The Microbiological Risk Assessment of Food

The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA.This important book focuses on what is an acceptable level of risk to consumers associated with eating food, on a daily basis, which does contain bacteria. An extremely important addition to the available literature, providing a thorough synthesis that will be an essential purchase for all those involved with issues relating to safe food.Copies of the book should be available to practitioners in food companies and academia, including food microbiologists, food scientists and technologists, to consultants and to all those studying or teaching food microbiology. Personnel in government regulatory and public and environmental health capacities will find much of use within the covers of this book. Copies of the book should also be available in the libraries of all research establishments and university departments where food science, food technology and microbiology are studied and taught.Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK.Cover Photograph: Lactobacillus case Shirota by kind permission and courtesy of Yakult UK Ltd.

Dr Stephen J. Forsythe is Reader in Microbiology at the Department of Life Sciences, Nottingham Trent University, UK.

Preface	p. vii
Food-borne Microbial Pathogens in World Trade	p. 1
Food-borne microbial pathogens	p. 1
Chronic sequelae following food-borne illness	p. 8
Emergence and re-emergence of food-borne pathogens and toxins	p. 10
Changes in host susceptibility and exposure	p. 12
Risk of food poisoning	p. 17
The cost of food-borne diseases	p. 18
International control of microbiological hazards in foods	p. 20
Food Safety, Control and HACCP	p. 34
Introduction	p. 34
HACCP adoption	p. 35
Outline of HACCP	p. 37
Control at source	p. 45
Product design and process control	p. 45
Microbial response to stress	p. 53
Predictive modelling	p. 55
Microbiological criteria	p. 61
Risk Analysis	p. 66
Introduction	p. 66
Overview of microbiological risk assessment	p. 69
Risk assessment	p. 75
Risk management	p. 103
Food safety objectives	p. 109
Risk communication	p. 110
Application of Microbiological Risk Assessment	p. 113
Introduction	p. 113
Salmonella spp.	p. 113
Campylobacter jejuni and C. coli	p. 130
Listeria monocytogenes	p. 142
Enterohaemorrhagic E. coli (EHEC); E. coli O157:H7	p. 154
Bacillus cereus	p. 161
Vibrio parahaemolyticus	p. 165
Mycotoxins	p. 168
Rotaviruses	p. 173
Future Developments in Microbiological Risk Assessment	p. 175
Introduction	p. 175
International methodology and guidelines	p. 175
Data	p. 176
Training courses and use of resources	p. 177
Microbiological risk assessment support system	p. 180
Glossary of terms	p. 181
References	p. 185
Internet directory	p. 200
Index	p. 205
Table of Contents provided by Syndetics. All Rights Reserved.

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The Microbiological Risk Assessment of Food

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