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Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000010042406 | QR115 P39 2002 | Open Access Book | Book | Searching... |
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Summary
Summary
This unique book 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. With the provision of real-life problems to explore, along with the opportunity to propose and justify approaches to managing food safety, this book will be welcomed as a new approach to learning not only by students and their teachers, but also by food professionals in policy-making and enforcement and the many within the food industry who are involved with the management of food safety.
Reviews 1
Choice Review
This is not a regular food microbiology book for undergraduates, but for those already involved and those planning to make a career in food safety and quality control. Thus, users of this book should have prerequisite knowledge in microbial metabolism, growth, and control. In order to describe various microbiological principles and hazards related to most commonly occurring foodborne bacteria, Pawsey (South Bank Univ., London) has chosen a unique form of presentation. She divides 21 chapters into five sections, with each chapter devoted to a certain aspect of food microbiology, and all independent of each other. Each chapter begins with a case study--almost all case studies are largely real, followed by characteristics of organisms involved. Pawsey then moves on to other issues such as microbiological surveillance, sampling criteria for microbiological analysis, hygienic issues, and control. In doing so, she also discusses risks involved from contamination of that food and application of hazard analysis and critical control point techniques (HACCP) to that particular situation. The book includes case studies of food services on airlines and in hospitals as well as in food processing plants, slaughterhouses, etc. For those in food safety management. ^BSumming Up: Highly recommended. Graduate students; professionals. A. M. Dhople Florida Institute of Technology
Table of Contents
| Developing Strategies for Control: 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? |
| Techniques for Control: Surveillance and Microbiological Analyses |
| Microbial Hazards |
| Post-production Product Handling and Acceptability |
| HACCP and the Responsibilities of the Food Producer |
| Product Formulation and Control |
| Risk: Views of Risk |
| Hazards and Risks |
| The Need for Food Hygiene |
| A Shelf Life Problem |
| Airline Food and Control Failure |
| Sampling, Criteria and Acceptance: 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: Managing Risk |
| Changing a Risk Management Strategy |
| Hygiene Improvement at Source |
| What is Safe Food? |
| Subject Index |
