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Sources and characterization of microbiological contaminants.

Sources et caractérisation des contaminants microbiologiques.

Author(s) : CATTEAU M.

Type of article: Periodical article, Review

Summary

There are three types of micro-contaminant: those affecting the marketing quality of food, compatible with public safety; those being potentially pathogenic, and the evidence and indicators of faecal contamination. A complete list of these 3 types of contaminating micro-organisms are given; they must be detected systematically in any food product following manufacture. Methods are indicated. These complex and costly controls are not sufficient, and manufacturers are required to have more selective controls at different stages of production. Information is given. Y.G.

Details

  • Original title: Sources et caractérisation des contaminants microbiologiques.
  • Record ID : 1994-2285
  • Languages: French
  • Source: Tech. Ing. - n. 25
  • Publication date: 1992/11
  • Document available for consultation in the library of the IIR headquarters only.

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