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Microbiological Risk Assessment in Food Processing

Edited by M Brown and M Stringer 
Woodhead  October 2002  



hardback  320 pages  ISBN 9781855735859      £155.00
Microbiological risk assessment (MRA) is one of the most important recent developments in improving food safety management. Edited by two leading authorities in the field, and with a distinguished international team of experts, this book reviews the key stages and issues in MRA.

The book begins by placing MRA within the broader context of the evolution of international food safety standards

Part 1 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 2 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.

Contents

Introduction

The evolution of microbiological risk assessment S. Notermans and A. W. Barendsz, TNO Nutrition and Food Research; F. Rombouts, Wageningen University, The Netherlands

  • Introduction
  • Historical aspects of safe food production
  • The evolution of food safety systems
  • International food safety standards
  • Present and future uses of microbiological risk assessment
  • List of abbreviations
  • References

PART 1: THE METHODOLOGY OF MICROBIOLOGICAL RISK ASSESSMENT

Microbiological risk assessment (MRA): an introduction JL Jouve, Ecole Nationale Veterinaire de Nantes, France

  • Introduction
  • Key steps in MRA
  • Hazard identification
  • Hazard characterisation/dose response assessment
  • Exposure assessment
  • Risk characterisation References

Hazard identification M Brown, Unilever R & D Colworth, UK

  • Introduction: the importance of correct hazard identification
  • What is hazard identification?
  • What hazard identification should cover and produce as an output
  • What to do in hazard identification
  • Key information in hazard identification
  • Tools in hazard identification
  • Microbial hazards
  • Identifying the origin and distribution of microbial hazards
  • Changes in microbial hazards
  • Other biological hazards References

Hazard characterisation/dose-response assessment R L Buchanan, S B Dennis and M D Milotis, US FDA, USA

  • Introduction: key issues in hazard characterisation
  • Principles of hazard characterisation
  • The disease triangle
  • Theories of infection
  • Types of dose
  • response data
  • Modelling dose-response relationships
  • Selection of models
  • Evaluating dose-response models
  • Problems in hazard characterisation
  • Future trends
  • Sources of further information and advice References

Exposure assessment M Brown, Unilever R & D Colworth, UK

  • Introduction to exposure assessment
  • The role of exposure assessments in microbiological risk assessment
  • What's in an exposure assessment?
  • Who should do an exposure assessment and when?
  • Building up supply chain data for an exposure assessment
  • Sources of information
  • Types of data used in an exposure assessment
  • The output of an exposure assessment References

Risk characterisation P Vosey and K Jewell, Campden and Chorleywood Food Research Association, UK

  • Introduction: key issues in risk characterisation
  • Risk characterisation requirements
  • Risk characterisation methods
  • Problems in risk characterisation
  • Future trends References

Risk communication R Mitchell, Public Health Laboratory Service, UK

  • Introduction
  • The concept of risk
  • Risk perception
  • The concept of communication
  • Risk communication
  • The future of risk communication References

PART 2: IMPLEMENTING MICROBIOLOGICAL RISK ASSESSMENTS

Implementing the results of a microbiological risk assessment: pathogen risk management M van Schothorst, Wageningen University, The Netherlands

  • Introduction
  • Establishing Food Safety Objectives
  • Developing food safety management strategies
  • Establishing microbiological criteria
  • Problems in implementation
  • Future trends
  • Acknowledgement References

Tools for microbiological risk assessment T Wijtzes, Foodconsult, The Netherlands

  • Introduction Qualitative tools for risk assessment
  • Qualitative tools for risk assessment
  • Predictive modelling
  • Tools for hazard identification, model development and validation
  • Off-the-shelf models
  • Decision support systems
  • Future trends
  • Sources of further information and advice References

Microbiological criteria and microbiological risk assessment T Ross, University of Tasmania; and C Chan, Safefood New South Wales, Australia

  • Introduction
  • Types of criteria
  • Issues in the use of microbiological criteria
  • Variability, uncertainty and hazard severity
  • Risk-based approaches to food safety
  • Microbiological risk assessment, criteria and food safety assurance
  • Other uses of microbiological criteria References

Microbiological risk assessment and HACCP systems R Betts, R Gaze and M Stringer, Campden and Chorleywood Food Research Association, UK

  • Introduction
  • The HACCP concept
  • The relationship between microbiological risk assessment (MRA) and HACCP systems
  • Synthesising MRA and HACCP systems
  • Future trends References

The future of microbiological risk assessment M. Brown, Unilever R & D Colworth, UK; and M. Stringer, Campden and Chorleywood Food Research Association, UK

  • Introduction
  • Information needs
  • Developing risk assessment
  • Risk acceptance
  • Risk management and communication
  • References
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Autumn 2002 : Woodhead Publishing Ltd : food safety : food science : microbiology

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