Microbiological Risk Assessment In Food Processing

Manufacturer

Woodhead Publishing Ltd

Microbiological risk assessment is a process used to identify and assess the risks posed by microbiological contaminants in food. It is one of the most important recent developments in food safety management, and is used by many international bodies, such as Codex Alimentarius. This book provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety. It begins by placing MRA within the broader context of the evolution of international food safety standards, and then discusses each step of the process, starting with hazard identification and characterisation. It also discusses risk communication, and the relationship of MRA to the use of microbiological criteria and HACCP systems. This book is an authoritative coverage of both principles and key issues in implementation, and is a standard work on one of the most important aspects of food safety management.

Microbiological risk assessment is one of the most important recent developments in improving food safety management. Edited by two leading authorities in the field, and with a distinguished international team of experts, this book reviews the key stages and issues in MRA. Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book begins by placing MRA within the broader context of the evolution of international food safety standards Part 1 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 2 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.