Download or read book Joint FAO WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods FAO Headquarters Rome 17 21 July 2000 written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2000 with total page 60 pages. Available in PDF, EPUB and Kindle. Book excerpt: The microbiological safety of food is becoming an increasingly important issue in many countries. A number of factors have contributed to this, including changes in methods of food production and processing, changing consumption patterns, greater consumer awareness of food safety issues and emerging and re-emerging pathogens. Also, the expansion of international trade in food has increased the risk of infectious agents being disseminated from the original point of production to locations thousands of miles away. In addressing this issue at the international level FAO and WHO convened a joint Expert Consultation on Risk Assessment of Microbiological Hazards in Foods from 17 to 21 July 2000 in Rome. The meeting specifically addressed risk assessment of Salmonella spp. in broilers and eggs and Listeria monocytogenes in ready-to-eat foods. This report summarizes its findings and includes advice and guidance on hazard characterization and exposure assessment of these pathogen-commodity combinations for consideration by FAO/WHO Member Countries and the Codex Alimentarius Commission.
Download or read book Report of the Joint FAO WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods written by Joint Expert Consultation on Risk Assessment of Microbiological Hazards in Foods (2000, Roma) and published by . This book was released on 2000 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hazard Identification and Hazard Characterization of Salmonella in Broilers and Eggs written by and published by . This book was released on 2000 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hazard identification; Hazard characterization; Public health outcomes; Characteristics of the organism; Host characteristics; Factors related to the matrix/conditions of ingestion; Human feeding trials; Dose-response models for Salmonella; Epidemiological information; Epidemiological data summary and analysis; Conclusions; Future work.
Download or read book Joint FAO WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2001 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: This report summarizes the findings of the Joint Meeting on the risk assessments of salmonella in eggs and broiler chickens, and listeria in ready-to-eat foods. It presents a preliminary response to the specific risk management questions posed by the Codex Committee on Food Hygiene. It provides advice on how these risk assessments can be used and adapted by FAO and WHO member countries.
Download or read book Hazard Identification and Hazard Characterization of Listeria Monocytogenes in Ready to eat Foods written by and published by . This book was released on 2000 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Exposure Assessment of Listeria Monocytogenes in Ready to eat Foods written by and published by . This book was released on 2000 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Hazard Characterization for Pathogens in Food and Water written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 2003 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contains information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments, and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in microbiological hazards in foods, their impact on public health and food trade and their control.
Download or read book Case Studies in Food Microbiology for Food Safety and Quality written by Rosa K Pawsey and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 491 pages. Available in PDF, EPUB and Kindle. Book excerpt: This 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 approaches to managing food safety, this book will be welcomed as a new approach to learning not only by students and their teachers, but also by food professionals in policy-making and enforcement and the many within the food industry who are involved with the management of food safety.
Download or read book International Handbook of Foodborne Pathogens written by Marianne D. Miliotis and published by CRC Press. This book was released on 2003-03-18 with total page 872 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized
Download or read book Microorganisms in Foods 7 written by International Commission on Microbiological Specifications for Foods and published by Springer. This book was released on 2018-02-22 with total page 479 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Joint FAO WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods written by FAO. and published by . This book was released on 2000 with total page 47 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Principles and Guidelines for Incorporating Microbiological Risk Assessment in the Development of Food Safety Standard Guidelines and Related Texts written by and published by . This book was released on 2002 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: A FAO/WHO expert consultation on principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts was held in Kiel, Germany from 18-22 March 2002. The consultation was opened by Dr. Hans Bohm, Head of the Division of Food Hygiene in the Federal Ministry for Consumer Protection, Food and Agriculture, who reinforced the importance of risk assessment in the design and implementation of food safety measures for microbiological hazards.
Download or read book FAO WHO Framework for the Provision of Scientific Advice on Food Safety and Nutrition written by Food and Agriculture Organization of the United Nations. Food Quality and Standards Service and published by Food & Agriculture Org.. This book was released on 2007 with total page 52 pages. Available in PDF, EPUB and Kindle. Book excerpt: This framework document describes the principles, practices and procedures currently applied by FAO and WHO for the provision of scientific advice.
Download or read book The Stationery Office Agency Catalogue written by Stationery Office (Great Britain) and published by . This book was released on 2001 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book HMSO Agency Catalogue written by Great Britain. Her Majesty's Stationery Office and published by . This book was released on 2001 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Microbiological Risk Assessment in Food Processing written by Martyn Brown and published by . This book was released on 2002 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Risk Assessment of Microbiological Hazards in Foods written by World Health Organization. Food Safety Programme and published by . This book was released on 1999 with total page 23 pages. Available in PDF, EPUB and Kindle. Book excerpt:
