Analisis de riesgos microbiologicos en la industria de los alimentos

Les paso este libro:

INDICE:

1 Introduction . . . . . . . . . . 1
1.1 References . . .. . . . . . . 4
2 The evolution of microbiological risk assessment . . . . 5
2.1 Introduction . . . . 5
2.2 Historical aspects of safe food production . . . . . . . . 6

2.3 The evolution of food safety systems . . . . . . . . . . . 7
2.4 International food safety standards . . . . . . . . 23
2.5 Present and future uses of microbiological risk assessment . . 29
2.6 List of abbreviations . . . . 38
2.7 References . . . . . . . . . 39
Part I The methodology of microbiological risk assessment . . . . . . . 45
3 Microbiological risk assessment (MRA): an introduction . . . . . . 47
J. L. Jouve, Ecole Nationale Ve´te´rinaire de Nantes
3.1 Introduction . . . . . . 47
3.2 Key steps in MRA . . . . . . 49
3.3 Hazard identification . . . . . . . . 53
3.4 Hazard characterisation/dose–response assessment . . . . . . . . . . . 54
3.5 Exposure assessment . . . . . . . . 57
3.6 Risk characterisation . . . . . . . . . . 60
3.7 References . . . . .. . . 63
4 Hazard identification . . . . . . . . . . . . . . . . . . . 64
M. Brown, Unilever Research, Sharnbrook
4.1 Introduction: the importance of correct hazard
identification . . . . . . 64
4.2 What is hazard identification? . . . .. . . . . . 64
4.3 What hazard identification should cover and produce
as an output . . . . . . . . . 65
4.4 What to do in hazard identification . . . . . . . . 66
4.5 Key information in hazard identification . . . . . . . 67
4.6 Tools in hazard identification . . . . . . . . . 69
4.7 Microbial hazards . . . . . . 70
4.8 Identifying the origin and distribution of microbial
hazards . . . . . . . . 72
4.9 Changes in microbial hazards . . . . .. . . . . . 73
4.10 Other biological hazards . . . . . . . . . 75
4.11 References . . . . . . . . . . . . . . 75
5 Hazard characterization/dose–response assessment . . . . . . 77
S. B. Dennis, M. D. Milotis and R. L. Buchanan,
US FDA, College Park
5.1 Introduction: key issues in hazard characterization . . . . . . 77
5.2 Types of dose–response data . . . 83
5.3 Modeling dose–response relationships . . . . . . . 86
5.4 Problems in hazard characterization .. . . . . . . . . . 90
5.5 Future trends . .. . . 94
5.6 Sources of further information and advice .. . . . . . . 96
5.7 References . . . . . . . 97
6 Exposure assessment . . . . . . . 100
M. Brown, Unilever Research, Sharnbrook
6.1 Introduction . . . . . . . . . 100
6.2 The role of exposure assessments in microbiological
risk assessment . . . . . . 101
6.3 What’s in an exposure assessment? . . . . . . . . . 105
6.4 Who should do an exposure assessment and when? . . . . . 109
6.5 Building up supply chain data for an exposure assessment . . 109
6.6 Sources of information . . . . . . 111
6.7 Types of data used in an exposure assessment . . . . . . . . 114
6.8 The output of an exposure assessment . . . . . . 117
6.9 References . . . . . . . 123
7 Risk characterisation . .. . . 127
P. Voysey, K. Jewell and M. Stringer, Campden and Chorleywood
Food Research Association, Chipping Campden
7.1 Introduction: key issues in risk characterisation . . . . . 127
7.2 Risk characterisation requirements . . . . . . . 129
7.3 Risk characterisation methods . . . . . . .. . . . . . . 135
7.4 Quantitative and qualitative outputs . . . . . . . . . . . 142
7.5 Risk characterisation in practice: some examples . .. . . . . 147
7.6 Current problems and future trends . . . . . . . 151
7.7 References . . . . . . 153
8 Risk communication . . . . 155
R. Mitchell, Public Health Laboratory Service, London
8.1 Introduction . . . . . . . . 155
8.2 The concept of risk . . . . . . . 156
8.3 Risk perception . . . . . . . . . . 158
8.4 The concept of communication . . . . . . 163
8.5 Risk communication . . . . . . . . 166
8.6 The future of risk communication . . . . . . 169
8.7 References . . . . . 170
Part II Implementing microbiological risk assessments . . . . 173
9 Implementing the results of a microbiological risk
assessment: pathogen risk assessment . . . . . . 175
M. Van Schothorst, Wageningen University
9.1 Introduction . . . . . . . . . . . 175
9.2 Establishing food safety objectives . . . .. . . . . . . . . 177
9.3 Developing food safety management strategies . . . . . . 181
9.4 Establishing microbiological criteria . . . . . . . . 185
9.5 Problems in implementation . . . . . . . . 190
9.6 Future trends . .. . . 191
9.7 References . . . . . . . . . . . 191
9.8 Acknowledgement . . . . .. . . . . 192
10 Tools for microbiological risk assessment . . . .. . . . . 193
T. Wijtzes, Wijtzes Food Consultancy, Gorinchem
10.1 Introduction . . . . . . . . . . 193
10.2 Qualitative tools for risk assessment . . . . . . 195
10.3 Predictive modelling . . . . . . . . . . . . . 196
10.4 Tools for modelling, prediction and validation . . . . . . 203
10.5 Future trends . . . . . .. . . . . . . . . . . 209
10.6 Sources of further information and advice . . . . . 210
10.7 References . .. . . . . . . 211
11.1 Introduction . . . . . . 214
11.2 Types of criteria . . . 215
11.3 Key issues in the use of microbiological criteria . . . . . . 217
11.4 Dealing with variability, uncertainty and hazard
severity: sampling plans . . . 221
11.5 Microbiological criteria and food safety assurance:
food safety objectives . . . .. . . . . . 226
11.6 Using microbiological risk assessments:
to set microbiological criteria . . . . . . . . . . 228
11.7 Using microbiological risk assessments to develop
performance and process criteria . . . . . . . . 231
11.8 Using microbiological risk assessments to prioritise
risk management actions . . . . . . . . . . . . . 236
11.9 Using criteria in risk assessments . . . . . . . . . . 237
11.10 Future trends . . . . 239
11.11 Further reading . . . . . . . . 240
11.12 References . . . . . . . . . 241
Appendix .. . . . 246
12 HACCP systems and microbiological risk assessment . . . . . . . . . . 248
R. Gaze, R. Betts and M. Stringer, Campden and Chorleywood
Food Research Association, Chipping Campden
12.1 Introduction . . . . . . . . . . . 248
12.2 Legal requirements for HACCP systems . . . . . . 249
12.3 International guidance on HACCP implementation . . . . . . . . . . 250
12.4 Problems in HACCP implementation . . . . . . . . . 256
12.5 The interaction between HACCP systems and
microbiological risk assessment (MRA) . . . . .. 258
12.6 The future relationship of HACCP systems and MRA . . . . . . . 261
12.7 References . . . 263
13 The future of microbiological risk assessment . . . . . . . . 266
M. Brown, Unilever Research, Sharnbrook and M. Stringer,
Campden and Chorleywood Food Research Association,
Chipping Campden
13.1 Introduction . . . . . . . 266
13.2 Information needs for risk assessment . . . . . . . . 269
13.3 How should risk assessment processes develop? . . . . . . . 278
13.4 Key steps in risk assessment . . . . . . . . . . . 280
13.5 Risk acceptance . . . . . 284
13.6 The outputs of risk assessment: risk management
and communication . . . . . . 289
13.7 Conclusion . . . . . . . . . . . . 292
13.8 References . . . . . 292


Como habran notado esta en Ingles,pero vale la pena descargarlo