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Produits alimentaires et risques microbiens.

Microbial hazards in food.

Auteurs : UNTERMANN F.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Microbial hazards in food.
  • Identifiant de la fiche : 1999-1616
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 2-3
  • Date d'édition : 04/1998

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