Microorganisms in Foods 8 Use of Data for Assessing Process Control and Product Acceptance /

Microorganisms in Foods 8 Use of Data for Assessing Process Control and Product Acceptance /

Continuing 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 Microb...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας: Microbiological Specifications for Foods, International Commission on (Συγγραφέας)
Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
Γλώσσα:English
Έκδοση: Boston, MA : Springer US, 2011.
Έκδοση:1.
Θέματα:
Chemistry.
Microbiology.
Food > Biotechnology.
Food Science.
Applied Microbiology.
Διαθέσιμο Online:Full Text via HEAL-Link
Πίνακας περιεχομένων:
  • Preface
  • 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.

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