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001 978-1-4419-9374-8
003 DE-He213
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007 cr nn 008mamaa
008 110601s2011 xxu| s |||| 0|eng d
020 _a9781441993748
_9978-1-4419-9374-8
024 7 _a10.1007/978-1-4419-9374-8
_2doi
050 4 _aQD1-999
072 7 _aPN
_2bicssc
072 7 _aSCI013000
_2bisacsh
072 7 _aTEC012000
_2bisacsh
082 0 4 _a540
_223
100 1 _aMicrobiological Specifications for Foods, International Commission on.
_eauthor.
245 1 0 _aMicroorganisms in Foods 8
_h[electronic resource] :
_bUse of Data for Assessing Process Control and Product Acceptance /
_cby International Commission on Microbiological Specifications for Foods.
250 _a1.
264 1 _aBoston, MA :
_bSpringer US,
_c2011.
300 _aXX, 400 p. 12 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aPreface -- Contributors and Reviewers -- Abbreviations Used in the Book -- Part I. Principles of Using Data in Microbial Control -- 1. Utility of Microbial Testing for Safety and Quality -- 2. Validation of Control Measures -- 3. Verification of Process Control -- 4. Verification of Environmental Control -- 5. Corrective Actions to Re-Establish Control -- 6. Microbiological Testing in Customer-Supplier Relations -- Part II. Applications of Principles to Product Categories -- 7. Applications and Use of Criteria and Other Tests -- 8. Meat Products -- 9 Poultry Products -- 10. Fish and Seafood Products -- 11. Feeds and Pet Food -- 12. Vegetables and Vegetable Products -- 13. Fruits and Fruit Products -- 14. Spice, Dry Soups and Asian Flavorings -- Cereals and Cereal Products -- 16. Nuts, Oilseeds, Dried Legumes and Coffee -- 17. Cocoa, Chocolate and Confectionary -- 18. Oil- and Fat-based Foods -- 19. Sugar, Syrups and Honey -- 20. Non-Alcoholic Beverages -- 21. Water -- 22. Eggs and Egg Products -- 23. Milk and Dairy Products -- 24. Shelf-Table Heat Treated Foods -- 25. Dry Foods for Infants and Young Children -- 26. Combination Foods -- Appendix 1. Sampling Considerations and Statistical Aspects of Sampling Plans -- Appendix 2. Calculations for Chapter 2 -- Appendix 3. ISO Methods Referenced in Tables -- Appendix 4. Objectives and Accomplishments of the ICMSF -- Appendix 5. ICMSF Participants -- Appendix 6. ICMSF Publications -- Appendix 7. Sponsors of ICMSF Activities.
520 _aContinuing the ICMSF series, Microorganisms in Foods 8provides practical guidance on appropriate testing of food processing environments, processing lines, shelf life and finished product to enhance the safety and microbiological quality of the food supply. Part I, Principles of Using Data in Microbial Control, summarizes 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, and also identifies circumstances where microbiological testing may play a useful role. Part II, Applications of Principles to Product Categories, updates and expands Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (1986) and builds on Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2nd edition, 2005) with recommended tests and specific criteria for 19 food product categories to evaluate the effectiveness of controls. Microorganisms in Foods 8 is intended for anyone using microbiological testing or engaged in setting microbiological criteria including government, food processors and the customers they supply. This book provides actionable information for food quality assurance professionals, food microbiologists, food technologist, veterinarians, public health workers and regulatory officials. This peer reviewed book was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF), with assistance from a limited number of consultants. The ICMSF was formed in response to the need for internationally acceptable and authoritative guidance on microbiological limits for foods in international commerce. Currently the membership consists of 17 food microbiologists and public health professionals from eleven countries, drawn from government, universities, and food processing and related industries. Also available Microorganisms in Foods 7: Microbiological Testing in Food Safety Management, 2002 (978-0-306-47262-6) Microorganisms in Foods 6: Microbial Ecology of Food Commodities, 2nd edition 2005 (978-1-4419-3465-9) Microorganisms in Foods 5: Characteristics of Microbial Pathogens, 1996 (978-0-412-47350-0)
650 0 _aChemistry.
650 1 4 _aChemistry.
650 2 4 _aChemistry/Food Science, general.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781441993731
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4419-9374-8
912 _aZDB-2-CMS
999 _c106034
_d106034