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Microorganisms in Foods 8 de International Commission on Microbiological Specifications for Foods (Icmsf)

Microorganisms in Foods 8

Autor International Commission on Microbiological Specifications for Foods (Icmsf)
en Limba Engleză Hardback – 8 iun 2011

Recomandăm Microorganisms in Foods 8 ca pe un instrument tehnic esențial pentru specialiștii în siguranță alimentară, fiind structurat progresiv pentru a facilita trecerea de la fundamentul teoretic la implementarea riguroasă în unitățile de producție. Volumul debutează cu stabilirea principiilor de utilizare a datelor microbiologice, punând un accent deosebit pe validarea și verificarea proceselor, nu doar pe simpla testare a produsului finit. Putem afirma că rigoarea metodologică propusă de International Commission on Microbiological Specifications for Foods (Icmsf) transformă datele brute în decizii manageriale fundamentate. Organizarea cărții reflectă o evoluție logică: prima parte analizează utilitatea testării în relația client-furnizor și gestionarea acțiunilor corective, în timp ce a doua parte oferă o aplicabilitate vastă prin capitole dedicate fiecărei categorii majore de mărfuri. De la produse din carne și pește, până la segmentul complex al nucilor, condimentelor și băuturilor nealcoolice, autorii detaliază criteriile specifice și testele necesare pentru a asigura conformitatea. Complementar volumului Microbiological Testing in Food Safety Management, care se concentrează pe obiectivele de siguranță alimentară (FSO), acest al optulea titlu din serie acoperă zona critică a controlului proceselor și a acceptării produselor pe baza datelor concrete de laborator. Dacă titlurile anterioare puneau bazele ecologiei microbiene, Microorganisms in Foods 8 oferă soluții pragmatice pentru monitorizarea mediului de procesare, oferind un avantaj competitiv laboratoarelor și producătorilor care doresc să depășească standardele minime de igienă. Este, în esență, o punte necesară între microbiologia teoretică și managementul calității în industria alimentară modernă.

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Specificații

ISBN-13: 9781441993731
ISBN-10: 1441993738
Pagini: 400
Ilustrații: XX, 400 p. 12 illus.
Dimensiuni: 187 x 258 x 38 mm
Greutate: 0.96 kg
Ediția:2011 edition
Editura: Springer Us
Locul publicării:New York, NY, United States

Public țintă

Professional/practitioner

De ce să citești această carte

Această lucrare este indispensabilă managerilor de calitate și microbiologilor din industria alimentară care au nevoie de criterii clare pentru controlul proceselor. Cititorul câștigă acces la expertiza International Commission on Microbiological Specifications for Foods (Icmsf), primind ghidaje specifice pentru validarea măsurilor de control și gestionarea eficientă a datelor de laborator pentru o gamă largă de produse, de la materii prime la produse procesate.

Descriere scurtă

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 andis 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.

Cuprins

Preface.- Contributors and Reviewers.- Abbreviations Used in the Book.- Part I. Principles of Using Data in Microbial Control.- 1. Utility of Microbial Testing for Safety and Quality.- 2. Validation of Control Measures.- 3. Verification of Process Control.- 4. Verification of Environmental Control.- 5. Corrective Actions to Re-Establish Control.- 6. Microbiological Testing in Customer-Supplier Relations.- Part II. Applications of Principles to Product Categories.- 7. Applications and Use of Criteria and Other Tests.- 8. Meat Products.- 9 Poultry Products.- 10. Fish and Seafood Products.- 11. Feeds and Pet Food.- 12. Vegetables and Vegetable Products.- 13. Fruits and Fruit Products.- 14. Spice, Dry Soups and Asian Flavorings.- Cereals and Cereal Products.- 16. Nuts, Oilseeds, Dried Legumes and Coffee.- 17. Cocoa, Chocolate and Confectionary.- 18. Oil- and Fat-based Foods.- 19. Sugar, Syrups and Honey.- 20. Non-Alcoholic Beverages.- 21. Water.- 22. Eggs and Egg Products.- 23. Milk and Dairy Products.- 24. Shelf-Table Heat Treated Foods.- 25. Dry Foods for Infants and Young Children.- 26. Combination Foods.- Appendix 1. Sampling Considerations and Statistical Aspects of Sampling Plans.- Appendix 2. Calculations for Chapter 2.- Appendix 3. ISO Methods Referenced in Tables.- Appendix 4. Objectives and Accomplishments of the ICMSF.- Appendix 5. ICMSF Participants.- Appendix 6. ICMSF Publications.- Appendix 7. Sponsors of ICMSF Activities.

Textul de pe ultima copertă

Continuing the ICMSF series, Microorganisms in Foods 8provides practical guidance on appropriate testing of food processing environments, processing lines, shelf life and finished product to enhance the safety and microbiological quality of the food supply. Part I, Principles of Using Data in Microbial Control, summarizes 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, and also identifies circumstances where microbiological testing may play a useful role. Part II, Applications of Principles to Product Categories, updates and expands Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (1986) and builds on Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2nd edition, 2005) with recommendedtests and specific criteria for 19 food product categories to evaluate the effectiveness of controls.
Microorganisms in Foods 8 is intended for anyone using microbiological testing or engaged in setting microbiological criteria including government, food processors and the customers they supply. This book provides actionable information for food quality assurance professionals, food microbiologists, food technologist, veterinarians, public health workers and regulatory officials. This peer reviewed book was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF), with assistance from a limited number of consultants. The ICMSF was formed in response to the need for internationally acceptable and authoritative guidance on microbiological limits for foods in international commerce. Currently the membership consists of 17 food microbiologists and public health professionals from eleven countries, drawn from government, universities, and food processing and related industries.
Also available
Microorganisms in Foods 7: Microbiological Testing in Food Safety Management, 2002 (978-0-306-47262-6)
Microorganisms in Foods 6: Microbial Ecology of Food Commodities, 2nd edition 2005 (978-1-4419-3465-9)
Microorganisms in Foods 5: Characteristics of Microbial Pathogens, 1996 (978-0-412-47350-0)

Caracteristici

Contains wealth of information on food microbiology and food safety Provides guidance on the appropriate testing of food processing environments Presents ways to improve the microbiological safety of food Includes supplementary material: sn.pub/extras