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Title Microbiological risk assessment in food processing / edited by Martyn Brown, Mike Stringer
Published Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2002

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Location Call no. Vol. Availability
 MELB  664.001579 Bro/Mra  AVAILABLE
Description xvii, 301 pages : illustrations ; 24 cm
Series Woodhead Publishing in food science and technology
Woodhead Publishing in food science and technology.
Contents 1. Introduction / M. Brown and M. Stringer -- 2. The evolution of microbiological risk assessment / S. Notermans, A. W. Barendsz and F. Rombouts -- Pt. I. The methodology of microbiological risk assessment -- 3. Microbiological risk assessment (MRA): an introduction / J. L. Jouve -- 4. Hazard identification / M. Brown -- 5. Hazard characterization/dose-response assessment / S. B. Dennis, M. D. Milotis and R. L. Buchanan -- 6. Exposure assessment / M. Brown -- 7. Risk characterisation / P. Voysey, K. Jewell and M. Stringer -- 8. Risk communication / R. Mitchell -- Pt. II. Implementing microbiological risk assessments -- 9. Implementing the results of a microbiological risk assessment: pathogen risk assessment / M. Van Schothorst -- 10. Tools for microbiological risk assessment / T. Wijtzes -- 11. Microbiological criteria and microbiological risk assessment / T. Ross and C. Chan -- 12. HACCP systems and microbiological risk assessment / R. Gaze, R. Betts and M. Stringer
13. The future of microbiological risk assessment / M. Brown and M. Stringer
Summary 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. 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
Bibliography Includes bibliographical references and index
Notes Also available online via the World Wide Web, by subscription to Knovel
Subject Food -- Microbiology.
Food industry and trade -- Quality control.
Hazard Analysis and Critical Control Point (Food safety system)
Author Brown, Martyn.
Stringer, Michael, 1950-
LC no. 2002073337
ISBN 1855735857 Woodhead Pub
0849315379 CRC Press alkaline paper
1855736683 e-book
0849315387 :