Technology & Engineering

Microorganisms in Foods 8

Author: International Commission on Microbiological Specifications for Foods (ICMSF)

Publisher: Springer Science & Business Media

ISBN:

Category: Technology & Engineering

Page: 400

View: 208

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.
Science

Microorganisms in Foods 7

Author: International Commission on Microbiological Specifications for Foods (ICMSF)

Publisher: Springer

ISBN:

Category: Science

Page: 479

View: 940

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was 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 in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.
Technology & Engineering

Food Safety Management

Author: Tim Jackson

Publisher: Elsevier Inc. Chapters

ISBN:

Category: Technology & Engineering

Page: 1192

View: 663

Microbiological testing programs play an important role in the verification of the effectiveness of control measures for many food products. Such programs may include monitoring of the production environment and processing equipment, and testing of raw materials, in-process and finished products. The relevance and application of testing programs depend upon the design of the product and process, the hygienic status of the processing environment and the availability of other verification information about a product lot. The design and implementation of environmental monitoring programs consider the areas of product exposure and the potential impact of the movement of people, materials and product on product contamination. Raw material testing programs consider the inherent risk of the material, its use in the process and the confidence in the supplier determined by supplier audits and ongoing performance. Finished product testing programs consider customer and regulatory requirements and the hygienic status of the process and production environment. Due to statistical and temporal limitations, microbiological testing programs are most effective when used along with risk-based preventive controls, such as HACCP, hygienic zoning and other prerequisite programs, and when they work together with other verification activities to assess the condition of a food safety system.
Science

Microbiological Examination Methods of Food and Water

Author: Neusely da Silva

Publisher: CRC Press

ISBN:

Category: Science

Page: 484

View: 882

Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.
Law

Yearbook of International Organizations 2013-2014

Author: Union of International Associations

Publisher: Brill Academic Pub

ISBN:

Category: Law

Page:

View: 151

Volume 1 (A and B) of the Yearbook of International Organizations covers international organizations throughout the world, comprising their aims, activities and events
Business & Economics

Agriculture and the WTO

Author: Merlinda Ingco

Publisher: World Bank Publications

ISBN:

Category: Business & Economics

Page: 406

View: 986

Developing countries have a major stake in the outcome of trade negotiations conducted under the auspices of the World Trade Organization (WTO). 'Agriculture and the WTO: Creating a Trading System for Development' explores the key issues and options in agricultural trade liberalization from the perspective of these developing countries. Leading experts in trade and agriculture from both developed and developing countries provide key research findings and policy analyses on a range of issues that includes market access, domestic support, export competition, quota administration methods, food security, biotechnology, intellectual property rights, and agricultural trade under the Uruguay Round Agreement on Agriculture. Material is covered in summary and in comprehensive detail with supporting data, a substantial bibliography, and listings of online resources. This book will be of interest to policymakers and analysts in the fields of development economics and commodities pricing and trade.