Handbook of Hygiene Control in the Food Industry

Contributor contact details ............................................. xvii

Preface ................................................................. xxiii

1 Introduction ...................................................... 1

S. Notermans and S. C. Powell, Lancashire Postgraduate School

of Medicine and Health, UK, and E. Hoornstra, TNO Nutrition

and Food Research, The Netherlands

1.1 Introduction: the evolution of food hygiene .................. 1

1.2 Definitions of hygiene ....................................... 11

1.3 Sources of food contamination ............................... 13

1.4 Hygiene control measures in food processing ... ............. 17

1.5 Future trends ................................................. 21

1.6 References ................................................... 24

Part I Risks

2 The range of microbial risks in food processing ................ 31

M. H. Zwietering and E. D. van Asselt, Wageningen University,

The Netherlands

2.1 Introduction: the risk of microbial foodborne disease .. ... ... 31

2.2 The control of food safety. .................................. 37

2.3 Using food safety objectives to manage microbial risks .. ... 38

2.4 Conclusions .................................................. 44

2.5 References ................................................... 44

Contents