UID:
edoccha_9960073869702883
Format:
1 online resource (320 p.)
ISBN:
1-280-37268-0
,
9786610372683
,
0-8493-1537-9
,
1-59124-462-5
,
1-85573-668-3
Series Statement:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Content:
Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.The book begins by placing MRA within the broader context of the evolution of international fo
Note:
Description based upon print version of record.
,
Front Cover; Microbiological Risk Assessment in Food Processing; Copyright Page; Table of Contents; Contributors; Preface; Chapter 1. Introduction; 1.1 References; Chapter 2. The evolution of microbiological risk assessment; 2.1 Introduction; 2.2 Historical aspects of safe food production; 2.3 The evolution of food safety systems; 2.4 International food safety standards; 2.5 Present and future uses of microbiological risk assessment; 2.6 List of abbreviations; 2.7 References; Part I: The methodology of microbiological risk assessment
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Chapter 3. Microbiological risk assessment (MRA): an introduction3.1 Introduction; 3.2 Key steps in MRA; 3.3 Hazard identification; 3.4 Hazard characterisation/dose-response assessment; 3.5 Exposure assessment; 3.6 Risk characterisation; 3.7 References; Chapter 4. Hazard identification; 4.1 Introduction: the importance of correct hazard identification; 4.2 What is hazard identification?; 4.3 What hazard identification should cover and produce asan output; 4.4 What to do in hazard identification; 4.5 Key information in hazard identification; 4.6 Tools in hazard identification
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4.7 Microbial hazards4.8 Identifying the origin and distribution of microbial hazards; 4.9 Changes in microbial hazards; 4.10 Other biological hazards; 4.11 References; Chapter 5. Hazard characterization/dose-response assessment; 5.1 Introduction: key issues in hazard characterization; 5.2 Types of dose-response data; 5.3 Modeling dose-response relationships; 5.4 Problems in hazard characterization; 5.5 Future trends; 5.6 Sources of further information and advice; 5.7 References; Chapter 6. Exposure assessment; 6.1 Introduction
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6.2 The role of exposure assessments in microbiological risk assessment6.3 What's in an exposure assessment?; 6.4 Who should do an exposure assessment and when?; 6.5 Building up supply chain data for an exposure assessment; 6.6 Sources of information; 6.7 Types of data used in an exposure assessment; 6.8 The output of an exposure assessment; 6.9 References; Chapter 7. Risk characterisation; 7.1 Introduction: key issues in risk characterisation; 7.2 Risk characterisation requirements; 7.3 Risk characterisation methods; 7.4 Quantitative and qualitative outputs
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7.5 Risk characterisation in practice: some examples7.6 Current problems and future trends; 7.7 References; Chapter 8. Risk communication; 8.1 Introduction; 8.2 The concept of risk; 8.3 Risk perception; 8.4 The concept of communication; 8.5 Risk communication; 8.6 The future of risk communication; 8.7 References; Part II: Implementing microbiological risk assessments; Chapter 9. Implementing the results of a microbiological risk assessment: pathogen risk management; 9.1 Introduction; 9.2 Establishing food safety objectives; 9.3 Developing food safety management strategies
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9.4 Establishing microbiological criteria
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English
Additional Edition:
ISBN 1-85573-585-7
Language:
English
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