Characterization Of Food Safety

AND RISKS 1

Edited by Joan Rose

1 DEFINITION OF FOOD SAFETY 3

Robert (Skip) A. Seward II

2 CHARACTERIZATION OF FOOD HAZARDS 11

Robert (Skip) A. Seward II

3 RISK ANALYSIS FRAMEWORKS FOR CHEMICAL AND MICROBIAL HAZARDS 19

Margaret E. Coleman and Harry M. Marks

4 DOSE-RESPONSE MODELING FOR MICROBIAL RISK 47

Chuck Haas

5 EXPOSURE ASSESSMENT OF MICROBIAL FOOD

HAZARDS 59

Richard C. Whiting

6 EXPOSURE AND DOSE-RESPONSE MODELING FOR

FOOD CHEMICAL RISK ASSESSMENT 73

Carl K. Winter

7 ECONOMIC CONSEQUENCES OF FOODBORNE

HAZARDS 89

Tanya Roberts, Jean Buzby, and Erik Lichtenberg

PART II FOOD HAZARDS: BIOLOGICAL 125

Edited by LeeAnne Jackson

8 PREVALENCE OF FOODBOURNE PATHOGENS 127

LeeAnne Jackson

9 PHYSIOLOGY AND SURVIVAL OF FOODBOURNE PATHOGENS IN VARIOUS FOOD SYSTEMS 137

G.E. Rodrick and R.H. Schmidt

10 CHARACTERISTICS OF BIOLOGICAL HAZARDS IN

FOODS 157

R. Todd Bacon and John N. Sofos

11 CONTEMPORARY MONITORING METHODS 197

Jinru Chen

PART III FOOD HAZARDS: CHEMICAL AND

PHYSICAL 211

Edited by Austin R. Long and G. William Chase

12 HAZARDS FROM NATURAL ORIGINS 213

John J. Specchio

13 CHEMICAL AND PHYSICAL HAZARDS PRODUCED DURING FOOD PROCESSING, STORAGE, AND PREPARATION 233

Heidi Rupp

14 HAZARDS ASSOCIATED WITH NUTRIENT

FORTIFICATION 265

Anne Porada Reid

15 MONITORING CHEMICAL HAZARDS: REGULATORY INFORMATION 277

Daphne Santiago

16 HAZARDS RESULTING FROM ENVIRONMENTAL, INDUSTRIAL, AND AGRICULTURAL CONTAMINANTS 291

Sneh D. Bhandari

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