جنبه‌های آماری بررسی میکروبیولوژیکی غذاها

__Statistical Aspects of the Microbiological Examination of Foods, Third Edition__, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety. * Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods * Offers completely updated chapters and six new chapters * Brings the reader up to date and allows easy access to individual topics in one place * Corrects typographic and other errors present in the previous edition Title Page; Table Of Contents; Copyright; Preface To The Third Edition; Chapter 1: Introduction; Abstract; Chapter 2: Some Basic Statistical Concepts; Abstract; Populations; Lots And Samples; Average Sample Populations; Statistics And Parameters; The Central Limit Theorem; Chapter 3: Frequency Distributions; Abstract; Types Of Frequency Distribution; Statistical Probability; The Binomial Distribution ([delta]2[tau]); Relationships Between The Frequency Distributions; Transformations Chapter 4: The Distribution Of Microorganisms In Foods In Relation To Samplingabstract; Random Distribution; Regular Distribution; Contagious (heterogeneous) Distributions; Effects Of Sample Size; Chapter 5: Statistical Aspects Of Sampling For Microbiological Analysis; Abstract; Attributes And Variables Sampling; Binomial And Trinomial Distributions; Precision Of The Sample Estimate; Acceptance Sampling By Attributes; Acceptance Sampling By Variables; Some Statistical Considerations About Drawing Representative Samples; Addendum Chapter 6: Errors Associated With Preparing Samples For Analysisabstract; Laboratory Sampling Errors; Calculation Of The Relative Dilution Error; Effects Of Gross Dilution Series Errors On The Derived Colony Count; Chapter 7: Errors Associated With Colony Count Procedures; Abstract; Specific Technical Errors; Pipetting And Distribution Errors; Limiting Precision And Confidence Limits Of The Colony Count; General Technical Errors; Comparability Of Colony Count Methods; Overall Error Of Colony Count Methods; Chapter 8: Errors Associated With Quantal Response Methods; Abstract Dilution Series And Most Probable Number Countsmultiple Test Dilution Series; Special Applications Of Multiple-tube Dilution Tests; Other Statistical Aspects Of Multistage Tests; Chapter 9: Statistical Considerations Of Other Methods In Quantitative Microbiology; Abstract; Direct Microscopic Methods; Indirect Methods; Chapter 10: Measurement Uncertainty In Microbiological Analysis; Abstract; Accuracy, Trueness And Precision; Measurement Uncertainty; Sampling Uncertainty; Chapter 11: Estimation Of Measurement Uncertainty; Abstract; The 'generalised Uncertainty Method' Or 'bottom-up' Procedure The 'top-down' Approach To Estimation Of Uncertaintyanalysis Of Variance; Measurement Of Intermediate Reproducibility; Estimation Of Uncertainty Associated With Quantal Methods; Use Of Reference Materials In Quantal Testing; Chapter 12: Statistical Process Control Using Microbiological Data; Abstract; What Is Statistical Process Control?; Tools For Statistical Process Control; Shewhart's Control Charts For Variables Data; Cusum Charts; The Moving Windows Average; Control Charts For Attribute Data; Recent Developments In Statistical Process Control Basil Jarvis. Includes Bibliographical References And Index. Mode Of Access: World Wide Web.

Statistical Aspects of the Microbiological Examination of Foods, Third Edition, updates some important statistical procedures following intensive collaborative work by many experts in microbiology and statistics, and corrects typographic and other errors present in the previous edition. Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty.

The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of ‘in house’ methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods.

The final chapter of the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety.

• Includes additional figures and tables together with many worked examples to illustrate the use of specific procedures in the analysis of data obtained in the microbiological examination of foods
• Offers completely updated chapters and six new chapters
• Brings the reader up to date and allows easy access to individual topics in one place
• Corrects typographic and other errors present in the previous edition

This "Third Edition updates some important statistical procedures... Following a brief introduction to the subject, basic statistical concepts and procedures are described including both theoretical and actual frequency distributions that are associated with the occurrence of microorganisms in foods. This leads into a discussion of the methods for examination of foods and the sources of statistical and practical errors associated with the methods. Such errors are important in understanding the principles of measurement uncertainty as applied to microbiological data and the approaches to determination of uncertainty. The ways in which the concept of statistical process control developed many years ago to improve commercial manufacturing processes can be applied to microbiological examination in the laboratory. This is important in ensuring that laboratory results reflect, as precisely as possible, the microbiological status of manufactured products through the concept and practice of laboratory accreditation and proficiency testing. The use of properly validated standard methods of testing and the verification of 'in house' methods against internationally validated methods is of increasing importance in ensuring that laboratory results are meaningful in relation to development of and compliance with established microbiological criteria for foods. [Finally], the book reviews the uses of such criteria in relation to the development of and compliance with food safety objectives. Throughout the book the theoretical concepts are illustrated in worked examples using real data obtained in the examination of foods and in research studies concerned with food safety."-- Publisher's description Content: Front matter,Copyright,Preface to the Third EditionEntitled to full textChapter 1 - Introduction, Pages 1-2 Chapter 2 - Some basic statistical concepts, Pages 3-12 Chapter 3 - Frequency distributions, Pages 13-45 Chapter 4 - The distribution of microorganisms in foods in relation to sampling, Pages 47-70 Chapter 5 - Statistical aspects of sampling for microbiological analysis, Pages 71-101 Chapter 6 - Errors associated with preparing samples for analysis, Pages 103-118 Chapter 7 - Errors associated with colony count procedures, Pages 119-140 Chapter 8 - Errors associated with quantal response methods, Pages 141-169 Chapter 9 - Statistical considerations of other methods in quantitative microbiology, Pages 171-184 Chapter 10 - Measurement uncertainty in microbiological analysis, Pages 185-194 Chapter 11 - Estimation of measurement uncertainty, Pages 195-227 Chapter 12 - Statistical process control using microbiological data, Pages 229-265 Chapter 13 - Validation of microbiological methods for food, Pages 267-294 Chapter 14 - Risk assessment and microbiological criteria for foods, Pages 295-319 Subject Index, Pages 321-327 For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance. Although spreadsheet software provides a diverse range of statistical tools, users are usually unsure which technique should be used. This book provides the basic statistical theory and practice to understand the types of tests frequently needed for the assessment of microbiological data. No prior knowledge of statistical techniques is required. Even when data can be given to a professional statistician for analysis, the microbiologist needs to have a