Joint Fao Who Expert Consultation On Risk Assessment Of Microbiological Hazards In Foods

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 60 pages
File Size : 43,8 Mb
Release : 2000
Category : Food
ISBN : 9251044775

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Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, FAO Headquarters, Rome, 17-21 July 2000 by Food and Agriculture Organization of the United Nations Pdf

The microbiological safety of food is becoming an increasingly important issue in many countries. A number of factors have contributed to this, including changes in methods of food production and processing, changing consumption patterns, greater consumer awareness of food safety issues and emerging and re-emerging pathogens. Also, the expansion of international trade in food has increased the risk of infectious agents being disseminated from the original point of production to locations thousands of miles away. In addressing this issue at the international level FAO and WHO convened a joint Expert Consultation on Risk Assessment of Microbiological Hazards in Foods from 17 to 21 July 2000 in Rome. The meeting specifically addressed risk assessment of Salmonella spp. in broilers and eggs and Listeria monocytogenes in ready-to-eat foods. This report summarizes its findings and includes advice and guidance on hazard characterization and exposure assessment of these pathogen-commodity combinations for consideration by FAO/WHO Member Countries and the Codex Alimentarius Commission.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 52 pages
File Size : 43,5 Mb
Release : 2001
Category : Technology & Engineering
ISBN : 9251046085

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Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods by Food and Agriculture Organization of the United Nations Pdf

This report summarizes the findings of the Joint Meeting on the risk assessments of salmonella in eggs and broiler chickens, and listeria in ready-to-eat foods. It presents a preliminary response to the specific risk management questions posed by the Codex Committee on Food Hygiene. It provides advice on how these risk assessments can be used and adapted by FAO and WHO member countries.

Author : Anonim
Publisher : Unknown
Page : 52 pages
File Size : 44,9 Mb
Release : 2002
Category : Food
ISBN : UIUC:30112063175589

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Principles and Guidelines for Incorporating Microbiological Risk Assessment in the Development of Food Safety Standard, Guidelines and Related Texts by Anonim Pdf

A FAO/WHO expert consultation on principles and guidelines for incorporating microbiological risk assessment in the development of food safety standards, guidelines and related texts was held in Kiel, Germany from 18-22 March 2002. The consultation was opened by Dr. Hans Bohm, Head of the Division of Food Hygiene in the Federal Ministry for Consumer Protection, Food and Agriculture, who reinforced the importance of risk assessment in the design and implementation of food safety measures for microbiological hazards.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 40 pages
File Size : 52,8 Mb
Release : 1997
Category : Business & Economics
ISBN : 9251039801

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Risk Management and Food Safety by Food and Agriculture Organization of the United Nations Pdf

Risk analysis is widely recognised as the fundamental methodology underlying the development of food safety standards. As recognised in the 1995 consultation, risk analysis is composed of three separate but integrated elements, namely risk assessment, risk management and risk communication. That consultation recognised risk communication as an interactive process of exchange of information and opinion on risk among risk assessors, risk managers, and other interested parties. Risk management is defined within Codex as the process of weighing policy alternatives in the light of the results of risk assessment and, if required, selecting and implementing appropriate control options, including regulatory measures. The outcome of the risk management process, as undertaken by Committees within the Codex Alimentarius system, is the development of standards, guidelines and other recommendations for food safety, m the national situation it is likely that different risk management decisions could be made according to different criteria and different ranges of risk management options. The overall objective of Codex is to ensure consumer protection and to facilitate international trade.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 80 pages
File Size : 52,5 Mb
Release : 2003
Category : Business & Economics
ISBN : 9251049408

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Hazard Characterization for Pathogens in Food and Water by Food and Agriculture Organization of the United Nations Pdf

Contains information that is useful to both risk assessors and risk managers, including international scientific committees, the Codex Alimentarius Commission, governments, and food regulatory agencies, scientists, food producers and industries and other people or institutions with an interest in microbiological hazards in foods, their impact on public health and food trade and their control.

Author : World Health Organization
Publisher : World Health Organization
Page : 108 pages
File Size : 44,9 Mb
Release : 2008
Category : Food
ISBN : 9789241546898

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Exposure Assessment of Microbiological Hazards in Food by World Health Organization Pdf

The guidelines aim to provide a practical framework and approach for undertaking exposure assessment of microbiological hazards (bacteria, fungi, viruses, protozoa and microbial toxins) in foods in the context of a risk assessment or as a stand-alone process.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 68 pages
File Size : 47,7 Mb
Release : 2003
Category : Business & Economics
ISBN : 925104886X

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Risk Assessment of Campylobacter Spp. in Broiler Chickens and Vibrio Spp. in Seafood by Food and Agriculture Organization of the United Nations Pdf

On cover and title page: WHO food safety consultations.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 52 pages
File Size : 50,5 Mb
Release : 1999
Category : Business & Economics
ISBN : 9251042608

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The Application of Risk Communication to Food Standards and Safety Matters by Food and Agriculture Organization of the United Nations Pdf

With increased public concern regarding food safety, greater demands are placed on risk communicators to involve the public and other interested parties in an interactive dialogue and to explain the magnitude and severity of risks associated with foodborne hazards in clear and comprehensible terms that convey credibility and trustworthiness. This requires communicators to recognize and overcome gaps in knowledge as well as obstacles inherent in the uncertainties of scientific risk assessment. This document is the report of a Joint FAO/WHO Expert Consultation on the Application of Risk Communication to Food Standards and Safety Matters was held from 2-6 February 1998 at the Italian Ministry of Health, Rome.

Author : World Health Organization
Publisher : World Health Organization
Page : 136 pages
File Size : 46,8 Mb
Release : 2009
Category : Medical
ISBN : 9789241547895

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Risk Characterization of Microbiological Hazards in Food by World Health Organization Pdf

It is in the risk characterization step that the results of the risk assessment are presented.

Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 288 pages
File Size : 54,5 Mb
Release : 2021-06-07
Category : Technology & Engineering
ISBN : 9789251345184

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Microbiological Risk Assessment – Guidance for food by Food and Agriculture Organization of the United Nations,World Health Organization Pdf

This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.

Author : Anna Lammerding
Publisher : Elsevier Inc. Chapters
Page : 568 pages
File Size : 41,5 Mb
Release : 2013-03-06
Category : Medical
ISBN : 9780128073537

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Foodborne Infections and Intoxications by Anna Lammerding Pdf

Microbial food safety risk assessment is a systematic approach to aid our understanding of complex food systems and to translate the potential presence of pathogens in the food production, processing, and preparation environments into statements of the likelihood and magnitude of a food safety risk, in terms of adverse public health outcomes. The Codex Alimentarius Commission, the international body responsible for defining risk assessment principles and practices for all foodborne hazards, endorses a framework for risk assessment that provides a structured format and process for MRA. However, this guidance is not intended to be prescriptive but allows for different approaches and the use of novel analytical tools for assessing risk, to translate scientific data and knowledge into practical information to better inform managers and decision-makers when dealing with the many challenges that arise in the complex field of food safety.

Author : Stephen J. Forsythe
Publisher : John Wiley & Sons
Page : 216 pages
File Size : 52,9 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9781405148689

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The Microbiological Risk Assessment of Food by Stephen J. Forsythe Pdf

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.

Author : M. Brown,M Stringer
Publisher : Woodhead Publishing
Page : 336 pages
File Size : 44,5 Mb
Release : 2002-09-26
Category : Business & Economics
ISBN : 1855735857

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Microbiological Risk Assessment in Food Processing by M. Brown,M Stringer Pdf

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer.

Author : Anonim
Publisher : Nordic Council of Ministers
Page : 78 pages
File Size : 54,6 Mb
Release : 2001
Category : Campylobacter
ISBN : 9289306300

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Discussions on the Risk Assessment of Campylobacter by Anonim Pdf

Author : International Commission on Microbiological Specifications for Foods
Publisher : Springer
Page : 479 pages
File Size : 43,6 Mb
Release : 2018-02-22
Category : Technology & Engineering
ISBN : 9783319684604

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Microorganisms in Foods 7 by International Commission on Microbiological Specifications for Foods Pdf

The second edition of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management updates and expands on information on the role of microbiological testing in modern food safety management systems. After helping the reader understand the often confusing statistical concepts underlying microbiological sampling, the second edition explores how risk assessment and risk management can be used to establish goals such as a “tolerable levels of risk,” Appropriate Levels of Protection, Food Safety Objectives or Performance Objectives for use in controlling foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition, a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.