Description
Book SynopsisPreface.- Contributors and Reviewers.- Abbreviations Used in the Book.- Part I. Principles of Using Data in Microbial Control.- 1. Utility of Microbial Testing for Safety and Quality.- 2. Validation of Control Measures.- 3. Verification of Process Control.- 4. Verification of Environmental Control.- 5. Corrective Actions to Re-Establish Control.- 6. Microbiological Testing in Customer-Supplier Relations.- Part II. Applications of Principles to Product Categories.- 7. Applications and Use of Criteria and Other Tests.- 8. Meat Products.- 9 Poultry Products.- 10. Fish and Seafood Products.- 11. Feeds and Pet Food.- 12. Vegetablesand Vegetable Products.- 13. Fruits and Fruit Products.- 14. Spice, Dry Soups and Asian Flavorings.- Cereals and Cereal Products.- 16. Nuts, Oilseeds, Dried Legumes and Coffee.- 17. Cocoa, Chocolate and Confectionary.- 18. Oil- and Fat-based Foods.- 19. Sugar, Syrups and Honey.- 20. Non-Alcoholic Beverages.- 21. Water.- 22. Eggs and Egg Products.- 23. Milk and Dai
Trade Review"Microorganisms in Foods 8 is a virtual gold mine for all who wish to make themselves familiar with current approaches and policy of microbial food safety, or to update their knowledge on the subject...The ICMSF has established itself as a leading source of independent and impartial scientific advice to international standard setting bodies and national governments and industry. [Microorganisms in Foods 8] is a noble piece of work, which adds to this reputation."
-Niels Skovgaard, International Journal of Food Microbiology
"A...reference book that I believe should be in every food processor's library."
-Ron Wasik, President of RJW Consulting Canada, Ltd.
Table of ContentsPreface.- Contributors and Reviewers.- Abbreviations Used in the Book.- Part I. Principles of Using Data in Microbial Control.- 1. Utility of Microbial Testing for Safety and Quality.- 2. Validation of Control Measures.- 3. Verification of Process Control.- 4. Verification of Environmental Control.- 5. Corrective Actions to Re-Establish Control.- 6. Microbiological Testing in Customer-Supplier Relations.- Part II. Applications of Principles to Product Categories.- 7. Applications and Use of Criteria and Other Tests.- 8. Meat Products.- 9 Poultry Products.- 10. Fish and Seafood Products.- 11. Feeds and Pet Food.- 12. Vegetables and Vegetable Products.- 13. Fruits and Fruit Products.- 14. Spice, Dry Soups and Asian Flavorings.- Cereals and Cereal Products.- 16. Nuts, Oilseeds, Dried Legumes and Coffee.- 17. Cocoa, Chocolate and Confectionary.- 18. Oil- and Fat-based Foods.- 19. Sugar, Syrups and Honey.- 20. Non-Alcoholic Beverages.- 21. Water.- 22. Eggs and Egg Products.- 23. Milk and Dairy Products.- 24. Shelf-Table Heat Treated Foods.- 25. Dry Foods for Infants and Young Children.- 26. Combination Foods.- Appendix 1. Sampling Considerations and Statistical Aspects of Sampling Plans.- Appendix 2. Calculations for Chapter 2.- Appendix 3. ISO Methods Referenced in Tables.- Appendix 4. Objectives and Accomplishments of the ICMSF.- Appendix 5. ICMSF Participants.- Appendix 6. ICMSF Publications.- Appendix 7. Sponsors of ICMSF Activities.
