Statistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods
Author: Basil Jarvis
Publsiher: Academic Press
Total Pages: 352
Release: 2016-07-12
ISBN: 0128039744
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Statistical Aspects of the Microbiological Examination of Foods Book Excerpt:

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods Offers completely updated chapters and six new chapters Brings the reader up to date and allows easy access to individual topics in one place Corrects typographic and other errors present in the previous edition

Statistical Aspects of the Microbiological Analysis of Foods

Statistical Aspects of the Microbiological Analysis of Foods
Author: Anonim
Publsiher: Unknown
Total Pages: 179
Release: 1989
ISBN: 9780444995599
Category: Food
Language: EN, FR, DE, ES & NL

Statistical Aspects of the Microbiological Analysis of Foods Book Excerpt:

Statistical Aspects of the Microbiological Analysis of Foods

Statistical Aspects of the Microbiological Analysis of Foods
Author: B. Jarvis
Publsiher: Unknown
Total Pages: 179
Release: 1989
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Statistical Aspects of the Microbiological Analysis of Foods Book Excerpt:

Statistical aspects of microbiological criteria related to foods

Statistical aspects of microbiological criteria related to foods
Author: Food and Agriculture Organization of the United Nations,World Health Organization
Publsiher: Food & Agriculture Org.
Total Pages: 145
Release: 2019-02-14
ISBN: 9251085161
Category: Science
Language: EN, FR, DE, ES & NL

Statistical aspects of microbiological criteria related to foods Book Excerpt:

Microbiological Criteria have been used in food production and the food regulatory context for many years. While the food-specific aspects of microbiological criteria are well understood, the mathematical and statistical aspects are often less well appreciated, which hinders the consistent and appropriate application of microbiological criteria in the food industry. This document has been developed to begin redressing this situation. A particular aim of this document is to illustrate the important mathematical and statistical aspects of microbiological criteria, but with minimal statistical jargon, equations and mathematical details. It is hoped that the resulting document and support materials make this subject more accessible to a broad audience. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both food safety risk assessors and risk managers, the Codex Alimentarius Commission, governments and regulatory agencies, food producers and processers and other institutions and individuals with an interest in Microbiological Criteria. This volume in particular aims to support food business operators, quality assurance managers, food safety-policy makers and risk managers.

Mathematical and Statistical Methods in Food Science and Technology

Mathematical and Statistical Methods in Food Science and Technology
Author: Daniel Granato,Gastón Ares
Publsiher: John Wiley & Sons
Total Pages: 536
Release: 2014-03-03
ISBN: 1118433688
Category: Science
Language: EN, FR, DE, ES & NL

Mathematical and Statistical Methods in Food Science and Technology Book Excerpt:

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Microbial Control and Food Preservation

Microbial Control and Food Preservation
Author: Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos
Publsiher: Springer
Total Pages: 430
Release: 2018-01-23
ISBN: 1493975560
Category: Science
Language: EN, FR, DE, ES & NL

Microbial Control and Food Preservation Book Excerpt:

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Microbiological Analysis of Food and Water

Microbiological Analysis of Food and Water
Author: N.F. Lightfoot,E.A. Maier
Publsiher: Elsevier
Total Pages: 284
Release: 1998-04-22
ISBN: 9780080536514
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Microbiological Analysis of Food and Water Book Excerpt:

With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry. This book contains the outcome of their work. It has been written with the express objective of using simple but accurate wording so as to be accessible to all microbiology laboratory staff. To facilitate reading, the more specialized items, in particular some statistical treatments, have been added as an annex to the book. All QA and QC tools mentioned within these guidelines have been developed and applied by the authors in their own laboratories. All aspects dealing with reference materials and interlaboratory studies have been taken in a large part from the projects conducted within the BCR and Measurement and Testing Programmes of the European Commission. With so many different quality control procedures, their introduction in a laboratory would appear to be a formidable task. The authors recognize that each laboratory manager will choose the most appropriate procedures, depending on the type and size of the laboratory in question. Accreditation bodies will not expect the introduction of all measures, only those that are appropriate for a particular laboratory. Features of this book: • Gives all quality assurance and control measures to be taken, from sampling to expression of results • Provides practical aspects of quality control to be applied both for the analyst and top management • Describes the use of reference materials for statistical control of methods and use of certified reference materials (including statistical tools).

Microbiological Testing in Food Safety Management

Microbiological Testing in Food Safety Management
Author: International Commission on Microbiological Specifications for Foods Staff
Publsiher: Springer Science & Business Media
Total Pages: 362
Release: 2012-12-06
ISBN: 1468483692
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Microbiological Testing in Food Safety Management Book Excerpt:

2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Establishment of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4. 4 Application of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 4. 5 Determining Acceptance by Approval of Supplier . . . . . . . . . . . . . . . . . . . . 85 4. 6 Examples To Demonstrate the Process of Lot Acceptance . . . . . . . . . . . . . . 87 4. 7 Auditing Food Operations for Supplier Acceptance . . . . . . . . . . . . . . . . . . . 90 4. 8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 CHAPTER 5-ESTABLISHMENT OF MICROBIOLOGICAL CRITERIA FOR LOT ACCEPTANCE . . . . , . . . . . . . . . . . . . . . . . , . . . . . . 99 5. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99 5. 2 Purposes and Application of Microbiological Criteria for Foods . . . . . . . . . 10 1 5. 3 Definition of Microbiological Criterion . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1 5. 4 Types of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 5. 5 Application of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 5. 6 Principles for the Establishment of Microbiological Criteria . . . . . . . . . . . . 104 5. 7 Components of Microbiological Criteria for Foods . . . . . . . . . . . . . . . . . . . 106 5. 8 Examples of Microbiological Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Culture Media for Food Microbiology

Culture Media for Food Microbiology
Author: J.E.L. Corry,G.D.W. Curtis,R.M. Baird
Publsiher: Elsevier
Total Pages: 490
Release: 1996-04-23
ISBN: 9780080530123
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Culture Media for Food Microbiology Book Excerpt:

This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections: 1) Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes. 2) Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media. Microbiologists specializing in food and related areas will find this book particularly useful.

Sampling for Microbiological Analysis

Sampling for Microbiological Analysis
Author: International Commission on Microbiological Specifications for Foods
Publsiher: Wiley-Blackwell
Total Pages: 293
Release: 1986-01
ISBN: 9780632015672
Category: Science
Language: EN, FR, DE, ES & NL

Sampling for Microbiological Analysis Book Excerpt:

Encyclopedia of Food Safety

Encyclopedia of Food Safety
Author: Yasmine Motarjemi,Gerald Moy,Ewen Todd
Publsiher: Academic Press
Total Pages: 2304
Release: 2013-12-12
ISBN: 0123786134
Category: Technology & Engineering
Language: EN, FR, DE, ES & NL

Encyclopedia of Food Safety Book Excerpt:

With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Food Protection Trends

Food Protection Trends
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2010
ISBN: 1928374650XXX
Category: Food contamination
Language: EN, FR, DE, ES & NL

Food Protection Trends Book Excerpt:

Journal of Food Protection

Journal of Food Protection
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1995
ISBN: 1928374650XXX
Category: Food adulteration and inspection
Language: EN, FR, DE, ES & NL

Journal of Food Protection Book Excerpt:

Mitteilungen Aus Lebensmitteluntersuchung und Hygiene

Mitteilungen Aus Lebensmitteluntersuchung und Hygiene
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2005
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

Mitteilungen Aus Lebensmitteluntersuchung und Hygiene Book Excerpt:

Modelling Microorganisms in Food

Modelling Microorganisms in Food
Author: Stanley Brul,Suzanne Van Gerwen,Marcel Zwietering
Publsiher: Woodhead Publishing
Total Pages: 294
Release: 2007-03-26
ISBN: 1928374650XXX
Category: Science
Language: EN, FR, DE, ES & NL

Modelling Microorganisms in Food Book Excerpt:

While predictive microbiology has made a major contribution to food safety, many uncertainties linger, such as the growing evidence that traditional microbial inactivation models do not always fit the experimental data and that all the bacteria of one population do not necessarily behave homogeneously. These problems are all the more acute because of a growing interest in minimal processing techniques which is requiring greater precision from models. Edited by leading authorities, this volume reviews current developments in quantitative microbiology. Part one discusses best practice in constructing quantitative models and part two looks at specific areas in new approaches to modelling microbial behavior.

Microbiological Risk Assessment in Food Processing

Microbiological Risk Assessment in Food Processing
Author: Martyn Brown
Publsiher: Unknown
Total Pages: 328
Release: 2002
ISBN: 1928374650XXX
Category: Food
Language: EN, FR, DE, ES & NL

Microbiological Risk Assessment in Food Processing Book Excerpt:

Exploring Value of Enterococci as Alternative Indicator Organisms in Swiss Cheese

Exploring Value of Enterococci as Alternative Indicator Organisms in Swiss Cheese
Author: Kevin M. Parks
Publsiher: Unknown
Total Pages: 234
Release: 1998
ISBN: 1928374650XXX
Category: Electronic Book
Language: EN, FR, DE, ES & NL

Exploring Value of Enterococci as Alternative Indicator Organisms in Swiss Cheese Book Excerpt:

Hydrological and Limnological Aspects of Lake Monitoring

Hydrological and Limnological Aspects of Lake Monitoring
Author: Pertti Heinonen
Publsiher: John Wiley & Sons
Total Pages: 372
Release: 2000-06-15
ISBN: 1928374650XXX
Category: Nature
Language: EN, FR, DE, ES & NL

Hydrological and Limnological Aspects of Lake Monitoring Book Excerpt:

Provides an extensive overview of all the most important aspects oflake monitoring studies describing methods of water sampling,analytical determination and data interpretation. Now that all EC countries must receive the EC Directive on WaterQuality, there is a greater need to improve the quality ofmeasurements, both in chemical and biological fields and this bookdescribes the best practices in measuring water, quality, standardprocedures and quality assurance in relation to current legislationand guidelines. The book provides coverage of: ? Abiotic processes and harmful substances in lakes ? Biocoenosis in evaluating the ecological status of lakes ? New lake monitoring techniques ? Quality assessment ? Managing of results The book also addresses the most important problems currentlyimpacting lake resources: ? Eutrophication ? Water acidification and its impact on biodiversity ? The presence of endocrine disrupters ? The bioaccumulation of mercury in the food chain This is an essential guide to the subject for postgraduate studentsin environmental science and analytical chemistry, laboratoriesinvolved in water analysis, industrial companies producing effluentand regional environmental agencies. 'Hydrological and Limnological Aspects of Lake Monitoring' is thefirst book in the Water Quality Measurement Series, which providesa comprehensive coverage of the analytical techniques used for themeasurement of substances in water, from sampling through tolaboratory analysis. The series aims to offer practical answers tospecific issues related to measurements of the water cycle quality,using a scientifically sound approach.

Microbial Growth in Biofilms Part B Special Environments and Physicochemical Aspects

Microbial Growth in Biofilms  Part B  Special Environments and Physicochemical Aspects
Author: Ron J. Doyle
Publsiher: Academic Press
Total Pages: 518
Release: 2001-05-25
ISBN: 1928374650XXX
Category: Science
Language: EN, FR, DE, ES & NL

Microbial Growth in Biofilms Part B Special Environments and Physicochemical Aspects Book Excerpt:

This volume and its companion, Volume 337, supplement Volume 310. These volumes provide a contemporary sourcebook for virtually any kind of experimental approach involving biofilms. They cover bioengineering, molecular, genetic, microscopic, chemical, and physical methods.

Food Technology in Australia

Food Technology in Australia
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1987
ISBN: 1928374650XXX
Category: Food industry and trade
Language: EN, FR, DE, ES & NL

Food Technology in Australia Book Excerpt: