Overview
- Authors:
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International Commission on Microbiological Specifications for Foods
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North Ryde, Australia
- 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)
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Application of Principles to Product Categories
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 247-261
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 263-268
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 269-280
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 281-289
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 291-303
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 305-327
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 329-337
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 339-348
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- International Commission on Microbiological Specifications for Foods (ICMSF), Katherine MJ Swanson
Pages 349-354
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Back Matter
Pages 355-400
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.