FNS> Vol.2 No.6, August 2011

Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment

DownloadDownload as PDF (Size:124KB)  HTML    PP. 549-552  

ABSTRACT

In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.

Cite this paper

E. Pérez, A. Raposo, R. Millán, E. Sanjuán and C. Carrascosa, "Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment," Food and Nutrition Sciences, Vol. 2 No. 6, 2011, pp. 549-552. doi: 10.4236/fns.2011.26078.

References

[1] S. Altekruse, D. Street, S. Fein and A. Levy, “Consumer Knowledge of Foodborne Microbial Hazards and Food Handling Practices,” Journal of Food Protection, Vol. 59, 1996, pp. 287-294.
[2] J. Linden, “Microbiological Criteria for Foodstuffs,” Food Standard Agency, London, 15 November 2005.
[3] M. van Schothorst, M. H. Zwietering, T. Ross, R. L. Bu-chanan and M. B. Cole, “Microbiological Specifications for Foods (ICMSF),” Food Control, Vol. 20, No. 11, 2009, pp. 967-979. doi:10.1016/j.foodcont.2008.11.005
[4] R. B. Tompkin, “Environmental Sampling—A Tool to Verify the Effectiveness of Preventative Hygiene Measures,” Mitteilungen aus Lebensmitteluntersuchung und Hygiene, Vol. 95, No. 1, 2004, pp. 45-51.
[5] National Advisory Committee on Microbiological Criteria for Foods, “Hazard Analysis and Critical Control Point Principles and Application Guidelines,” Journal of Food Protection, Vol. 61, 1998, pp. 762-775.
[6] Codex (Codex Alimentarius Comisión), Principles for the Establishment and Application of Microbiological Criteria for Foods, CAC/GL 21-1997, 1997.
[7] Codex (Codex Alimentarius Commision), Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering, CAC/RCP 39-1993, 1993.
[8] Commission Regulation, “The Hygiene of Foodstuffs,” Fresh Quality Guild, 29 April 2004.

  
comments powered by Disqus

Copyright © 2014 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.