Forsythe The Microbiological Risk Assessment of Food

1. Auflage 2008
ISBN: 978-1-4051-4868-9
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 216 Seiten, E-Book

The Microbiological Risk Assessment of Food follows on fromthe author's successful book The Microbiology of Safe Food andprovides a detailed analysis of the subject area includingcutting-edge information on: foodborne pathogens in world trade;food safety, control and HACCP; risk analysis; the application ofmicrobiological risk assessment (MRA) and likely futuredevelopments in the techniques and applications of MRA.
This important book focuses on what is an acceptable level ofrisk to consumers associated with eating food, on a daily basis,which does contain bacteria. An extremely important addition to theavailable literature, providing a thorough synthesis that will bean essential purchase for all those involved with issues relatingto safe food.
Copies of the book should be available to practitioners in foodcompanies and academia, including food microbiologists, foodscientists and technologists, to consultants and to all thosestudying or teaching food microbiology. Personnel in governmentregulatory and public and environmental health capacities will findmuch of use within the covers of this book. Copies of the bookshould also be available in the libraries of all researchestablishments and university departments where food science, foodtechnology and microbiology are studied and taught.
Stephen J. Forsythe is Reader in Microbiology at the Departmentof Life Sciences, Nottingham Trent University, UK.
Cover Photograph: Lactobacillus case Shirota by kindpermission and courtesy of Yakult UK Ltd.

Autoren/Hrsg.

Forsythe, Stephen J.

Inhaltsverzeichnis

Foodborne Microbial Pathogens in World Trade: Foodborne microbialpathogens; Chronic sequelae following foodborne illness; Emergenceand re-emergence of foodborne pathogens and toxins; Changes in hostsusceptibility and exposure; Processing methods and globalisationof the food industry; Changes in consumption pattern; Immunologicalstatus; Malnutrition; Changing perceptions and values; Risk of foodpoisoning; The cost of foodborne diseases; International control ofmicrobiological 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 2Critical Control Points; Principle 3 Critical Limits; Principle 4CCP Monitoring; Principle 5 Corrective Actions; Principle 6Verification; Principle 7 Record-keeping; Control at source;Product design and process control; Intrinsic and extrinsic factorsaffecting microbial growth; Irradiation; High Pressure Technology;Temperature control of microbiological hazards; Microbial responseto 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 Baranyiequations; Secondary models; Tertiary models ; MicrobiologicalCriteria; Attributes sampling plan; Operating characterisiticcurve.
Risk Analysis: Overview of Microbiological Risk Assessment; RiskAssessment; 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 MonteCarlo simulation; Risk Management; Risk assessment policy; RiskProfiling; Food Safety Objectives; Risk Communication.
Application of Microbiological Risk Assessment: Salmonella spp.;S. Enteritidis in shell eggs and egg products; Hazardidentification and hazard characterization of Salmonella inbroilers and eggs; Exposure assessment of Salmonella Enteritidis ineggs; 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; Riskprofile for pathogenic species of Campylobacter in Denmark; Riskassessment of C. jejuni in broilers; Campylobacter fluoroquinoloneresistance; Listeria monocytogenes; L. monocytogenes hazardidentification 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:H7in ground beef; Bacillus cereus; cereus risk assessment ; Vibrioparahaemolyticus; Public health impact of V. parahaemolyticus inraw molluscan shellfish; Mycotoxins; Aflatoxins; Ochratoxins; Othermycotoxins; Rotaviruses; Viral contamination of shellfish andcoastal waters.
Future Developments in Microbiological Risk Assessment:International methodology and guidelines; Data; Training coursesand use of resources; Microbiological risk assessment supportsystem; Glossary of terms used in risk analysis; References;Internet directory; Index

Über Autor(innen)

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