Microbiological Risk Assessment of Food (eBook)

Dr Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK.

Foodborne Microbial Pathogens in World Trade: Foodborne microbial
pathogens; Chronic sequelae following foodborne illness; Emergence
and re-emergence of foodborne pathogens and toxins; Changes in host
susceptibility and exposure; Processing methods and globalisation
of the food industry; Changes in consumption pattern; Immunological
status; Malnutrition; Changing perceptions and values; Risk of food
poisoning; The cost of foodborne diseases; International control of
microbiological hazards in foods; Sanitary and Phytosanitary (SPS)
Agreement; Origin of microbiological risk assessment.

Food Safety, Control and HACCP: Outline of HACCP; Food hazards;
Pre-HACCP Principles; Principle 1 Hazard Analysis; Principle 2
Critical Control Points; Principle 3 Critical Limits; Principle 4
CCP Monitoring; Principle 5 Corrective Actions; Principle 6
Verification; Principle 7 Record-keeping; Control at source;
Product design and process control; Intrinsic and extrinsic factors
affecting microbial growth; Irradiation; High Pressure Technology;
Temperature control of microbiological hazards; Microbial response
to stress; Response to pH stress; Heat- and cold shock response;
Response to osmotic shock; Response to high hydrostatic pressure;
Predictive modelling ; Primary models and the Gompertz and Baranyi
equations; Secondary models; Tertiary models ; Microbiological
Criteria; Attributes sampling plan; Operating characterisitic
curve.

Risk Analysis: Overview of Microbiological Risk Assessment; Risk
Assessment; Risk Management; Risk Communication; Risk Assessment;
Statement of purpose; Hazard Identification; Exposure Assessment;
Hazard Characterization; Preface; Dose-response assessment;
Dose-response models; Dose and infection; Risk Characterization;
Production of a formal report; Triangular distributions and Monte
Carlo simulation; Risk Management; Risk assessment policy; Risk
Profiling; Food Safety Objectives; Risk Communication.

Application of Microbiological Risk Assessment: Salmonella spp.;
S. Enteritidis in shell eggs and egg products; Hazard
identification and hazard characterization of Salmonella in
broilers and eggs; Exposure assessment of Salmonella Enteritidis in
eggs; Exposure assessment of Salmonella spp. in broilers;
Salmonella spp. in cooked chicken; Salmonella spp. in cooked patty;
Poultry FARM; Domestic and sporadic human salmonellosis;
Campylobacter jejuni/coli; jejuni risk from fresh chicken; Risk
profile for pathogenic species of Campylobacter in Denmark; Risk
assessment of C. jejuni in broilers; Campylobacter fluoroquinolone
resistance; Listeria monocytogenes; L. monocytogenes hazard
identification and hazard characterization in ready-to-eat foods;
L. monocytogenes exposure assessment in ready-to-eat foods;
Relative risk of L. monocytogenes in selected ready-to-eat foods;
L. monocytogenes in EU trade; L. monocytogenes in meat balls;
Enterohaemorrhagic E. coli (EHEC); E. coli O157:H7; E. coli O157:H7
in ground beef; Bacillus cereus; cereus risk assessment ; Vibrio
parahaemolyticus; Public health impact of V. parahaemolyticus in
raw molluscan shellfish; Mycotoxins; Aflatoxins; Ochratoxins; Other
mycotoxins; Rotaviruses; Viral contamination of shellfish and
coastal waters.

Future Developments in Microbiological Risk Assessment:
International methodology and guidelines; Data; Training courses
and use of resources; Microbiological risk assessment support
system; Glossary of terms used in risk analysis; References;
Internet directory; Index

"This book should serve as background reading for those interested in the field of microbial risk assessment" Pradeep Malakar, Microbiology Today, 2003.