The Resource Microbiological risk assessment in food processing, edited by Martyn Brown and Mike Stringer

Microbiological risk assessment in food processing, edited by Martyn Brown and Mike Stringer

Label
Microbiological risk assessment in food processing
Title
Microbiological risk assessment in food processing
Statement of responsibility
edited by Martyn Brown and Mike Stringer
Contributor
Subject
Genre
Language
eng
Summary
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 safetyPlaces MRA within the broader context of the evolution of international food safety standardsIntroduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication
Member of
Action
digitized
Cataloging source
KNOVL
Dewey number
664/.001/579
Illustrations
illustrations
Index
index present
LC call number
QR115
LC item number
.M4918 2002eb
Literary form
non fiction
NAL call number
QR115
NAL item number
.M4918 2002
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1950-
http://library.link/vocab/relatedWorkOrContributorName
  • Brown, Martyn
  • Stringer, Michael
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Food
  • Food industry and trade
  • Hazard Analysis and Critical Control Point (Food safety system)
  • Aliments
  • Aliments
  • HACCP
Label
Microbiological risk assessment in food processing, edited by Martyn Brown and Mike Stringer
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpMRAFP003/microbiological-risk-assessment?kpromoter=marc
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. Introduction / M. Brown and M. Stringer ; 2. The evolution of microbiological risk assessment / S. Notermans and A.W. Barendsz and F. Rombouts -- pt. I. The methodology of microbiological risk assessment -- pt. II. Implementing microbiological risk assessments
Dimensions
unknown
Extent
1 online resource (ix, 301 pages)
Form of item
online
Governing access note
Access restricted to Ryerson students, faculty and staff.
Isbn
9781855735859
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
  • Knovel
  • Knovel
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
  • (OCoLC)50934323
  • (OCoLC)ocm50934323
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
Label
Microbiological risk assessment in food processing, edited by Martyn Brown and Mike Stringer
Link
https://ezproxy.lib.ou.edu/login?url=https://app.knovel.com/hotlink/toc/id:kpMRAFP003/microbiological-risk-assessment?kpromoter=marc
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
1. Introduction / M. Brown and M. Stringer ; 2. The evolution of microbiological risk assessment / S. Notermans and A.W. Barendsz and F. Rombouts -- pt. I. The methodology of microbiological risk assessment -- pt. II. Implementing microbiological risk assessments
Dimensions
unknown
Extent
1 online resource (ix, 301 pages)
Form of item
online
Governing access note
Access restricted to Ryerson students, faculty and staff.
Isbn
9781855735859
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
  • Knovel
  • Knovel
Other physical details
illustrations.
Reproduction note
Electronic reproduction.
Specific material designation
remote
System control number
  • (OCoLC)50934323
  • (OCoLC)ocm50934323
System details
Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.

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