Verfügbarkeit: Microbiological analysis of red meat, poultry and eggs

Microbiological analysis of red meat, poultry and eggs:

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Format:	Buch
Sprache:	English
Veröffentlicht:	Boca Raton [u.a.] CRC Press [u.a.] 2007
Ausgabe:	1. publ.
Schriftenreihe:	Woodhead publishing in food science, technology and nutrition
Schlagworte:	Eggs > Microbiology Eggs > microbiology Food Microbiology > standards Meat > Microbiology Meat > microbiology Poultry > microbiology Mikrobiologische Diagnostik Biologisches Verfahren Mikroorganismus Fleisch Lebensmittelmikrobiologie Mikrobiologische Analyse Geflügelfleisch Ei Aufsatzsammlung
Online-Zugang:	Inhaltsverzeichnis
Beschreibung:	XVI, 348 S. graph. Darst. 23cm
ISBN:	9781420043976 1420043978 9781845690595 1845690591

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Datensatz im Suchindex

_version_	1804136427951226880
adam_text	CONTENTS CONTRIBUTOR CONTACT DETAILS* . XI INTRODUCTION . XV* 1* MICROBIOLOGICAL TESTING IN FOOD SAFETY AND QUALITY* MANAGEMENT 1* C. DE W. BLACKBURN, UNILEVER COLWORTH, UK 1.1 INTRODUCTION 1* 1.2 CONTROL SYSTEMS USED IN THE FOOD INDUSTRY 2* 1.3 ROLE OF MICROBIOLOGICAL TESTING* 9* 1.4 APPLYING MICROBIOLOGICAL TESTING* 21* 1.5 FUTURE TRENDS* 24* 1.6 SOURCES OF FURTHER INFORMATION AND ADVICE 26* 1.7 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27* 2* LEGISLATION FOR RED MEAT, POULTRY AND EGGS: WHICH WAY FORWARD? 33* M. FOGDEN, CONSULTANT, UK 2.1 INTRODUCTION* 33* 2.2 CODEX ALIMENTARIUS (FOOD CODE)* 34* 2.3 REGULATION IN THE ED* 40* 2.4 ED REGULATION ON MICROBIOLOGICAL CRITERIA. . . . . . . . . . . . . 43* 2.5 ANNEX I: CRITERIA* 46* 2.6 FUTURE TRENDS* 49* 2.7 SOURCES OF FURTHER INFORMATION AND ADVICE* 51* 2.8 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52* VI CONTENTS 3 ESCHERICHIA COLI 0157 AND OTHER VTEC IN THE MEAT INDUSTRY . 55 I. D. OGDEN, UNIVERSITY OF ABERDEEN, UK 3.1 INTRODUCTION . 55 3.2 PATHOGENIC POTENTIAL . 58 3.3 KEY OUTBREAKS OF E. COLI 0157 AND OTHER VTEC . 61 3.4 OCCURRENCE IN RED MEAT AND POULTRY . 64 3.5 REGULATORY MEASURES . 66 3.6 LABORATORY METHODS OF ISOLATION AND IDENTIFICATION . 67 3.7 INDUSTRY MEASURES . 68 3.8 CONSUMER RESPONSES . 72 3.9 FUTURE TRENDS . 73 3.10 SOURCES OF FURTHER INFORMATION AND ADVICE . 75 3.11 REFERENCES . 76 4 FAECAL INDICATOR ORGANISMS FOR RED MEAT AND POULTRY . 83 G. C. MEAD, CONSULTANT, UK 4.1 INTRODUCTION . 83 4.2 ORIGINS AND TERMINOLOGY OF THE INDICATOR CONCEPT . 84 4.3 ENTEROBACTERIACEAE, COLIFORMS AND E. COLI . 85 4.4 MONITORING FAECAL CONTAMINATION OF MEAT . 92 4.5 OTHER INDICATOR ORGANISMS . 95 4.6 USE OF E. COLI FOR DETERMINING CROSS-CONTAMINATION . 95 4.7 SOURCES OF FURTHER INFORMATION . 96 4.8 REFERENCES . 97 5 SPOILAGE ORGANISMS OF RED MEAT AND POULTRY . 101 J. E. L. CORRY, UNIVERSITY OF BRISTOL, UK 5.1 INTRODUCTION . 101 5.2 MICROFLORA OF RAW MEAT IMMEDIATELY AFTER SLAUGHTER (RED MEAT AND POULTRY) . 102 5.3 FACTORS AFFECTING FLORA DEVELOPMENT AND CHANGES LEADING TO SPOILAGE . 103 5.4 SPOILAGE OF VACUUM-PACKED RED MEAT OF NORMAL PH DUE TO PSYCHROPHILIC OR PSYCHROTROPHIC CLOSTRIDIUM SPP . 108 5.5 BONE TAINT . 109 5.6 SPOILAGE OF UNEVISCERATED POULTRY . 109 5.7 EFFECT OF STORAGE TEMPERATURE ON SPOILAGE . 110 5.8 METABOLIC PRODUCTS RESPONSIBLE FOR SPOILAGE . 110 5.9 ISOLATION AND IDENTIFICATION OF SPOILAGE ORGANISMS . 112 5.10 FUTURE TRENDS . 115 5.11 SOURCES OF FURTHER INFORMATION AND ADVICE . 115 5.12 REFERENCES . 116 CONTENTS VLL 6* SAMPLING OF RED MEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 123* C. 0. GILL, LACOMBE RESEARCH CENTRE, CANADA 6.1* INTRODUCTION . . .. 123 6.2* PURPOSES OF ROUTINE MICROBIOLOGICAL SAMPLING 123 6.3* TARGET ORGANISMS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 126* 6.4* SAMPLING PLANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 129* 6.5* SAMPLING SITES 131 6.6* METHODS OF SAMPLING 132 6.7* DETECTION METHODS AND ENUMERATION OF BACTERIA. . . . . .. 135 6.8* INTERPRETATION OF DATA 137 6.9* FUTURE TRENDS 141 6.10* SOURCES OF FURTHER INFORMATION 142 6.11* REFERENCES.. . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . .. 142* 7* SAMPLING METHODS FOR POULTRY-MEAT PRODUCTS. . . . . . . . . . . . . . .. 148* G.* C. MEAD, CONSULTANT, UK 7.1* INTRODUCTION 148 7.2* ORIGINS AND DISTRIBUTION OF CARCASS CONTAMINANTS. . . . . .. 149 7.3* MICROBIAL ATTACHMENT TO SKIN AND OTHER CARCASS SURFACES 151 7.4* SAMPLING CARCASSES IN THE PROCESSING PLANT 152 7.5* METHODS OF SAMPLING CARCASSES 153 7.6* SAMPLING FROZEN MEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 157* 7.7* CUT PORTIONS AND OTHER RAW PRODUCTS . . . . . . . . . . . . . . . .. 157* 7.8* COOKED, READY-TO-EAT PRODUCTS 158 7.9* POOLING OF SAMPLES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 158* 7.10* SAMPLE HANDLING AND TRANSPORTATION 159 7.11* FUTURE TRENDS 159 7.12* SOURCES OF FURTHER INFORMATION AND ADVICE 160 7.13* REFERENCES 160 8* MICROBIOLOGICAL MONITORING OF CLEANING AND DISINFECTION IN FOOD PLANTS 165 J. F RIGARLSFORD, CONSULTANT, UK 8.1* INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . .. 165* 8.2* SANITISATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 167* 8.3* SOURCES OF PRODUCT CONTAMINATION 168 8.4* DEVELOPMENT OF A TESTING PROGRAMME 169 8.5* TESTING PLANT SURFACES . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 170* 8.6* RAPID METHODS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 176* 8.7* AIR TESTING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 180* 8.8* DATA UTILISATION AND LIMIT VALUES 181 8.9* FUTURE TRENDS 181 8.10* SOURCES OF FURTHER INFORMATION 182 8.11* REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 182* VLLL CONTENTS 9 MICROBIOLOGICAL ANALYSIS OF EGGS AND EGG PRODUCTS 183* J. E. L. CORRY. UNIVERSITY OF BRISTOL, UK* 9.1* INTRODUCTION 183 9.2* SHELL EGGS 184 9.3* BULK LIQUID EGG 190 9.4* FUTURE TRENDS 195* 9.5* SOURCES OF FURTHER INFORMATION 196 9.6* ACKNOWLEDGEMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 197 9.7* REFERENCES 197 10* DETECTION AND ENUMERATION OF PATHOGENS IN MEAT, POULTRY AND EGG PRODUCTS 202 E. DE BOER, FOOD AND CONSUMER PRODUCT SAFETY AUTHORITY (VWA), THE NETHERLANDS 10.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 202 10.2 CULTURAL METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 203 10.3 RAPID METHODS. . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . .. 219 10.4 FACTORS IN THE CHOICE OF TECHNIQUE 231 10.5 FUTURE TRENDS 233 10.6 SOURCES OF FURTHER INFORMATION 235 10.7 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 236 11 TECHNIQUES FOR IDENTIFYING FOODBOME MICROORGANISMS 246 S. M. RUSSELL AND P. C. VASAVADA, UNIVERSITY OF GEORGIA, USA* 11.1* INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 246* 11.2* PURIFICATION OF ISOLATES 247 11.3* STORAGE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 247* 11.4* PRELIMINARY EXAMINATION 248* 11.5* IDENTIFICATION SYSTEMS 251* 11.6* COMMONLY USED SELECTIVE AND DIFFERENTIAL MEDIA. . . . . .. 255* 11.7* AUTOMATED MICROBIAL IDENTIFICATION 258* 11.8* SYSTEMS FOR TYPING ISOLATES FOLLOWING IDENTIFICATION. . . .. 262* 11.9* GENETIC METHODS FOR TYPING BACTERIAL STRAINS 264* 11.10* SOURCES OF FURTHER INFORMATION 270* 11.11* REFERENCES....................................... 270* U* VALIDATION OF ANALYTICAL METHODS USED IN FOOD* MICROBIOLOGY 276* M. UYTTENDAELE AND J. DEBEVERE, GENT UNIVERSITY,* BELGIUM* 12.1* INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 276* 12.2* DEFINITION OF PERFORMANCE CHARACTERISTICS 277* 12.3* VALIDATION PROTOCOLS 283* 12.4* USE OF VALIDATION SCHEMES FOR EVALUATING THE* PERFORMANCE OF ALTERNATIVE METHODS 290* CONTENTS IX 12.5* APPLICATION OF VALIDATED METHODS IN ACCREDITED* LABORATORIES 296* 12.6* FUTURE TRENDS 299* 12.7* SOURCES OF FURTHER INFORMATION 300* 12.8* REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 301* 13 QUALITY ASSURANCE IN THE FOOD MICROBIOLOGY LABORATORY 305* R. WOOD, FOOD STANDARDS AGENCY, UK 13.1* INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 305* 13.2* LEGISLATION AND CODES OF PRACTICE 306* 13.3* ACCREDITATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 312* 13.4* INTERNAL QUALITY CONTROL 313* 13.5* PROFICIENCY TESTING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 317* 13.6* QUALITY ASSURANCE REQUIREMENTS: ANALYTICAL METHODS 319* 13.7* CRITERIA FOR VALID METHODS OF ANALYSIS 322* 13.8* METHOD VALIDATION THROUGH PROFICIENCY TESTING . . . . . . . .. 323* 13.9* MEASUREMENT UNCERTAINTY FOR THE MICROBIOLOGIST . . . . . .. 324* 13.10* FUTURE TRENDS 326* 13.11* REFERENCES , . . . . . . . . . . . . . . . . . . . . . .. 326* APPENDIX I: THE ISO/IUPAC/AOAC INTERNATIONAL* HARMONISED PROTOCOL FOR PROFICIENCY TESTING OF (CHEMICAL)* ANALYTICAL LABORATORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 329* APPENDIX II: CODEX GUIDELINES ON MEASUREMENT* UNCERTAINTY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 333* INDEX* 335*
adam_txt	CONTENTS CONTRIBUTOR CONTACT DETAILS* . XI INTRODUCTION . XV* 1* MICROBIOLOGICAL TESTING IN FOOD SAFETY AND QUALITY* MANAGEMENT 1* C. DE W. BLACKBURN, UNILEVER COLWORTH, UK 1.1 INTRODUCTION 1* 1.2 CONTROL SYSTEMS USED IN THE FOOD INDUSTRY 2* 1.3 ROLE OF MICROBIOLOGICAL TESTING* 9* 1.4 APPLYING MICROBIOLOGICAL TESTING* 21* 1.5 FUTURE TRENDS* 24* 1.6 SOURCES OF FURTHER INFORMATION AND ADVICE 26* 1.7 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27* 2* LEGISLATION FOR RED MEAT, POULTRY AND EGGS: WHICH WAY FORWARD? 33* M. FOGDEN, CONSULTANT, UK 2.1 INTRODUCTION* 33* 2.2 CODEX ALIMENTARIUS (FOOD CODE)* 34* 2.3 REGULATION IN THE ED* 40* 2.4 ED REGULATION ON MICROBIOLOGICAL CRITERIA. . . . . . . . . . . . . 43* 2.5 ANNEX I: CRITERIA* 46* 2.6 FUTURE TRENDS* 49* 2.7 SOURCES OF FURTHER INFORMATION AND ADVICE* 51* 2.8 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52* VI CONTENTS 3 ESCHERICHIA COLI 0157 AND OTHER VTEC IN THE MEAT INDUSTRY . 55 I. D. OGDEN, UNIVERSITY OF ABERDEEN, UK 3.1 INTRODUCTION . 55 3.2 PATHOGENIC POTENTIAL . 58 3.3 KEY OUTBREAKS OF E. COLI 0157 AND OTHER VTEC . 61 3.4 OCCURRENCE IN RED MEAT AND POULTRY . 64 3.5 REGULATORY MEASURES . 66 3.6 LABORATORY METHODS OF ISOLATION AND IDENTIFICATION . 67 3.7 INDUSTRY MEASURES . 68 3.8 CONSUMER RESPONSES . 72 3.9 FUTURE TRENDS . 73 3.10 SOURCES OF FURTHER INFORMATION AND ADVICE . 75 3.11 REFERENCES . 76 4 FAECAL INDICATOR ORGANISMS FOR RED MEAT AND POULTRY . 83 G. C. MEAD, CONSULTANT, UK 4.1 INTRODUCTION . 83 4.2 ORIGINS AND TERMINOLOGY OF THE INDICATOR CONCEPT . 84 4.3 ENTEROBACTERIACEAE, COLIFORMS AND E. COLI . 85 4.4 MONITORING FAECAL CONTAMINATION OF MEAT . 92 4.5 OTHER INDICATOR ORGANISMS . 95 4.6 USE OF E. COLI FOR DETERMINING CROSS-CONTAMINATION . 95 4.7 SOURCES OF FURTHER INFORMATION . 96 4.8 REFERENCES . 97 5 SPOILAGE ORGANISMS OF RED MEAT AND POULTRY . 101 J. E. L. CORRY, UNIVERSITY OF BRISTOL, UK 5.1 INTRODUCTION . 101 5.2 MICROFLORA OF RAW MEAT IMMEDIATELY AFTER SLAUGHTER (RED MEAT AND POULTRY) . 102 5.3 FACTORS AFFECTING FLORA DEVELOPMENT AND CHANGES LEADING TO SPOILAGE . 103 5.4 SPOILAGE OF VACUUM-PACKED RED MEAT OF NORMAL PH DUE TO PSYCHROPHILIC OR PSYCHROTROPHIC CLOSTRIDIUM SPP . 108 5.5 BONE TAINT . 109 5.6 SPOILAGE OF UNEVISCERATED POULTRY . 109 5.7 EFFECT OF STORAGE TEMPERATURE ON SPOILAGE . 110 5.8 METABOLIC PRODUCTS RESPONSIBLE FOR SPOILAGE . 110 5.9 ISOLATION AND IDENTIFICATION OF SPOILAGE ORGANISMS . 112 5.10 FUTURE TRENDS . 115 5.11 SOURCES OF FURTHER INFORMATION AND ADVICE . 115 5.12 REFERENCES . 116 CONTENTS VLL 6* SAMPLING OF RED MEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123* C. 0. GILL, LACOMBE RESEARCH CENTRE, CANADA 6.1* INTRODUCTION . . . 123 6.2* PURPOSES OF ROUTINE MICROBIOLOGICAL SAMPLING 123 6.3* TARGET ORGANISMS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 126* 6.4* SAMPLING PLANS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 129* 6.5* SAMPLING SITES 131 6.6* METHODS OF SAMPLING 132 6.7* DETECTION METHODS AND ENUMERATION OF BACTERIA. . . . . . 135 6.8* INTERPRETATION OF DATA 137 6.9* FUTURE TRENDS 141 6.10* SOURCES OF FURTHER INFORMATION 142 6.11* REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 142* 7* SAMPLING METHODS FOR POULTRY-MEAT PRODUCTS. . . . . . . . . . . . . . . 148* G.* C. MEAD, CONSULTANT, UK 7.1* INTRODUCTION 148 7.2* ORIGINS AND DISTRIBUTION OF CARCASS CONTAMINANTS. . . . . . 149 7.3* MICROBIAL ATTACHMENT TO SKIN AND OTHER CARCASS SURFACES 151 7.4* SAMPLING CARCASSES IN THE PROCESSING PLANT 152 7.5* METHODS OF SAMPLING CARCASSES 153 7.6* SAMPLING FROZEN MEAT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157* 7.7* CUT PORTIONS AND OTHER RAW PRODUCTS . . . . . . . . . . . . . . . . 157* 7.8* COOKED, READY-TO-EAT PRODUCTS 158 7.9* POOLING OF SAMPLES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158* 7.10* SAMPLE HANDLING AND TRANSPORTATION 159 7.11* FUTURE TRENDS 159 7.12* SOURCES OF FURTHER INFORMATION AND ADVICE 160 7.13* REFERENCES 160 8* MICROBIOLOGICAL MONITORING OF CLEANING AND DISINFECTION IN FOOD PLANTS 165 J. F RIGARLSFORD, CONSULTANT, UK 8.1* INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . 165* 8.2* SANITISATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 167* 8.3* SOURCES OF PRODUCT CONTAMINATION 168 8.4* DEVELOPMENT OF A TESTING PROGRAMME 169 8.5* TESTING PLANT SURFACES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170* 8.6* RAPID METHODS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 176* 8.7* AIR TESTING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 180* 8.8* DATA UTILISATION AND LIMIT VALUES 181 8.9* FUTURE TRENDS 181 8.10* SOURCES OF FURTHER INFORMATION 182 8.11* REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 182* VLLL CONTENTS 9 MICROBIOLOGICAL ANALYSIS OF EGGS AND EGG PRODUCTS 183* J. E. L. CORRY. UNIVERSITY OF BRISTOL, UK* 9.1* INTRODUCTION 183 9.2* SHELL EGGS 184 9.3* BULK LIQUID EGG 190 9.4* FUTURE TRENDS 195* 9.5* SOURCES OF FURTHER INFORMATION 196 9.6* ACKNOWLEDGEMENT. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197 9.7* REFERENCES " 197 10* DETECTION AND ENUMERATION OF PATHOGENS IN MEAT, POULTRY AND EGG PRODUCTS 202 E. DE BOER, FOOD AND CONSUMER PRODUCT SAFETY AUTHORITY (VWA), THE NETHERLANDS 10.1 INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 202 10.2 CULTURAL METHODS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 203 10.3 RAPID METHODS. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 219 10.4 FACTORS IN THE CHOICE OF TECHNIQUE 231 10.5 FUTURE TRENDS 233 10.6 SOURCES OF FURTHER INFORMATION 235 10.7 REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236 11 TECHNIQUES FOR IDENTIFYING FOODBOME MICROORGANISMS 246 S. M. RUSSELL AND P. C. VASAVADA, UNIVERSITY OF GEORGIA, USA* 11.1* INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246* 11.2* PURIFICATION OF ISOLATES 247 11.3* STORAGE. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 247* 11.4* PRELIMINARY EXAMINATION 248* 11.5* IDENTIFICATION SYSTEMS 251* 11.6* COMMONLY USED SELECTIVE AND DIFFERENTIAL MEDIA. . . . . . 255* 11.7* AUTOMATED MICROBIAL IDENTIFICATION 258* 11.8* SYSTEMS FOR TYPING ISOLATES FOLLOWING IDENTIFICATION. . . . 262* 11.9* GENETIC METHODS FOR TYPING BACTERIAL STRAINS 264* 11.10* SOURCES OF FURTHER INFORMATION 270* 11.11* REFERENCES. 270* U* VALIDATION OF ANALYTICAL METHODS USED IN FOOD* MICROBIOLOGY 276* M. UYTTENDAELE AND J. DEBEVERE, GENT UNIVERSITY,* BELGIUM* 12.1* INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 276* 12.2* DEFINITION OF PERFORMANCE CHARACTERISTICS 277* 12.3* VALIDATION PROTOCOLS 283* 12.4* USE OF VALIDATION SCHEMES FOR EVALUATING THE* PERFORMANCE OF ALTERNATIVE METHODS 290* CONTENTS IX 12.5* APPLICATION OF VALIDATED METHODS IN ACCREDITED* LABORATORIES 296* 12.6* FUTURE TRENDS 299* 12.7* SOURCES OF FURTHER INFORMATION 300* 12.8* REFERENCES. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 301* 13 QUALITY ASSURANCE IN THE FOOD MICROBIOLOGY LABORATORY 305* R. WOOD, FOOD STANDARDS AGENCY, UK 13.1* INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 305* 13.2* LEGISLATION AND CODES OF PRACTICE 306* 13.3* ACCREDITATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 312* 13.4* INTERNAL QUALITY CONTROL 313* 13.5* PROFICIENCY TESTING. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 317* 13.6* QUALITY ASSURANCE REQUIREMENTS: ANALYTICAL METHODS 319* 13.7* CRITERIA FOR VALID METHODS OF ANALYSIS 322* 13.8* METHOD VALIDATION THROUGH PROFICIENCY TESTING . . . . . . . . 323* 13.9* MEASUREMENT UNCERTAINTY FOR THE MICROBIOLOGIST . . . . . . 324* 13.10* FUTURE TRENDS 326* 13.11* REFERENCES , . . . . . . . . . . . . . . . . . . . . . . 326* APPENDIX I: THE ISO/IUPAC/AOAC INTERNATIONAL* HARMONISED PROTOCOL FOR PROFICIENCY TESTING OF (CHEMICAL)* ANALYTICAL LABORATORIES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 329* APPENDIX II: CODEX GUIDELINES ON MEASUREMENT* UNCERTAINTY. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 333* INDEX* 335*
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building	Verbundindex
bvnumber	BV022374199
callnumber-first	Q - Science
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discipline	Chemie / Pharmazie Lebensmitteltechnologie
discipline_str_mv	Chemie / Pharmazie Lebensmitteltechnologie
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language	English
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physical	XVI, 348 S. graph. Darst. 23cm
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spelling	Microbiological analysis of red meat, poultry and eggs ed. by G. C. Mead 1. publ. Boca Raton [u.a.] CRC Press [u.a.] 2007 XVI, 348 S. graph. Darst. 23cm txt rdacontent n rdamedia nc rdacarrier Woodhead publishing in food science, technology and nutrition Eggs Microbiology Eggs microbiology Food Microbiology standards Meat Microbiology Meat microbiology Poultry microbiology Mikrobiologische Diagnostik (DE-588)4194941-9 gnd rswk-swf Biologisches Verfahren (DE-588)4361950-2 gnd rswk-swf Mikroorganismus (DE-588)4039226-0 gnd rswk-swf Fleisch (DE-588)4017469-4 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Mikrobiologische Analyse (DE-588)4418240-5 gnd rswk-swf Geflügelfleisch (DE-588)4156249-5 gnd rswk-swf Ei (DE-588)4013700-4 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Fleisch (DE-588)4017469-4 s Mikroorganismus (DE-588)4039226-0 s Biologisches Verfahren (DE-588)4361950-2 s DE-604 Geflügelfleisch (DE-588)4156249-5 s Mikrobiologische Analyse (DE-588)4418240-5 s Ei (DE-588)4013700-4 s Lebensmittelmikrobiologie (DE-588)4034896-9 s Mikrobiologische Diagnostik (DE-588)4194941-9 s b DE-604 Mead, Geoffrey C. Sonstige oth OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015583305&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis
spellingShingle	Microbiological analysis of red meat, poultry and eggs Eggs Microbiology Eggs microbiology Food Microbiology standards Meat Microbiology Meat microbiology Poultry microbiology Mikrobiologische Diagnostik (DE-588)4194941-9 gnd Biologisches Verfahren (DE-588)4361950-2 gnd Mikroorganismus (DE-588)4039226-0 gnd Fleisch (DE-588)4017469-4 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Mikrobiologische Analyse (DE-588)4418240-5 gnd Geflügelfleisch (DE-588)4156249-5 gnd Ei (DE-588)4013700-4 gnd
subject_GND	(DE-588)4194941-9 (DE-588)4361950-2 (DE-588)4039226-0 (DE-588)4017469-4 (DE-588)4034896-9 (DE-588)4418240-5 (DE-588)4156249-5 (DE-588)4013700-4 (DE-588)4143413-4
title	Microbiological analysis of red meat, poultry and eggs
title_auth	Microbiological analysis of red meat, poultry and eggs
title_exact_search	Microbiological analysis of red meat, poultry and eggs
title_exact_search_txtP	Microbiological analysis of red meat, poultry and eggs
title_full	Microbiological analysis of red meat, poultry and eggs ed. by G. C. Mead
title_fullStr	Microbiological analysis of red meat, poultry and eggs ed. by G. C. Mead
title_full_unstemmed	Microbiological analysis of red meat, poultry and eggs ed. by G. C. Mead
title_short	Microbiological analysis of red meat, poultry and eggs
title_sort	microbiological analysis of red meat poultry and eggs
topic	Eggs Microbiology Eggs microbiology Food Microbiology standards Meat Microbiology Meat microbiology Poultry microbiology Mikrobiologische Diagnostik (DE-588)4194941-9 gnd Biologisches Verfahren (DE-588)4361950-2 gnd Mikroorganismus (DE-588)4039226-0 gnd Fleisch (DE-588)4017469-4 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Mikrobiologische Analyse (DE-588)4418240-5 gnd Geflügelfleisch (DE-588)4156249-5 gnd Ei (DE-588)4013700-4 gnd
topic_facet	Eggs Microbiology Eggs microbiology Food Microbiology standards Meat Microbiology Meat microbiology Poultry microbiology Mikrobiologische Diagnostik Biologisches Verfahren Mikroorganismus Fleisch Lebensmittelmikrobiologie Mikrobiologische Analyse Geflügelfleisch Ei Aufsatzsammlung
url	http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015583305&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT meadgeoffreyc microbiologicalanalysisofredmeatpoultryandeggs

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