Microbiological Testing in Food Safety Management
Microbiological Testing in Food Safety Management

Author: International Commission on Microbiological Specifications for Foods Staff

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 365

ISBN-13: 1468483692

DOWNLOAD EBOOK

2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Establishment of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4. 4 Application of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4. 5 Determining Acceptance by Approval of Supplier . . . . . . . . . . . . . . . . . . . . 85 4. 6 Examples To Demonstrate the Process of Lot Acceptance . . . . . . . . . . . . . . 87 4. 7 Auditing Food Operations for Supplier Acceptance . . . . . . . . . . . . . . . . . . . 90 4. 8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . . . . , . . . . . . . . . . . . . . . . . , . . . . . . 99 5. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 5. 2 Purposes and Application of Microbiological Criteria for Foods . . . . . . . . . 10 1 5. 3 Definition of Microbiological Criterion . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1 5. 4 Types of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 5. 5 Application of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 5. 6 Principles for the Establishment of Microbiological Criteria . . . . . . . . . . . . 104 5. 7 Components of Microbiological Criteria for Foods . . . . . . . . . . . . . . . . . . . 106 5. 8 Examples of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Microorganisms in Foods 7
Microorganisms in Foods 7

Author: International Commission on Microbiological Specifications for Foods

Publisher: Springer

Published: 2018-02-22

Total Pages: 487

ISBN-13: 3319684604

DOWNLOAD EBOOK

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.

Microbiological Testing in Food Safety Management
Microbiological Testing in Food Safety Management

Author: International Commission on Microbiological Specifications for Foods

Publisher: Springer Science & Business Media

Published: 2002

Total Pages: 382

ISBN-13: 0306472627

DOWNLOAD EBOOK

The latest book in this excellent series 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 for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.

Microbiological Analysis of Red Meat, Poultry and Eggs
Microbiological Analysis of Red Meat, Poultry and Eggs

Author: G Mead

Publisher: Woodhead Publishing

Published: 2006-11-30

Total Pages: 365

ISBN-13: 1845692519

DOWNLOAD EBOOK

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. - Reviews key issues in food microbiology - Discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens - Includes chapters on the validation on analytical methods and quality assurance in the laboratory

Microorganisms in Foods 8
Microorganisms in Foods 8

Author: International Commission on Microbiological Specifications for Foods (ICMSF)

Publisher: Springer Science & Business Media

Published: 2011-06-02

Total Pages: 403

ISBN-13: 1441993746

DOWNLOAD EBOOK

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.

Statistical Aspects of the Microbiological Examination of Foods
Statistical Aspects of the Microbiological Examination of Foods

Author: Basil Jarvis

Publisher: Academic Press

Published: 2016-07-12

Total Pages: 354

ISBN-13: 0128039744

DOWNLOAD EBOOK

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of 'in house' methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. - Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods - Offers completely updated chapters and six new chapters - Brings the reader up to date and allows easy access to individual topics in one place - Corrects typographic and other errors present in the previous edition

Scientific Criteria to Ensure Safe Food
Scientific Criteria to Ensure Safe Food

Author: National Research Council

Publisher: National Academies Press

Published: 2003-09-29

Total Pages: 425

ISBN-13: 030908928X

DOWNLOAD EBOOK

Food safety regulators face a daunting task: crafting food safety performance standards and systems that continue in the tradition of using the best available science to protect the health of the American public, while working within an increasingly antiquated and fragmented regulatory framework. Current food safety standards have been set over a period of years and under diverse circumstances, based on a host of scientific, legal, and practical constraints. Scientific Criteria to Ensure Safe Food lays the groundwork for creating new regulations that are consistent, reliable, and ensure the best protection for the health of American consumers. This book addresses the biggest concerns in food safetyâ€"including microbial disease surveillance plans, tools for establishing food safety criteria, and issues specific to meat, dairy, poultry, seafood, and produce. It provides a candid analysis of the problems with the current system, and outlines the major components of the task at hand: creating workable, streamlined food safety standards and practices.

The Microbiology of Safe Food
The Microbiology of Safe Food

Author: Stephen J. Forsythe

Publisher: John Wiley & Sons

Published: 2008-04-15

Total Pages: 424

ISBN-13: 047099942X

DOWNLOAD EBOOK

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary. The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm Practically oriented Author has wide experience of teaching cutting edge food safety information Topic of great and growing concern Succinct, core, vital information for food industry personnel