Microbiological risk assessment in food processing
- 其他作者: Brown, M. H. , Stringer, Michael,
- 出版: Boca Raton, Fla. :Cambridge, England : CRC Press ;Woodhead Pub. 2002.
- 稽核項: 1 online resource (ix, 301 pages) :illustrations.
- 叢書名: Woodhead Publishing in food science and technology
- 標題: Food Science. , Hazard Analysis and Critical Control Point (Food safety system) , TECHNOLOGY & ENGINEERING Food Science. , Alimentos (microbiologia) , Risikoanalyse , Industrie et commerceQualitéContrôle. , Food , HACCP. , Segurança alimentar. , Food industry and trade Quality control. , Food industry and trade , Lebensmittelproduktion , Aliments Microbiologie. , TECHNOLOGY & ENGINEERING , Contaminação de alimentos. , Processamento de alimentos. , Microbiologia de alimentos. , Quality control. , Lebensmittelmikrobiologie , Food Microbiology. , Electronic books. , Aliments , Microbiology. , Microbiologie. , Aliments Industrie et commerce -- Qualité -- Contrôle. , Pathogener Mikroorganismus , Food Microbiology , Medição de risco.
- ISBN: 1855735857 , 9781855735859
- ISBN: 0849315379 , 9780849315374 , 0849315387 , 9780849315381
- 試查全文@TNUA:
- 附註: Includes bibliographical references and index. 1. Introduction / M. Brown and M. Stringer ; 2. The evolution of microbiological risk assessment / S. Notermans and A.W. Barendsz and F. Rombouts -- pt. I. The methodology of microbiological risk assessment -- pt. II. Implementing microbiological risk assessments.
- 摘要: 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 one 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 two 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. Provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safetyPlaces MRA within the broader context of the evolution of international food safety standardsIntroduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication.
- 電子資源: https://dbs.tnua.edu.tw/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=101378
- 系統號: 005299271
- 資料類型: 電子書
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- 引用網址: 複製連結
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer.
來源: Google Book
來源: Google Book
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