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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.
Features of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management 2nd Edition PDF
Here’s a quick overview of the essential features of this book:
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
Table of Contents
Below is the full table of contents offered inside Microorganisms in Foods 7: Microbiological Testing in Food Safety Management 2nd Edition PDF:
1. Microbiological Hazards and Their Control
2. Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives
3. Meeting FSO and PO Through Control Measures
4. Selection and Use of Acceptance Criteria
5. Establishment of Microbiological Criteria
6. Concepts of Probability and Principles of Sampling
7. Sampling Plans
8. Selection of Cases and Attributes Plans
9. Sampling, Sample Handling, Sample Analysis and Laboratory Quality Assurance
10. Impact of Sampling Concepts on the Effectiveness of Microbiological Methodologies
11. Tightened, Reduced and Investigational Sampling
12. Sampling to Assess Control of the Environment
13. Statistical Process Control
14. Aflatoxins in Peanuts
15. Pathogens and Indicator Organisms in Powdered Infant Formula
16. Listeria monocytogenes in Ready-to-Eat Deli-Meats
17. Enterohemorrhagic Escherichia coli on Fresh-Cut Leafy Vegetables
18. Viruses in Oysters
19. Campylobacter in Chicken Meat
Microorganisms in Foods 7: Microbiological Testing in Food Safety Management 2nd Edition PDF Free Download
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