ShareMicrobial safety assurance of minimally processed vegetables by implementation of the hazard analysis critical control point (HACCP) system.
Author(s) : WILLOCX F., TOBBACK P., HENDRICKX M.
Type of article: Article
Summary
Pathogens associated with minimally processed vegetables include Listeria monocytogenes, Yersinia enterocolytica and Aeromonas hydrophila. In the article, the seven basic principles of HACCP are outlined and applied to assure microbial safety in the production of minimally processed endive.
Details
- Original title: Microbial safety assurance of minimally processed vegetables by implementation of the hazard analysis critical control point (HACCP) system.
- Record ID : 1995-3628
- Languages: English
- Source: Acta Aliment. - vol. 23 - n. 2
- Publication date: 1994/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Vegetables - Keywords: Microbiology; Treatment; Ready to use; Vegetable; Hygiene; HACCP; Control (generic)
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