Food Hygiene, Microbiology and HACCP

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

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...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Forsythe, S. (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 1998.
Edition:1st ed. 1998.
Series:Springer eBook Collection.
Subjects:
Microbiology.
Food—Biotechnology.
Electronic resources (E-books)
Online Access:Click to view e-book
Holy Cross Note:Loaded electronically.
Electronic access restricted to members of the Holy Cross Community.
Table of 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
  • References
  • 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
  • References
  • 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
  • References
  • 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
  • References
  • 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
  • References
  • 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 Mechanical Aids for Cleaning
  • 9.11 Foam Cleaning
  • 9.12 Cleaning Small Equipment
  • 9.13 Paper and Fabric Wipers
  • References
  • 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
  • References
  • 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
  • References
  • 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.

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