risk" or "food safety objectives" - for use in controlling foodborne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. It describes the respective roles of industry and government, recognizing that it is through their collective actions that effective food safety systems are developed and verified, and helps countries determine whether imported foods have been produced with an equivalent level of protection.This groundbreaking book will be of interest to food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.The information has been prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods moving in international commerce. Currently the membership consists of eighteen food microbiologists from eleven countries, drawn from governmental laboratories in public health, agriculture, and food technology, from universities and from the food industry.
Inhaltsverzeichnis zu „Microorganisms in Foods 7 “
- Introduction1. Microbiological Hazards and Their Control
2. Evaluating Risks and Establishing Food Safety Objectives
3. Meeting the FSO Through Control Measures
4. Selection and Use of Acceptance Criteria
5. Establishment of Microbiological Criteria for Lot Acceptance
6. Concepts of Probability and Principles of Sampling
7. Sampling Plans
8. Selection of Cases and Attributes Plans
9. Tightened, Reduced, and Investigational Sampling
10. Experience in the Use of Two-Class Attributes Plans for Lot Acceptance
11. Sampling to Assess Control of the Environment
12. Sampling, Sample Handling, and Sample Analysis
13. Process Control
14. Aflatoxins and Peanuts
15. Salmonella in Dried Milk
16. Listeria Monocytogenes in Cooked Sausage (Frankfurters)
17. E. Coli O157:H7 in Frozen Raw Ground Beef Patties
- Index
Bibliographische Angaben
- Autor: International Commission on Microbiological Specifications for Foods (ICMSF)
- 1st ed. 2002. Corr. 2nd printing. 2006, 362 Seiten, Maße: 18,7 x 26,6 cm, Gebunden, Englisch
- Verlag: Springer Netherlands
- ISBN-10: 0306472627
- ISBN-13: 9780306472626
- Erscheinungsdatum: 01.05.2002
Sprache:
Englisch
Kommentar zu "Microorganisms in Foods 7"
0 Gebrauchte Artikel zu „Microorganisms in Foods 7“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Microorganisms in Foods 7".
Kommentar verfassen