Report Of The Fao Expert Consultation On The Trade Impact Of Listeria In Fish Products

Author : Anonim
Publisher : Food & Agriculture Org.
Page : 44 pages
File Size : 52,6 Mb
Release : 1999
Category : Bacterial diseases in fishes
ISBN : 9251043264

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Report of the FAO Expert Consultation on the Trade Impact of Listeria in Fish Products by Anonim Pdf

The globalization and growth of international trade in fish and fishery products in recent years has made these products one of the most important items traded in terms of value. Concerns regarding the safety of these products has prompted the emergence of a nimber of new regulations such as a zero-tolerance policy for Listeria monocytogenes in fishery products of the use of a risk based approach to establish maximum limits for Listeria in these products. This paper documents the current scientific knowlegde regarding the risks of listeriosis in relation to fishery products, discusses current regulations and their impact on trade and provides guidelines for the prevention and control of Listeria in these products.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 60 pages
File Size : 54,5 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 : Barry Leonard
Publisher : DIANE Publishing
Page : 476 pages
File Size : 53,6 Mb
Release : 2011-08
Category : Technology & Engineering
ISBN : 9781437987461

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Fish and Fishery Products by Barry Leonard Pdf

This guidance will assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of fish and fishery products will find info. that will help them identify hazards that are associated with their products, and help them formulate control strategies. It will help consumers understand commercial seafood safety in terms of hazards and their controls. It does not specifically address safe handling practices by consumers or by retail estab., although the concepts contained in this guidance are applicable to both. This guidance will serve as a tool to be used by fed. and state regulatory officials in the evaluation of HACCP plans for fish and fishery products. Illustrations. This is a print on demand report.

Author : Lahsen Ababouch,G. Gandini,John Ryder,Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 128 pages
File Size : 44,9 Mb
Release : 2005
Category : Business & Economics
ISBN : 9251052867

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Causes of Detentions and Rejections in International Fish Trade by Lahsen Ababouch,G. Gandini,John Ryder,Food and Agriculture Organization of the United Nations Pdf

This paper is based on a study that identifies the major causes of detentions and rejections of fishery products in international trade and assesses the control procedures used by the main importing countries/regions of Canada, the EU, Japan and the USA. The final section makes recommendations on what needs to change to improve fish safety and quality controls.

Author : Elliot T. Ryser,Elmer H. Marth
Publisher : CRC Press
Page : 894 pages
File Size : 54,7 Mb
Release : 2007-03-27
Category : Science
ISBN : 9781420015188

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Listeria, Listeriosis, and Food Safety by Elliot T. Ryser,Elmer H. Marth Pdf

Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne pathogen, however, has continued unabated,

Author : Ioannis S. Boziaris
Publisher : John Wiley & Sons
Page : 516 pages
File Size : 49,7 Mb
Release : 2014-02-03
Category : Technology & Engineering
ISBN : 9781118346211

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Seafood Processing by Ioannis S. Boziaris Pdf

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part (‘Quality and Safety Issues’), quality and safety analysis, fish and seafood authenticity and risk assessment are included.

Author : Frans J.M. Smulders,John D. Collins
Publisher : BRILL
Page : 442 pages
File Size : 40,7 Mb
Release : 2023-08-28
Category : Business & Economics
ISBN : 9789086865222

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Safety assurance during food processing by Frans J.M. Smulders,John D. Collins Pdf

"Microbial agents (particularly bacteria) represent the greatest risk to public health. The traditional end-product oriented food inspection systems are inadequate for identifying and eliminating the usually symptomless animal carriers of agents causing foodborne infections and intoxications. Modern, risk-based, prevention approaches are the only effective way to reduce the prevalence of these hazards from our foods. As an additional 'safety-valve' microbial decontamination procedures are currently being suggested and its implementation in industrial food processing has, at least in some parts of the world, met with governmental approval. The residues in foods of some non-microbial agents have more recently also caused substantial consumer disquiet. This equally applies to non-conventional foods containing GMO's. In this publication these issues are addressed by invited expert scientists from various disciplines, many of which have key-positions in EU-funded research programmes on these very topics and/or are advisers to international public health bodies. The editors firmly believe that the very nature of the theme, the excellence of the papers and the holistic approach chosen will draw an audience from both an industry and academic background."

Author : Nuno F. Soares,António A. Vicente,Cristina M. A. Martins
Publisher : John Wiley & Sons
Page : 194 pages
File Size : 46,6 Mb
Release : 2016-03-07
Category : Technology & Engineering
ISBN : 9781118965078

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Food Safety in the Seafood Industry by Nuno F. Soares,António A. Vicente,Cristina M. A. Martins Pdf

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together in one volume key information for those wanting to implement ISO 22000 or FSSC 22000 in the seafood manufacturing industry. Concise and highly practical, this book comprises: a presentation of seafood industry and its future perspectives the description of the main hazards associated to seafood (including an annexe featuring the analysis of notifications related with such hazards published by Rapid Alert System for Food and Feed - RASFF) interpretation of ISO 22000 clauses together with practical examples adapted to the seafood manufacturing industry the presentation of the most recent food safety scheme FSSC 22000 and the interpretation of the additional clauses that this scheme introduces when compared to ISO 22000 This practical guide is a valuable resource for seafood industry quality managers, food technologists, managers, consultants, professors and students. This book is a tool and a vehicle for further cooperation and information interchange around seafood safety and food safety systems. QR codes can be found throughout the book; when scanned they will allow the reader to contact the authors directly, know their personal views on each chapter and even access or request more details on the book content. We encourage the readers to use the QR codes or contact the editors via e-mail ([email protected]) or Twitter (@foodsafetybooks) to make comments, suggestions or questions and to know how to access the Extended Book Content.

Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 202 pages
File Size : 43,8 Mb
Release : 2022-10-14
Category : Technology & Engineering
ISBN : 9789251369838

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Listeria monocytogenes in ready-to-eat (RTE) foods: attribution, characterization and monitoring by Food and Agriculture Organization of the United Nations,World Health Organization Pdf

Since the publication of the 2004 risk assessment, outbreaks of illness and resultant deaths due to L. monocytogenes continue to occur across the globe. Continued effort is needed to summarize and critically evaluate the most recent information on L. monocytogenes in RTE foods. New data to improve and further inform the 2004 Risk Assessment is available for nearly every factor considered previously, including new quantitative data on L. monocytogenes contamination of foods. To facilitate this work, an FAO/WHO expert meeting was held by virtual means from 20 October to 6 November 2020 to review and discuss the available data and background documents, and to assess the need to modify and update risk assessment models/tools. This report focuses on the deliberations and conclusions of the expert meeting.

Author : Clive de W Blackburn,Peter J McClure
Publisher : Elsevier
Page : 1232 pages
File Size : 48,9 Mb
Release : 2009-06-30
Category : Technology & Engineering
ISBN : 9781845696337

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Foodborne Pathogens by Clive de W Blackburn,Peter J McClure Pdf

Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

Author : Anonim
Publisher : Food & Agriculture Org.
Page : 236 pages
File Size : 50,6 Mb
Release : 2024-06-27
Category : Electronic
ISBN : 8210379456XXX

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SPS and TBT Agreements by Anonim Pdf

Author : M. Griffiths
Publisher : Elsevier
Page : 521 pages
File Size : 45,8 Mb
Release : 2010-04-08
Category : Technology & Engineering
ISBN : 9781845699420

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Improving the Safety and Quality of Milk by M. Griffiths Pdf

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow’s milk and addresses quality improvement of a range of other milk-based products.The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows’ diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. Addresses consumer demand for improved processes and technologies in the production, safety and quality of milk and milk products Reviews the major milk contaminants including bacterial pathogens, pesticides and vetinary residues as well as the routes of contamination, analytical techniques and methods of control Examines the latest advances in milk processing methods to improve the quality and safety of milk such as modelling heat processing, removal of bacteria and microfiltration techniques

Author : Anonim
Publisher : Food & Agriculture Org.
Page : 314 pages
File Size : 40,6 Mb
Release : 2004
Category : Food
ISBN : 9251051275

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Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods by Anonim Pdf

Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.

Author : Organisation mondiale de la santé
Publisher : World Health Organization
Page : 310 pages
File Size : 50,5 Mb
Release : 2004
Category : Medical
ISBN : 9789241562621

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Enterobacter Sakazakii and Other Microorganisms in Powdered Infant Formula by Organisation mondiale de la santé Pdf

Cases of listeriosis appear to be predominantly associated with ready-to-eat products. FAO and WHO have undertaken a risk assessment of Listeria monocytogenes in ready-to-eat foods, prepared and reviewed by an international team of scientists. Input was received from several international fora including expert consultations and Codex Alimentarius committee meetings as well as via public and peer review. This technical report provides complete documentation of the risk assessment, the approaches taken, the data and methodology used, and the results. It also contains four example assessments addressing the risk of listeriosis associated with fresh milk, ice cream, fermented meats and cold-smoked fish. These products were selected to represent typical classes of ready-to-eat products.

Author : General Fisheries Commission for the Mediterranean (Food and Agriculture Organization of the United Nations). Scientific Advisory Committee. Meeting
Publisher : Unknown
Page : 452 pages
File Size : 42,9 Mb
Release : 1999
Category : Fish stock assessment
ISBN : UIUC:30112052902936

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Rapport de la Première Session Du Comité Scientifique Consultatif by General Fisheries Commission for the Mediterranean (Food and Agriculture Organization of the United Nations). Scientific Advisory Committee. Meeting Pdf