microbiological safety of foods.
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Published by National Food centre in Dublin .
Written in English

Subjects:

  • Food -- Microbiology.,
  • Food contamination.,
  • Food adulteration and inspection.

Book details:

Edition Notes

Papers froma workshop, held 6 May, 1997. 11 papers in a folder.

ContributionsNational Food Centre.
The Physical Object
Pagination30p. ;
Number of Pages30
ID Numbers
Open LibraryOL16579638M

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"This book discusses the microbiologicai quality and safety of foods, with particular reference to novel processing techniques for ensuring food safety." (Food Science and Technology Abstracts, July ) “This book focuses on state-of the-art technologies to produce microbiologically safe foods . 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. As a result, the development and use of decontamination treatments is key. This book provides an understanding of the microbial challenges to the safety of low a w foods, and a historic backdrop to the paradigm shift now highlighting low a w foods as vehicles for foodborne pathogens. Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August , Contributors review the state of knowledge of foodborne diseases and discuss the use and efficiency of microbiological tests and standards for food quality from the academic, regulatory, and industrial standpoints.

The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food. Food spoilers represent a great challenge in food quality, determining the shelf-life of many products as they impact consumer acceptability of taste, texture, aroma, and other perceptions. Food Safety vs. Food Quality • Food safety controls HAZARDS to the consumer. –A foodborne hazard is a biological, chemical, or physical property that may cause a food to be unsafe for human consumption • Food quality controls deterioration of food to an unacceptable state This book provides an understanding of the microbial challenges to the safety of low a w foods, and a historic backdrop to the paradigm shift now highlighting low a w foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included.

This book describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals – known as “tolerable levels of risk” or “food safety objectives” – for use in controlling foodborne illness and provides guidelines for establishing effective management systems to control specific hazards in foods. The Microbiological Safety and Quality of Food Barbara M. Lund, Tony C. Baird-Parker, Grahame W. Gould This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. These guidelines for assessing the microbiological safety of ready-to-eat foods have been revised and written by a Health Protection Agency Working Group and chaired by Professor Eric Bolton. Working Group members • Professor Eric Bolton (Chair) HPA Regional Microbiology Network • Dr Christine Little (Secretariat) HPA Centre for Infections. Microbiological Safety and Quality of Food Book Summary: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation.