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Microbial hazards in food.

Author(s) : UNTERMANN F.

Type of article: Article

Summary

Next to bacteria microbial hazards in food comprise mycotoxin-producing moulds, protozoae, viruses and prions. Epidemiological aspects are mentioned which are essential for the pathogenesis of foodborne diseases caused by these agents. In particular the paper refers to the minimal infective dose for man, the factors influencing growth of bacteria and food and to predictive microbiology. The application of the HACCP concept for microbial hazards is mentioned with particular emphasis on the importance of monitoring.

Details

  • Original title: Microbial hazards in food.
  • Record ID : 1999-1616
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 2-3
  • Publication date: 1998/04

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