Risk Assessment Of Listeria Monocytogenes In Ready To Eat Foods

Author : World Health Organization
Publisher : Unknown
Page : 80 pages
File Size : 43,5 Mb
Release : 2004
Category : Medical
ISBN : 9241562617

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Risk Assessment of Listeria Monocytogenes in Ready-to-eat Foods by World Health Organization 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 interpretative summary provides an overview of how the risk assessment was undertaken and the results. In particular, it provides information relevant to risk managers addressing problems posed by this pathogen in ready-to-eat foods. It includes answers to the specific risk management questions posed by the Codex Committee on Food Hygiene and outlines the issues to be considered when implementing control measures, including the establishment of microbiological criteria.

Author : Anonim
Publisher : Food & Agriculture Org.
Page : 314 pages
File Size : 47,6 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 : Anonim
Publisher : Fao
Page : 0 pages
File Size : 43,6 Mb
Release : 2004
Category : Food
ISBN : 9251051275

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

Jointly issued by the World Health Organization and the Food and Agriculture Organization. For interpretative summary of this report, see (ISBN 9251051267).

Author : FAO.
Publisher : Food & Agriculture Org
Page : 48 pages
File Size : 40,8 Mb
Release : 2004
Category : Business & Economics
ISBN : 9251051267

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

Cases of listeriosis in food appear to be predominantly associated with ready-to-eat products. This publication contains a summary of the risk assessment, jointly undertaken by the Food and Agriculture Organization and the World Health Organization, into the problems posed by the pathogen in ready-to-eat foods. It covers specific risk management questions posed by the Codex Committee on Food Hygiene (CCFH) and outlines issues to be considered when implementing control measures, including the establishment of microbiological criteria. The full technical report is available separately (ISBN 9251051275).

Author : Anonim
Publisher : World Health Organization
Page : 202 pages
File Size : 40,5 Mb
Release : 2022-12-14
Category : Medical
ISBN : 9789240034969

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Listeria monocytogenes in ready-to-eat (RTE) food by Anonim Pdf

Author : Food and Agriculture Organization of the United Nations,World Health Organization
Publisher : Food & Agriculture Org.
Page : 202 pages
File Size : 43,5 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 : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 52 pages
File Size : 50,7 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 : Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
Publisher : Springer
Page : 0 pages
File Size : 47,6 Mb
Release : 2018-08-12
Category : Technology & Engineering
ISBN : 3319860143

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Foodborne Pathogens by Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki Pdf

Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 60 pages
File Size : 40,6 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 : Andy Hwang,Lihan Huang
Publisher : CRC Press
Page : 274 pages
File Size : 46,8 Mb
Release : 2010-03-03
Category : Technology & Engineering
ISBN : 9781420068634

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Ready-to-Eat Foods by Andy Hwang,Lihan Huang Pdf

With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are normally consumed directly without cooking- a step that ki

Author : World Health Organization
Publisher : World Health Organization
Page : 108 pages
File Size : 42,5 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 : International Commission on Microbiological Specifications for Foods
Publisher : Springer
Page : 479 pages
File Size : 51,9 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.

Author : David Vose
Publisher : John Wiley & Sons
Page : 754 pages
File Size : 49,8 Mb
Release : 2008-04-28
Category : Business & Economics
ISBN : 9780470512845

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Risk Analysis by David Vose Pdf

Risk Analysis concerns itself with the quantification of risk, the modeling of identified risks and how to make decisions from those models. Quantitative risk analysis (QRA) using Monte Carlo simulation offers a powerful and precise method for dealing with the uncertainty and variability of a problem. By providing the building blocks the author guides the reader through the necessary steps to produce an accurate risk analysis model and offers general and specific techniques to cope with most modeling problems. A wide range of solved problems is used to illustrate these techniques and how they can be used together to solve otherwise complex problems.

Author : FDA,U S Food & Drug Administrati
Publisher : Imp
Page : 356 pages
File Size : 48,6 Mb
Release : 2004
Category : Medical
ISBN : UOM:39015059182850

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The Bad Bug Book by FDA,U S Food & Drug Administrati Pdf

The Bad Bug was created from the materials assembled at the FDA website of the same name. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.

Author : Mike West,Jeff Harrison
Publisher : Springer Science & Business Media
Page : 720 pages
File Size : 46,7 Mb
Release : 2013-06-29
Category : Mathematics
ISBN : 9781475793659

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Bayesian Forecasting and Dynamic Models by Mike West,Jeff Harrison Pdf

In this book we are concerned with Bayesian learning and forecast ing in dynamic environments. We describe the structure and theory of classes of dynamic models, and their uses in Bayesian forecasting. The principles, models and methods of Bayesian forecasting have been developed extensively during the last twenty years. This devel opment has involved thorough investigation of mathematical and sta tistical aspects of forecasting models and related techniques. With this has come experience with application in a variety of areas in commercial and industrial, scientific and socio-economic fields. In deed much of the technical development has been driven by the needs of forecasting practitioners. As a result, there now exists a relatively complete statistical and mathematical framework, although much of this is either not properly documented or not easily accessible. Our primary goals in writing this book have been to present our view of this approach to modelling and forecasting, and to provide a rea sonably complete text for advanced university students and research workers. The text is primarily intended for advanced undergraduate and postgraduate students in statistics and mathematics. In line with this objective we present thorough discussion of mathematical and statistical features of Bayesian analyses of dynamic models, with illustrations, examples and exercises in each Chapter.