What to read after Foodborne Infections and Intoxications?

The effects of processing on food safety are reviewed from the standpoint of food safety objectives (FSO). The chapter is accordingly divided into the process aspects related to the initial microbial population, the processes used to reduce the microbial population density, and the estimation of the potential for growth until the product reaches the consumer. Technology developed in other industries is presented in the form of currently applied industry standards for the measurement of the initial bioburden, and for the validation of cleaning processes. The relationship between the value of the microbial population density and the corresponding probability of failure of a process is clearly defined and used to justify the application of the mathematical tools that estimate the effect(s) of processing on the microbial population. The dynamics of the processes used to reduce the microbial population are described conceptually and mathematically and current tools to predict the potential growth of microorganisms in foods are also presented. Finally, examples are given to illustrate the use of statistical tools to consider the biological and equipment variability of food processes.