Food Hygiene, Microbiology and HACCP / edited by S. Forsythe.

Format:

Book

Contributor:

Forsythe, S. J. (Steve J.), Editor.

Series:

A Chapman & Hall food science book Food hygiene, microbiology, and HACCP

Language:

English

Subjects (All):

Microbiology.

Food science.

Food Science.

Local Subjects:

Microbiology.

Food Science.

Physical Description:

1 online resource (xviii, 449 pages)

Edition:

1st ed. 1998.

Place of Publication:

New York, NY : Springer US : Imprint: Springer, 1998.

Language Note:

English

Summary:

Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip­ ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding ofthe prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda­ tion of the generic HACCP approach. Hence this approach to HACCP imple­ mentation has been included.

Contents:

1 Fundamental Principles of Microbiology

1.1 Introduction

1.2 Characterisitics of Bacteria

1.3 Types of Bacteria Important in Foods

1.4 Characteristics of Fungi

1.5 Characteristics of Viruses and Prions

1.6 The Growth Curve of Bacteria

1.7 Factors Influencing Bacterial Growth

References

2 Food Poisoning and Other Food-borne Hazards

2.1 Introduction

2.2 Incidence of Food Poisoning

2.3 Bacterial Food Poisoning

2.4 Mycotoxicoses

2.5 Virus Food Poisoning

2.6 Animal Toxins and Parasitic Infections

2.7 Poisonous Plants

2.8 Chemical Poisoning

3 Food Spoilage

3.1 Introduction

3.2 Spoilage of Fresh Meats

3.3 Spoilage of Cured Meats

3.4 Spoilage of Vacuum-Packed Meats

3.5 Spoilage of Poultry

3.6 Spoilage of Fish and Shellfish

3.7 Dairy Products

3.8 Eggs and Egg Products

3.9 Vegetables and Fruits

3.10 Cereal Based Products

3.11 Beer

3.12 Wine

3.13 Sauerkraut

3.14 Canned Foods

3.15 Frozen Foods

3.16 Dehydrated Foods.-3.17 Irradiated Foods 13

4 Microbiological Examining Methods

4.1 The Rational of Microbiological Testing

4.2 Sampling

4.3 Microbiological Test Procedures

4.4 Conventional Methods

4.5 Rapid Detection Techniques

4.6 Microbiological Criteria and Specifications

5 Factory Design and Construction

5.1 The Factory Site

5.2 General Design Principles and Structural Techniques

5.3 Construction of Ceilings, Walls and Floors

5.4 Ventilation and Air Conditioning

5.5 Noise and Vibration

6 Factory Layout

6.1 Handling of Food Materials

6.2 Layout and Integration of Different Work Areas

Reference

7 Design of Food Processing Equipment

7.1 Introduction

7.2 Legislation

7.3 Construction Materials

7.4 Growth ‘Pockets’

7.5 Ease of Dismantling and Re-assembly of Equipment

7.6 Accessibility and the Supporting Framework

7.7 External Surfaces

7.8 Design Features for Individual Items of Equipment

8 HACCP and Product Quality

8.1 HACCP and Quality Schemes

8.2 Origins of HACCP

8.3 Objectives of HACCP

8.4 The Seven Principles of HACCP

8.5 HACCP-like Implementation

8.6 Generic HACCP

8.7 Principle 1 — Hazard Analysis

8.8 Principle 2 — Critical Control Points

8.9 Critical Limits

8.10 ATP-bioluminescence and HACCP Monitoring

8.11 End-product Testing and Microbiological Criteria

8.12 Problems of Implementation

8.13 HACCP and Predictive Microbiology

8.14 Risk Assessment

8.15 Quality Assurance and Quality Control

8.16 Raw Material Control

8.17 Process Control

8.18 Packaging

8.19 Finished Product Storage

8.20 Transport and Distribution

8.21 Total Quality Management and Longitudinal Integrated Safety Assurance

9 Cleaning and Disinfection: Methods

9.1 Introduction

9.2 Definitions

9.3 Types of Soil

9.4 Removal of Gross Soil

9.5 Detergents

9.6 Chemical Disinfectants

9.7 Use of Heat

9.8 Dry Cleaning

9.9 Cleaning-in-Place (CIP)

9.10 MechanicalAids for Cleaning

9.11 Foam Cleaning

9.12 Cleaning Small Equipment

9.13 Paper and Fabric Wipers

10 Cleaning and Disinfection: Practical Application

10.1 Aims

10.2 Cleaning Schedules

10.3 Biofilms

10.4 Use of Labour

10.5 The Role of Management

10.6 Miscellaneous Problems Encountered

10.7 Assessment of Cleaning Efficiency

11 Hygiene and Training of Personnel

11.1 Hand Washing and Care of the Hands

11.2 Practices, Good and Bad

11.3 Health Supervision

11.4 Induction and In-Service Training

12 World-wide Food Safety Programmes and Legislation

12.1 World-wide Food Safety Programmes

12.2 Legislation

12.3 Food Legislation Within the European Community

12.4 International Food Standards

12.5 Food Hygiene and Safety Legislation in the UK

12.6 Food Legislation In Some European Countries

12.7 Food Legislation in the USA

12.8 Food Legislation in Japan and Korea

12.9 Concluding Remarks

References.

Notes:

Bibliographic Level Mode of Issuance: Monograph

Includes bibliographical references and index.

ISBN:

1-4613-5919-8

1-4615-2193-9