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Microorganisms in Foods 7 - Microbiological Testing in Food Safety Management (Hardcover, 2nd ed. 2018)
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Microorganisms in Foods 7 - Microbiological Testing in Food Safety Management (Hardcover, 2nd ed. 2018)
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The second edition of Microorganisms in Foods 7: Microbiological
Testing in Food Safety Management updates and expands on
information on the role of microbiological testing in modern food
safety management systems. After helping the reader understand the
often confusing statistical concepts underlying microbiological
sampling, the second edition explores how risk assessment and risk
management can be used to establish goals such as a "tolerable
levels of risk," Appropriate Levels of Protection, Food Safety
Objectives or Performance Objectives for use in controlling
foodborne illness. Guidelines for establishing effective management
systems for control of specific hazards in foods are also
addressed, including new examples for pathogens and indicator
organisms in powdered infant formula, Listeria monocytogenes in
deli-meats, enterohemorrhagic Escherichia coli in leafy green
vegetables, viruses in oysters and Campylobacter in poultry. In
addition, a new chapter on application of sampling concept to
microbiological methods, expanded chapters covering statistical
process control, investigational sampling, environmental sampling,
and alternative sampling schemes. The respective roles of industry
and government are also explored, recognizing that it is through
their collective actions that effective food safety systems are
developed and verified. Understanding these systems and concepts
can help countries determine whether imported foods were produced
with an equivalent level of protection. Microorganisms in Foods 7
is intended for anyone using microbiological testing or setting
microbiological criteria, whether for governmental food inspection
and control, or industrial applications. It is also intended for
those identifying the most effective use of microbiological testing
in the food supply chain. For students in food science and
technology, this book provides a wealth of information on food
safety management principles used by government and industry, with
many references for further study. The information was prepared by
the International Commission on Microbiological Specifications for
Foods (ICMSF). The ICMSF was formed in response to the need for
internationally acceptable and authoritative decisions on
microbiological limits for foods in international commerce. The
current membership consists of fifteen food microbiologists from
twelve countries, drawn from government, universities, and food
processing and related industries.
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