DEVELOPMENT OF INDUSTRIAL PROCEDURES TO ENSURE THE MICROBIOLOGICAL SAFETY OF FOOD

被引：16

作者：

BAIRDPARKER, AC

机构：

[1] Rosewood, Burton Latimer, Northants NN15 5LG

来源：

FOOD CONTROL | 1995年 / 6卷 / 01期

关键词：

MICROBIOLOGICAL SAFETY; RISK ASSESSMENT; CONTROL;

D O I：

10.1016/0956-7135(95)91451-P

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper discusses the concepts applied by the food industry to assure the microbiological safety of food products. It considers the development of these concepts and their relevance to the current needs of the industry. It discusses hazard and risk ranking, testing and measurements, design to a performance standard and the application of HACCP. It also considers, in depth, the use of formal risk assessment schemes based on hazard and exposure measurement and some of the difficulties of applying such schemes to measure microbial risks.

引用

页码：29 / 36

页数：8

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