《微生物危害分析》（英文版）Microbiological Risk Assessment in Food Processing

hted Material Woodhead Publishing in Food Science and Technology Microbiological y∠ ssessment in ood processing Edited by Martyn Brown and Mike Stringer C WOODHEAD PUBLISHING LIMITED

Microbiological risk assessment in food processing Edited by Martyn Brown and Mike Stringer CRC Press Boca Raton Boston New York Washington, DC WOODHEAD PUBLISHING LIMITED Cambridge England

Microbiological risk assessment in food processing Edited by Martyn Brown and Mike Stringer

Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CBl 6AH England Published in North America by CRC Press LLC 000 Corporate Blvd, Nw Boca Raton Fl 33431 USA First published 2002, Woodhead Publishing Limited and CRC Press LLC C 2002, Woodhead Publishing Limited The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this bool Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of woodhead Publishing limited and CRc Press llc does not extend copying for general distribution, for promotion, for creating new works, or for sale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to ish Library Cataloguing in Publication Data atalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data oodhead Publishing Limited IsBn 1 85573 585 7(book); 1 85573 6683(e-book) CRC Press IsBN 0-8493-1537-9 CRC Press order number: WP1537 Cover design by Martin Tacchi Project managed by Macfarlane Production Services, Markyate, Hertfordshire (e-mail:macfarl@aol.com) Typeset by MHL Typesetting Limited, Coventry, Warwickshir Printed by TJ International, Padstow, Cornwall, England

Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2002, Woodhead Publishing Limited and CRC Press LLC ß 2002, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 1 85573 585 7 (book); 1 85573 668 3 (e-book) CRC Press ISBN 0-8493-1537-9 CRC Press order number: WP1537 Cover design by Martin Tacchi Project managed by Macfarlane Production Services, Markyate, Hertfordshire (e-mail: macfarl@aol.com) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International, Padstow, Cornwall, England

Contents List of contributors Preface 1 Introduction M. Brown, Unilever Research, Sharnbrook and M. Stringer, Campden and Chorleywood Food Research Association, Chipping 11 References 2 The evolution of microbiological risk assessment S Notermans and a. w Barends- TNO Nutrition and Food research Institute, Zeist and F. Rombouts, Wageningen Universiteit ntroduction Historical aspects of safe food production 2.3 The evolution of food safety systems 2.4 International food safety standards 2.5 Present and future uses of microbiological risk assessment 2.6 List of abbreviations 38 2.7 Reference Part I The methodology of microbiological risk assessment 3 Microbiological risk assessment (MRA): an introduction L. Jowve. ecole nationale veterinaire de nantes 3.1 Introduction

List of contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xi Preface . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xv 1 Introduction ...................................................... 1 M. Brown, Unilever Research, Sharnbrook and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 1.1 References . . . ................................................ 4 2 The evolution of microbiological risk assessment ............... 5 S. Notermans and A. W. Barendsz, TNO Nutrition and Food Research Institute, Zeist and F. Rombouts, Wageningen Universiteit 2.1 Introduction . . ................................................ 5 2.2 Historical aspects of safe food production . . ................. 6 2.3 The evolution of food safety systems ........................ 7 2.4 International food safety standards . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 2.5 Present and future uses of microbiological risk assessment . . 29 2.6 List of abbreviations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 2.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Part I The methodology of microbiological risk assessment . . . . . . . 45 3 Microbiological risk assessment (MRA): an introduction . . . . . . 47 J. L. Jouve, Ecole Nationale Ve´te´rinaire de Nantes 3.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 Contents

vi Contents 3.2 Key steps in MRA 3.3 Hazard identification .4 Hazard characterisation/dose-response assessment 3.5 Exposure assessment 3470 3.6 Risk characterisation 3.7 References 4 Hazard identification M Brown. Unilever Research. Sharnbrook 4.1 Introduction: the importance of correct hazard identification 4.2 What is hazard identification? 4.3 What hazard identification should cover and produce as an output 4.4 What to do in hazard identification 4.5 Key information in hazard identification 4.6 Tools in hazard identification 4.7 Microbial hazards 4.8 Identifying the origin and distribution of microbial hazards hanges in microbial hazards 4.10 Other biological hazards 4.11 References 6676023557 5 Hazard characterization/dose-response assessment S. B. Dennis.M d. Milotis andr.. Buchanan US FDA, College Park 5.1 Introduction: key issues in hazard characterization 5.2 Types of dose-response data 5.3 Modeling dose-response relationships 7369 5.4 Problems in hazard characterization 5.5 Future trends 94 5.6 Sources of further information and advice 5.7 References 6 Exposure assessment M. Brown. Unilever Research. Sharnbrook 6.1 6.2 The role of exposure assessments in microbiological risk assessment 10l 6.3 What's in an exposure assessment? 6.4 Who should do an exposure assessment and when? 6.5 Building up supply chain data for an exposure assessment 6.6 Sources of information 6.7 Types of data used in an exposure assessment

3.2 Key steps in MRA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 3.3 Hazard identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53 3.4 Hazard characterisation/dose–response assessment . . . . . . . . . . . 54 3.5 Exposure assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 3.6 Risk characterisation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 3.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 4 Hazard identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 M. Brown, Unilever Research, Sharnbrook 4.1 Introduction: the importance of correct hazard identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 4.2 What is hazard identification? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 4.3 What hazard identification should cover and produce as an output . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 4.4 What to do in hazard identification . . . . . . . . . . . . . . . . . . . . . . . . . . 66 4.5 Key information in hazard identification . . . . . . . . . . . . . . . . . . . . . 67 4.6 Tools in hazard identification . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 4.7 Microbial hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 4.8 Identifying the origin and distribution of microbial hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 4.9 Changes in microbial hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73 4.10 Other biological hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 4.11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 5 Hazard characterization/dose–response assessment . . . . . . . . . . . . . 77 S. B. Dennis, M. D. Milotis and R. L. Buchanan, US FDA, College Park 5.1 Introduction: key issues in hazard characterization . . . . . . . . . . . 77 5.2 Types of dose–response data . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 5.3 Modeling dose–response relationships . . . . . . . . . . . . . . . . . . . . . . . 86 5.4 Problems in hazard characterization . . . . . . . . . . . . . . . . . . . . . . . . . . 90 5.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94 5.6 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 96 5.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97 6 Exposure assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 M. Brown, Unilever Research, Sharnbrook 6.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100 6.2 The role of exposure assessments in microbiological risk assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 6.3 What’s in an exposure assessment? . . . . . . . . . . . . . . . . . . . . . . . . . . 105 6.4 Who should do an exposure assessment and when? . . . . . . . . . . 109 6.5 Building up supply chain data for an exposure assessment . . 109 6.6 Sources of information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 6.7 Types of data used in an exposure assessment . . . . . . . . . . . . . . . 114 vi Contents

ontents vil 6.8 The output of an exposure assessment 6.9 References 123 Food Research Association, Chipping Campden 7.1 Introduction: key issues in risk characterisation 127 7.2 Risk characterisation requiremen 7.3 Risk characterisation methods 135 7.4 Quantitative and qualitative outputs 142 7.5 Risk characterisation in practice: some examples 7.6 Current problems and future trends 151 7.7 Reference 153 8 Risk communication 155 R. Mitchell, Public Health laboratory service, London 8.1 Introduction he concept of risk 8.3 Risk perception 158 8.4 The concept of communication 163 8.5 Risk communication 8.6 The future of risk communication 8.7 References 170 Part II Implementing microbiological risk assessments 9 Implementing the results of a microbiological risk assessment: pathogen risk assessment M. Van Schothorst, Wageningen University 9.1 Introduction 175 2 Establishing food safety objectives 9.3 Developing food safety management strategies l81 4 Establishing microbiological criteria .5 Problems in implementation 9.6 Future trends ference 9. 8 Acknowledgement 192 10 Tools for microbiological risk assessment T.Withes, Writes Food Consultancy, gorinchem 10.1 Introduction 193 10.2 Qualitative tools for risk assessment 195 10.3 Predictive modelling 10.4 Tools for modelling, prediction and validation 10.5 Future trend 209

6.8 The output of an exposure assessment . . . . . . . . . . . . . . . . . . . . . . . 117 6.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 123 7 Risk characterisation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 127 P. Voysey, K. Jewell and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 7.1 Introduction: key issues in risk characterisation . . . . . . . . . . . . . . 127 7.2 Risk characterisation requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . 129 7.3 Risk characterisation methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 135 7.4 Quantitative and qualitative outputs . . . . . . . . . . . . . . . . . . . . . . . . . . 142 7.5 Risk characterisation in practice: some examples . . . . . . . . . . . . 147 7.6 Current problems and future trends . . . . . . . . . . . . . . . . . . . . . . . . . . 151 7.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 8 Risk communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 R. Mitchell, Public Health Laboratory Service, London 8.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 155 8.2 The concept of risk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 156 8.3 Risk perception . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 158 8.4 The concept of communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163 8.5 Risk communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 166 8.6 The future of risk communication . . . . . . . . . . . . . . . . . . . . . . . . . . . 169 8.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170 Part II Implementing microbiological risk assessments . . . . . . . . . . . . 173 9 Implementing the results of a microbiological risk assessment: pathogen risk assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 M. Van Schothorst, Wageningen University 9.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 9.2 Establishing food safety objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . 177 9.3 Developing food safety management strategies . . . . . . . . . . . . . . 181 9.4 Establishing microbiological criteria . . . . . . . . . . . . . . . . . . . . . . . . . 185 9.5 Problems in implementation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 190 9.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191 9.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 191 9.8 Acknowledgement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 192 10 Tools for microbiological risk assessment . . . . . . . . . . . . . . . . . . . . . . . 193 T. Wijtzes, Wijtzes Food Consultancy, Gorinchem 10.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 193 10.2 Qualitative tools for risk assessment . . . . . . . . . . . . . . . . . . . . . . . . . 195 10.3 Predictive modelling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 196 10.4 Tools for modelling, prediction and validation . . . . . . . . . . . . . . . 203 10.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 209 Contents vii

vIll Contents 10.6 Sources of further information and advice 10.7 References 211 11 Microbiological criteria and microbiological risk 214 T. Ross, University of Tasmania, and C. Chan, Safe Food Production NSW, Sydney 11.1 Introduction 11. 2 Types of criteria 11.3 Key issues in the use of microbiological criteria 217 4 Dealing with variability, uncertainty and hazard 11.5 Microbiological criteria and food safety assurance food safety objectives 11.6 Using microbiological risk assessments to set microbiological criteria 11.7 Using microbiological risk assessments to develop performance and process criteria 231 11.8 USing microbiological risk assessments to prioritise risk management actions 236 11.9 Using criteria in risk assessments 11.10 Future trends 11.11 Further reading 11.12 References 241 246 12 HACCP systems and microbiological risk assessment 248 R. Gaze, R. Betts and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 12.1 Introduction 248 12.2 Legal requirements for HACCP systems 12.3 International guidance on HACCP implementation 12. 4 Problems in HACCP implementation 12.5 The interaction between HACCP systems and microbiological risk assessment (MRA) 258 12.6 The future relationship of HACCP systems and MRa. ... 261 12.7 References 13 The future of microbiological risk assessment M. Brown, Unilever Research, Sharnbrook and M. Stringer, mpden and Chorleywood Food Research Association Chipping Campden 13.1 Introduction 266 13.2 Information needs for risk assessment 13.3 How should risk assessment processes develop 278

10.6 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 210 10.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 211 11 Microbiological criteria and microbiological risk assessment 214 T. Ross, University of Tasmania, and C. Chan, Safe Food Production NSW, Sydney 11.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 214 11.2 Types of criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 215 11.3 Key issues in the use of microbiological criteria . . . . . . . . . . . . . 217 11.4 Dealing with variability, uncertainty and hazard severity: sampling plans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 221 11.5 Microbiological criteria and food safety assurance: food safety objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 226 11.6 Using microbiological risk assessments: to set microbiological criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 228 11.7 Using microbiological risk assessments to develop performance and process criteria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 231 11.8 Using microbiological risk assessments to prioritise risk management actions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 236 11.9 Using criteria in risk assessments . . . . . . . . . . . . . . . . . . . . . . . . . . . . 237 11.10 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 239 11.11 Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 240 11.12 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 241 Appendix . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246 12 HACCP systems and microbiological risk assessment . . . . . . . . . . 248 R. Gaze, R. Betts and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 12.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 248 12.2 Legal requirements for HACCP systems . . . . . . . . . . . . . . . . . . . . . 249 12.3 International guidance on HACCP implementation . . . . . . . . . . 250 12.4 Problems in HACCP implementation . . . . . . . . . . . . . . . . . . . . . . . . 256 12.5 The interaction between HACCP systems and microbiological risk assessment (MRA) . . . . . . . . . . . . . . . . . . . . . . 258 12.6 The future relationship of HACCP systems and MRA . . . . . . . 261 12.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 263 13 The future of microbiological risk assessment . . . . . . . . . . . . . . . . . . 266 M. Brown, Unilever Research, Sharnbrook and M. Stringer, Campden and Chorleywood Food Research Association, Chipping Campden 13.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 266 13.2 Information needs for risk assessment . . . . . . . . . . . . . . . . . . . . . . . 269 13.3 How should risk assessment processes develop? . . . . . . . . . . . . . 278 viii Contents

Contents ix 13. 4 Key steps in risk assessment 280 13.5 Risk acceptance 284 13.6 The outputs of risk assessment: risk management and communication 289 13.7 Conclusior 13. 8 References 293

13.4 Key steps in risk assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 280 13.5 Risk acceptance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 284 13.6 The outputs of risk assessment: risk management and communication . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 289 13.7 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292 13.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 292 Index . . . . . .............................................................. 293 Contents ix

Contributors Chapters l and 13 Chapter 2 Professor Martyn Brown Dr Ir Serve notermans and a. w Unilever Research Barendsz Colworth house TNO Nutrition and Food Research Sharnbrook PO Box 360 edford MK44 ILQ 3700AJ England The netherlands Tel:+44(0)1234222351 E-mail:martynbrown@unilever.comTel:+31306944943 aX 31306944901 Dr Mike stringer E-mail: notermans@ voeding tno. nl Campden Chorleywood Food Research Association Group Professor dr Ir F rombouts Chipping Campden Wageningen Agricultural University Gloucestershire GL55 6LD Bode 117 England Postbus 8129 6700 EV Wageningen Tel:+44(0)1386842003 The Netherlands Fax:+44(0)1386842030 E-mail: m.stringer(@campden. co uk Tel: +31 317 482233 Fax:+31317484893 E-mail: Frans rombouts micro fdsc wau. nl

Chapters 1 and 13 Professor Martyn Brown Unilever Research Colworth House Sharnbrook Bedford MK44 1LQ England Tel: +44 (0) 1234 222351 E-mail: martyn.brown@unilever.com Dr Mike Stringer Campden & Chorleywood Food Research Association Group Chipping Campden Gloucestershire GL55 6LD England Tel: +44 (0) 1386 842003 Fax: +44 (0) 1386 842030 E-mail: m.stringer@campden.co.uk Chapter 2 Dr Ir Serve´ Notermans and A. W. Barendsz TNO Nutrition and Food Research PO Box 360 3700 AJ Zeist The Netherlands Tel: +31 30 6944943 Fax: +31 30 6944901 E-mail: notermans@voeding.tno.nl Professor Dr Ir F. Rombouts Wageningen Agricultural University Bode 117 Postbus 8129 6700 EV Wageningen The Netherlands Tel: +31 317 4 82233 Fax: +31 317 4 84893 E-mail: Frans.rombouts@micro.fdsci. wau.nl Contributors

xii Contributors Chapter 3 Chapter 7 Professor jean-Louis jouve Dr P. Voysey, Mr K Jewell and Ecole Nationale veterinaire de Nantes Dr Mike Stringer Atlanpole-La Chanterie Campden Chorleywood Food Research association gr 44307 Nantes Cedex 03 Chipping Campden Fra Gloucestershire GL55 6LD England Fax:0240687778 E-mail: Jeanlouis jouve @fao.org Tel:+44(0)1386842069 Fax:+44(0)1386842100 E-mail: pvoysey@campden. co uk k jewell@campden. co uk Chapters 4 and 6 m.stringer @campden. co uk Professor Martyn Brown Unilever Research Chapter 8 Colworth House Sharnbrook Dr R.T. mitchell Bedford MK44 ILQ Head. Environmental surveillance Unit Communicable Disease Surveillance Tel:+44(0)1234222351 Centre E-mail:martynbrown@unilever.com61ColindaleAvenue London NW9 5EQ England Chapter 5 Tel:+44(0)2082006868 Dr Robert L. Buchanan, Dr Sherri Fax: +44(0)20 89059907 Dennis and Dr Marianna Miliotis E-mail: mitchel@phls. org. uk Food and Drug Administration Center for Food Safety and Applied Nutrition Chapter 9 Office of Science. HFS-06 Dr M. van schothorst 5100 Paint Branch Parkway .O. Box 8129 College park Wageningen. 6700 EV Maryland 20740-3835 The Netherland. USA Tel:+4l219442755 Tel:3014361903 219442792 Fax:3014362641 E-mail E-mail: sdennisacfsan. fda. gov michiel van- st@micro fdsi wau

Chapter 3 Professor Jean-Louis Jouve Ecole Nationale Veterinaire de Nantes Atlanpole-La Chanterie BP 40706 44307 Nantes Cedex 03 France Fax: 02 40 68 77 78 E-mail: Jeanlouis.jouve@fao.org Chapters 4 and 6 Professor Martyn Brown Unilever Research Colworth House Sharnbrook Bedford MK44 1LQ England Tel: +44 (0) 1234 222351 E-mail: martyn.brown@unilever.com Chapter 5 Dr Robert L. Buchanan, Dr Sherri Dennis and Dr Marianna Miliotis Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Science, HFS-06 5100 Paint Branch Parkway College Park Maryland 20740-3835 USA Tel: 301 436 1903 Fax: 301 436 2641 E-mail: sdennis@cfsan.fda.gov Chapter 7 Dr P. Voysey, Mr K. Jewell and Dr Mike Stringer Campden & Chorleywood Food Research Association Group Chipping Campden Gloucestershire GL55 6LD England Tel: +44 (0) 1386 842069 Fax: +44 (0) 1386 842100 E-mail: p.voysey@campden.co.uk k.jewell@campden.co.uk m.stringer@campden.co.uk Chapter 8 Dr R. T. Mitchell Head, Environmental Surveillance Unit Communicable Disease Surveillance Centre 61 Colindale Avenue London NW9 5EQ England Tel: +44 (0) 20 8200 6868 Fax: +44 (0) 20 8905 9907 E-mail: rmitchel@phls.org.uk Chapter 9 Dr M. van Schothorst P.O. Box 8129 Wageningen, 6700 EV The Netherlands Tel: +41 21 944 2755 Fax: +41 21 944 2792 E-mail: michiel.van￾schothorst@micro.fdsi.wau.nl mvanschot@bluewin.ch xii Contributors