Microbiological risk assessment in food processing / edited by Martyn Brown and Mike Stringer.
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|Subject:||Food > Microbiology.
Food industry and trade > Quality control.
Hazard Analysis and Critical Control Point (Food safety system)
Aliments > Microbiologie.
Aliments > Industrie et commerce > Qualité > Contrôle.
- ISBN: 1855736683
- ISBN: 9781855736689
- ISBN: 1855735857
- ISBN: 9781855735859
- Physical Description: 1 online resource (ix, 301 pages) : illustrations.
- Publisher: Boca Raton, Fla. : CRC Press ; 2002.
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| 1. Introduction / M. Brown and M. Stringer ; 2. The evolution of microbiological risk assessment / S. Notermans and A.W. Barendsz and F. Rombouts -- pt. I. The methodology of microbiological risk assessment -- pt. II. Implementing microbiological risk assessments.
|Summary:|| 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 food safety standards. Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems. With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management. Provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safetyPlaces MRA within the broader context of the evolution of international food safety standardsIntroduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication.
|Reproduction Note:|| Electronic reproduction. [S.l.] : HathiTrust Digital Library, 2011.
|System Details Note:|| Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212
|Action Note:|| digitized 2011 HathiTrust Digital Library committed to preserve
|Source of Description Note:|| Print version record.
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