The Microbiological Risk Assessment of Food

Abstract

Foodborne Microbial Pathogens in World Trade: Foodborne microbial pathogens Chronic sequelae following foodborne illness Emergence and re--emergence of foodborne pathogens and toxins Changes in host susceptibility and exposure Processing methods and globalisation of the food industry Changes in consumption pattern Immunological status Malnutrition Changing perceptions and values Risk of food poisoning The cost of foodborne diseases International control of microbiological hazards in foods Sanitary and Phytosanitary (SPS) Agreement Origin of microbiological risk assessment. Food Safety, Control and HACCP: Outline of HACCP Food hazards Pre--HACCP Principles Principle 1 Hazard Analysis Principle 2 Critical Control Points Principle 3 Critical Limits Principle 4 CCP Monitoring Principle 5 Corrective Actions Principle 6 Verification Principle 7 Record--keeping Control at source Product design and process control Intrinsic and extrinsic factors affecting microbial growth Irradiation High Pressure Technology Temperature control of microbiological hazards Microbial response to stress Response to pH stress Heat-- and cold shock response Response to osmotic shock Response to high hydrostatic pressure Predictive modelling Primary models and the Gompertz and Baranyi equations Secondary models Tertiary models Microbiological Criteria Attributes sampling plan Operating characterisitic curve. Risk Analysis: Overview of Microbiological Risk Assessment Risk Assessment Risk Management Risk Communication Risk Assessment Statement of purpose Hazard Identification Exposure Assessment Hazard Characterization Preface Dose--response assessment Dose--response models Dose and infection Risk Characterization Production of a formal report Triangular distributions and Monte Carlo simulation Risk Management Risk assessment policy Risk Profiling Food Safety Objectives Risk Communication. Application of Microbiological Risk Assessment: Salmonella spp. S. Enteritidis in shell eggs and egg products Hazard identification and hazard characterization of Salmonella in broilers and eggs Exposure assessment of Salmonella Enteritidis in eggs Exposure assessment of Salmonella spp. in broilers Salmonella spp. in cooked chicken Salmonella spp. in cooked patty Poultry FARM Domestic and sporadic human salmonellosis Campylobacter jejuni/coli jejuni risk from fresh chicken Risk profile for pathogenic species of Campylobacter in Denmark Risk assessment of C. jejuni in broilers Campylobacter fluoroquinolone resistance Listeria monocytogenes L. monocytogenes hazard identification and hazard characterization in ready--to--eat foods L. monocytogenes exposure assessment in ready--to--eat foods Relative risk of L. monocytogenes in selected ready--to--eat foods L. monocytogenes in EU trade L. monocytogenes in meat balls Enterohaemorrhagic E. coli (EHEC) E. coli O157:H7 E. coli O157:H7 in ground beef Bacillus cereus cereus risk assessment Vibrio parahaemolyticus Public health impact of V. parahaemolyticus in raw molluscan shellfish Mycotoxins Aflatoxins Ochratoxins Other mycotoxins Rotaviruses Viral contamination of shellfish and coastal waters. Future Developments in Microbiological Risk Assessment: International methodology and guidelines Data Training courses and use of resources Microbiological risk assessment support system Glossary of terms used in risk analysis References Internet directory Index