Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

  • International Commission on Microbiological Specifications for Foods

Table of contents

  1. Front Matter
    Pages i-xx
  2. Principles of Using Data in Microbial Control

    1. Front Matter
      Pages 1-1
    2. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 3-11
    3. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 13-32
    4. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 33-40
    5. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 41-45
    6. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 47-54
    7. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 55-60
  3. Application of Principles to Product Categories

    1. Front Matter
      Pages 61-61
    2. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 63-73
    3. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 75-93
    4. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 95-106
    5. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 107-133
    6. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 135-145
    7. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 147-176
    8. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 177-195
    9. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 197-208
    10. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 209-225
    11. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 227-239
    12. International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 241-246

About this book

Introduction

Continuing the ICMSF series, Microorganisms in Foods 8provides practical guidance on appropriate testing of food processing environments, processing lines, shelf life and finished product to enhance the safety and microbiological quality of the food supply. Part I, Principles of Using Data in Microbial Control, summarizes the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, and also identifies circumstances where microbiological testing may play a useful role. Part II, Applications of Principles to Product Categories, updates and expands Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (1986) and builds on Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2nd edition, 2005) with recommended tests and specific criteria for 19 food product categories to evaluate the effectiveness of controls.

Microorganisms in Foods 8 is intended for anyone using microbiological testing or engaged in setting microbiological criteria including government, food processors and the customers they supply. This book provides actionable information for food quality assurance professionals, food microbiologists, food technologist, veterinarians, public health workers and regulatory officials. This peer reviewed book was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF), with assistance from a limited number of consultants. The ICMSF was formed in response to the need for internationally acceptable and authoritative guidance on microbiological limits for foods in international commerce. Currently the membership consists of 17 food microbiologists and public health professionals from eleven countries, drawn from government, universities, and food processing and related industries.

Also available

Microorganisms in Foods 7: Microbiological Testing in Food Safety Management, 2002 (978-0-306-47262-6)

Microorganisms in Foods 6: Microbial Ecology of Food Commodities, 2nd edition 2005 (978-1-4419-3465-9)

Microorganisms in Foods 5: Characteristics of Microbial Pathogens, 1996 (978-0-412-47350-0)

Keywords

food safety microbiology microorganisms

Authors and affiliations

  • International Commission on Microbiological Specifications for Foods
    • 1
  1. 1.North RydeAustralia

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4419-9374-8
  • Copyright Information Springer Science+Business Media, LLC 2011
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4419-9373-1
  • Online ISBN 978-1-4419-9374-8
  • About this book