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Stephen J. Forsythe 
The Microbiological Risk Assessment of Food 

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Cover of Stephen J. Forsythe: The Microbiological Risk Assessment of Food (PDF)
The Microbiological Risk Assessment of Food follows on from
the author’s successful book The Microbiology of Safe Food and
provides a detailed analysis of the subject area including
cutting-edge information on: foodborne pathogens in world trade;
food safety, control and HACCP; risk analysis; the application of
microbiological risk assessment (MRA) and likely future
developments in the techniques and applications of MRA.

This important book focuses on what is an acceptable level of
risk to consumers associated with eating food, on a daily basis,
which does contain bacteria. An extremely important addition to the
available literature, providing a thorough synthesis that will be
an essential purchase for all those involved with issues relating
to safe food.

Copies of the book should be available to practitioners in food
companies and academia, including food microbiologists, food
scientists and technologists, to consultants and to all those
studying or teaching food microbiology. Personnel in government
regulatory and public and environmental health capacities will find
much of use within the covers of this book. Copies of the book
should also be available in the libraries of all research
establishments and university departments where food science, food
technology and microbiology are studied and taught.

Stephen J. Forsythe is Reader in Microbiology at the Department
of Life Sciences, Nottingham Trent University, UK.

Cover Photograph: Lactobacillus case Shirota by kind
permission and courtesy of Yakult UK Ltd.
€85.99
payment methods

Table of Content

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 p H 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

About the author

Dr Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK.
Language English ● Format PDF ● Pages 216 ● ISBN 9781405148689 ● File size 1.4 MB ● Publisher John Wiley & Sons ● Published 2008 ● Edition 1 ● Downloadable 24 months ● Currency EUR ● ID 2367580 ● Copy protection Adobe DRM
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