Cover -- Title page -- Authors -- Preface -- PART I - Microbiological parameters to be used in testing of foods -- 1. Microbiological quality indicators / spoilage organisms -- 1.1. Introduction -- 1.2. Total colony count -- 1.3. Aerobic or anaerobic sporeforming bacteria and/or spores -- 1.4. Lactic acid bacteria -- 1.5. Yeasts and moulds -- 1.6. Specific Spoilage Organisms (SSO) -- 2. Hygiene indicators -- 2.1. Indicator organisms to serve as an indication of good 'process hygiene' -- 2.2. Indicator organisms to serve as a marker organism for increased likelihood of (enteric) pathogens present -- 2.3. Process hygiene indicator organisms in EU Regulation 2073/2005 -- 3. Food-borne pathogens -- 3.1. Reported cases and outbreak data -- 3.2. Definition of 'food infection' versus 'food intoxication or food toxi-infection' -- 3.3. Food-borne infections -- 3.4. Food-borne intoxication and toxi-infection -- 3.5. Food-borne viruses -- 3.6. Food-borne parasites -- PART II - Sampling -- 1. Sampling and testing: what are the objectives? -- 2. Sampling for batch control -- 3. Sampling as part of baseline studies, monitoring and surveillance -- 4. Risk-based sampling approaches for monitoring or surveillance -- 5. Sampling in the framework of validation and verification of quality management system (QMS) and/or food safety management systems (FSMS) -- 5.1. Sampling in the framework of validation of QMS/FSMS: the example of the Microbiological Assessment Scheme (MAS), a stratified convenience sampling plan -- 5.2. Sampling in the framework of verification of QMS/FSMS: the example of sampling of raw materials and end products at a food service institution -- 6. Sampling of the production/processing environment -- 6.1. Sampling to verify adequate hygiene, cleaning and disinfection -- 6.2. Sampling in the framework of Microbial Source Tracking.

6.3. Some guidelines to approach Microbial Source Tracking in a food processing environment -- 7. Concluding remarks on sampling and testing -- PART III - Challenge testing / Durability studies -- 1. Some definitions -- 2. Relevant EU legislation: EU Regulation No. 2073/2005 -- 3. Approach to conduct studies on growth potential of L. monocytogenes -- 3.1. Description of the product (group) -- 3.2. Determining the representative physico-chemical characteristic and storage conditions of the food product, taking into account reasonably foreseen variability -- 3.3. Evaluating growth potential of L. monocytogenes in the food product based on literature data and/or predictive microbiology -- 3.4. Performing a challenge test to assess growth potential -- 3.5. Some reflections about predictive modelling -- 4. General considerations for setting up studies to determine the behaviour of L. monocytogenes in RTE foods -- 4.1. Definition if the food product under consideration is an RTE food or not -- 4.2. The end responsibility of conducting challenge or durability studies is the Food Business Operator (FBO) -- 4.3. Considerations on the inoculum level and inoculation procedure for challenge testing -- 4.4. Interpretation on the time temperature profile to be used in shelf life studies -- 4.5. Measurements of pH, aw, competing microbiota and other factors -- 5. Challenge test on other microorganisms than L. monocytogenes -- 6. General conclusion -- PART IV - Microbiological Guidelines: support for interpretation of microbiological test results of foods -- 1. Some definitions -- 2. Microbiological guidelines and legal criteria -- 3. FMFP-UGent microbiological guidelines for interpretation of test results -- 3.1. The purpose and intended use of the microbiological guidelines -- 3.2. Microbial parameters and analytical method.

3.3. Target and tolerance values and threshold limits at the end of shelf life -- 3.4. Target and tolerance values and threshold limit end of shelf life including measurement uncertainty -- Category 1 - Milk, dairy and egg products -- 1. Some definitions -- 2. Some reflections -- 3. Microbiological guidelines -- Category 1 A: Ultra-High Temperature (UHT) treated and sterilized milk and milk-based products -- Category 1 B: Raw milk -- Category 1 C: Butter and cream made from raw or thermised milk -- Category 1 D: Cheese made from raw milk -- Category 1 E: Cheese made from heat-treated milk -- Category 1 F: Pasteurized milk and other pasteurized fluid or non-fluid (non-fermented) milk-based products -- Category 1 G: Fermented dairy products (lactic acid fermentation) and butter from heat-treated milk -- Category 1 H: Ice cream and frozen dairy desserts -- Category 1 I: Milk powder and whey powder -- Category 1 J: Dried infant food formulae, dried dietary foods for special medical purposes intended for infants below six months of age, dried follow-on formulae -- Category 1 K: Eggs and egg products -- Category 2 - Meat and meat products -- 1. Some definitions -- 2. Some reflections -- 3. Microbiological guidelines -- Category 2 A: Carcasses -- Category 2 B: Fresh meat (including game meat) -- Category 2 C: Minced meat, meat preparations & mechanically separated meat (MSM) -- Category 2 D: Cooked meat products -- Category 2 E: Mildly cured or salted meat products (non-fermented) -- Category 2 F: Fermented meat products (lactic acid fermentation) -- Category 3 - Molluscs, crustaceans, fish and fishery products -- 1. Some definitions -- 2. Some reflections -- 3. Microbiological guidelines -- Category 3 A: Primary production health standards and microbiological criteria for live bivalve molluscs and live echinoderms, tunicates and marine gastropods.

Category 3 B: Viable or non-viable unprocessed molluscs or crustaceans -- Category 3 C: Fresh and frozen fish (including sushi) -- Category 3 D: Cooked fishery products (refrigerated or frozen) -- Category 3 E: Cold smoked or salted/dried fishery products -- Category 3 F: Acidified, marinated or fermented fishery products -- Category 4 - PLANT-BASED PRODUCTS -- 1. Some definitions -- 2. Some reflections -- 3. Microbiological guidelines -- Category 4 A: Ultra-High Temperature (UHT) treated and sterilized juices and plant-based drinks -- Category 4 B: Fresh Produce (excluding sprouted seeds) -- Category 4 C: Fresh-cut produce (4ème gamme) (including sprouted seeds) and unpasteurized juices or nectars -- Category 4 D: Frozen fruits and vegetables, frozen herbs, frozen (pre-cut) potato products -- Category 4 E: Frozen fruit/vegetable juice or frozen fruit-based desserts (sorbets, granitas) -- Category 4 F: Dried nuts, seeds, herbs, spices, fruits and vegetables (aw < 0.60-0.65 ) -- Category 4 G: Intermediate-moisture (dried/sugared) fruits, jams or jellies, fruit purees and fruit concentrates (0.65 ≤ aw < 0.85) -- Category 4 H: Sugared fruits, jams or jellies, fruit purees (0.85 ≤ aw < 0.92 ) -- Category 4 I: Pasteurized juices and other pasteurized plant-based drinks or derived products -- Category 4 J: Fermented or acidified (pickled) fruit and vegetable products -- Category 5 - Bakery products, chocolate, confectionery, sweet spreads -- 1. Some definitions -- 2. Some reflections -- 3. Microbiological guidelines -- Category 5 A: Raw (pre-proofed) doughs: for bread or pastry -- Category 5 B: Raw cookie doughs -- Category 5 C: Par-baked doughs (bread or pastries and viennoiseries) -- Category 5 D: Fully baked bread, cookies or biscuits -- Category 5 E: Fully baked pastries, viennoiseries, doughnuts, cakes or swiss rolls.

Category 5 F: Composite bakery products -- Category 5 G: Baker's yeast -- Category 5 H: Other bakery products' ingredients -- Category 5 I: Sugared confectionery and chocolates, sweet spreads -- Category 6 - Composite foods (ready-to-eat and non ready-to-eat) -- 1. Some definitions -- 2. Some reflections -- 3. Microbiological guidelines -- Category 6 A: REPFEDs (cooked chilled foods), -- Category 6 B: Mixed Ready-to-eat (RTE) multi-ingredient salads -- Category 6 C: Acidified sauces and (sandwich) spreads -- Category 7 - Shelf-stable foods -- 1. Some definitions -- 2. Some reflections -- 3. Microbiological guidelines -- Category 7 A: Canned foods -- Category 7 B: Dry foods and mixes -- Category 7 C: Sugar, salt, vinegar -- Category 7 D: Food additives, enzymes, food supplements, nutrients, and powdered formulae of food for specific groups -- Category 7 E: Gelatine and collagen -- Category 7 F: Beverages -- Category 8 - Water used in food production / food processing -- 1. Some definitions -- 1.1. Water can be defined depending upon the source of the water -- 1.2. Water can be defined depending upon the quality of the water -- 2. The requirements on water (supply) in food production/food processing -- 2.1. The use of water in agricultural production of products of non-animal origin, in particular fresh fruits and vegetables (FFV) -- 2.2. The use of water in food production of foods of animal origin and overall food production and food processing -- 3. Microbiological guidelines -- Category 8 A: POTABLE WATER -- Category 8 B: CLEAN WATER / RECYCLED WATER -- Other books from Die Keure -- Copyright.