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Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

  • Book
  • © 2011

Overview

Authors:
  1. International Commission on Microbiological Specifications for Foods

    1. North Ryde, Australia

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  • Contains wealth of information on food microbiology and food safety
  • Provides guidance on the appropriate testing of food processing environments
  • Presents ways to improve the microbiological safety of food
  • Includes supplementary material: sn.pub/extras

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Table of contents (26 chapters)

  1. Front Matter

    Pages i-xx
    Download chapter PDF

  2. Principles of Using Data in Microbial Control

    1. Front Matter

      Pages 1-1
      Download chapter PDF

    2. Utility of Microbiological Testing for Safety and Quality

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 3-11

    3. Validation of Control Measures

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 13-32

    4. Verification of Process Control

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 33-40

    5. Verification of Environmental Control

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 41-45

    6. Corrective Actions to Reestablish Control

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 47-54

    7. Microbiological Testing in Customer–Supplier Relations

      • 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
      Download chapter PDF

    2. Applications and Use of Criteria and Other Tests

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 63-73

    3. Meat Products

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 75-93

    4. Poultry Products

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 95-106

    5. Fish and Seafood Products

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 107-133

    6. Feeds and Pet Food

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 135-145

    7. Vegetables and Vegetable Products

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 147-176

    8. Fruits and Fruit Products

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 177-195

    9. Spice, Dry Soups and Asian Flavorings

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 197-208

    10. Cereals and Cereal Products

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 209-225

    11. Nuts, Oilseeds, Dried Legumes and Coffee

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 227-239

    12. Cocoa, Chocolate and Confectionery

      • International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
      Pages 241-246
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Keywords

About this book

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on 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, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests andis an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.

Authors and Affiliations

  • North Ryde, Australia

    International Commission on Microbiological Specifications for Foods

Bibliographic Information

  • Book Title: Microorganisms in Foods 8

  • Book Subtitle: Use of Data for Assessing Process Control and Product Acceptance

  • Authors: International Commission on Microbiological Specifications for Foods

  • DOI: https://doi.org/10.1007/978-1-4419-9374-8

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media, LLC 2011

  • Hardcover ISBN: 978-1-4419-9373-1Published: 08 June 2011

  • Softcover ISBN: 978-1-4899-7815-8Published: 23 August 2016

  • eBook ISBN: 978-1-4419-9374-8Published: 02 June 2011

  • Edition Number: 1

  • Number of Pages: XX, 400

  • Number of Illustrations: 12 b/w illustrations

  • Topics: Food Science, Microbiology, Applied Microbiology

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