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Author:   Fernando Pérez-Rodríguez (University of Cordoba, Spain)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367523589

ISBN 10:   0367523582
Pages:   527
Publication Date:   01 April 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

General Aspects. Food Risk Assessment Framework: Foundations and Concepts. Quantitative Methods for Risk Assessment. Metrics for Risk: Evaluating the Impact of Illness and Disability on Public Health. Risk-benefit Assessment in Foods. Application to Quantitative Risk Assessment Methods for Food Quality. Understanding Uncertainty and Variability in Risk Assessment. Application of Sensitivity Analysis Methods in Quantitative Risk Assessment. Microbial Risk Assessment. Quantitative Methods for microbial Risk Assessment in Foods. Hazard Identification: Emerging and New Microbial Risks Along the Food Chain. Predictive Microbiology Tools for Exposure Assessment. Modeling Cross Contamination and Hand Handler Behavior. Expert Systems Applied to Microbial Food Safety. Dose Response Models for Foodborne Microbial Risk. Uncertainty Analysis in Chemical Risk Assessment. Quantitative Chemical Risk Assessment Methods. How to Cope with censored Data in Chemical Risk Assessment. Use of “Toxigenomic Tools” in Chemical Risk Assessment: Present and Future Perspectives. Examples of Quantitative Chemical Risk Assessments: Use and Application in Risk Management. Nutritional and Food Allergen Risk Assessment: Methods and Future Perspective. Future Applications of Risk Assessments and Concluding Remarks.

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Author Information

Fernando Perez-Rodriguez undertook his degrees in Biological Science and in Food Science and Technology from the University of Córdoba in 1999 and 2002, respectively. He completed his PhD in risk analysis from the University of Córdoba (2007), which dealt with microbiological risk assessment and cross contamination in cooked meat products. He has published in the most prestigious international food microbiology and predictive microbiology journals. He has been involved in several research projects at national and international level, conducting quantitative risk assessment studies and investigating cross contamination. He is a member of the International Food Protection Association and the Spanish Society of Microbiology, and he has participated as an expert in cross contamination at different meetings organized by the European Food Safety Authority. He has also taught courses in predictive microbiology and he is professor for the Agriculture and Food Masters degree at the University of Córdoba. Currently, he is professor at the University of Córdoba and University of Pablo de Olavide (Spain).

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