01362nam a2200193Ia 4500 CTU_192059 210402s9999 xx 000 0 und d 664.001579 M619 Microbiological risk assessment in food processing Edited by Martyn Brown, Mike Stringer Boca Raton CRC Press 2002 The book begins by placing MRA within the broader context of the evolution of international food safety standards Part 1 introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part 2 then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems. Food,Thực phẩm Microbiology,Vi sinh vật Hải Trung tâm Học liệu Trường Đại học Cần Thơ