ShareFood hygiene and safety: putting a brake on germs.
Hygiène et sécurité alimentaire : des freins pour les germes.
Type of article: Article
Summary
Strategies arise to limit development of microorganisms in food during storage prior to consumption. The combination of limiting factors (pH, water activity) is an approach resulting in reasonable and efficient stabilization.
Details
- Original title: Hygiène et sécurité alimentaire : des freins pour les germes.
- Record ID : 1994-3509
- Languages: French
- Source: Process - n. 1092
- Publication date: 1994/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Emerging microbiological food safety issues.
- Author(s) : ARTHUR M. H.
- Date : 2002/02
- Languages : English
- Source: J. Food Technol. - vol. 56 - n. 2
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Draft principles and guidelines for the conduct...
- Author(s) : FAO, WHO
- Date : 1998/07
- Languages : English
- Source: Codex Aliment. Comm./FAO-WHO, Jt. Food Stand. Programme - CX-FH 98-3; 9 p. (E); 10 p. (F).
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Discussion paper on recommendations for the man...
- Author(s) : FAO, WHO
- Date : 1998/08
- Languages : English
- Source: Codex Aliment. Comm./FAO-WHO, Jt. Food Stand. Programme - CX-FH 98-10; 10 p.
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Microbiological testing and HACCP programs.
- Author(s) : SILLIKER J. H.
- Date : 1995/10
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 15 - n. 10
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Safety and quality management through HACCP (ha...
- Author(s) : STRINGER M. F.
- Date : 1994/08
- Languages : English
- Source: Dairy Food environ. Sanit. - vol. 14 - n. 8
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