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Effective Microbiological Sampling Of Food Processing Environments
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Book Synopsis Effective Microbiological Sampling of Food Processing Environments by : John Holah, Dr
Download or read book Effective Microbiological Sampling of Food Processing Environments written by John Holah, Dr and published by Campden Bri. This book was released on 2013-03-01 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guideline provides essential advice to help technical personnel to devise suitable and effective plans to systematically sample the food environment, ensuring the safety of food produced in that environment. Its step-by-step advice takes technical and laboratory managers, and HACCP teams through every stage of the process: from background information, through strategies and sampling methods, to the processing and interpretation of results. Contents include: Why sample the food processing environment? Routes of contamination Sampling strategies Sampling site and frequency Sampling methods Sample transport and processing Interpretation of results. This guideline is specifically focused on the food environment; other guidelines which cover the food itself are also available.
Book Synopsis Effective Microbiological Sampling of Food Processing Environments by : J. T. Holah
Download or read book Effective Microbiological Sampling of Food Processing Environments written by J. T. Holah and published by . This book was released on 1999 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Adopt a structured approach to identifying environmental sources of microbial food contaminants, as a means of promoting food safety. Microbial contamination of food products can arise not only from the product itself (e.g. raw materials, ingredients) but also from the environment - during processing, storage and distribution. Effective sampling of the food environment for problem microorganisms is a key aspect of preventing microbial contamination of foods - and is best done in a systematic way. This guide is designed to help food companies make informed decisions and develop a structured approach to issues of microbiological sampling of food environments.
Book Synopsis Microbiological Analysis of Foods and Food Processing Environments by : Osman Erkmen
Download or read book Microbiological Analysis of Foods and Food Processing Environments written by Osman Erkmen and published by Academic Press. This book was released on 2021-12-09 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry. Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals. - Includes basic microbiological methods used in the counting of microbial groups from foods and other samples - Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples - Incorporates identification of isolated microorganisms using basic techniques - Provides expressed isolation, counting and typing of viruses and bacteriophages - Explores the detection of microbiological quality in foods
Author :International Commission on Microbiological Specifications for Foods Publisher :Springer ISBN 13 :3319684604 Total Pages :487 pages Book Rating :4.3/5 (196 download)
Book Synopsis Microorganisms in Foods 7 by : International Commission on Microbiological Specifications for Foods
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 487 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.
Author :International Commission on Microbiological Specifications for Foods (ICMSF) Publisher :Springer Science & Business Media ISBN 13 :1441993746 Total Pages :403 pages Book Rating :4.4/5 (419 download)
Book Synopsis Microorganisms in Foods 8 by : International Commission on Microbiological Specifications for Foods (ICMSF)
Download or read book Microorganisms in Foods 8 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer Science & Business Media. This book was released on 2011-06-02 with total page 403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.
Author :International Commission on Microbiological Specifications for Foods (ICMSF) Publisher :Springer ISBN 13 :9781489978158 Total Pages :0 pages Book Rating :4.9/5 (781 download)
Book Synopsis Microorganisms in Foods 8 by : International Commission on Microbiological Specifications for Foods (ICMSF)
Download or read book Microorganisms in Foods 8 written by International Commission on Microbiological Specifications for Foods (ICMSF) and published by Springer. This book was released on 2016-08-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.
Book Synopsis Hygiene in Food Processing by : H.L.M. Lelieveld
Download or read book Hygiene in Food Processing written by H.L.M. Lelieveld and published by Elsevier. This book was released on 2003-07-25 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field
Book Synopsis Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment by : Jeffrey Kornacki
Download or read book Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment written by Jeffrey Kornacki and published by Springer Science & Business Media. This book was released on 2010-05-19 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products. Industrial food safety professionals find themselves responsible for locating and eliminating the source(s) of food contamination. These are often complex situations for which they have not been adequately prepared. This book is written with them, the in-plant food safety/quality assurance professional, in mind. However, other professionals will also benefit including plant managers, regulatory field investigators, technical food safety policy makers, college instructors, and students of food science and microbiology. A survey of the personal and societal costs of microbial contamination of food is followed by a wide range of respected authors who describe selected bacterial pathogens, emerging pathogens, spoilage organisms and their significance to the industry and consumer. Dr. Kornacki then provides real life examples of in-plant risk areas / practices (depicted with photographs taken from a wide variety of food processing facilities). Factors influencing microbial growth, survival and death area also described. The reader will find herein a practical framework for troubleshooting and for assessing the potential for product contamination in their own facilities, as well as suggestions for conducting their own in-plant investigations. Selected tools for testing the environment and statistical approaches to testing ingredients and finished product are also described. The book provides suggestions for starting up after a processing line (or lines) have been shut down due to a contamination risk. The authors conclude with an overview of molecular subtyping and its value with regard to in-plant investigations. Numerous nationally recognized authors in the field have contributed to the book. The editor, Dr. Jeffery L. Kornacki, is President and Senior Technical Director of the consulting firm, Kornacki Microbiology Solutions in Madison, Wisconsin. He is also Adjunct Faculty with the Department of Food Science at the University of Georgia and also with the National Food Safety & Toxicology Center at Michigan State University.
Author :United States. Food Safety and Inspection Service. Microbiology Division Publisher : ISBN 13 : Total Pages :634 pages Book Rating :4.3/5 ( download)
Book Synopsis Microbiology Laboratory Guidebook by : United States. Food Safety and Inspection Service. Microbiology Division
Download or read book Microbiology Laboratory Guidebook written by United States. Food Safety and Inspection Service. Microbiology Division and published by . This book was released on 1998 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Statistical Aspects of the Microbiological Examination of Foods by : Basil Jarvis
Download or read book Statistical Aspects of the Microbiological Examination of Foods written by Basil Jarvis and published by Academic Press. This book was released on 2016-07-12 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of 'in house' methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. - Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods - Offers completely updated chapters and six new chapters - Brings the reader up to date and allows easy access to individual topics in one place - Corrects typographic and other errors present in the previous edition
Book Synopsis Manual of Hygiene Methods for the Food and Drink Industry by : J. T. Holah
Download or read book Manual of Hygiene Methods for the Food and Drink Industry written by J. T. Holah and published by . This book was released on 2003 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: This document, prepared by a working party of food industry hygiene specialists, provides a set of standard methods for taking environmental samples for hygiene testing. It is anticipated that the adoption of standardised protocols throughout the food and drink industry will lead to additional confidence in the validity of hygiene test results and help to improve the analysis and control of potential environmental sources of food and drink contamination.The manual complements CCFRAï¿1⁄2s existing guides on: Effective microbiological sampling of food processing environments (Guideline No. 20); Manual of microbiological methods for the food and drink industry (Guideline No. 43); and A code of practice for microbiology laboratories handling food samples (Guideline No. 9)
Book Synopsis Manual of Environmental Microbiology by : Cindy H. Nakatsu
Download or read book Manual of Environmental Microbiology written by Cindy H. Nakatsu and published by John Wiley & Sons. This book was released on 2020-08-11 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The single most comprehensive resource for environmental microbiology Environmental microbiology, the study of the roles that microbes play in all planetary environments, is one of the most important areas of scientific research. The Manual of Environmental Microbiology, Fourth Edition, provides comprehensive coverage of this critical and growing field. Thoroughly updated and revised, the Manual is the definitive reference for information on microbes in air, water, and soil and their impact on human health and welfare. Written in accessible, clear prose, the manual covers four broad areas: general methodologies, environmental public health microbiology, microbial ecology, and biodegradation and biotransformation. This wealth of information is divided into 18 sections each containing chapters written by acknowledged topical experts from the international community. Specifically, this new edition of the Manual Contains completely new sections covering microbial risk assessment, quality control, and microbial source tracking Incorporates a summary of the latest methodologies used to study microorganisms in various environments Synthesizes the latest information on the assessment of microbial presence and microbial activity in natural and artificial environments The Manual of Environmental Microbiology is an essential reference for environmental microbiologists, microbial ecologists, and environmental engineers, as well as those interested in human diseases, water and wastewater treatment, and biotechnology.
Book Synopsis Food Safety Management by : Tim Jackson
Download or read book Food Safety Management written by Tim Jackson and published by Elsevier Inc. Chapters. This book was released on 2013-11-01 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microbiological testing programs play an important role in the verification of the effectiveness of control measures for many food products. Such programs may include monitoring of the production environment and processing equipment, and testing of raw materials, in-process and finished products. The relevance and application of testing programs depend upon the design of the product and process, the hygienic status of the processing environment and the availability of other verification information about a product lot. The design and implementation of environmental monitoring programs consider the areas of product exposure and the potential impact of the movement of people, materials and product on product contamination. Raw material testing programs consider the inherent risk of the material, its use in the process and the confidence in the supplier determined by supplier audits and ongoing performance. Finished product testing programs consider customer and regulatory requirements and the hygienic status of the process and production environment. Due to statistical and temporal limitations, microbiological testing programs are most effective when used along with risk-based preventive controls, such as HACCP, hygienic zoning and other prerequisite programs, and when they work together with other verification activities to assess the condition of a food safety system.
Book Synopsis Rapid Food Analysis and Hygiene Monitoring by : Pierre-Jean Raugel
Download or read book Rapid Food Analysis and Hygiene Monitoring written by Pierre-Jean Raugel and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 935 pages. Available in PDF, EPUB and Kindle. Book excerpt: PROF. DR. ELKE ANKlAM Food control is essential for consumer protection. Due to the fact that agricul ture and food technology have increased rapidly in the past the analytical prob lems concerning food have become more complex. The consumer expects com petitively priced food of consistently high quality. The main consumer concerns are food safety and food quality including authenticity proof. Many national or international official, validated, reference or routine methods are existing. Food be performed rapidly especially in the fields of microbiological control has to contamination and customs control. This handbook describes many kits, instruments and systems used for quality control of food. The tools listed are not only restricted to validated analytical methods but are also foreseen for routine and screening methods. In addition, an address list of manufacturers, distributors and sales agencies is given to gether with a list and information concerning selected expert laboratories. In this edition, emphasis is put on validation procedures of three organizations (AOAC, AFNOR and Microval). The purpose of this book is to facilitate the purchase and use of kits needed for food analysis and is therefore an important help for food analysts.
Book Synopsis Microbiological Methods for Environment, Food and Pharmaceutical Analysis by : Abhishek Chauhan
Download or read book Microbiological Methods for Environment, Food and Pharmaceutical Analysis written by Abhishek Chauhan and published by Springer Nature. This book was released on 2020-09-18 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a broad account of various applied aspects of microbiology for quality and safety evaluations in food, water, soil, environment and pharmaceutical sciences. The work is timely, as the safety and quality of various commodities such as water and wastewater, food, pharmaceutical medications and medical devices are of paramount concern in developing countries globally for improved public health quality in areas ranging from food security to disease exposure. The book offers an introduction to basic concepts of biosafety and related microbiological practices and applies these methodologies to a multitude of disciplines in subject-focused chapters. Each chapter offers experiments and exercises pertaining to the specific area of interest in microbiological research, which will allow readers to apply the knowledge gained in a laboratory or classroom setting to see the microbiological methods discussed in practice. The book will be useful for industrialists, researchers, academics and undergraduate/graduate students of microbiology, biotechnology, botany and pharmaceutical sciences. The text aims to be a significant contribution in effectively guiding scientists, analysts, lab technicians and quality managers working with microbiology in industrial and commercial fields.
Book Synopsis Sampling--microbiological Monitoring of Environments by : R. G. Board
Download or read book Sampling--microbiological Monitoring of Environments written by R. G. Board and published by . This book was released on 1973 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microflora of cheddar cheese and some of the metabolic products. The microbiological examination of cured meats. Routine and methods for the microbiological examination of wiltshire bacon curing brrines. Sampling estimation of bacterial populations in the aquatic environment. General principles and problems of soil sampling. The isolation and identification of certaim soil gram negative bacteria. Vineyard yeasts: an environmental study. The estimation of soilprotozoan populations. Automation and instrumentation developments for the bacteriology laboratory. Sampling of food and other material for bacteriological and ecological studies.
Book Synopsis Microbiological Guidelines by : Collective,
Download or read book Microbiological Guidelines written by Collective, and published by Die Keure Publishing. This book was released on 2018-04-04 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food plays an essential part in everyday life. Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end of shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes. The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods. This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety. The handbook also presents definitions of the wide variety of foodstuffs available and some reflections on, in particular, food safety issues or the on-going debate for some food items in assessing microbial quality. This book provides crucial information about food safety, for the use of students and professionals. EXTRACT "First we eat, then we do everything else" M.F.K. Fisher Food plays an important part in everyday life. But when being a food scientist or in the food business, food gets to be an even bigger part of your life. Our team at the Food Microbiology and Food Preservation research group (FMFP-UGent) at Ghent University during its academic tasks in education, research, scientific activities at committees, but also in interaction with many food companies and stakeholders in the food supply chain in projects or contract work, has built up considerable expertise on the microbiological analysis of a large variety of foodstuffs. Being situated in Ghent, and thus close to Brussels, the heart of Europe, we intrinsically have to understand and deal with legal EU criteria or action limits. The latter is the reason why this book is mainly oriented towards inclusion or making reference to EU legal microbiological criteria for foodstuffs as well. ABOUT THE AUTHORS The main author, Prof. Mieke Uyttendaele, leads, together with Prof. Frank Devlieghere, the Food Microbiology and Food Preservation Research Group (FMFP-UGent) at Ghent University, Belgium. Her teaching and research area covers aspects of microbiological analysis of foods, food safety and food hygiene. She has built over twenty years of experience by executing, initiating and coordinating various projects in this research discipline dealing with sampling and testing to collect baseline data on the microbial contamination of foods, looking into the virulence of food-borne pathogens, elaborating challenge testing to study the behavior of food-borne pathogens. All this information serves as an input for quality assurance and microbial risk assessment to support food safety decision-making and setting microbiological criteria. She was/is the promotor of more than 25 Ph.D students (including EU and non-EU citizens). Throughout her career, Prof. Uyttendaele has published more than 270 peer reviewed scientific papers, authored several book chapters and presented at numerous international Conferences/Workshops. Throughout the years she has also used her scientific expertise in interpretation of test results for analyses obtained in routine monitoring or analysis executed at the food service lab at FMFP-UGent.
