Microbiological Risk Assessment in Food Processing

M. Brown (Edited by), M Stringer (Edited by)

9781855735859, Elsevier Science

Hardback, published 26 September 2002

320 pages
23.3 x 15.6 x 2.4 cm, 0.63 kg

"...highly recommended to all scientists and practitioners in food industry, academia and authorities as an indispensable guide in this special field." --Advances in Food Research

"…written by the ‘who’s who’ of risk assessment., Food Technology
Whether you’re a researcher, food technology student or a safety decision maker, this book offers valuable resources for everyone." --Food Technology

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.

The evolution of microbiological risk assessment (MRA). Part 1 The methodology of MRA: MRA: An introduction
Hazard identification
Hazard characterisation/dose-response assessment
Exposure assessment
Risk characterisation
Risk communication. Part 2 Implementing MRA: Implementing the results of MRA
Pathogen risk management
Tools for MRA
Microbiological criteria and MRA
HACCP systems and MRA
The future of MRA.

Subject Areas: Food & beverage technology [TDCT]