The Microbiological Risk Assessment of Food / Edition 1by Stephen J. Forsythe, S. J. Forsythe
Pub. Date: 07/28/2002
The globalization of world food trade, while offering many benefits and opportunities, also presents new risks to human health. Microbial pathogens have the potential to be disseminated from the original point of processing and packaging to locations thousands of miles away. Microbiological Risk Assessment (MRA) is a new development in the food industry's constant… See more details below
The globalization of world food trade, while offering many benefits and opportunities, also presents new risks to human health. Microbial pathogens have the potential to be disseminated from the original point of processing and packaging to locations thousands of miles away. Microbiological Risk Assessment (MRA) is a new development in the food industry's constant move toward improving food safety. This structured process characterizes the nature and likelihood of harm resulting from human exposure to agents in food. Risk assessment plays an important role in international trade by ensuring that countries establish food safety requirements that are scientifically sound and by providing a means for determining equivalent levels of public health protection between countries. This new book succinctly covers all major aspects of the MRA, giving vital practical information on how to implement MRA programs and including full case studies of MRA implementation. Written in a clear and user friendly manner, The Microbiological Risk Assessment of Food will be a vital tool for food scientists and technologists, quality control personnel, food microbiologists, libraries in all food companies, and university research establishments where food science and technology are studied and taught. About the Author: Stephen Forsythe, Department of Life Sciences, Nottingham Trent University, UK, has wide experience teaching in food microbiology, and is well known internationally for his writing and research on the subject.
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Table of Contents
Foodborne Microbial Pathogens in World Trade: Foodborne microbial pathogens; Chronic sequelae following foodborne illness; Emergence and re-emergence of foodborne pathogens and toxins; Changes in host susceptibility and exposure; Processing methods and globalisation of the food industry; Changes in consumption pattern; Immunological status; Malnutrition; Changing perceptions and values; Risk of food poisoning; The cost of foodborne diseases; International control of microbiological 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 2 Critical Control Points; Principle 3 Critical Limits; Principle 4 CCP Monitoring; Principle 5 Corrective Actions; Principle 6 Verification; Principle 7 Record-keeping; Control at source; Product design and process control; Intrinsic and extrinsic factors affecting microbial growth; Irradiation; High Pressure Technology; Temperature control of microbiological hazards; Microbial response to 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 Baranyi equations; Secondary models; Tertiary models ; Microbiological Criteria; Attributes sampling plan; Operating characterisitic curve.
Risk Analysis: Overview of Microbiological Risk Assessment; Risk Assessment; 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 Monte Carlo simulation; Risk Management; Risk assessment policy; Risk Profiling; Food Safety Objectives; Risk Communication.
Application of Microbiological Risk Assessment: Salmonella spp.; S. Enteritidis in shell eggs and egg products; Hazard identification and hazard characterization of Salmonella in broilers and eggs; Exposure assessment of Salmonella Enteritidis in eggs; 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; Risk profile for pathogenic species of Campylobacter in Denmark; Risk assessment of C. jejuni in broilers; Campylobacter fluoroquinolone resistance; Listeria monocytogenes; L. monocytogenes hazard identification 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:H7 in ground beef; Bacillus cereus; cereus risk assessment ; Vibrio parahaemolyticus; Public health impact of V. parahaemolyticus in raw molluscan shellfish; Mycotoxins; Aflatoxins; Ochratoxins; Other mycotoxins; Rotaviruses; Viral contamination of shellfish and coastal waters.
Future Developments in Microbiological Risk Assessment: International methodology and guidelines; Data; Training courses and use of resources; Microbiological risk assessment support system; Glossary of terms used in risk analysis; References; Internet directory; Index
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