Risk Assessment Methods For Biological And Chemical Hazards In Food
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Risk Assessment Methods For Biological And Chemical Hazards In Food
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Author : Fernando Pérez-Rodríguez
language : en
Publisher: CRC Press
Release Date : 2020-10-28
Risk Assessment Methods For Biological And Chemical Hazards In Food written by Fernando Pérez-Rodríguez and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-28 with Science categories.
Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food trade, signed in the 1990s, international organisations and governments adopted risk assessment as a science-based process to ensure food safety along the food chain. The food industry can also benefit from the use of this approach for food process optimisation and quality assurance. Risk Assessment Methods for Biological and Chemical Hazards in Food introduces the reader to quantitative risk assessment methods encompassing general concepts to specific applications to biological and chemical hazards in foods. In the first section, the book presents food risk assessment as methodology and addresses, more specifically, new trends and approaches such as the development of risk rating methods, risk metrics, risk-benefit assessment studies and quality assessment methods. Section II is dedicated to biological hazards. This section identifies the most relevant biological hazards along the food chain and provides an overview on the types of predictive microbiology models used to describe the microbial response along the food chain. Chapter 12 specifically deals with cross contamination and the quantitative methods that can be applied to describe this relevant microbial process. The development and application of dose-response models (i.e. mathematical function describing the relationship between pathogen dose and health response) are also covered in this section. In Section III, the book translates risk assessment concepts into the area of chemical hazards, defining the process steps to determine chemical risk and describing the uncertainty and variability sources associated with chemicals. Key Features: Presents new trends and approaches in the field of risk assessment in foods Risk assessment concepts are illustrated by practical examples in the food sector Discusses how quantitative information and models are integrated in a quantitative risk asssment framework Provides examples of applications of quantitative chemical risk assessment in risk management The book, written by renowned experts in their field, is a comprehensive collection of quantitative methods and approaches applied to risk assessment in foods. It can be used as an extensive guide for food safety practitioners and researchers to perform quantitative risk assessment in foods
Microbiological Risk Assessment Associated With The Food Processing And Distribution Chain
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Author : Jeanne-Marie Membre
language : en
Publisher: John Wiley & Sons
Release Date : 2022-05-23
Microbiological Risk Assessment Associated With The Food Processing And Distribution Chain written by Jeanne-Marie Membre 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 2022-05-23 with Technology & Engineering categories.
According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and probability of harm resulting from human exposure to the biological agents that are present in foodstuffs. This assessment must take into account all stages of the chain: from the production of raw materials to consumption. After briefly introducing food safety and risk assessment, this book details the four major steps of microbiological risk assessment. The contributors first present hazard identification and then exposure assessment, which is subdivided into methods for the detection and enumeration of pathogens and for the quantification of the level of exposure. Then, hazard characterization is subdivided into pathogenicity mechanisms and quantification of the dose–response relationship. Finally a guide for microbiological risk characterization is provided. The conclusion presents possible development avenues for microbiological risk assessment, particularly its integration into a holistic assessment of food systems.
Encyclopedia Of Food Safety
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Author :
language : en
Publisher: Academic Press
Release Date : 2013-12-12
Encyclopedia Of Food Safety written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-12 with Technology & Engineering categories.
With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity
Risk Assessment
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Author : Georgi Popov
language : en
Publisher: John Wiley & Sons
Release Date : 2022-01-19
Risk Assessment written by Georgi Popov 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 2022-01-19 with Technology & Engineering categories.
Risk Assessment Explore the fundamentals of risk assessment with references to the latest standards, methodologies, and approaches The Second Edition of Risk Assessment: A Practical Guide to Assessing Operational Risks delivers a practical exploration of a wide array of risk assessment tools in the contexts of preliminary hazard analysis, job safety analysis, task analysis, job risk assessment, personnel protective equipment hazard assessment, failure mode and effect analysis, and more. The distinguished authors discuss the latest standards, theories, and methodologies covering the fundamentals of risk assessments, as well as their practical applications for safety, health, and environmental professionals with risk assessment responsibilities. “What If”/Checklist Analysis Methods are included for additional guidance. Now in full color, the book includes interactive exercises, links, videos, and online risk assessment tools that can be immediately applied by working practitioners. The authors have also included: Material that reflects the latest updates to ISO standards, the ASSP Technical Report, and the ANSI Z590.3 Prevention through Design standard New hazard phrases for chemical hazards in the Globally Harmonized System, as well as NIOSH’s new occupational exposure banding tool The new risk-based approach featured in the NAVY IH Field Manual New chapters covering business continuity, causal factors analysis, and layers of protection analysis and barrier analysis An indispensable resource for employed safety professionals in a variety of industries, business leaders and staff personnel with safety responsibilities, and environmental engineers Risk Assessment: A Practical Guide to Assessing Operational Risks is also useful for students in safety, health, and environmental science courses.
Food Safety In Low And Middle Income Countries
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Author : Delia Grace
language : en
Publisher: Frontiers Media SA
Release Date : 2024-02-23
Food Safety In Low And Middle Income Countries written by Delia Grace and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-23 with Technology & Engineering categories.
Foodborne diseases (FBD) are an important externality of agriculture and food systems, but only recently have they risen up the development agenda as the result of growing awareness of the health and economic burdens of FBD and how they relate to food systems with a focus on low-income and middle-income countries (LMIC), particularly African nations. The health burden of FBD is comparable with that of malaria, and over 90% falls on people in LMIC, with an economic burden of more than US$100 million per year. FBD have many other, less well-estimated effects on nutrition, gender, equity, and the environment. While understanding of food safety in domestic markets of LMICs has advanced greatly, risk management is in its infancy. This Research Topic will bring together leading regional perspectives on food safety in LMICs.
Encyclopedia Of Food And Health
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Author :
language : en
Publisher: Academic Press
Release Date : 2015-08-26
Encyclopedia Of Food And Health written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-26 with Technology & Engineering categories.
Approx.3876 pages Approx.3876 pages
Haccp
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Author : Merle D. Pierson
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Haccp written by Merle D. Pierson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was the title for the short course which was held May 31-June 1, 1991, immediately prior to the 51st Annual 1FT Meeting. These short courses have been published as a proceedings in previous years; however, the current and future importance of the Hazard Analysis and Critical Control Point (HACCP) system prompted publication of the 1991 short course as a book. This book is designed to serve as a reference on the principles and application of HACCP for those in quality control/assurance, technical man agement, education and related areas who are responsible for food safety man agement. The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published in November 1989 a pamphlet titled "HACCP Principles for Food Production" (Appendix A). This document dealt with HACCP as applied to the microbiological safety of foods; however, the principles can be modified to apply to chemical, physical and other hazards in foods. The principles rec ommended by the NACMCF have been widely recognized and adopted by the food industry and regulatory agencies. Implementation of these principles pro vides a proactive, preventive system for managing food safety. HACCP should be applied at all stages of the food system, from production to consumption.
Encyclopedia Of Food Microbiology
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Author : Carl A. Batt
language : en
Publisher: Academic Press
Release Date : 2014-04-02
Encyclopedia Of Food Microbiology written by Carl A. Batt and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-02 with Technology & Engineering categories.
Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999 The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as DNA sequencing and E. coli are particularly well covered. With lists of further reading to help users explore topics in depth, this resource will enrich scientists at every level in academia and industry, providing fundamental information as well as explaining state-of-the-art scientific discoveries. This book is designed to allow disparate approaches (from farmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. From harvest and storage to determination of shelf-life, to presentation and consumption. This work highlights the risks of microbial contamination and is an invaluable go-to guide for anyone working in Food Health and Safety Has a two-fold industry appeal (1) those developing new functional food products and (2) to all corporations concerned about the potential hazards of microbes in their food products
The Role Of Modern Technology In Food Inspection
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Author : United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation
language : en
Publisher:
Release Date : 1994
The Role Of Modern Technology In Food Inspection written by United States. Congress. House. Committee on Science, Space, and Technology. Subcommittee on Technology, Environment, and Aviation and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Technology & Engineering categories.
Chemical Hazards In Foods Of Animal Origin
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Author : Frans J.M. Smulders
language : en
Publisher: BRILL
Release Date : 2023-08-07
Chemical Hazards In Foods Of Animal Origin written by Frans J.M. Smulders and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-07 with Business & Economics categories.
The authorship of this book is comprised of a total of 65 experts of worldwide repute, originating from 13 different countries and representing various scientific disciplines such as human and veterinary medicine, agricultural sciences, (micro)biology, pharmacology/toxicology, nutrition, (food) chemistry and risk assessment science. In 25 chapters the various chemical hazards - 'avoidable' or 'unavoidable' and possibly prevailing in major foods of animal origin [muscle foods (including fish), milk and dairy, eggs, honey] - are identified and characterised, the public health risks associated with the ingestion of animal food products that may be contaminated with such xenobiotic chemical substances are discussed in detail, and options for risk mitigation are presented. This volume targets an audience with both an industry and academic background, and particularly those professionals who are (or students who aspire to become) involved in risk management of foods of animal origin.