Jeanne-Marie Membre - Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain

8 ConclusionFigure C.1. Breakdown of the 1,037 published articles on microbiological risk as...Figure C.2. Microbiological risks repositioned in a more general risk assessment...Figure C.3. Example of categorization of microbiological risks based on their pr...Figure C.4. Method for simultaneous risk ranking of microbiological and chemical...

9 AppendicesFigure A.1. Diagram of cooked ham production, adapted from Zwietering et al. (20...Figure A.2. Combination of thermal processing and pH guaranteeing a 6 log degree...

1 Cover

2 Table of Contents

3 Title Page SCIENCES Agronomy and Food Science , Field Directors – Jack Legrand and Gilles Trystram Food Safety , Subject Head – Jeanne-Marie Membré and Thierry Bénézech

4 Copyright First published 2022 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc. Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the publishers, or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA. Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address: ISTE Ltd 27-37 St George’s Road London SW19 4EU UK www.iste.co.uk John Wiley & Sons, Inc. 111 River Street Hoboken, NJ 07030 USA www.wiley.com © ISTE Ltd 2022 The rights of Jeanne-Marie Membré to be identified as the author of this work have been asserted by her in accordance with the Copyright, Designs and Patents Act 1988. Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s), contributor(s) or editor(s) and do not necessarily reflect the views of ISTE Group. Library of Congress Control Number: 2021952704 British Library Cataloguing-in-Publication Data A CIP record for this book is available from the British Library ISBN 978-1-78945-084-2 ERC code: Applied Life Sciences, Biotechnology, and Molecular and Biosystems Engineering LS9_5 Food sciences (including food technology, food safety, nutrition) LS9_8 Biohazards (including biological containment, biosafety, biosecurity)

5 Preface

6 Acknowledgements

7 Introduction

8 Begin Reading

9 Conclusion

10 Appendices

11 Glossary

12 List of Authors

13 Index

14 End User License Agreement

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SCIENCES

Agronomy and Food Science , Field Directors – Jack Legrand and Gilles Trystram

Food Safety , Subject Head – Jeanne-Marie Membré and Thierry Bénézech

Coordinated by Jeanne-Marie Membré

First published 2022 in Great Britain and the United States by ISTE Ltd and John Wiley & Sons, Inc.

Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the Copyright, Designs and Patents Act 1988, this publication may only be reproduced, stored or transmitted, in any form or by any means, with the prior permission in writing of the publishers, or in the case of reprographic reproduction in accordance with the terms and licenses issued by the CLA. Enquiries concerning reproduction outside these terms should be sent to the publishers at the undermentioned address:

ISTE Ltd

27-37 St George’s Road

London SW19 4EU

UK

www.iste.co.uk

John Wiley & Sons, Inc.

111 River Street

Hoboken, NJ 07030

USA

www.wiley.com

© ISTE Ltd 2022

The rights of Jeanne-Marie Membré to be identified as the author of this work have been asserted by her in accordance with the Copyright, Designs and Patents Act 1988.

Any opinions, findings, and conclusions or recommendations expressed in this material are those of the author(s), contributor(s) or editor(s) and do not necessarily reflect the views of ISTE Group.

Library of Congress Control Number: 2021952704

British Library Cataloguing-in-Publication Data

A CIP record for this book is available from the British Library

ISBN 978-1-78945-084-2

ERC code:

Applied Life Sciences, Biotechnology, and Molecular and Biosystems Engineering

LS9_5 Food sciences (including food technology, food safety, nutrition)