Share

Controlling airborne contamination in cheese-making applications.

La maîtrise de la contamination liée à l'air applications fromagères.

Author(s) : VALLIN R.

Summary

One of the stakes for manufacturers in the food industry is to control the risks of contamination of their products. The sources and vectors of contamination are varied: personnel, surfaces, working methods, the product, fluids and air. Indeed, many players are involved in the process and manufacturers must control all the different flows within the buildings used for the process. No effort should be spared to achieve the optimum result: the control of airborne contamination. Treating the air used in the process is, therefore, only one link in the chain.

Details

  • Original title: La maîtrise de la contamination liée à l'air applications fromagères.
  • Record ID : 2005-2114
  • Languages: French
  • Source: Prévention des toxi-infections alimentaires. Journée française du Froid : recueil des conférences.
  • Publication date: 2002/11/20

Links


See other articles from the proceedings (2)
See the conference proceedings

Indexing