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Statistical Aspects Of The Microbiological Examination Of Foods

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Statistical Aspects of the Microbiological Examination of Foods

Statistical Aspects of the Microbiological Examination of Foods Book
Author : Basil Jarvis
Publisher : Academic Press
Release : 2016-07-12
ISBN : 0128039744
Language : En, Es, Fr & De

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Book Description :

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods Offers completely updated chapters and six new chapters Brings the reader up to date and allows easy access to individual topics in one place Corrects typographic and other errors present in the previous edition

Mathematical and Statistical Methods in Food Science and Technology

Mathematical and Statistical Methods in Food Science and Technology Book
Author : Daniel Granato,Gastón Ares
Publisher : John Wiley & Sons
Release : 2014-03-03
ISBN : 1118433688
Language : En, Es, Fr & De

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Book Description :

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Mathematical and Statistical Applications in Food Engineering

Mathematical and Statistical Applications in Food Engineering Book
Author : Surajbhan Sevda,Anoop Singh
Publisher : CRC Press
Release : 2020-02-04
ISBN : 0429792522
Language : En, Es, Fr & De

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Book Description :

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.

Microorganisms in Foods 7

Microorganisms in Foods 7 Book
Author : International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher : Springer
Release : 2018-02-22
ISBN : 3319684604
Language : En, Es, Fr & De

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Book 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.

Bulletin

Bulletin Book
Author : N.A
Publisher :
Release : 1997
ISBN :
Language : En, Es, Fr & De

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Book Description :

Hydrological and Limnological Aspects of Lake Monitoring

Hydrological and Limnological Aspects of Lake Monitoring Book
Author : Pertti Heinonen,Giuliano Ziglio,André Van der Beken
Publisher : John Wiley & Sons
Release : 2000-06-15
ISBN :
Language : En, Es, Fr & De

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Book Description :

Provides an extensive overview of all the most important aspects oflake monitoring studies describing methods of water sampling,analytical determination and data interpretation. Now that all EC countries must receive the EC Directive on WaterQuality, there is a greater need to improve the quality ofmeasurements, both in chemical and biological fields and this bookdescribes the best practices in measuring water, quality, standardprocedures and quality assurance in relation to current legislationand guidelines. The book provides coverage of: ? Abiotic processes and harmful substances in lakes ? Biocoenosis in evaluating the ecological status of lakes ? New lake monitoring techniques ? Quality assessment ? Managing of results The book also addresses the most important problems currentlyimpacting lake resources: ? Eutrophication ? Water acidification and its impact on biodiversity ? The presence of endocrine disrupters ? The bioaccumulation of mercury in the food chain This is an essential guide to the subject for postgraduate studentsin environmental science and analytical chemistry, laboratoriesinvolved in water analysis, industrial companies producing effluentand regional environmental agencies. 'Hydrological and Limnological Aspects of Lake Monitoring' is thefirst book in the Water Quality Measurement Series, which providesa comprehensive coverage of the analytical techniques used for themeasurement of substances in water, from sampling through tolaboratory analysis. The series aims to offer practical answers tospecific issues related to measurements of the water cycle quality,using a scientifically sound approach.