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'This book should serve as background reading for those interested in the field of microbial risk assessment' Pradeep Malakar, Microbiology Today, 2003.
Foodborne Microbial Pathogens in World Trade: Foodborne microbialpathogens; Chronic sequelae following foodborne illness; Emergenceand re-emergence of foodborne pathogens and toxins; Changes in hostsusceptibility and exposure; Processing methods and globalisationof the food industry; Changes in consumption pattern; Immunologicalstatus; Malnutrition; Changing perceptions and values; Risk of foodpoisoning; The cost of foodborne diseases; International control ofmicrobiological 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 2Critical Control Points; Principle 3 Critical Limits; Principle 4CCP Monitoring; Principle 5 Corrective Actions; Principle 6Verification; Principle 7 Record-keeping; Control at source;Product design and process control; Intrinsic and extrinsic factorsaffecting microbial growth; Irradiation; High Pressure Technology;Temperature control of microbiological hazards; Microbial responseto 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 Baranyiequations; Secondary models; Tertiary models; MicrobiologicalCriteria; Attributes sampling plan; Operating characterisiticcurve.
Risk Analysis: Overview of Microbiological Risk Assessment; RiskAssessment; 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 MonteCarlo simulation; Risk Management; Risk assessment policy; RiskProfiling; Food Safety Objectives; Risk Communication.
Application of Microbiological Risk Assessment: Salmonella spp.;S. Enteritidis in shell eggs and egg products; Hazardidentification and hazard characterization of Salmonella inbroilers and eggs; Exposure assessment of Salmonella Enteritidis ineggs; 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; Riskprofile for pathogenic species of Campylobacter in Denmark; Riskassessment of C. jejuni in broilers; Campylobacter fluoroquinoloneresistance; Listeria monocytogenes; L. monocytogenes hazardidentification 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:H7in ground beef; Bacillus cereus; cereus risk assessment; Vibrioparahaemolyticus; Public health impact of V. parahaemolyticus inraw molluscan shellfish; Mycotoxins; Aflatoxins; Ochratoxins; Othermycotoxins; Rotaviruses; Viral contamination of shellfish andcoastal waters.
Future Developments in Microbiological Risk Assessment:International methodology and guidelines; Data; Training coursesand use of resources; Microbiological risk assessment supportsystem; Glossary of terms used in risk analysis; References;Internet directory; Index
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'The Microbiological Risk Assessment of Food' by Stephen J. Forsythe is a digital PDF ebook for direct download to PC, Mac, Notebook, Tablet, iPad, iPhone, Smartphone, eReader - but not for Kindle. A DRM capable reader equipment is required.

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