{"title":"International Commission On Microbiological Specifications For Foods","description":null,"products":[{"product_id":"microorganisms-in-foods-8-book-international-commission-on-mi-9781489978158","title":"Microorganisms in Foods 8","description":"Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51029570257169,"sku":"NIN9781489978158","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52586709909777,"sku":"NLS9781489978158","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1489978151.jpg?v=1750989191"},{"product_id":"microorganisms-in-foods-8-book-international-commission-on-mi-9781441993731","title":"Microorganisms in Foods 8","description":"Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests andis an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51123197870353,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51123200655633,"sku":"NIN9781441993731","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52126886756625,"sku":"NLS9781441993731","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1441993738.jpg?v=1750988110"},{"product_id":"microorganisms-in-foods-6-book-international-commission-on-mi-9780306486753","title":"Microorganisms in Foods 6","description":"The second edition ofMicrobiologyofFoods6:MicrobialEcologyofFoodCommodities was written by the ICMSF, comprising 16 scientists from 11 countries, plus consultants and other contributors to chapters. The intention of the second edition was to bring the ?rst edition (published in 1996) up to date, taking into account developments in food processing and packaging, new products, and recognition of new pathogens and their control acquired since the ?rst edition. Theoverallstructure ofthechapters hasbeen retained,vizeachcovers(i)theimportantpropertiesof thefoodcommoditythataffectitsmicrobialcontentandecology,(ii)theinitialmicro?oraatslaughteror harvest, (iii) the effects of harvesting, transportation, processing, and storage on the microbial content, and (iv) an assessment of the hazards and risks of the food commodities and (v) the processes applied to control the microbial load. In 1980s, control of food safety was largely by inspection and compliance with hygiene regulations, together with end-product testing.MicroorganismsinFoods2:SamplingforMicrobiologicalAnalysis: PrinciplesandSpeci?cApplications(2nded.1 986)putsuchtestingonasounderstatisticalbasisthrough samplingplans,whichremainusefulwhenthereisnoinformationontheconditionsunderwhichafood has been produced or processed, e.g. at port-of-entry. At an early stage, the Commission recognized that no sampling plan can ensure the absence of a pathogen in food. Testing foods at ports of entry, or elsewhere in the food chain, cannot guarantee food safety.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51141413142801,"sku":"NIN9780306486753","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52135889273105,"sku":"NLS9780306486753","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/030648675X.jpg?v=1750695361"},{"product_id":"microorganisms-in-foods-6-book-international-commission-on-mi-9781441934659","title":"Microorganisms in Foods 6","description":"The second edition ofMicrobiologyofFoods6:MicrobialEcologyofFoodCommodities was written by the ICMSF, comprising 16 scientists from 11 countries, plus consultants and other contributors to chapters. The intention of the second edition was to bring the ?rst edition (published in 1996) up to date, taking into account developments in food processing and packaging, new products, and recognition of new pathogens and their control acquired since the ?rst edition. Theoverallstructure ofthechapters hasbeen retained,vizeachcovers(i)theimportantpropertiesof thefoodcommoditythataffectitsmicrobialcontentandecology,(ii)theinitialmicro?oraatslaughteror harvest, (iii) the effects of harvesting, transportation, processing, and storage on the microbial content, and (iv) an assessment of the hazards and risks of the food commodities and (v) the processes applied to control the microbial load. In 1980s, control of food safety was largely by inspection and compliance with hygiene regulations, together with end-product testing.MicroorganismsinFoods2:SamplingforMicrobiologicalAnalysis: PrinciplesandSpeci?cApplications(2nded.1 986)putsuchtestingonasounderstatisticalbasisthrough samplingplans,whichremainusefulwhenthereisnoinformationontheconditionsunderwhichafood has been produced or processed, e.g. at port-of-entry. At an early stage, the Commission recognized that no sampling plan can ensure the absence of a pathogen in food. Testing foods at ports of entry, or elsewhere in the food chain, cannot guarantee food safety.","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51142410436881,"sku":"NIN9781441934659","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52455550943505,"sku":"NLS9781441934659","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1441934650.jpg?v=1751114911"},{"product_id":"microorganisms-in-foods-7-book-international-commission-on-mi-9783030098353","title":"Microorganisms in Foods 7","description":"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 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.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51717940347153,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51717940969745,"sku":"NGR9783030098353","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/3030098354.jpg?v=1751349518"},{"product_id":"microorganisms-in-foods-5-book-international-commission-on-mi-9780412473500","title":"Microorganisms in Foods 5","description":"The control of food safety in modern food processing relies  upon HACCP and other systems that identify hazards and define  processes to  control them. These demand a thorough understanding of  the properties  of microbial pathogens under all the conditions that  could be found  in foods and the food processing environment.  Detailed information  about each of the main organisms responsible for  causing microbial  food poisoning is presented here in an accessible  and systematic way.  An overview of key properties for each organism  is followed by a  series of tables detailing the response of the  organism under a range  of variable conditions. This information has  been prepared by the  International Commission for the Microbiological  Specifications of  Foods (ICMSF).","brand":"WoB","offers":[{"title":"GB \/ NEW \/ INGRAM","offer_id":52147005489425,"sku":"NLS9780412473500","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52735306203409,"sku":"NIN9780412473500","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780412473500.jpg?v=1757599079"},{"product_id":"microorganisms-in-foods-7-book-international-commission-on-mi-9783319684581","title":"Microorganisms in Foods 7","description":"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.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":52418581135633,"sku":"NGR9783319684581","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9783319684581.jpg?v=1758929524"}],"url":"https:\/\/www.worldofbooks.com\/collections\/author-books-by-international-commission-on-microbiological-specifications-for-foods.oembed","provider":"World of Books ","version":"1.0","type":"link"}