Veterinary Journal of Republic of Srpska (RS) - 2019 - MICROBIOLOGICAL CRITERIA IN THE MANUFACTURE OF PASTEURIZED MILK. JURNAL BIOLOGI DAN PEMBELAJARANNYA - 2020 - Identification of Bacteria on Seblak Food around University of Jember Based on Microbiological Criteria of Processed Food. Rizka Maulidya Cahyani University of Jember Joko Waluyo University of Jember Mochammad Iqbal University of Jember Abstract The quality of food that is good in bacteriological, chemical and physical must always be maintained in order to avoid diseases or health problems.
Healthy and safe food is an important factor to improve the standard of public health. Seblak is a ready-to-eat Indonesian food which until now has never been carried out research about what kinds of bacteria in it. Seblak is a food made from raw crackers which is then deliberately soaked using hot water to have a chewy texture. Journal of Food Protection, Vol. 81, No. 1, 2018, Pages 115–141 Response to Questions Posed by the Department of Defense Regarding Microbiological Criteria as Indicators of Process Control or Insanitary Conditions. Ital J Food Saf. 2020 Mar 31; 9(1): 8543. Microbiological criteria: Principles for their establishment and application in food quality and safety.
Food Research International Volume 106, April 2018, Microbiological criteria and ecology of commercially available processed cheeses according to the product specification and physicochemical characteristics. Although global cheese manufacturers release a variety of products onto the market, research on the microbiological quality and safety of cheese has focused mainly on conventional cheeses made from milk.
The effort of developing procedures for making the microbiological criteria risk-based to the greatest extent possible has challenged scientists and managers during this long time period. Yet, the establishment of microbiological criteria for L. monocytogenes is still being discussed and several approaches are possible. Keywords Listeria monocytogenes. ALEXANDRIA UNIVERSITY - 2015 - Extraits de thèse en ligne : Microbiological criteria of some meat products. Abstract Microbiological criteria are a useful way to determine the safety and quality of meat products.
Many different types of microorganisms present in or on meat products, can be used in the estimation of their microbiological safety and quality. The present study has been conducted on two parts. The first part has discussed the microbiological criteria of some meat products, while the second part has discussed the antibacterial effect of some essential oils on Yersinia enterocoiltica inoculated into minced meat kept at 4˚C.
In the first part, two hundred of meat product samples ( Beef burger, Luncheon, Pasterma and Sausage) were collected from different retail shops at Alexandria province. Braz. J. Microbiol. vol.31 n.1 São Paulo Jan./Mar. 2000 CRITICAL NOTES ON MICROBIOLOGICAL RISK ASSESSMENT OF FOOD. BULL. ACAD. NAT. MED 12/05/15 Nouvelle approche de la gestion des risques microbiologiques dans les aliments. J Food Prot. - 2016 - Application of a Rapid Knowledge Synthesis and Transfer Approach to Assess the Microbial Safety of Low-Moisture Foods. UNIVERSITA DI BOLOGNA - 2015 - Thèse en ligne : Definition of Food Safety Criteria for Bacteria Food-Borne Pathogens in Ready to Eat products.
J Food Prot. 2018 Jan;81(1):115-141. Response to Questions Posed by the Department of Defense Regarding Microbiological Criteria as Indicators of Process Control or Insanitary Conditions. Universidade de São Paulo - 2010 - Análise microbiológica de alimentos: importância do plano de amostragem. BULL. ACAD. NAT. MED 12/05/15 Nouvelle approche de la gestion des risques microbiologiques dans les aliments. INTERNATIONAL CONGRESS ON ENGINEERING AND FOOD (Athens - Greece) - MAI 2011 - Au sommaire: MFS194 Meta-analysis for Quantitative Microbiological Risk Assessment.
IOSR JOURNAL OF ENVIRONMENTAL SCIENCES, TOXICOLOGY AND FOOD TECHNOLOGY - MARS 2014 - Microbiological Quality of Ready-To-Eat Foods. Procedia Food Science Volume 5, 2015, Pages 109–112 The Microbiological Status of Carcasses of Goats Slaughtered in an Inadequate Facility ☆ Volume 5, 2015, Pages 109–112 The 58th International Meat Industry Conference (MeatCon2015) Edited By Ivan Nastasijevic, Reinhard Fries and Sheryl Avery Abstract The microbiological contamination of goat carcasses slaughtered on a slaughter line under controlled conditions and in inadequate facilities was measured by determining the total number of aerobic mesophilic bacteria, Enterobacteriaceae and Salmonella spp.
Wet swabs were taken from the carcasses of goats (in slaughterhouses n = 115 and in inadequate facilities n = 80). Keywords goats; slaughterhouse hygiene; TMC; Enterobacteriaceae; Salmonella spp. References S. NEWFOOD 18/12/14 Microbiological criteria and testing: Dos and don’ts. You are here: Home » Microbiological criteria and testing: Dos and don’ts Publication date: 18 December 2014Author: François Bourdichon, Corporate Food Safety, Microbiology and Hygiene Manager, Barry Callebaut Following the food scandals of the late-1980s and early-1990s, and the increasing knowledge on foodborne and waterborne pathogen, the Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) was put in place in 1995 to set the framework of all measures taken by a World Trade Organisation (WTO) member to protect human, animal or plant life or health within its territory from certain risks, and which may affect international trade.
These measures that WTO members apply, are classified as sanitary (relating to human or animal life or health) or phytosanitary (relating to plant life or health). The SPS agreement requires WTO members to base their SPS measures on a risk assessment, in order to achieve their expected Appropriate Level of Protection (ALOP). Conclusion. Food Microbiology Volume 46, April 2015, FISHing for bacteria in food – A promising tool for the reliable detection of pathogenic bacteria? Open Access Highlights Current detection methods of foodborne pathogenic bacteria have limitations.
FISH represents a promising alternative to established techniques. FISH is a suitable tool for the specific and reliable detection of bacteria in food. Automation, standardization and validation of FISH are future challenges. Abstract Foodborne pathogens cause millions of infections every year and are responsible for considerable economic losses worldwide. FOOD CONTROL - 2009 - Relating Microbiological Criteria to Food Safety Objectives and Performance Objectives. Food Control Volume 58, December 2015 Establishment of good hygiene practice-based microbiological criteria in food industries: Guidelines using an example for meat preparations. Volume 58, December 2015, Pages 7–11.
Food Control Volume 58, December 2015, Pages 29–32 A risk-based microbiological criterion that uses the relative risk as the critical limit. Volume 58, December 2015, Pages 29–32 Development of Microbiological Criteria for Food Edited By Marisa Caipo, Sarah Cahill, Mina Kojima, Verna Carolissen and Annamaria Bruno a National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, DK-2860 Søborg, Denmarkb Faculty of Health and Medical Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Frederiksberg C, Denmarkc Universidade Federal Fluminense, Vital Brazil 64, Niterói, Brazil Received 30 December 2013, Revised 28 February 2015, Accepted 17 April 2015, Available online 25 April 2015 Choose an option to locate/access this article: Check if you have access through your login credentials or your institution Check access doi:10.1016/j.foodcont.2015.04.011 Get rights and content Highlights.
FOOD CONTROL - 2016 - Relevance of microbial finished product testing in food safety management. National Research Council (US) - 1985 - An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients. Development of microbiological criteria to assess the acceptability of a food lot – An example for milk powder. A U.S.
ELIKAGAIEN ARAU MIKROBIOLOGIKOAK - 2013 - NORMAS MICROBIOLOGICAS DE LOS ALIMENTOS. Bulletin UASVM Agriculture, 67(2)/2010 Comparative Studies Concerning Microbial Quality of Ecological and Conventional Milk. Comparative Studies Concerning Microbial Quality of Ecological and Conventional Milk Carmen LAZAR, Ancuta Mihaela ROTAR, Sorin APOSTU, Georgiana BUZGAU Abstract. BULLETIN OF THE INTERNATIONAL DAIRY FEDERATION - 2012 - Safety demonstration of microbial food cultures (MFC) in fermented food. 1st open seminar arranged by SAFOODNET - JANV 2007 - MICROBIAL CONTAMINANTS & CONTAMINATION ROUTES IN FOOD INDUSTRY.
FEMS Microbiology Reviews 15 (1994) 175-183 Microbes in food processing technology. International Journal of Food Microbiology 110 (2006) 263–267 Determining the microbiological criteria for lot rejection from th. FOOD CONTROL - 2005 - Summary report - Food safety objectives—role in microbiological food safety management.