Exposure Assessment Of Microbiological Hazards In Food
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Exposure Assessment Of Microbiological Hazards In Food
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2008
Exposure Assessment Of Microbiological Hazards In Food written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Food categories.
The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a stand-alone process.
Exposure Assessment Of Microbiological Hazards In Food
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Author :
language : en
Publisher:
Release Date : 2002
Exposure Assessment Of Microbiological Hazards In Food written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002 with Food categories.
Risk Characterization Of Microbiological Hazards In Food
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Author : World Health Organization
language : en
Publisher: World Health Organization
Release Date : 2009
Risk Characterization Of Microbiological Hazards In Food written by World Health Organization and has been published by World Health Organization this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Medical categories.
It is in the risk characterization step that the results of the risk assessment are presented.
Hazard Characterization For Pathogens In Food And Water
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2003
Hazard Characterization For Pathogens In Food And Water written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Business & Economics categories.
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.
Microbiological Risk Assessment Guidance For Food
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2021-06-07
Microbiological Risk Assessment Guidance For Food written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-07 with Technology & Engineering categories.
This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.
Joint Fao Who Expert Consultation On Risk Assessment Of Microbiological Hazards In Foods Fao Headquarters Rome 17 21 July 2000
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2000
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 has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Food categories.
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.
Microbiological Risk Assessment In Food Processing
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Author : M. Brown
language : en
Publisher: Elsevier
Release Date : 2002-09-26
Microbiological Risk Assessment In Food Processing written by M. Brown and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-09-26 with Technology & Engineering categories.
Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book begins by placing MRA within the broader context of the evolution of international food safety standards. Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems. With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management. Provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safety Places MRA within the broader context of the evolution of international food safety standards Introduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication
The Microbiological Risk Assessment Of Food
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Author : Stephen J. Forsythe
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
The Microbiological Risk Assessment Of Food written by Stephen J. Forsythe and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA. This important book focuses on what is an acceptable level of risk to consumers associated with eating food, on a daily basis, which does contain bacteria. An extremely important addition to the available literature, providing a thorough synthesis that will be an essential purchase for all those involved with issues relating to safe food. Copies of the book should be available to practitioners in food companies and academia, including food microbiologists, food scientists and technologists, to consultants and to all those studying or teaching food microbiology. Personnel in government regulatory and public and environmental health capacities will find much of use within the covers of this book. Copies of the book should also be available in the libraries of all research establishments and university departments where food science, food technology and microbiology are studied and taught. Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK. Cover Photograph: Lactobacillus case Shirota by kind permission and courtesy of Yakult UK Ltd.
Joint Fao Who Expert Consultation On Risk Assessment Of Microbiological Hazards In Foods
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Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 2001
Joint Fao Who Expert Consultation On Risk Assessment Of Microbiological Hazards In Foods written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Technology & Engineering categories.
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.
Risk Assessment Of Listeria Monocytogenes In Ready To Eat Foods
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Author : World Health Organization
language : en
Publisher:
Release Date : 2004
Risk Assessment Of Listeria Monocytogenes In Ready To Eat Foods written by World Health Organization and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Medical categories.
Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.