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Evaluation de la sécurité microbiologique et recommandations concernant les produits alimentaires frais (+ erratum).

Microbiological safety evaluations and recommendations on fresh produce (+ erratum).

Auteurs : ROEVER C. de

Type d'article : Article

Résumé

In 1995, the National Advisory Committee on Microbiological Criteria for Foods was asked to investigate and characterize the association between cases of foodborne illness and fresh produce. The Committee was asked to provide recommendations that could be employed to reduce the risk of foodborne outbreaks associated with these commodities. In furtherance of this assignment, the Committee reviewed current epidemiologic data, the microbial ecology of the outbreak-associated organisms, and considered the current industry practices used for growing, harvesting, packing and distribution. The Committee has developed seven specific recommendations: Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) should be developed. While Hazard Analysis Critical Control Point Programs (HACCP) would be likely to provide the greatest assurance of the safety of these products, there are presently insufficient data upon which to develop such programs.

Détails

  • Titre original : Microbiological safety evaluations and recommendations on fresh produce (+ erratum).
  • Identifiant de la fiche : 1999-2966
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 6
  • Date d'édition : 12/1998

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