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Case Studies in Food Microbiology for Food Safety and Quality ISBN: 0854046267 ISBN13: 9780854046263 Case Studies in Food Microbiology for Food Safety and Quality By: Edited by Rosa K. Pawsey ; R.K. Pawsey Publisher: Royal Society of Chemistry Format: Paperback Our Price: 35.00

  Table of contents:

Aiming to examine real-life problems and to provide the opportunity to propose and justify approaches to managing food safety, this text covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn from a wide range of sources present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback commentary, all of which encourage the reader to apply their knowledge. With reference to specific organisms such as E. coli, Salmonella, Listeria monocytogenes and so on, the chapters move the reader progressively from strategies for control of food borne organisms, techniques for their control, appreciating risk, through sampling criteria and acceptance, to managing risk.


Contents:

Water as a Vector of Organisms
- Expectations of Food Control Systems - in the Past and Now
- Zoonotic Disease
- Should Pasteurization of Drinking Milk be Obligatory?
- Surveillance and Microbiological Analyses
- Microbial Hazards
- Post-production Product Handling and Acceptability
- HACCP and the Responsibilities of the Food Producer
- Product Formulation for Control
- Views of Risk
- Hazards and Risks
- The Need for Food Hygiene
- The Shelf Life Problem
- Airline Food - the Cost of failure of Control
- Global Dissemination of Organisms and their Control
- Extending Shelf Life - Compromising Safety?
- Acceptable, Unsatisfactory and Unacceptable Concentrations of Pathogens in Ready-to-Eat Food
- Managing Risk
- Changing a Risk Management Strategy
- Hygiene Improvement at Source
- What is Safe Food?
- Subject Index.


Brief Description:

Aiming to examine real-life problems and to propose and justify approaches to managing food safety, this case study based text covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food.

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