Microorganisms in Foods 8: Use of Data for Assessing Process - download pdf or read online
By International Commission on Microbiological Specifications for Foods (ICMSF)
Continuing the ICMSF sequence, Microorganisms in meals 8provides functional counsel on applicable checking out of foodstuff processing environments, processing traces, shelf lifestyles and complete product to reinforce the protection and microbiological caliber of the nutrition offer. half I, rules of utilizing info in Microbial keep watch over, summarizes the foundations of Microorganisms in meals 7: Microbiological trying out in nutrition defense Management (2002), which illustrates how HACCP and reliable Hygienic Practices (GHP) offer higher insurance of security than microbiological checking out, and in addition identifies conditions the place microbiological checking out could play an invaluable function. half II, functions of rules to Product different types, updates and expands half II of Microorganisms in meals 2: Sampling for Microbiological research: rules and particular Applications (1986) and builds on Microorganisms in meals 6: Microbial Ecology of nutrition Commodities (2nd version, 2005) with instructed assessments and particular standards for 19 nutrition product different types to guage the effectiveness of controls.
Microorganisms in meals eight is meant for someone utilizing microbiological trying out or engaged in surroundings microbiological standards together with govt, foodstuff processors and the purchasers they provide. This ebook presents actionable details for foodstuff caliber coverage pros, meals microbiologists, nutrients technologist, veterinarians, public medical examiners and regulatory officers. This peer reviewed ebook was once ready through the foreign fee on Microbiological requisites for meals (ICMSF), with the help of a restricted variety of experts. The ICMSF used to be shaped based on the necessity for across the world appropriate and authoritative assistance on microbiological limits for meals in foreign trade. at present the club contains 17 nutrition microbiologists and public well-being pros from 11 nations, drawn from govt, universities, and foodstuff processing and comparable industries.
Microorganisms in meals 7: Microbiological checking out in meals safeguard administration, 2002 (978-0-306-47262-6)
Microorganisms in meals 6: Microbial Ecology of meals Commodities, 2nd variation 2005 (978-1-4419-3465-9)
Microorganisms in meals five: features of Microbial Pathogens, 1996 (978-0-412-47350-0)
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Additional info for Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance
For example, the effective risk management of a meat production system may include validation of: • Farm practices aimed at ensuring animal health and minimizing the level of infection in the herd (zoonosis). • Slaughter practices aimed at minimizing contamination. • Chilling regimes and temperature control aimed at minimizing the potential for pathogen growth. • Consumer instructions aimed at ensuring that the product is cooked to the minimum temperature required to inactivate pathogens. In this chapter, the prevalence and levels of microorganisms from the initial contamination (H0), reduction (SR), growth and re-contamination (SI), and factors that influence these are considered throughout food production until consumption.
The calculations underlying the spreadsheet determine the probability that an analytical unit from a lot contains more than any specified number of cells/g. That probability can be estimated from the mean concentration of the cells in the lot, and its standard deviation. It is assumed that the distribution of concentrations of cells in a lot is log-normally distributed. , that 99% of units must contain less than a specified concentration of cells, and a corresponding mean log concentration determined from the assumed standard deviation.
Additionally, when validating inactivation processes, it is possible that sublethal injury may occur in some products, leading to a long lag period (Busta 1978). If the product is not tested for at least its entire shelf life, it is possible to miss the recovery and subsequent growth of the challenge microorganism late in shelf life. 3 times the shelf life of the product when stored as intended. Shorter times may be considered for refrigerated products that are stored under abuse conditions. The frequency of testing is governed by the duration of the challenge study.
Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance by International Commission on Microbiological Specifications for Foods (ICMSF)