LEADER 03783nam 22006014a 450 001 996213214203316 005 20230607221023.0 010 $a1-280-23759-7 010 $a9786610237593 010 $a0-470-70946-4 010 $a0-470-99515-7 010 $a1-4051-4868-3 035 $a(CKB)1000000000351710 035 $a(EBL)239834 035 $a(OCoLC)437153113 035 $a(SSID)ssj0000303196 035 $a(PQKBManifestationID)11210472 035 $a(PQKBTitleCode)TC0000303196 035 $a(PQKBWorkID)10275187 035 $a(PQKB)11517395 035 $a(MiAaPQ)EBC239834 035 $a(EXLCZ)991000000000351710 100 $a20030414d2002 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 14$aThe microbiological risk assessment of food$b[electronic resource] /$fS.J. Forsythe 210 $aOxford, UK ;$aMalden, MA, USA $cBlackwell Science$d2002 215 $a1 online resource (222 p.) 300 $aDescription based upon print version of record. 311 $a0-632-05952-4 320 $aIncludes bibliographical references (p. [185]-199) and index. 327 $aTHE MICROBIOLOGICAL RISK ASSESSMENT OF FOOD; CONTENTS; Preface; 1 Food-borne Microbial Pathogens in World Trade; 1.1 Food-borne microbial pathogens; 1.2 Chronic sequelae following food-borne illness; 1.3 Emergence and re-emergence of food-borne pathogens and toxins; 1.4 Changes in host susceptibility and exposure; 1.5 Risk of food poisoning; 1.6 The cost of food-borne diseases; 1.7 International control of microbiological hazards in foods; 2 Food Safety, Control and HACCP; 2.1 Introduction; 2.2 HACCP adoption; 2.3 Outline of HACCP; 2.4 Control at source; 2.5 Product design and process control 327 $a2.6 Microbial response to stress2.7 Predictive modelling; 2.8 Microbiological criteria; 3 Risk Analysis; 3.1 Introduction; 3.2 Overview of microbiological risk assessment; 3.3 Risk assessment; 3.4 Risk management; 3.5 Food safety objectives; 3.6 Risk communication; 4 Application of Microbiological Risk Assessment; 4.1 Introduction; 4.2 Salmonella spp.; 4.3 Campylobacter jejuni and C. coli; 4.4 Listeria monocytogenes; 4.5 Enterohaemorrhagic E. coli (EHEC); E. coli O157:H7; 4.6 Bacillus cereus; 4.7 Vibrio parahaemolyticus; 4.8 Mycotoxins; 4.9 Rotaviruses 327 $a5 Future Developments in Microbiological Risk Assessment5.1 Introduction; 5.2 International methodology and guidelines; 5.3 Data; 5.4 Training courses and use of resources; 5.5 Microbiological risk assessment support system; Glossary of terms; References; Internet directory; Index 330 $aThe Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA. This important book focuses on what is an acceptable level of risk to consumers associated with eating food, on a daily basis, which does contain bacteria. An extrem 606 $aFood$xMicrobiology 606 $aFoodborne diseases$xRisk factors 606 $aHealth risk assessment 615 0$aFood$xMicrobiology. 615 0$aFoodborne diseases$xRisk factors. 615 0$aHealth risk assessment. 676 $a664.001579 700 $aForsythe$b S. J$g(Steve J.)$0283351 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996213214203316 996 $aMicrobiological risk assessment of food$9668355 997 $aUNISA