Preface |
1 Introduction to Safe Food |
1.1 What is Safe Food? |
1.2 The manufacture of Hygienic food |
1.3 Functional foods |
2 Basic Aspects |
2.1 The microbial world |
2.2 Bacterial cell structure |
2.3 Microbial growth cycle |
2.4 Death kinetics |
2.5 Factors affecting microbial growth |
2.6 Preservatives |
2.7 Microbial response to stress |
2.8 Predictive modelling |
3 Foodborne Illness |
3.1 The size of the food poisoning problem |
3.2 Consumer pressure effect on food processing |
3.3 Testing foods for the presence of pathogens |
3.4 Control of food poisoning |
3.5 Surveillance programmes |
3.6 Causes of food poisoning |
3.7 The microbial flora of the human gastrointestinal tract |
3.8 The mode of action of bacterial toxins |
3.9 Virulence factors of foodborne pathogens |
4 The Microbial Flora of Food |
4.1 Spoilage microorganisms |
4.2 Shelf life indicators |
4.3 Methods of prevention and shelf life extension |
4.4 Fermented foods |
4.5 Prebiotics, probiotocs and synbiotics |
4.6 Microbial biofilms |
5 Food Poisoning Microorganisms |
5.1 Indicator organisms |
5.2 Foodborne pathogens: bacteria |
5.3 Foodborne pathogens: viruses |
5.4 Seafood and shellfish poisoning |
5.5 Foodborne pathogens: eucaryotes |
5.6 Mycotoxins |
5.7 Emerging and uncommon foodborne pathogens |
6 Methods of Detection |
6.1 Prologue |
6.2 Conventional methods |
6.3 Rapid methods |
6.4 Rapid end-detection methods |
6.5 Specific detection procedures |
6.6 Accrediation schemes |
7 Food Safety Management Tools |
7.1 Microbiological safety of food in world trade |
7.2 The management of hazards in food which is in international trade |
7.3 Hazard Analysis Critical Control Point (HACCP) |
7.4 Outline of HACCP |
7.5 Microbiological criteria and HACCP |
7.6 Microbiological hazards and their control |
7.7 HAACP plans |
7.8 Sanitation Standard Operating Procedures (SSOPs) |
7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) |
7.10 Quality Systems |
7.11 Total Quality Management (TQM) |
7.12 ISO 9000 Series of standards.8 Microbiological Criteria |
8.1 International Commission on Microbiological Specifications for Foods |
8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods |
8.3 Sampling plans |
8.4 Variable plans |
8.5 Attributes sampling plan |
8.6 Principles |
8.7 Microbiological limits |
8.8 Examples of sampling plans |
8.9 Implemented microbiological criteria |
8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods |
9 Microbiological Assessment |
9.1 Risk assessment (RA) |
9.2 Risk management |
9.3 Risk communication |
9.4 Food Safety Objectives |
9.5 Application of MRA |
10 Regulations and Authorities |
10.1 Regulations in international trade of food |
10.2 Codex Alimentarius Commission |
10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO) |
10.4 Food authorities in the United States |
10.5 European Union legislation |
10.6 Food safety agencies |
Glossary of Terms |
Appendix Food Safety Resources on the World Wide Web |
References |
Index |