Microbiological Food Contamination

This book contains chapters written by the presenters at this Workshop. These authors are at the forefront of developments in food contamination in the U.S. The scope of the book is unique in that consideration is given not only to bacterial contamination of food, but also to a wide range of other contaminants and their interactions. Also, the impact of food contamination on international trade is addressed.

Microbiological Risk Assessment in Food Processing

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.