Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain. Jeanne-Marie Membre
J.-M. (2014). HAZARD APPRAISAL (HACCP). Establishment of performance criteria. In Encyclopedia of Food Microbiology, 2nd edition, Batt, C. and Tortorello, M.-L. (eds). Elsevier, Amsterdam.
Membré, J.-M. and Valdramidis, V. (2016). Modeling in Food Microbiology: From Predictive Microbiology to Exposure Assessment. ISTE Press, London, and Elsevier, Oxford.
Membré, J.-M., Wemmenhove, E., McClure, P.J. (2009). Exposure assessment model to combine thermal inactivation (log reduction) and thermal injury (heat-treated spore lag time) effects on non-proteolytic Clostridium botulinum. In Safety, Reliability and Risk Analysis: Theory, Methods and Applications, Martorell, S., Soares, C.G., Barnett, J. (eds). CRC Press and Taylor and Francis Group, London.
Membré, J.-M., Diao, M., Thorin, C., Cordier, G., Zuber, F., André, S. (2015). Risk assessment of proteolytic Clostridium botulinum in canned foie gras. International Journal of Food Microbiology, 210(0), 62–72.
Mossel, D.A.A., Weenk, G.H., Morris, G.P., Struijk, C.B. (1998). Identification, assessment and management of food-related microbiological hazards: Historical, fundamental and psychosocial essentials. International Journal of Food Microbiology, 40(3), 211–243.
Mosupye, F.M. and Von Holy, A. (2000). Microbiological hazard identification and exposure assessment of street food vending in Johannesburg, South Africa. International Journal of Food Microbiology, 61(2–3), 137–145.
Obadina, A.O., Oyewole, O.B., Sanni, L.O., Tomlins, K.I., Westby, A. (2008). Identification of hazards and critical control points (CCP) for cassava fufu processing in south-west Nigeria. Food Control, 19(1), 22–26.
Pielaat, A., Boer, M.P., Wijnands, L.M., Van Hoek, A.H.A.M., El, B., Barker, G.C., Teunis, P.F.M., Aarts, H.J.M., Franz, E. (2015). First step in using molecular data for microbial food safety risk assessment: Hazard identification of Escherichia coli O157:H7 by coupling genomic data with in vitro adherence to human epithelial cells. International Journal of Food Microbiology, 213, 130–138.
Rantsiou, K., Kathariou, S., Winkler, A., Skandamis, P., Saint-Cyr, M.J., Rouzeau-Szynalski, K., Amézquita, A. (2018). Next generation microbiological risk assessment: Opportunities of whole genome sequencing (WGS) for foodborne pathogen surveillance, source tracking and risk assessment. International Journal of Food Microbiology, 287, 3–9.
Raphael, B.H. and Andreadis, J.D. (2007). Real-time PCR detection of the nontoxic nonhemagglutinin gene as a rapid screening method for bacterial isolates harboring the botulinum neurotoxin (A-G) gene complex. Journal of Microbiology Methods, 71, 343–346.
Schillinger, U., Geisen, R., Holzapfel, W.H. (1996). Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods. Trends in Food Science and Technology, 7(5), 158–164.
Stumbo, C.R. (1973). Thermobacteriology in Food Processing, 2nd edition. Academic Press, New York.
Taulo, S., Wetlesen, A., Abrahamsen, R., Kululanga, G., Mkakosya, R., Grimason, A. (2008). Microbiological hazard identification and exposure assessment of food prepared and served in rural households of Lungwena, Malawi. International Journal of Food Microbiology, 125(2), 111–116.
Valdramidis, V., Cummin, E., Van Impe, J. (2017). Quantitative Tools for Sustainable Food and Energy in the Food Chain. Eurosis Publisher, Ghent.
Van Gerwen, S.J.C., De Wit, J.C., Notermans, S., Zwietering, M.H. (1997). An identification procedure for foodborne microbial hazards. International Journal of Food Microbiology, 38(1), 1–15.
WHO (2019). Food safety, climate change and the role of the WHO [Online]. Available at: https://www.who.int/foodsafety/publications/all/climate_change/en/ [Accessed January 2021].
WHO (2020). Assessing microbiological risks in food [Online]. Available at: https://www.who.int/activities/assessing-microbiological-risks-in-food [Accessed 10 February 2020].
Woudstra, C., Skarin, H., Anniballi, F., Fenicia, L., Bano, L., Drigo, I., Koene, M., Bäyon-Auboyer, M.H., Buffereau, J.P., De Medici, D., Fach, P. (2012). Neurotoxin gene profiling of Clostridium botulinum types C and D native to different countries within Europe. Applied and Environmental Microbiology, 78, 3120–3127.
Zwietering, M.H., Jacxsens, L., Membré, J.-M., Nauta, M.J., Peterz, M. (2016). Relevance of microbial finished product testing in food safety management. Food Control, 60, 31–43.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «ЛитРес».
Прочитайте эту книгу целиком, купив полную легальную версию на ЛитРес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.