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Microbiological risk assessment in food processing /

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Microbiological risk assessment is one of the most important recent developments in improving food safety management. Edited by two leading authorities in the field, and with a distinguished international team of experts, this book reviews the key stages and issues in MRA.

Bibliographic Details
Corporate Author: ScienceDirect (Online service)
Other Authors: Brown, M. H. (Martyn H.), Stringer, Michael, 1950-
Format: eBook
Language:English
Published: Boca Raton : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
Series:Woodhead Publishing in food science and technology.
Subjects:
Food > Microbiology.
Food industry and trade > Quality control.
Hazard Analysis and Critical Control Point (Food safety system)
Food Microbiology > standards
Food Handling > standards
Foodborne Diseases > prevention & control
Risk Assessment > methods
Food Microbiology
food safety.
Aliments > Microbiologie.
Aliments > Industrie et commerce > Qualité > Contrôle.
HACCP.
TECHNOLOGY & ENGINEERING > Food Science.
Food industry and trade > Quality control
Food > Microbiology
Lebensmittelmikrobiologie
Lebensmittelproduktion
Pathogener Mikroorganismus
Risikoanalyse
Alimentos (microbiologia)
Processamento de alimentos.
Microbiologia de alimentos.
Segurança alimentar.
Contaminação de alimentos.
Medição de risco.
Electronic books.
Online Access:Connect to the full text of this electronic book

MARC

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245 0 0 |a Microbiological risk assessment in food processing /  |c edited by Martyn Brown and Mike Stringer. 
264 1 |a Boca Raton :  |b CRC Press ;  |a Cambridge, England :  |b Woodhead Pub.,  |c 2002. 
300 |a 1 online resource (xvii, 301 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science and technology 
504 |a Includes bibliographical references and index. 
505 0 0 |g 1.  |t Introduction /  |r M. Brown and M. Stringer --  |g 2.  |t The evolution of microbiological risk assessment /  |r S. Notermans, A.W. Barendsz and F. Rombouts --  |g pt. I.  |t The methodology of microbiological risk assessment --  |g 3.  |t Microbiological risk assessment (MRA): an introduction /  |r J.L. Jouve --  |g 4.  |t Hazard identification /  |r M. Brown --  |g 5.  |t Hazard characterization/dose-response assessment /  |r S.B. Dennis, M.D. Milotis and R.L. Buchanan --  |g 6.  |t Exposure assessment /  |r M. Brown --  |g 7.  |t Risk characterisation /  |r P. Voysey, K. Jewell and M. Stringer --  |g 8.  |t Risk communication /  |r R. Mitchell --  |g pt. II.  |t Implementing microbiological risk assessments --  |g 9.  |t Implementing the results of a microbiological risk assessment: pathogen risk assessment /  |r M. Van Schothorst --  |g 10.  |t Tools for microbiological risk assessment /  |r T. Wijtzes --  |g 11.  |t Microbiological criteria and microbiological risk assessment /  |r T. Ross and C. Chan --  |g 12.  |t HACCP systems and microbiological risk assessment /  |r R. Gaze, R. Betts and M. Stringer --  |g 13.  |t The future of microbiological risk assessment /  |r M. Brown and M. Stringer. 
520 |a Microbiological risk assessment is one of the most important recent developments in improving food safety management. Edited by two leading authorities in the field, and with a distinguished international team of experts, this book reviews the key stages and issues in MRA.  |b 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 1 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 2 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. 
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588 0 |a Print version record 
650 0 |a Food  |x Microbiology. 
650 0 |a Food industry and trade  |x Quality control. 
650 0 |a Hazard Analysis and Critical Control Point (Food safety system) 
650 1 2 |a Food Microbiology  |x standards 
650 2 2 |a Food Handling  |x standards 
650 2 2 |a Foodborne Diseases  |x prevention & control 
650 2 2 |a Risk Assessment  |x methods 
650 2 |a Food Microbiology 
650 3 |a food safety. 
650 6 |a Aliments  |x Microbiologie. 
650 6 |a Aliments  |x Industrie et commerce  |x Qualité  |x Contrôle. 
650 6 |a HACCP. 
650 7 |a TECHNOLOGY & ENGINEERING  |x Food Science.  |2 bisacsh 
650 7 |a Food industry and trade  |x Quality control  |2 fast 
650 7 |a Food  |x Microbiology  |2 fast 
650 7 |a Hazard Analysis and Critical Control Point (Food safety system)  |2 fast 
650 7 |a Lebensmittelmikrobiologie  |2 gnd 
650 7 |a Lebensmittelproduktion  |2 gnd 
650 7 |a Pathogener Mikroorganismus  |2 gnd 
650 7 |a Risikoanalyse  |2 gnd 
650 7 |a Alimentos (microbiologia)  |2 larpcal 
650 7 |a Processamento de alimentos.  |2 larpcal 
650 7 |a Microbiologia de alimentos.  |2 larpcal 
650 7 |a Segurança alimentar.  |2 larpcal 
650 7 |a Contaminação de alimentos.  |2 larpcal 
650 7 |a Medição de risco.  |2 larpcal 
655 7 |a Electronic books.  |2 local 
700 1 |a Brown, M. H.  |q (Martyn H.)  |1 https://id.oclc.org/worldcat/entity/E39PCjw8wbMWdVqpKRrcHghXQy 
700 1 |a Stringer, Michael,  |d 1950-  |1 https://id.oclc.org/worldcat/entity/E39PCjHyf7R8BKPm9P777chcrm 
710 2 |a ScienceDirect (Online service) 
758 |i has work:  |a Microbiological risk assessment in food processing (Text)  |1 https://id.oclc.org/worldcat/entity/E39PCFBg3xGYY9JGBvRrWQfpfq  |4 https://id.oclc.org/worldcat/ontology/hasWork 
776 1 |c Original  |w (DLC) 2002073337  |w (OCoLC)50002649 
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830 0 |a Woodhead Publishing in food science and technology. 
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