Statistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods Offers completely updated chapters and six new chapters Brings the reader up to date and allows easy access to individual topics in one place Corrects typographic and other errors present in the previous edition

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  • Author : Basil Jarvis
  • Publisher : Academic Press
  • Pages : 352 pages
  • ISBN : 0128039744
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKStatistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods
  • Author : Basil Jarvis
  • Publisher : Academic Press
  • Release : 12 July 2016
GET THIS BOOKStatistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods

Mathematical and Statistical Methods in Food Science and Technology

Mathematical and Statistical Methods in Food Science and Technology
  • Author : Daniel Granato,Gastón Ares
  • Publisher : John Wiley & Sons
  • Release : 03 March 2014
GET THIS BOOKMathematical and Statistical Methods in Food Science and Technology

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Microbial Control and Food Preservation

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  • Author : Vijay K. Juneja,Hari P. Dwivedi,John N. Sofos
  • Publisher : Springer
  • Release : 23 January 2018
GET THIS BOOKMicrobial Control and Food Preservation

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or

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Microorganisms in Foods 7
  • Author : International Commission on Microbiological Specifications for Foods
  • Publisher : Springer
  • Release : 22 February 2018
GET THIS BOOKMicroorganisms in Foods 7

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

Mathematical and Statistical Applications in Food Engineering

Mathematical and Statistical Applications in Food Engineering
  • Author : Surajbhan Sevda,Anoop Singh
  • Publisher : CRC Press
  • Release : 30 January 2020
GET THIS BOOKMathematical and Statistical Applications in Food Engineering

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.

Trends in Immunolabelled and Related Techniques

Trends in Immunolabelled and Related Techniques
  • Author : Eltayb Abuelzein
  • Publisher : BoD – Books on Demand
  • Release : 27 April 2012
GET THIS BOOKTrends in Immunolabelled and Related Techniques

The book is coined to provide a professional insight into the different trends of immunoassay and related techniques. It encompasses 22 chapters which are grouped into two sections. The first section consists of articles dealing with emerging uni-and-multiplex immunolabelled methods employed in the various areas of research. The second section includes review articles which introduce the researchers to some immunolabelled techniques which are of vital significance such as the use of the conjugates of the Staphylococcus aureus protein "A" and the

Food Microbiology

Food Microbiology
  • Author : Martin R Adams,Maurice O Moss,Peter McClure
  • Publisher : Royal Society of Chemistry
  • Release : 13 January 2016
GET THIS BOOKFood Microbiology

Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995. Now in its fourth edition, Peter McClure joins the highly successful authorship in order to bring the book right up to date. Maintaining its general structure and philosophy to encompass modern food microbiology, this new edition provides updated and revised individual chapters and uses new examples to illustrate incidents with particular attention being paid to images. Thorough and accessible, it is designed for

Microbiological Analysis of Food and Water

Microbiological Analysis of Food and Water
  • Author : N.F. Lightfoot,E.A. Maier
  • Publisher : Elsevier
  • Release : 22 April 1998
GET THIS BOOKMicrobiological Analysis of Food and Water

With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry. This book contains the outcome of

High Throughput Screening for Food Safety Assessment

High Throughput Screening for Food Safety Assessment
  • Author : Arun K. Bhunia,Moon S. Kim,Chris R. Taitt
  • Publisher : Elsevier
  • Release : 06 September 2014
GET THIS BOOKHigh Throughput Screening for Food Safety Assessment

Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time. These technologies are revolutionary in terms of food safety assessment in manufacturing, and will also have a significant impact on areas such as public health and food defence. This book summarizes the latest research and applications of sensor technologies for online and high throughput screening of food. The

Principles and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods
  • Author : H J Heinz
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKPrinciples and Practices for the Safe Processing of Foods

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the

Hydrological and Limnological Aspects of Lake Monitoring

Hydrological and Limnological Aspects of Lake Monitoring
  • Author : Pertti Heinonen,Giuliano Ziglio,André Van der Beken
  • Publisher : John Wiley & Sons
  • Release : 30 April 2008
GET THIS BOOKHydrological and Limnological Aspects of Lake Monitoring

Provides an extensive overview of all the most important aspects of lake monitoring studies describing methods of water sampling, analytical determination and data interpretation. Now that all EC countries must receive the EC Directive on Water Quality, there is a greater need to improve the quality of measurements, both in chemical and biological fields and this book describes the best practices in measuring water, quality, standard procedures and quality assurance in relation to current legislation and guidelines. The book provides

Handbook of Culture Media for Food and Water Microbiology

Handbook of Culture Media for Food and Water Microbiology
  • Author : Janet E L Corry,Gordon D W Curtis,R M Baird
  • Publisher : Royal Society of Chemistry
  • Release : 07 December 2011
GET THIS BOOKHandbook of Culture Media for Food and Water Microbiology

This is the highly anticipated third edition of a book written by the Working Party on Culture Media of the International Committee on Food Microbiology and Hygiene. It is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in foods and how to check the performance of the media. The book is divided into two parts and concentrates on media for water as well as food microbes - selecting

An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
  • Author : National Research Council,Institute of Medicine,Committee on Food Protection,Subcommittee on Microbiological Criteria
  • Publisher : National Academies Press
  • Release : 01 February 1985
GET THIS BOOKAn Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients

The safety and quality of the U.S. food supply depend on a total program of careful microbiological control. Microbiological criteria, which establish acceptable levels of microorganisms in foods and food ingredients, are an essential part of such a program. Says ASM News, "This book provides not only an informed and objective evaluation of microbiological criteria for a wide variety of foods and specific pathogens and the committee's recommendations regarding those criteria, but it also provides an excellent reference book

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Microbiological Testing in Food Safety Management
  • Author : International Commission on Microbiological Specifications for Foods Staff
  • Publisher : Springer Science & Business Media
  • Release : 06 December 2012
GET THIS BOOKMicrobiological Testing in Food Safety Management

2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Establishment of Acceptance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81 4. 4 Application

Identification and Determination of Impurities in Drugs

Identification and Determination of Impurities in Drugs
  • Author : S. Görög
  • Publisher : Elsevier
  • Release : 19 May 2000
GET THIS BOOKIdentification and Determination of Impurities in Drugs

Impurity profiling is the common name of a group of analytical activities, the aim of which is the detection, identification/structure elucidation and quantitative determination of organic and inorganic impurities, as well as residual solvents in bulk drugs and pharmaceutical formulations. Since this is the best way to characterise the quality and stability of bulk drugs and pharmaceutical formulations, this is the core activity in modern drug analysis. Due to the very rapid development of the analytical methodologies available for