Martyn Brown & Mike Stringer, «Microbiological Risk Assessment in Food Processing»
CRC Press | ISBN 0849315379 | October 2002 | PDF | 311 Pages | 1,75 Mb
Microbiological Risk Assessment (MRA) is one of the most important recent developments in food safety management. Edited by two leading authorities, and with contributions from international experts in the field, Microbiological Risk Assessment in Food Processing provides detailed coverage of the key steps in MRA and how it can be used to improve food safety. The book discusses each of the key steps in MRA methodology, including risk communication. It also considers how MRA can be implemented in practice then examines the relationship of MRA to the use of microbiological criteria and HACCP systems. With its authoritative coverage of both principles and implementation, this book comprehensively covers MRA.