Making Safe Food: a Management Guide for Microbiological Quality

 Content: Front Cover; Making Safe Food: A Management Guide for Microbiological Quality; Copyright Page; Table of Contents; Dedication; Preface; Chapter 1. Microorganisms and food; 1.1 The nature of microorganisms; 1.2 Some characteristics of bacteria; 1.3 The fungi; 1.4 Protozoa, algae, viruses and prions; 1.5 The relevance of microorganisms to the food industry; 1.6 Deleterious effects of microorganisms on food; Chapter 2. Some foodborne diseases; 2.1 The range of foodborne diseases; 2.2 Viruses; 2.3 The rickettsiae; 2.4 Prions; 2.5 Protozoa and parasites. 2.6 Foodborne bacteria that cause diseases that do not involve gastroenteritis2.7 Foodborne bacteria that cause gastroenteritis; 2.8 Campylobacteriosis; 2.9 Anthrax; Chapter 3. Intoxication-type food poisoning; 3.1 Definition; 3.2 Botulism; 3.3 Staphylococcal food poisoning; 3.4 Food poisoning caused by Bacillus species; 3.5 Mycotoxicoses; 3.6 Shellfish poisoning; 3.7 Scombrotoxic food poisoning; Chapter 4. Infection-type food poisoning; 4.1 Definition; 4.2 Salmonella; 4.3 Listeria monocytogenes; 4.4 Escherichia coli and Shigella; 4.5 Yersinia enterocolitica; 4.6 Vibrio parahaemolyticus. 4.7 Vibrio cholerae4.8 Aeromonas; 4.9 Clostridium perfringens; Chapter 5. Organoleptic spoilage of food by microorganisms; 5.1 What is food spoilage?; 5.2 How microbial spoilage of food occurs; 5.3 The ability of a food to support microbial growth; 5.4 Sources of microbial contamination of food; 5.5 Types of organoleptic spoilage of foods; Chapter 6. Procedures designed to stop microbial growth in food; 6.1 The need to understand; 6.2 The relevance of the lag phase and of exponential change; 6.3 Refrigeration; 6.4 Freezing; 6.5 Drying, sugar and salt --
 the reduction of water activity. 6.6 Intermediate moisture foods (IMF)6.7 Changing the gas phase; Chapter 7. Procedures designed to kill microorganisms in food; 7.1 Preservation by killing microorganisms; 7.2 Death of microorganisms by heat; 7.3 Irradiation; 7.4 The use of chemicals; 7.5 Filtration; 7.6 Combined processes and predictive modelling; Chapter 8. Legislative aspects; 8.1 Introduction; 8.2 The primary legislation; 8.3 Regulations introduced under the primary legislation; 8.4 Microbiological standards or specifications for foods; 8.5 Hygienic production and handling of foods. 8.6 Labelling of foods and advice to consumersChapter 9. Modern approaches to quality management; 9.1 Definition of quality and of quality management; 9.2 Total quality management systems; 9.3 Quality assurance and quality control; 9.4 Codes of Good Manufacturing Practice; 9.5 End-product specifications; 9.6 Use of laboratory investigations and the statistical analysis of results; Chapter 10. Some practical aspects of quality management; 10.1 The International Organization for Standardization guidelines on quality management systems and quality assurance standards --
 ISO 9000 series.
 Abstract:             Making Safe Food embraces the concerns of all those involved in the production, distribution, and sale of food; it is the first book to bridge the gfulf between microbiological books that detail laboratory methodologies and quality management books written for those with a management and busines