Case Studies in Food Microbiology for Food Safety and Quality 1st Edition by R K Pawsey ISBN 0854046267 9780854046263

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Product details:

ISBN 10: 0854046267 
ISBN 13: 9780854046263
Author: R K Pawsey

This unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn from a wide range of sources, present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback commentary, all of which encourage the reader to apply their knowledge. With reference to specific organisms such as E. coli, Salmonella, Listeria monocytogenes and so on, the chapters move the reader progressively from strategies for control of food borne organisms, techniques for their control, appreciating risk, through sampling criteria and acceptance, to managing risk. With the provision of real-life problems to explore, along with the opportunity to propose and justify approaches to managing food safety, this book will be welcomed as a new approach to learning not only by students and their teachers, but also by food professionals in policy-making and enforcement and the many within the food industry who are involved with the management of food safety.

Case Studies in Food Microbiology for Food Safety and Quality 1st Table of contents:

Case Studies in Food Microbiology for Food Safety and Quality 1st Edition, by Rosa K. Pawsey (published by Royal Society of Chemistry in 2002), is structured around 21 case studies designed to illustrate key issues in food safety and quality control.

Here is a general outline of the table of contents:

A. Developing Strategies for Control

• Chapter 1: Water as a Vector of Organisms
• Chapter 2: Expectations of Food Control Systems – in the Past, and Now
• Chapter 3: Zoonotic disease
• Chapter 4: Should Pasteurisation of Drinking Milk Be Obligatory?

B. Techniques for Control

• Chapter 5: Surveillance and Microbiological Analyses
• Chapter 6: Microbial Hazards
• Chapter 7: Post-production Product Handling and Acceptability
• Chapter 8: HACCP and the Responsibilities of the Food Producer
• Chapter 9: Product Formulation and Control

C. Risk

• Chapter 10: Views of Risk
• Chapter 11: Hazards and risks
• Chapter 12: The Need for Food Hygiene
• Chapter 13: A Shelf Life Problem
• Chapter 14: Airline Food and Control Failure

D. Sampling, Criteria and Acceptance

• Chapter 15: Global Dissemination of Organisms and Their Control
• Chapter 16: Extending Shelf Life – Compromising Safety?
• Chapter 17: Acceptable, Unsatisfactory and Unacceptable Concentrations of Pathogens in Ready-to-eat Food

E. Managing Risk

• Chapter 18: Managing Risk
• Chapter 19: Changing a Risk Management Strategy
• Chapter 20: Hygiene Improvement at Source
• Chapter 21: What is Safe Food?

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Tags: R K Pawsey, Case Studies, Food Microbiology