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007			cr nn nnnaamaa
008			180222s2018 gw | s |||| 0|eng d
020			_a9783319684604
024	7		_a10.1007/978-3-319-68460-4 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
050		4	_aQR115 _b2018 EB
100	1		_aInternational Commission on Microbiological Specifications for Foods (ICMSF). _eautor
245	1	0	_aMicroorganisms in Foods 7 : _bMicrobiological Testing in Food Safety Management _cby International Commission on Microbiological Specifications for Foods (ICMSF)
250			_a2nd edition
264		1	_aCham, Switzerland _bSpringer International Publishing _c2018
300			_a1 recurso en línea (XXIII, 479 páginas 83 ilustraciones,27 ilustraciones a color)
336			_aTexto _btxt _2rdacontent
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_atext file _bPDF
490	0		_aBiomedical and Life Sciences (Springer-11642)
505	0		_aMicrobiological Hazards and their Control -- Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives -- Meeting FSO and PO through Control Measures -- Selection and Use of Acceptance Criteria -- Establishment of Microbiological Criteria -- Concepts of Probability and Principles of Sampling -- Sampling Plans -- Selection of Cases and Attributes Plans -- Sampling, Sample Handling, Sample Analysis and Laboratory Quality Assurance -- Impact of Sampling Concepts on the Effectiveness of Microbiological Methodologies -- Tightened, Reduced and Investigational Sampling -- Sampling to Assess Control of the Environment -- Statistical Process Control -- Aflatoxins in Peanut -- Pathogens and Indicator Organisms in Powdered Infant Formula -- Listeria monocytogenes in Ready-to-eat Deli-meats -- Enterohemorrhagic Escherichia coli on Fresh-cut Leafy Vegetables -- Viruses in Oysters -- Campylobacter in Chicken Meat.
520	3		_aThe 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 foodborne illness. Guidelines for establishing effective management systems for control of specific hazards in foods are also addressed, including new examples for pathogens and indicator organisms in powdered infant formula, Listeria monocytogenes in deli-meats, enterohemorrhagic Escherichia coli in leafy green vegetables, viruses in oysters and Campylobacter in poultry. In addition,  a new chapter on application of sampling concept to microbiological methods, expanded chapters covering statistical process control, investigational sampling, environmental sampling, and alternative sampling schemes. The respective roles of industry and government are also explored, recognizing that it is through their collective actions that effective food safety systems are developed and verified. Understanding these systems and concepts can help countries determine whether imported foods were produced with an equivalent level of protection. Microorganisms in Foods 7 is intended for anyone using microbiological testing or setting microbiological criteria, whether for governmental food inspection and control, or industrial applications. It is also intended for those identifying the most effective use of microbiological testing in the food supply chain. For students in food science and technology, this book provides a wealth of information on food safety management principles used by government and industry, with many references for further study. The information was prepared by the International Commission on Microbiological Specifications for Foods (ICMSF). The ICMSF was formed in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods in international commerce. The current membership consists of fifteen food microbiologists from twelve countries, drawn from government, universities, and food processing and related industries.  .
650		7	_aMicrobiología alimentaria _2embne _9150782
650		7	_aAlimentación _2embne _9144608
710	2		_aSpringerLink (Online service) _0http://id.loc.gov/authorities/names/no2005046756 _9106996
776	0	8	_iEdición impresa: _z9783319684581
776	0	8	_iEdición impresa: _z9783319684598
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-319-68460-4 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_aSI _b03/2019 _cm _dz _ep _feng _ggw _h0