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Author: International Commission on Microbiological Specifications for Foods
Publisher:
ISBN: 9788420010373
Category : Medical
Languages : es
Pages : 367
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Book Description
Author: International Commission on Microbiological Specifications for Foods
Publisher:
ISBN: 9788420010373
Category : Medical
Languages : es
Pages : 367
Get Book Here
Book Description
Author: International Commission on Microbiological Specifications for Foods
Publisher: Springer
ISBN: 3319684604
Category : Technology & Engineering
Languages : en
Pages : 487
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Book Description
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: Michael P. Doyle
Publisher:
ISBN: 9788420009339
Category : Food
Languages : es
Pages : 816
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Book Description
I. Factores de especial relevancia en la microbiologia de los alimentos - 1. La evolucion de la microbiologia de los alimentos - 2. Principios que influyen en el crecimiento, la supervivencia y la muerte microbiana en los alimentos - 3. Las esporas y su trascendencia - 4. Microorganismos indicadores y criterios microbiologicos - II. Alteracion microbiana de los alimentos - 5. Carne de mamiferos, aves y pescado - 6. Leche y productos lacteos - 7. Frutas, hortalizas y granos - III. Bacterias patogenas transmitidas por alimentos - 8. Especies de Salmonella - 9. Campylobacter jejuni - 10. Escherichia coli O157: H7 - 11. Yersinia enterocolitica - 12. Especies de Shigella - 13. Especies de Vibrio - 14. Especies de Aeromonas y Plesiomonas - 15. Clostridium botulinum - 16. Clostridium perfringens - 17. Bacillus cereus - 18. Listeria monocytogenes - 19. Staphylococcus aureus - 20. Epidemiologia de las enfermedades transmitidas por alimentos - IV. Mohos micotoxigenicos - 21. Especies toxigenicas de Aspergillus - 22. Especies toxigenicas de Penicillium - 23. Fusarium y otros mohos toxigenicos distintos de Aspergillus y Penicillium - V. Virus - 24. Virus transmitidos por alimentos - VI. Parasitos transmitidos por los alimentos y el agua - 25. Helmintos de la carne - 26. Helmintos transmitidos con el pescado, los mariscos y otros alimentos - 27. Protozoos parasitos transmitidos por los alimentos y por el agua - VII. Metodos de conservacion y conservantes - 28. Metodos fisicos de conservacion de alimentos - 29. Conservantes quimicos y compuestos antimicrobianos naturales - 30. Sistemas biologicos de conservacion y bacterias probioticas - VIII. Fermentaciones alimentarias - 31. Productos lacteosfermentados - 32. Vegetales fermentados - 33. Productos fermentados de carne, ave y pescado
Author: W. C. Frazier
Publisher:
ISBN:
Category : Food
Languages : es
Pages : 530
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Book Description
Author: International Commission on Microbiological Specifications for Foods
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: C. M. Bourgeois
Publisher:
ISBN: 9788420007717
Category : Medical
Languages : es
Pages : 460
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Book Description
El comportamiento de los microorganismos en los alimentos; 3.Las intoxicaciones y toxi-infecciones alimentarias; 4.Flora alterante de los alimentos; 5.Estudio de la microbiologia de los alimentos; 6.Destruccion de los microorganismos; 7.Estabilizacion de los alimentos por inhibicion del crecimiento de los microorganismos.
Author: The International Commission on Microbiological Specifications for Foods
Publisher:
ISBN:
Category :
Languages : es
Pages :
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Book Description
Author:
Publisher:
ISBN: 9788490773086
Category : Juvenile Nonfiction
Languages : es
Pages : 276
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Book Description
Author: International Commission on Microbiological Specifications for Foods
Publisher:
ISBN:
Category : Alimentos
Languages : es
Pages :
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Book Description
Author: International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher: Springer Science & Business Media
ISBN: 1441993746
Category : Technology & Engineering
Languages : en
Pages : 403
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Book Description
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.
