International Commission on Microbiological Specifications for Foods (ICMSF)'s Books

Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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 and is 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.

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403

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Springer Science & Business Media

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ISBN 10

1441993746

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9781441993748

Microorganisms in Foods 7

Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods

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Microorganisms in Foods 7

Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.

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487

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Springer

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ISBN 10

3319684604

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9783319684604

Microorganisms in Foods:

By: ICMSF (International Commission on Microbiological Specifications for Foods)

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Microorganisms in Foods:

By: ICMSF (International Commission on Microbiological Specifications for Foods)

Book 4 covers the need for operations to assure safety and quality of foods. It describes particularly the `hazard analysis critical control point (HACCP)' philosophy, and how this can be applied and monitored. In the latter part of the book, a wide range of food commodities and processes are used to illustrate how HACCP can be applied. Book 4 will be an essential reference work for people working in all industries associated with food production, processing and control, as well as for teaching establishments and regulatory bodies. The paperback has the cover title `HACCP in Microbiological Safety and Quality

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372

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Wiley-Blackwell

Published Date

ISBN 10

0632026510

ISBN 13

9780632026517

Microorganisms in Foods 6

Microbial Ecology of Food Commodities

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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Microorganisms in Foods 6

Microbial Ecology of Food Commodities

By: International Commission on Microbiological Specifications for Foods (ICMSF)

Intended for those interested in applied aspects of food microbiology, for 17 commodity areas, this book describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens.

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777

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Springer Science & Business Media

Published Date

ISBN 10

0387288015

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9780387288017

Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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400

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Springer

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ISBN 10

1441993738

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9781441993731

Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods

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Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods

The latest book in this excellent series describes the role of microbiological testing in modern food safety management systems. It explores how risk assessment and risk management can be used to establish goals for use in controlling food borne illness, and provides guidelines for establishing effective management systems to control specific hazards in foods. This groundbreaking book will interest food microbiologists, researchers, and others in the food industry, regulatory agencies and academia worldwide.

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382

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Springer Science & Business Media

Published Date

ISBN 10

0306472627

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9780306472626

Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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Microorganisms in Foods 8

Use of Data for Assessing Process Control and Product Acceptance

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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403

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Springer Science & Business Media

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ISBN 10

1441993746

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9781441993748

Microorganisms in Foods 7

Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods

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Microorganisms in Foods 7

Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods

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487

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Springer

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3319684604

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9783319684604

Microorganisms in Foods 5

Characteristics of Microbial Pathogens

By: International Commission on Microbiological Specifications for Foods

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Microorganisms in Foods 5

Characteristics of Microbial Pathogens

By: International Commission on Microbiological Specifications for Foods

The aim of this book is to assemble detailed information relating to foodborne pathogens in order to make it readily accessible to those who wish to employ the HACCP system for the control of microbial hazards. The book is concerned solely with foodborne pathogens and does not discuss spoilage organisms. Each chapter provides a general survey of a foodborne pathogen, with appropriate referencing to authoritative review material. Reviews the history and the occurrence of the organism in nature as well as its taxonomy. Discusses the symptoms (but not the treatment) of the relevant foodborne disease syndrome(s), as well as the mechanism of pathogenicity. Consideration is given to the available method for the enumeration and identification of the organism, as well as possible alternative methods. Also reviews the epidemiology of the foodborne disease and its importance. Each chapter concerns itself with the specific parameters that influence the growth, survival or death of the microorganism. Includes information on temperature, water activity, pH, irradiation, preservatives, gases, disinfectants and, where possible, on interactions between these parameters. Written for food technologists, product developers, food microbiologists and regulators.

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524

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Springer Science & Business Media

Published Date

ISBN 10

041247350X

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9780412473500

Microbial Ecology of Foods V2

Food Commodities

By: International Commission on Microbiological Specifications for Foods,Unknown ICMSF

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Microbial Ecology of Foods V2

Food Commodities

By: International Commission on Microbiological Specifications for Foods,Unknown ICMSF

Microbial Ecology of Foods, Volume II: Food Commodities is a comprehensive treatise on the microbiology of specific commodity groups. The commodity groups discussed include meat, milk, egg, fish, shellfish, and their products. Other groups included are feeds of animal origin and pet foods; agricultural crops and their products; fats and oils; beverages; confectioneries; miscellaneous foods; and natural mineral waters. Composed of 15 chapters, this book has chapters that cover the important properties of the food commodity that affects the microbial content. The initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest and the effects of harvest, transport, processing, and storage on the microbial content are discussed as well. Furthermore, this text explains the means of controlling the process and the microbial content. Each chapter is a review of applied microbiology, compiled by leading authorities selected solely for their expert knowledge. The final chapter emphasizes factors that contribute to outbreaks of foodborne disease. This volume will greatly appeal to those interested primarily in applied aspects of food microbiology, such as food processors, microbiologists, and technologists; veterinarians; public health workers; and regulatory officials.

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688

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Elsevier

Published Date

ISBN 10

0323143423

ISBN 13

9780323143424

Microbial Ecology of Foods V1

Factors Affecting Life and Death of Microorganisms

By: International Commission on Microbiological Specifications for Foods,Unknown ICMSF

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Microbial Ecology of Foods V1

Factors Affecting Life and Death of Microorganisms

By: International Commission on Microbiological Specifications for Foods,Unknown ICMSF

Microbial Ecology of Foods, Volume I: Factors Affecting Life and Death of Microorganisms presents valuable background information on the theoretical aspects of food microbiology. It is divided into 14 chapters that focus on the environmental factors affecting food microorganisms. These factors are temperature, irradiation, water activity, pH, acidity, organic acids, curing salts, antibiotics, gases, packaging, and cleaning systems. Each chapter explores the scientific principles of the specific environmental factor; methods of measurement; and effects on growth and viability of spoilage organisms and pathogens. The chapters also look into the control measures and interrelationships with the other factors. Some of the chapters deal with the effects of cell injury on survival and recovery of microorganisms in food and the metabolic aspects of mixed microbial populations. In each chapter, the reader has been directed to appropriate key publications for further study. This volume is particularly suitable as an undergraduate or postgraduate textbook for students who have had at least one course in general microbiology.

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349

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Elsevier

Published Date

ISBN 10

0323154875

ISBN 13

9780323154871

Some Traditional Herbal Medicines, Some Mycotoxins, Naphthalene and Styrene

By: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,International Agency for Research on Cancer

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Some Traditional Herbal Medicines, Some Mycotoxins, Naphthalene and Styrene

By: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans,International Agency for Research on Cancer

This monograph evaluates the carcinogenic risks to humans posed by the use of some traditional herbal medicines, fumonisin B1, and the industrial organic chemicals naphthalene and styrene, and provides an update of the data on the carcinogenicity of aflat.

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608

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World Health Organization

Published Date

ISBN 10

9283212827

ISBN 13

9789283212829

Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods Staff

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Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods Staff

2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Establishment of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4. 4 Application of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4. 5 Determining Acceptance by Approval of Supplier . . . . . . . . . . . . . . . . . . . . 85 4. 6 Examples To Demonstrate the Process of Lot Acceptance . . . . . . . . . . . . . . 87 4. 7 Auditing Food Operations for Supplier Acceptance . . . . . . . . . . . . . . . . . . . 90 4. 8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . . . . , . . . . . . . . . . . . . . . . . , . . . . . . 99 5. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 5. 2 Purposes and Application of Microbiological Criteria for Foods . . . . . . . . . 10 1 5. 3 Definition of Microbiological Criterion . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1 5. 4 Types of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 5. 5 Application of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 5. 6 Principles for the Establishment of Microbiological Criteria . . . . . . . . . . . . 104 5. 7 Components of Microbiological Criteria for Foods . . . . . . . . . . . . . . . . . . . 106 5. 8 Examples of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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365

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Springer Science & Business Media

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1468483692

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9781468483697

Microorganisms in Foods 6

Microbial Ecology of Food Commodities

By: International Commission on Microbiological Specifications for Foods (ICMSF)

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Microorganisms in Foods 6

Microbial Ecology of Food Commodities

By: International Commission on Microbiological Specifications for Foods (ICMSF)

The second edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities is for those primarily interested in applied aspects of food microbiology. For 17 commodity areas, it describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with foodborne illness, and measures to control pathogens and limit spoilage. Those control measures are presented in a standardized format in line with international developments in risk management; a comprehensive index has also been added in this fully revised and much-anticipated edition.

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764

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Springer

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ISBN 10

030648675X

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9780306486753

Microorganisms in Foods 5

Characteristics of Microbial Pathogens

By: International Commission on Microbiological Specifications for Foods

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Microorganisms in Foods 5

Characteristics of Microbial Pathogens

By: International Commission on Microbiological Specifications for Foods

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524

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Springer Science & Business Media

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041247350X

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9780412473500

Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods Staff

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Microbiological Testing in Food Safety Management

By: International Commission on Microbiological Specifications for Foods Staff

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362

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Springer

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ISBN 10

0834219956

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9780834219953

Microorganisms in Foods 7

Microbiological Testing in Food Safety Management

By: International Commission for the Microbiological Specifications of Foods (ICMSF)

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Microorganisms in Foods 7

Microbiological Testing in Food Safety Management

By: International Commission for the Microbiological Specifications of Foods (ICMSF)

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362

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Springer

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1461352215

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9781461352211

Micro-organisms in Foods 6

Microbial Ecology of Food Commodities

By: Icmsf

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Micro-organisms in Foods 6

Microbial Ecology of Food Commodities

By: Icmsf

Microorganisms in Foods 6: Microbial Ecology of Food Commodities is the sixth volume to be published by the International Commission for the Microbiological Specifications of Foods (ICMSF). It is a comprehensive review of the microbiology of specific commodity groups. Each chapter covers the important properties of the food commodity that affect the microbial contents; the initial microbial flora on flesh foods at slaughter or on vegetable foods at harvest; the effects of harvest, transport, processing, and storage on the microbial contents; and the means of controlling the processing and the microbial content. It will be an invaluable reference to those interested in applied aspects of food microbiology, namely food processors, food microbiologists, food technologists, quality safety managers, public health workers and regulatory officials.

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615

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Aspen Publishers

Published Date

ISBN 10

0834218259

ISBN 13

9780834218253

Microbial Ecology of Foods V2

Food Commodities

By: International Commission on Microbiological Specifications for Foods,Unknown ICMSF

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Microbial Ecology of Foods V2

Food Commodities

By: International Commission on Microbiological Specifications for Foods,Unknown ICMSF

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688

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Elsevier

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ISBN 10

0323143423

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9780323143424

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