Microbial Risk Analysis of Foods

Microbial risk analysis is one of the fastest changing areas across the entire field of microbiology. It also is becoming more critical to food safety and to international trade. This landmark volume, the third in the series Emerging Issues in Food Safety, provides an invaluable explanation of microbial risk assessment of foods and clear interpretations of its implications.

With improved computer technology and an increasingly complex food production and distribution system, microbial risk analysis has emerged as a crucial food safety tool. Additionally, because of the World Trade Organization’s Agreement on the Application of Sanitary and Phytosanitary Measures, microbial risk analysis has become essential for countries assessing the risks of domestically produced foods and imported foods. This book goes beyond the basics of microbial risk assessment to include the relationship between risk assessment and other microbial food safety concepts, such as the Hazard Analysis and Critical Control Points (HACCP) and Food Safety Objective (FSO) approaches. Finally, a practical case study chapter puts the book’s key concepts to work in a real situation.


This volume takes a comprehensive and expansive approach to the subject of microbial risk assessment. It will be invaluable for beginning risk assessors who need to take the next step in their education. It will also be a useful resource for university researchers, graduate students, industry analysts, and government risk managers.