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The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
| The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 664.001579 |
| Soggetto topico |
Food - Microbiology
Foodborne diseases - Risk factors Health risk assessment |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-23759-7
9786610237593 0-470-70946-4 0-470-99515-7 1-4051-4868-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE 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
2.6 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 5 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 |
| Record Nr. | UNINA-9910143253803321 |
Forsythe S. J (Steve J.)
|
||
| Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
| The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 664.001579 |
| Soggetto topico |
Food - Microbiology
Foodborne diseases - Risk factors Health risk assessment |
| ISBN |
1-280-23759-7
9786610237593 0-470-70946-4 0-470-99515-7 1-4051-4868-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE 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
2.6 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 5 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 |
| Record Nr. | UNISA-996213214203316 |
|
Forsythe S. J (Steve J.)
|
||
| Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe
| The microbiological risk assessment of food [[electronic resource] /] / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 664.001579 |
| Soggetto topico |
Food - Microbiology
Foodborne diseases - Risk factors Health risk assessment |
| ISBN |
1-280-23759-7
9786610237593 0-470-70946-4 0-470-99515-7 1-4051-4868-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE 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
2.6 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 5 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 |
| Record Nr. | UNINA-9910830662303321 |
|
Forsythe S. J (Steve J.)
|
||
| Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The microbiological risk assessment of food / / S.J. Forsythe
| The microbiological risk assessment of food / / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Pubbl/distr/stampa | Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 |
| Descrizione fisica | 1 online resource (222 p.) |
| Disciplina | 664.001579 |
| Soggetto topico |
Food - Microbiology
Foodborne diseases - Risk factors Health risk assessment |
| ISBN |
1-280-23759-7
9786610237593 0-470-70946-4 0-470-99515-7 1-4051-4868-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE 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
2.6 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 5 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 |
| Record Nr. | UNINA-9910877472603321 |
|
Forsythe S. J (Steve J.)
|
||
| Oxford, UK ; ; Malden, MA, USA, : Blackwell Science, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
