Description
Book SynopsisThis unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn from a wide range of sources, present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback commentary, all of which encourage the reader to apply their knowledge. With reference to specific organisms such as E. coli, Salmonella, Listeria monocytogenes and so on, the chapters move the reader progressively from strategies for control of food borne organisms, techniques for their control, appreciating risk, through sampling criteria and acceptance, to managing risk. With the provision of real-life problems to explore, along with the opportunity to propose and justify ap
Trade Review"Packed full of useful information ..." * Environmental Health Journal, Vol 11, p 96, March 2003 *
"... should be read by all those involved in food production, whether in environmental health or industry." * Chemistry & Industry, Issue 6, 17 March 2003, p 24 *
Table of ContentsDeveloping Strategies for Control: Water as a Vector of Organisms; Expectations of Food Control Systems - in the Past and Now; Zoonotic Disease; Should Pasteurization of Drinking Milk be Obligatory?; Techniques for Control: Surveillance and Microbiological Analyses; Microbial Hazards; Post-production Product Handling and Acceptability; HACCP and the Responsibilities of the Food Producer; Product Formulation and Control; Risk: Views of Risk; Hazards and Risks; The Need for Food Hygiene; A Shelf Life Problem; Airline Food and Control Failure; Sampling, Criteria and Acceptance: Global Dissemination of Organisms and their Control; Extending Shelf Life - Compromising Safety?; Acceptable, Unsatisfactory and Unacceptable Concentrations of Pathogens in Ready-to-Eat Food; Managing Risk: Managing Risk; Changing a Risk Management Strategy; Hygiene Improvement at Source; What is Safe Food?; Subject Index.
