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Analytical methodology used to identify the origin of microbiological contamination in the food industry.

Méthodologie d'analyse utilisées pour identifier l'origine des contaminations microbiologiques en IAA.

Author(s) : MARECAT A.

Type of article: Article

Summary

The microbiological quality of foods is a major consumer issue nowadays and determines consumer confidence in products manufactured within the food industry. The manufacturing process and the surrounding environment need to be controlled in order to ensure product wholesomeness. The HACCP method was developed in order to meet this requirement. However, even though the HACCP system has been implemented, microbial contamination can still occur. Prevention of such contamination must enable food quality and safety to be improved.

Details

  • Original title: Méthodologie d'analyse utilisées pour identifier l'origine des contaminations microbiologiques en IAA.
  • Record ID : 2004-1205
  • Languages: French
  • Source: CT-Infos - HS; 9-13; fig.
  • Publication date: 2003
  • Document available for consultation in the library of the IIR headquarters only.

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