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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 safety
- Places MRA within the broader context of the evolution of international food safety standards
- Introduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication
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Informazioni sull?autore
Martyn Brown was formerly a Senior Microbiologist at Unilever Savoury Global Supply Chain and Technology Group, UK. Now a consultant, he is an internationally-known authority on the management of food safety.
Dr. Mike Stringer is Director of the Food Technology Division at the internationally-renowned Campden and Chorleywood Food Research Association, UK.
Dr. Mike Stringer is Director of the Food Technology Division at the internationally-renowned Campden and Chorleywood Food Research Association, UK.
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Microbiological Risk Assessment in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Woodhead Publishing, 2002
ISBN 10: 1855735857
ISBN 13: 9781855735859
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Condizione: Good. Your purchase helps support Sri Lankan Children's Charity 'The Rainbow Centre'. Ex-library, so some stamps and wear, but in good overall condition. Our donations to The Rainbow Centre have helped provide an education and a safe haven to hundreds of children who live in appalling conditions. Codice articolo Z1-K-022-01820
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Microbiological Risk Assessment in Food Processing (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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Microbiological Risk Assessment in Food Processing
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Microbiological Risk Assessment in Food Processing
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Microbiological Risk Assessment in Food Processing
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Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. Englisch. Codice articolo 9781855735859
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Microbiological Risk Assessment in Food Processing
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Microbiological Risk Assessment in Food Processing
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Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Codice articolo 9781855735859
Quantità: 2 disponibili