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Microbiological Testing in Food Safety Management

Posted By: ChrisRedfield
Microbiological Testing in Food Safety Management

Microbiological Testing in Food Safety Management
Published: 2012-05-18 | ISBN: 1468483714 | PDF | 380 pages | 45 MB


Microbiological Testing in Food Safety Management was written by the International Commission on Microbiological Specifications for Foods (lCMSF/the Commission) with assistance from a limited number of consultants. Microorganisms in Foods 7 is based upon Part I of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). In the 1980s, control of food safety was largely by inspection and compliance with hygiene regulations, together with end product testing. Microorganisms in Foods 2 put such testing on a sounder statistical basis through sampling plans, which remain useful at port-of-entry when there is no information on the conditions under which a food has been produced or processed. At an early stage, the Commission recognized that no sampling plan could ensure the absence of a pathogen in food. Testing foods at ports-of-entry, or elsewhere in the food chain, could not guarantee food safety. This led the Commission to explore the potential value of Hazard Analysis Critical Control Point (HACCP) for enhancing food safety, particularly in developing countries. Microorganisms in Foods 4: Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality (1988), illustrated the procedures used to identify the microbiological hazards in a practice or a process, to identify the critical control points at which those hazards could be controlled, and to establish systems by which the effectiveness of control could be monitored. In addition, recommendations were included for the application of HACCP from productionlharvest to consumption, together with examples of how HACCP could be applied at each step in the food chain.
Effective implementation of HACCP requires knowledge of the hazardous microorganisms and their response to conditions in foods (e.g., pH, aw, temperature, preservatives). The Commission concluded that such information was not collected together in a form that could be assessed easily by food industry personnel in quality assurance, technical support, research and development, and by those in food inspection at local, state, regional, or national levels. Microorganisms in Foods 5: Characteristics of Microbial Pathogens (1996) is a thorough, but concise, review of the literature on growth, survival, and death responses of foodborne pathogens. It is intended as a quick reference manual to assist in making judgements on the growth, survival, or death of pathogens in support of HACCP plans and to improve food safety.

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