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Title: Microbial safety assurance of minimally processed vegetables by implementation of the hazard analysis critical control point (haccp) system
Authors: Willocx, F ×
Tobback, Paul
Hendrickx, Marc #
Issue Date: Jan-1994
Publisher: Akademiai kiado
Series Title: Acta alimentaria vol:23 issue:2 pages:221-238
Abstract: Pathogens associated with minimally processed (MAP) vegetables include Listeria monocytogenes, Yersinia enterocolytica and Aeromonas hydrophila. Since there is no kill step or application of inhibitory additives to reduce or destroy microorganisms, any organism, pathogenic or not, which are present on the product initially or through contamination during processing or handling will be present on the product. The documented presence of these pathogens, coupled with poor temperature control in the chill chain, indicates the need for a better safety control of minimally processed vegetables.
ISSN: 0139-3006
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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