Continuing this excellent series, Microorganisms in Foods 7:

• describes the role of microbiological testing in modern food safety management systems
• explores how risk assessment and risk management can be used to establish goals - known as "tolerable levels of risk" or "food safety objectives" - for use in controlling foodborne illness
• provides guidelines for establishing effective management systems to control specific hazards in foods
• describes the respective roles of industry and government, recognizing that it is through their collective actions that effective food safety systems are developed and verified
• gives guidelines to determine whether imported foods have been produced with an equivalent level of protection

Contents

1. Microbiological Hazards and Their Control
2. Evaluating Risks and Establishing Food Safety Objectives
3. Meeting the FSO Through Control Methods
4. Selection and Use of Acceptance Criteria
5. Establishment of Microbiological Criteria for Lot Acceptance
6. Concepts of Probability and Principles of Sampling
7. Sampling Plans
8. Selection of Cases and Attributes Plans
9. Tightened, Reduced, and Investigational Sampling
10. Experience in the Use of Two-Class Attributes Plans for Lot Acceptance
11. Samping to Assess Control of the Environment
12. Sampling, Sample Handling, and Sample Analysis
13. Process Control
14. Aflatoxins in Peanuts
15. Salmonella in Dried Milk
16. Listeria Monocytogenes in Cooked Sausage (Frankfurters)
17. E. Coli 0157:H7 in Frozen Raw Ground Beef Patties

Glossary
Index

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