Microbiological testing in food safety management by International Commission for the Microbiological

By International Commission for the Microbiological Specifications of Foods (ICMSF)

2. eleven References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . forty two bankruptcy 3-MEETING THE FSO via regulate MEASURES . . . . . . . . . . . . . . . forty five three. 1 advent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . forty five three. 2 keep an eye on Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . forty five three. three ensure That the FSO Is Technically attainable . . . . . . . . . . . . . . . . . . . . . forty eight three. four significance of keep an eye on Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . forty nine three. five functionality standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fifty four three. 6 technique and Product standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . fifty nine three. 7 using Microbiological Sampling and function standards . . . . . . . . . fifty nine three. eight Default standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sixty one three. nine strategy Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sixty one three. 10 tracking and Verifying keep an eye on Measures . . . . . . . . . . . . . . . . . . . . . . . sixty five three. eleven Examples of keep an eye on innovations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sixty six three. 12 Assessing Equivalency of nutrients defense administration structures . . . . . . . . . . . sixty eight three. thirteen References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . sixty eight Appendix 3-A: regulate Measures more often than not utilized to Foodborne ailments . . seventy one bankruptcy 4-SELECTION AND USE OF reputation standards . . . . . . . . . . . . . . . . . . seventy nine four. 1 creation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . seventy nine four. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . eighty four. three institution of attractiveness standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . eighty one four. four software of attractiveness standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . eighty four four. five picking reputation via Approval of provider . . . . . . . . . . . . . . . . . . . . eighty five four. 6 Examples to illustrate the method of Lot recognition . . . . . . . . . . . . . . 87 four. 7 Auditing foodstuff Operations for provider recognition . . . . . . . . . . . . . . . . . . . ninety four. eight References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ninety seven bankruptcy 5-ESTABLISHMENT OF MICROBIOLOGICAL standards FOR LOT attractiveness . . . . , . . . . . . . . . . . . . . . . . , . . . . . . ninety nine five. 1 creation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ninety nine five. 2 reasons and alertness of Microbiological standards for meals . . . . . . . . . 10 1 five. three Definition of Microbiological Criterion . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 1 five. four different types of Microbiological standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 102 five. five program of Microbiological standards . . . . . . . . . . . . . . . . . . . . . . . . . . . 103 five. 6 rules for the institution of Microbiological standards . . . . . . . . . . . . 104 five. 7 parts of Microbiological standards for meals . . . . . . . . . . . . . . . . . . . 106 five. eight Examples of Microbiological standards . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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J. (1997). Surveillance for foodborne disease outbreaks-United States, 1988-1992. J Food Prot 60,1265-1286. Bean, N. , Griffin, P. , Goulding, J. S. & Ivey, C. B. (1990). Foodborne disease outbreaks, 5 year summary 1983-1987. J Food Prot 53,711-728. Bell, B. , Griffin, P. M. et al. (1994). A multistate outbreak of Escherichia coli 01 57:H7-associated bloody diarrhea and hemolytic syndrome from hamburgers: the Washington experience. JAm Med Assoc 272, 1349-1353. Buzby, J. C. & Roberts, T. (1997).

However, despite all such efforts, society has come to accept that a certain number of accidents will occur. However, many consumers expect food to be safe and have little or no tolerance for purchasing food that may cause illness. Managing tolerable risk implies balancing public health considerations with other factors such as economic costs, public acceptability, etc. Based on the epidemiologic data and evaluation of risk, managers should decide whether the risk is so small that no further action need be taken or that the risk only needs to be contained (to keep it at the present level because systems already in place are adequate).

Hoogenboom-Verdegaal, A. (1992). Existing and emerging foodborne diseases. Int J Food Microbiol15, 197-205. , Addiss, D. , Blair, K. A. et al. (1996). Cryptosporidiosis in Wisconsin: A case-control study of post-outbreak transmission. Epidemiol & Infect 117, 297-304. POST (Parliamentary Office of Science and Technology, UK) (1997). Safer Eating: Microbiological Food Poisoning and Its Prevention. London: POST. Public Health Laboratory Service, UK. uk. Speer, C. A. (1997). Protozoan parasites acquired from food and water.

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