Chapter 11
The following are some key references from a large and increasing
literature on the microbiological quality control of food:
ICMSF, ‘Micro-organisms in Foods. Vol. 2, Sampling for Microbio-
logical Analysis: Principles and Specific Applications’, 2nd Edn.,
Blackwell Scientific Publications, Oxford, 1986, 293pp.
ICMSF, ‘Micro-organisms in Foods. Vol. 4, Application of the hazard
analysis critical control point (HACCP) system to ensure microbio-
logical safety and quality’, Blackwell Scientific Publications, Oxford,
1988, 357pp.
ICMSF, Micro-organisms in Foods. Vol 7. Microbiological testing
in food safety management, Kluwer Academic/Plenum Publishers,
New York, 2002, 362pp.
B. Jarvis, ‘Progress in Industrial Microbiology’, Vol. 21, Statistical
aspects of the microbiological analysis of foods, Elsevier, Amsterdam,
1989, 179pp.
D.A. Shapton and N.F.Shapton, (eds.), ‘Principles and practices for the
safe processing of food’, Butterworth-Heinemann, Oxford, 1991,
457pp.
IFST, ‘Good manufactoring practice: a guide to its responsible manage-
ment’, 4th Edn., Institute of Food Science and Technology (UK),
London, 1998, 172pp.
IFST, ‘Food hygiene training: a guide to its responsible management’,
Institute of Food Science and Technology (UK), London, 1992, 28pp.
National Advisory Committee on Microbiological Criteria for Foods
(USA), ‘Hazard analysis and critical control point principles and
application guidelines’,J. Food Protection, 61 , 1246–1259.
National Advisory Committee on Microbiological Criteria for Foods
(USA), Generic HACCP for raw beef,Food Microbiol.,1993, 10 ,
449–488.
A.T. Jackson, Cleaning of food processing plant,Dev. Food Preserv.,
1985, 3 , 95–126.
WHO/FAO, ‘Application of Risk Analysis to Food Standards Issues’,
1995, WHO/FNU/FOS/95.3, 39pp.
A.M. Lammerding and G.M. Paoli, ‘Quantitative Risk Assessment: an
emerging tool for emerging foodborne pathogens’,Emerging Infectious
Diseases,1997, 3 , 483–487.
WHO, ‘HACCP Introducing the hazard analysis and critical control
point system’, 1997, WHO/FSF/FOS/97.2, 21pp.
M. Brown and M. Stringer, Microbiological risk assessment in food
processing, Woodhead Publishing, Cambridge, 2002, 301 pp.
446 Further Reading