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140122 ||| eng |
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|a 9781468483697
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|a International Commission on Microbiological Specifications for Foods Staff
|e [editor]
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|a Microbiological Testing in Food Safety Management
|h Elektronische Ressource
|c edited by International Commission on Microbiological Specifications for Foods Staff
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|a 1st ed. 2002
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|a New York, NY
|b Springer US
|c 2002, 2002
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| 300 |
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|a XIV, 362 p. 2 illus
|b online resource
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|a 1—Microbiological Hazards and Their Control -- 2—Evaluating Risks and Establishing Food Safety Objectives -- 3—Meeting The Fso Through Control Measures -- 4—Selection and Use of Acceptance Criteria -- 5—Establishment of Microbiological Criteria for Lot Acceptance -- 6—Concepts of Probability and Principles of Sampling -- 7—Sampling Plans -- 8—Selection of Cases and Attributes Plans -- 9—Tightened, Reduced, and Investigational Sampling -- 10—Experience in The Use Of Two-Class Attributes Plans for Lot Acceptance -- 11—Sampling to Assess Control of The Environment -- 12—Sampling, Sample Handling, and Sample Analysis -- 13—Process Control -- 14—Aflatoxins in Peanuts -- 15—Salmonella in Dried Milk -- 16—Listeria Monocytogenes in Cooked Sausage (Frankfurters) -- 17 —E Coli O157:H7 In Frozen Raw Ground Beef Patties -- Appendix A—Glossary -- Appendix B—Objectives and Accomplishments of the International Commission on Microbiological Specifications for Foods -- Appendix C—ICMSF Participants -- Appendix D—Publications of the ICMSF -- Appendix E—Table of Sources
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|a Food Science
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|a Food science
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|a eng
|2 ISO 639-2
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|b SBA
|a Springer Book Archives -2004
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|a 10.1007/978-1-4684-8369-7
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|u https://doi.org/10.1007/978-1-4684-8369-7?nosfx=y
|x Verlag
|3 Volltext
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|a 641.3
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|a 664
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|a . . . . . . . . . . . . . . . . . . . . . . . . 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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|a . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 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.
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|a 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 . . .
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|a 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 . . . . . . . . . . . . . .
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