LEADER 05262nam 22004815 450 001 9910298433803321 005 20200630020819.0 010 $a3-319-68460-4 024 7 $a10.1007/978-3-319-68460-4 035 $a(CKB)4100000002485318 035 $a(MiAaPQ)EBC5309361 035 $a(DE-He213)978-3-319-68460-4 035 $a(PPN)224640372 035 $a(EXLCZ)994100000002485318 100 $a20180222d2018 u| 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aMicroorganisms in Foods 7 $eMicrobiological Testing in Food Safety Management /$fby International Commission on Microbiological Specifications for Foods 205 $a2nd ed. 2018. 210 1$aCham :$cSpringer International Publishing :$cImprint: Springer,$d2018. 215 $a1 online resource (487 pages) $cillustrations 311 $a3-319-68458-2 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aMicrobiological Hazards and their Control -- Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives -- Meeting FSO and PO through Control Measures -- Selection and Use of Acceptance Criteria -- Establishment of Microbiological Criteria -- Concepts of Probability and Principles of Sampling -- Sampling Plans -- Selection of Cases and Attributes Plans -- Sampling, Sample Handling, Sample Analysis and Laboratory Quality Assurance -- Impact of Sampling Concepts on the Effectiveness of Microbiological Methodologies -- Tightened, Reduced and Investigational Sampling -- Sampling to Assess Control of the Environment -- Statistical Process Control -- Aflatoxins in Peanut -- Pathogens and Indicator Organisms in Powdered Infant Formula -- Listeria monocytogenes in Ready-to-eat Deli-meats -- Enterohemorrhagic Escherichia coli on Fresh-cut Leafy Vegetables -- Viruses in Oysters -- Campylobacter in Chicken Meat. 330 $aThe 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.  . 606 $aMicrobiology 606 $aFood?Biotechnology 606 $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040 606 $aFood Science$3https://scigraph.springernature.com/ontologies/product-market-codes/C15001 615 0$aMicrobiology. 615 0$aFood?Biotechnology. 615 14$aFood Microbiology. 615 24$aFood Science. 676 $a664.001579 700 $aMicrobiological Specifications for Foods$b International Commission on$4aut$4http://id.loc.gov/vocabulary/relators/aut$01060396 712 02$aInternational Commission on Microbiological Specifications for Foods (ICMSF), 906 $aBOOK 912 $a9910298433803321 996 $aMicroorganisms in Foods 7$92513323 997 $aUNINA