Statistical Aspects of the Microbiological Examination of Foods Book

Statistical Aspects of the Microbiological Examination of Foods


  • Author : Basil Jarvis
  • Publisher : Academic Press
  • Release Date : 2016-07-12
  • Genre: Technology & Engineering
  • Pages : 352
  • ISBN 10 : 9780128039748

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Statistical Aspects of the Microbiological Examination of Foods Excerpt :

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. Includes additional figures and tables together with many worked examples to illus

Statistical Aspects of the Microbiological Examination of Foods Book

Statistical Aspects of the Microbiological Examination of Foods


  • Author : Basil Jarvis
  • Publisher : Academic Press
  • Release Date : 2008-07-01
  • Genre: Computers
  • Pages : 336
  • ISBN 10 : 0080559379

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Statistical Aspects of the Microbiological Examination of Foods Excerpt :

For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have at least a general understanding of the underlying basis of statistical procedures in order to communicate effectively with the statistician. The book contains many worked examples to illustrate the use of the techniques and provides a plethora of references both to standard statistical works and to relevant original scientific papers on food microbiology. Basil Jarvis has had many years of experience in academic, research and industrial food microbiology and is a Past President of the Society for Applied Microbiology. He has published several edited books and more than 200 scientific articles concerned with food microbiology NEW to this edition - chapters on Measurement Uncertainty in Microbiology, Statistical Process Control, Food Safety Objectives, Risk Assessment and Microbiological Criteria and a chapter on Validation of Microbiological Methods by Dr Sharon Brunelle, AOAC consultant Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods

Statistical aspects of microbiological criteria related to foods Book

Statistical aspects of microbiological criteria related to foods


  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release Date : 2019-02-14
  • Genre: Science
  • Pages : 145
  • ISBN 10 : 9789251085165

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Statistical aspects of microbiological criteria related to foods Excerpt :

Microbiological Criteria have been used in food production and the food regulatory context for many years. While the food-specific aspects of microbiological criteria are well understood, the mathematical and statistical aspects are often less well appreciated, which hinders the consistent and appropriate application of microbiological criteria in the food industry. This document has been developed to begin redressing this situation. A particular aim of this document is to illustrate the important mathematical and statistical aspects of microbiological criteria, but with minimal statistical jargon, equations and mathematical details. It is hoped that the resulting document and support materials make this subject more accessible to a broad audience. This volume and others in this Microbiological Risk Assessment Series contain information that is useful to both food safety risk assessors and risk managers, the Codex Alimentarius Commission, governments and regulatory agencies, food producers and processers and other institutions and individuals with an interest in Microbiological Criteria. This volume in particular aims to support food business operators, quality assurance managers, food safety-policy makers and risk managers.

Microbiological Analysis of Food and Water Book

Microbiological Analysis of Food and Water


  • Author : N.F. Lightfoot
  • Publisher : Elsevier
  • Release Date : 1998-04-22
  • Genre: Technology & Engineering
  • Pages : 284
  • ISBN 10 : 0080536514

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Microbiological Analysis of Food and Water Excerpt :

With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme. The working group included food and water microbiologists from various testing laboratories, universities and industry, as well as statisticians and QA and QC specialists in chemistry. This book contains the outcome of their work. It has been written with the express objective of using simple but accurate wording so as to be accessible to all microbiology laboratory staff. To facilitate reading, the more specialized items, in particular some statistical treatments, have been added as an annex to the book. All QA and QC tools mentioned within these guidelines have been developed and applied by the authors in their own laboratories. All aspects dealing with reference materials and interlaboratory studies have been taken in a large part from the projects conducted within the BCR and Measurement and Testing Programmes of the European Commission. With so many different quality control procedures, their introduction in a laboratory would appear to be a formidable task. The authors recognize that each laboratory manager will choose the most appropriate procedures, depending on the type and size of the laboratory in question. Accreditation bodies will not expect the introduction of all measures, only those that are appropriate for a particular laboratory. Features of this book: • Gives all quality assurance and control measures to be taken, from sampling to expression of results • Provides practical aspects of quality control to be applied both for the analyst and top management • Describes the use of reference materials for statistical control of methods and use of certified reference materials (including statistical tools).

Microorganisms in Foods 7 Book

Microorganisms in Foods 7


  • Author : International Commission on Microbiological Specifications for Foods
  • Publisher : Springer
  • Release Date : 2018-02-22
  • Genre: Technology & Engineering
  • Pages : 479
  • ISBN 10 : 9783319684604

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Microorganisms in Foods 7 Excerpt :

The 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 re

Statistical Analysis in Microbiology Book

Statistical Analysis in Microbiology


  • Author : Richard A. Armstrong
  • Publisher : Wiley-Blackwell
  • Release Date : 2010-12-14
  • Genre: Science
  • Pages : 170
  • ISBN 10 : 0470559306

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Statistical Analysis in Microbiology Excerpt :

This book is aimed primarily at microbiologists who are undertaking research, and who require a basic knowledge of statistics to analyse their experimental data. Computer software employing a wide range of data analysis methods is widely available to experimental scientists. The availability of this software, however, makes it even more essential that microbiologists understand the basic principles of statistics. Statistical analysis of data can be complex with many different methods of approach, each of which applies in a particular experimental circumstance. In addition, most statistical software commercially available is complex and difficult to use. Hence, it is easy to apply an incorrect statistical method to data and to draw the wrong conclusions from an experiment. The purpose of this book is an attempt to present the basic logic of statistics as clearly as possible and therefore, to dispel some of the myths that often surround the subject. The book is presented as a series of 2018Statnotes', many of which were originally published in the 2018Microbiologist' by the Society for Applied Microbiology, each of which deals with various topics including the nature of variables, comparing the means of two or more groups, non-parametric statistics, analysis of variance, correlating variables, and more complex methods such as multiple linear regression and factor analysis. In each case, the relevant statistical methods are illustrated with scenarios and real experimental data drawn from experiments in microbiology. The text will incorporate a glossary of the most commonly used statistical terms and a section to aid the investigator to select the most appropriate test.

Mathematical and Statistical Methods in Food Science and Technology Book

Mathematical and Statistical Methods in Food Science and Technology


  • Author : Daniel Granato
  • Publisher : John Wiley & Sons
  • Release Date : 2014-03-03
  • Genre: Technology & Engineering
  • Pages : 540
  • ISBN 10 : 9781118433683

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Mathematical and Statistical Methods in Food Science and Technology Excerpt :

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Microbiological Risk Assessment     Guidance for food Book

Microbiological Risk Assessment Guidance for food


  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release Date : 2021-06-07
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 9789251345184

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Microbiological Risk Assessment Guidance for food Excerpt :

This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge.

Microbial Control and Food Preservation Book

Microbial Control and Food Preservation


  • Author : Vijay K. Juneja
  • Publisher : Springer
  • Release Date : 2018-01-23
  • Genre: Science
  • Pages : 430
  • ISBN 10 : 9781493975563

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Microbial Control and Food Preservation Excerpt :

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation. Chapters from experts in the field cover new and emerging alternative food preservation techniques and highlight their potential applications in food processing. A variety of different natural antimicrobials are discussed, including their source, isolation, industrial applications, and the dosage needed for use as food preservatives. In addition, the efficacy of each type of antimicrobial, used alone or in combination with other food preservation methods, is considered. Factors that limit the use of antimicrobials as food preservatives, such as moisture, temperature, and the ingredients comprising foods, are also discussed. Finally, consumer perspectives related to the acceptance of various preservation approaches for processed foods are described.

Microbiological Testing in Food Safety Management Book

Microbiological Testing in Food Safety Management


  • Author : International Commission on Microbiological Specifications for Foods Staff
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Technology & Engineering
  • Pages : 362
  • ISBN 10 : 9781468483697

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Microbiological Testing in Food Safety Management Excerpt :

2. 11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 CHAPTER 3-MEETING THE FSO THROUGH CONTROL MEASURES . . . . . . . . . . . . . . . 45 3. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 2 Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 3. 3 Confirm That the FSO Is Technically Achievable . . . . . . . . . . . . . . . . . . . . . 48 3. 4 Importance of Control Measures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3. 5 Performance Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 3. 6 Process and Product Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 3. 7 The Use of Microbiological Sampling and Performance Criteria . . . . . . . . . 59 3. 8 Default Criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 9 Process Validation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 3. 10 Monitoring and Verifying Control Measures . . . . . . . . . . . . . . . . . . . . . . . 65 3. 11 Examples of Control Options . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 3. 12 Assessing Equivalency of Food Safety Management Systems . . . . . . . . . . . 68 3. 13 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Appendix 3-A: Control Measures Commonly Applied to Foodborne Diseases . . 71 CHAPTER 4-SELECTION AND USE OF ACCEPTANCE CRITERIA . . . . . . . . . . . . . . . . . . 79 4. 1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79 4. 2 Equivalence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 4. 3 Est

Handbook of Culture Media for Food Microbiology Book
Score: 5
From 1 Ratings

Handbook of Culture Media for Food Microbiology


  • Author : Janet E. L. Corry
  • Publisher : Elsevier
  • Release Date : 2003-04-22
  • Genre: Science
  • Pages : 688
  • ISBN 10 : 0444510842

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Handbook of Culture Media for Food Microbiology Excerpt :

This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999. Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance. The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.

Statistical Process Control for the Food Industry Book

Statistical Process Control for the Food Industry


  • Author : Sarina A. Lim
  • Publisher : John Wiley & Sons
  • Release Date : 2019-02-25
  • Genre: Business & Economics
  • Pages : 200
  • ISBN 10 : 9781119152002

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Statistical Process Control for the Food Industry Excerpt :

A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for their implementation, the importance of engagement and teamwork, SPC leadership, success factors of the readiness and implementation, and some of the key lessons learned from a number of food companies. Illustrated with numerous examples from global real-world case studies, this book demonstrates the power of various SPC tools in a comprehensive manner. The final part of the book highlights the critical challenges encountered while implementing SPC in the food industry globally. Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers explores the opportunities to deliver customized SPC training programs for local food companies. It offers insightful chapter covering everything from the philosophy and fundamentals of quality control in the food industry all the way up to case studies of SPC application in the food industry on both the quality and safety aspect, making it an excellent "cookbook" for the managers in the food industry to assess and initiating the SPC application in their respective companies. Covers concise and clear guidelines for the application of SPC tools in any food companies' environment Provides appropriate guidelines showing the organizational readiness level before the food companies adopt SPC Explicitly comments on success factors, motivations, and challenges in the food industry Addresses quality and safety issues in the food industry Presents numerous, global, real-world case studies of SPC in the food industry Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers can be used to train upper middle and senior managers in improving food quality and reducing food waste using SPC as one of the core techniques. It's also an excell