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Food hygiene and technology.

Hygiène alimentaire et technologie.

Author(s) : FROUIN A., LAHELLEC C.

Type of article: Article

Summary

The authors present hygienic problems on the basis of the hazards analyzed by the French ministry of health in its epidemiology bulletin. They review the microorganisms involved in the accidents listed and classify them according to their origin, their physiological action or the effects of technologies, the modes of decontamination or technical protection. They conclude by showing how mentalities and technology, particularly HACCP, have changed recently, and question the validity of the current concept of hygienic asepsis in comparison with environmentally safe bacteria.

Details

  • Original title: Hygiène alimentaire et technologie.
  • Record ID : 1996-3433
  • Languages: French
  • Source: C. R. Acad. Agric. Fr. - vol. 81 - n. 6
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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