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Predictive microbiology, HACCP and risk assessment.

Author(s) : WHITING R. C., BUCHANAN R. L.

Summary

The intent of a HACCP programme is to ensure the safety of a food. However, relating the in-plant processing parameters to the number of illnesses caused by that food requires a risk assessment (RA). RA must consider the entire process. RA proceeds from the frequencies and numbers of pathogens in the raw ingredients, to changes in numbers during processing and storage, to the amount of food consumed, and to the probabilities of illness from consuming that serving. A "unit operations' approach is taken to the food process by assembling individual growth, survival and thermal inactivation models.

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Format PDF

Pages: p 105-112

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Details

  • Original title: Predictive microbiology, HACCP and risk assessment.
  • Record ID : 2000-0214
  • Languages: English
  • Source: Predictive Microbiology Applied to Chilled Foods Preservation
  • Publication date: 1997/06/16
  • Document available for consultation in the library of the IIR headquarters only.

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