Foodborne pathogens : hazards, risk analysis, and control

Part I Risk assessment and management in the food chain 1 Introduction Dr Clive Blackburn and Dr Peter McClure, Unilever R&D Colworth, UK 1.1 Trends in foodborne disease 1.2 Incidence of foodborne disease 1.3 Foodborne disease surveillance 1.4 Emerging foodborne disease and changing patterns in epidemiology 1.5 Control of foodborne disease 1.6 Rationale for this book 1.7 References 2 Detecting pathogens in food Dr Roy Betts, Campden and Chorleywood Food Research Association, UK and Dr Clive Blackburn, Unilever R and D Colworth, UK 2.1 Introduction 2.2 A comparison of Quality Control and Quality Assurance 2.3 Use of microbiology methods in a Quality Control system 2.4 Sampling 2.5 Use of microbiology methods in a Quality Assurance system 2.6 Conventional microbiological techniques © 2002 by CRC Press LLC and Woodhead Publishing Ltd 2.7 Rapid and automated methods 2.8 Future trends 2.9 References and further reading 3 Modelling the growth, survival and death of bacterial pathogens in food Dr David Legan, and Dr Mark Vandeven, Kraft Foods North America; and Dr Cynthia Stewart and Dr Martin Cole, Food Science Australia 3.1 Introduction 3.2 Approaches to modelling 3.3 Kinetic growth models 3.4 Growth boundary models 3.5 Death models 3.6 Survival models 3.7 Applications of models: product and process design, product shelf-life 3.8 Applications of models: hygienic equipment design, HACCP systems 3.9 Applications of models: risk assessment, food safety objectives 3.10 Future trends 3.11 Sources of further information and advice 3.12 References 4 Risk assessment and pathogen management Dr Tom Ross and Professor Tom McMeekin, University of Tasmania, Australia 4.1 Introduction 4.2 The development of risk assessment 4.3 Risk assessment methodology 4.4 Risk assessment tools 4.5 The role of risk assessment in pathogen management: food safety objectives and HACCP systems 4.6 Future trends 4.7 Sources of further information and advice 4.8 References 5 HACCP in farm production Professor Mac Johnston, Royal Veterinary College, University of London, UK 5.1 Introduction 5.2 Planning the HACCP system vi Contents © 2002 by CRC Press LLC and Woodhead Publishing Ltd 5.3 Problems with hazard and CCP identification 5.4 Good working practices 5.5 Critical Control Points 5.6 Documentation 5.7 HACCP plans: the examples of meat and dairy production 5.8 Summary: the effectiveness of HACCP on the farm 5.9 References 5.10 Appendix: model HACCP system for cattle 6 Hygienic plant design and sanitation Dr John Holah and Dr Richard Thorpe, Campden and Chorleywood Food Research Association, UK 6.1 Introduction: hygienic design 6.2 Level 1: the factory site 6.3 Level 2: the factory building 6.4 Level 3: internal barriers separating manufacturing processes 6.5 Hygienic construction 6.6 Hygienic equipment design 6.7 Sanitation: introduction 6.8 The principles of sanitation 6.9 Sanitation chemicals 6.10 Disinfectants 6.11 Sanitation methodology 6.12 Sanitation procedures 6.13 Evaluating the effectiveness of sanitation programmes 6.14 References and further reading 7 Safe process design and operation Professor Martyn Brown, Unilever R and D Colworth, UK 7.1 Introduction: product and process design 7.2 Modelling and product/process design 7.3 Safety management tools: good manufacturing practice (GMP), HACCP and risk assessment 7.4 Principles of process design 7.5 Process flow and equipment 7.6 Manufacturing areas 7.7 Handling and processing products 7.8 Control systems 7.9 Conclusions 7.10 References and further reading Contents vii © 2002 by CRC Press LLC and Woodhead Publishing Ltd