Microorganisms in Foods 7
Springer-Verlag New York Inc.
978-1-4613-5221-1 (ISBN)
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This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.
Introduction.- 1. Microbiological Hazards and Their Control.- 2. Evaluating Risks and Establishing Food Safety Objectives.- 3. Meeting the FSO Through Control Measures.- 4. Selection and Use of Acceptance Criteria.- 5. Establishment of Microbiological Criteria for Lot Acceptance.- 6. Concepts of Probability and Principles of Sampling.- 7. Sampling Plans.- 8. Selection of Cases and Attributes Plans.- 9. Tightened, Reduced, and Investigational Sampling.- 10. Experience in the Use of Two-Class Attributes Plans for Lot Acceptance.- 11. Sampling to Assess Control of the Environment.- 12. Sampling, Sample Handling, and Sample Analysis.- 13. Process Control.- 14. Aflatoxins and Peanuts.- 15. Salmonella in Dried Milk.- 16. Listeria Monocytogenes in Cooked Sausage (Frankfurters).- 17. E. Coli O157:H7 in Frozen Raw Ground Beef Patties.- Index.
| Erscheint lt. Verlag | 4.10.2012 |
|---|---|
| Zusatzinfo | XIII, 362 p. |
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 721 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | Food Safety • ICMSF • Microbiology • microorganisms |
| ISBN-10 | 1-4613-5221-5 / 1461352215 |
| ISBN-13 | 978-1-4613-5221-1 / 9781461352211 |
| Zustand | Neuware |
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