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Microorganisms in Foods 7

Microbiological Testing in Food Safety Management

  • International Commission on Microbiological Specifications for Foods (ICMSF)

Table of contents

  1. Front Matter
    Pages i-xxiii
  2. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 1-30
  3. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 31-62
  4. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 63-103
  5. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 105-115
  6. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 117-129
  7. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 131-143
  8. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 145-163
  9. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 165-196
  10. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 197-217
  11. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 219-237
  12. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 239-262
  13. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 263-292
  14. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 293-328
  15. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 329-344
  16. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 345-355
  17. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 357-383
  18. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 385-410
  19. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 411-434
  20. International Commission on Microbiological Specifications for Foods (ICMSF)
    Pages 435-456
  21. Back Matter
    Pages 457-479

About this book

Introduction

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.

 

Keywords

food hazard control food microbiological testing food safety management risk assessment risk management safety of food supply chain

Authors and affiliations

  • International Commission on Microbiological Specifications for Foods (ICMSF)
    • 1
  1. 1.Robert L. Buchanan, editorial committee chairRiverside Corporate Park CSIRONorth RydeAustralia

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods