Academic literature on the topic 'Microbiological hazards'
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Journal articles on the topic "Microbiological hazards"
Roberts, C. "The Microbiological Hazards of Occupations." Journal of Clinical Pathology 43, no. 11 (November 1, 1990): 968. http://dx.doi.org/10.1136/jcp.43.11.968-a.
Full textCÓRDOBA, Ma de G., J. J. CÓRDOBA, and R. JORDANO. "MICROBIOLOGICAL HAZARDS DURING PROCESSING OF CROQUETTES." Journal of Food Safety 19, no. 1 (April 1999): 1–15. http://dx.doi.org/10.1111/j.1745-4565.1999.tb00230.x.
Full textVaudaux, Bernard. "Environmental health hazards: How about microbiological pollution?" Environment International 24, no. 3 (April 1998): 249–50. http://dx.doi.org/10.1016/s0160-4120(98)00002-6.
Full textMiles, Susan, Denise S. Braxton, and Lynn J. Frewer. "Public perceptions about microbiological hazards in food." British Food Journal 101, no. 10 (November 1999): 744–62. http://dx.doi.org/10.1108/00070709910293670.
Full textHall, Robert H. "Biosensor technologies for detecting microbiological foodborne hazards." Microbes and Infection 4, no. 4 (April 2002): 425–32. http://dx.doi.org/10.1016/s1286-4579(02)01556-3.
Full textOkotto-Okotto, Joseph, Diogo Trajano Gomes da Silva, Emmah Kwoba, Samuel M. Thumbi, Peggy Wanza, Weiyu Yu, and Jim A. Wright. "Effect of Inter-Observer Variation on the Association between Contamination Hazards and the Microbiological Quality of Water Sources: A Longitudinal Study." International Journal of Environmental Research and Public Health 17, no. 24 (December 9, 2020): 9192. http://dx.doi.org/10.3390/ijerph17249192.
Full textMead, Geoff C. "Microbiological Hazards from Red Meat and Their Control." British Food Journal 96, no. 8 (September 1994): 33–36. http://dx.doi.org/10.1108/00070709410068783.
Full textMossel, D. A. "Microbiological markers for swimming-associated infectious health hazards." American Journal of Public Health 76, no. 3 (March 1986): 297. http://dx.doi.org/10.2105/ajph.76.3.297-a.
Full textda Cruz, Adriano G., Sergio A. Cenci, and Maria Cristina A. Maia. "Microbiological hazards involved in fresh-cut lettuce processing." Journal of the Science of Food and Agriculture 88, no. 8 (2008): 1455–63. http://dx.doi.org/10.1002/jsfa.3240.
Full textCollins, C. H., and D. A. Kennedy. "The microbiological hazards of municipal and clinical wastes." Journal of Applied Bacteriology 73, no. 1 (July 1992): 1–6. http://dx.doi.org/10.1111/j.1365-2672.1992.tb04961.x.
Full textDissertations / Theses on the topic "Microbiological hazards"
Pearson, Susan M. "Studies on microbiological hazards associated with ethnic foods, with particular reference to mycotoxin formation and clostridium perfringens." Thesis, Glasgow Caledonian University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.325965.
Full textRossi, Pamela. "Avaliação de perigos microbiologicos no preparo de formulas infantis em lactario hospitalar." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255610.
Full textDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: As doenças transmitidas por alimentos (DTAs) colocam em risco o bem estar e a vida de muitas pessoas todos os dias, apresentando maior severidade em pessoas com estado de saúde mais debilitado, como crianças hospitalizadas. Para esta população alvo, uma das principais fontes de perigos é a alimentação preparada nos lactários dos hospitais. Assim é evidente a importância de um sistema preventivo de controle de qualidade que garanta a segurança dos alimentos fornecidos para esses pacientes. Este trabalho teve o objetivo de avaliar perigos microbiológicos existentes no preparo de fórmulas infantis em lactário de hospital público, a fim de adequar o estabelecimento aos pré-requisitos necessários para posterior implantação do sistema Análise de Perigos e Pontos Críticos de Controle (APPCC). Esta avaliação foi feita através do diagnóstico das condições higiênico-sanitárias do estabelecimento e do estudo do fluxograma de preparo da fórmula láctea infantil (FLI) reconstituída, onde foram estabelecidos dez pontos amostrais, nos quais foram realizadas análises microbiológicas do ar, de equipamento e utensílios e da FLI em pó e reconstituída. As amostras foram coletadas em seis lotes de preparação, compondo um total de 60 amostras às quais foram realizadas determinações de coliformes totais e fecais, estafilococos coagulase positiva, Bacillus cereus, Salmonella, enterobactérias, e microrganismos aeróbios mesófilos e psicrotróficos totais. Os resultados das análises microbiológicas mostraram uma grande variação nas contagens dos microrganismos indicadores, porém nenhum dos microrganismos patogênicos analisados foi detectado pelos métodos utilizados. Todas as amostras da FLI em pó se mostraram adequadas para o consumo de acordo com a resolução legal vigente, porém as amostras das FLI reconstituída apresentaram contagens elevadas para a maioria dos microrganismos indicadores. A colher foi o único utensílio que se mostrou adequadamente higienizado em todas as determinações realizadas. As etapas de aquisição da matéria-prima; armazenamento sob refrigeração e aquecimento para distribuição, foram determinadas como pontos críticos de controle do processo. Com este estudo é possível concluir que a falta de pré-requisitos higiênico-sanitários durante o preparo da FLI reconstituída para lactentes, resulta em um produto microbiologicamente inadequado para crianças em estado de saúde debilitado e que a implantação do sistema APPCC só será possível se o estabelecimento se adequar a esses pré-requisitos
Abstract: Every day foodborne diseases put a lot of people's lives at risk, this being more severe in people with weakened health conditions, such as hospitalized children. For this target population, one of the main sources of foodborne diseases is the food prepared in the hospital lactaries. Thus the importance of a quality control preventive system that guarantees the safety of foods destined for these patients is evident. This work aimed to evaluate microbiological hazards existent in the preparation of infant formula in the lactary of a public hospital, in order to adapt the establishment to the necessary prerequisites for the subsequent implantation of the Hazard Analysis and Critical Control Point system (HACCP). This evaluation was made by diagnosing the hygienic conditions of the establishment and by studying the preparation flowchart of the reconstituted infant dairy formula (IDF), for which ten sampling points were established so as to make microbiological analyses of the air, equipment and utensils, and powdered and reconstituted IDF. The samples were collected in six preparation batches, giving a total of 60 samples, which were analysed for total and faecal coliformes, coagulase negative staphylococci, Bacillus cereus, Salmonella, enterobacteriae, and the total aerobic mesophilic and psycrotrophic microrganisms. The results of the microbiological analyses showed considerable variation in the quantity of the indicative microorganisms, but no pathogens were found by the methods used. All of the powdered IDF samples were appropriate for consumption according to the norms in force, but the reconstituted IDF samples presented high quantities of all the indicative microorganisms, except for faecal coliformes. The spoon was the only utensil that was found to be appropriately clean. The stages: acquisition of the powdered formula; storage under refrigeration and heating for distribution, were identified as the critical control points of the process. From this study it was concluded that the lack of hygienic prerequisites during the preparation of the reconstituted IDF for infants resulted in a microbiologically inadequate product for children in a weakened health condition, and that implantation of the HACCP system would only be possible after the establishment had adjusted itself to attend these prerequisites
Mestrado
Mestre em Tecnologia de Alimentos
Lambrechts, Andre Albertus. "The efficacy of sanitation on microbiological hazards in ready-to-eat food outlets from selected primary manufacturers in Gauteng Province, South Africa." Thesis, Cape Peninsula University of Technology, 2011. http://hdl.handle.net/20.500.11838/779.
Full textThe retail sector in South Africa is increasingly evolving into a dynamic industry, driven by changes in technology, saturating markets and globalisation. A major phenomenon in South Africa has been the evolution of hypermarkets, which sell large quantities of almost all consumer goods on a self-service basis. The South African consumers are becoming increasingly health conscious and, as such, the demand for wellness foods, health and convenience food has escalated. Convenience foods are expected to remain popular with consumers and supermarkets and will therefore increase the amount of ready-to-eat food items offered. As the retail industry has changed over the last two decades, so has the epidemiology of foodborne illnesses, with an increase in the incidence of bacterial infections caused by emerging organisms. In addition, there are certain food safety issues specifically associated with ready-to-eat foods. In recent years, incidences of enteric diseases associated with meat consumption have risen. The emergence of several new foodborne diseases has led to an increased focus attention on the issue of food safety by consumers and the industry. The most commonly implicated foods in these disease outbreaks have been meat and dairy products. The microbial load of eight convenience food manufacturing plants was determined by firstly sampling stainless steel food contact surfaces after they had been cleaned and sanitised at the end of a day‘s shift. The samples were analysed for Total Plate Count (TPC), Escherichia coli, Salmonella species and Staphylococcus aureus and Listeria. The results showed that 59 % of the total areas sampled for TPC failed to comply with the legal requirements for food surfaces specified in the South African Health Act (< 100 cfu.cm-2). Listeria was detected in 23 % of the samples taken and E.coli was found in 1.3 % of the samples, while S. aureus was not detected in any of the samples. Fifty percent of the plants applied conventional cleaning methods for cleaning and sanitation and the remaining 50 % used the low-pressure foam (LPF) method. The bacterial results of the two cleaning methods were statistically compared and a statistically significant difference (P ≤ 0.05) was found between the TPC means of the cleaning methods after cleaning. No statistically significant difference (P > 0.05) was found in terms of the Listeria species counts after both cleaning processes. The LPF method proved to be the superior cleaning option for reducing TPC counts. Secondly surface samples were collected from washed and sanitised dominant hands of food handlers and analysed for the presence of total plate counts, S. aureus and E. coli. The study aimed to evaluate the efficacy of hand washing practices and sanitation before commencing work. A total of 230 samples were collected, involving 100 % of the food handlers in selected convenience food outlets. The highest bacterial count taken from handswas 7.4 x 10-3 cfu.cm-2 and the lowest showed no detectable growth. Forty percent of the TPC analysed complied with the legal limit of < 100 cfu.cm-2 and only 18 % of the food handlers had no detectable bacteria present on their hands. One hand sample tested positive for E. coli, which is generally viewed as an indication of faecal contamination. S. aureus could not be detected on the hands of any of the food handlers. The results of this study indicated that hand hygiene is unsatisfactory and underlined the importance of further training to improve food handlers‘ knowledge of good hand washing practices. The study also aimed to present data on the food hygiene knowledge and practices of food handlers based on a representative sample from convenience food outlets in the Gauteng area. The management, as well as food handlers, were interviewed without prior announcement and managers were interviewed prior to starting their shifts, followed by food handlers, after they had passed through the change room and hand wash facilities. Although the majority of food handlers adhered to basic hygiene principles, the results highlighted a need for proper and continuous training in hygiene practices, not only for food handlers, but also for management. Furthermore, all food handlers should adhere to a formal cleaning schedule and specific courses should be planned for food handlers. Most training is done away from the workplace and the workers might find it difficult to translate theory into practice. Although food safety training programmes are essential, behavioural changes will not occur merely as a result of having received training but rather continuous development of food handlers. In conclusion, the popularity of convenience food is bound to increase with the growing appeal for modern foods. Consumers in South Africa nowadays demand good quality and safe products at a reasonable cost. Due to continuous time constraints, convenience food is the food of the future for the working mother. It is clear that managing foodborne disease is a challenge and an economic problem subject to various constraints. Food safety has too often become a hit-or-miss gamble, with parents obliged to roll the dice when it comes to the safety of their children‘s food and consumers in general. The food industry therefore needs to improve food safety processes to prevent the contamination of foods and use methods to ensure safe food for consumers. Better training, more testing and better methods of tracking food must be utilised to verify that the processes are working. This study endeavoured to add to the understanding and improvement of hygiene processes as well as food handlers‘ practices in the convenience food industry in the Gauteng Province.
Markman, Caroline Viana. "Caracterização de Vibrio cholerae, V. parahaemolyticus e V. vulnificus em amostras da região costeira do estado de São Paulo, de regiões portuárias brasileiras e de tanques de lastro de navios." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/42/42132/tde-16072009-132501/.
Full textPollution, physical alteration of habitat and the introduction of alien species through ballast water constitute the biggest anthropogenic impacts on coastal environments. We examined samples taken from the coastal region of S. Paulo state, Brazilian ports and ship ballast tanks, for bacteria of the species Vibrio cholerae (Vc), V. parahaemolyticus (Vp) and V. vulnificus (Vv) which have the most significant implication for public health. The samples were evaluated for microbiological and physical-chemical parameters as well as the presence of Vc, Vp and Vv. Clonal relationships of bacterial isolates were determined through ERIC, BOX and REP-PCR. A total of 90 strains of Vp and 11 of Vc were identified. Correlations between some microbiological parameters and the presence of vibrios were observed. The clonal analysis revealed extensive strain diversity. We concluded that Vc and Vp are autochthonous bacteria of the Brazilian coastal environment that can become reservoirs for factors associated with virulence, and are capable of generating strains with epidemic potential.
Kolbábek, Antonín. "Zemní výměníky tepla - provozní režimy a jejich vliv na mikrobiologická rizika." Doctoral thesis, Vysoké učení technické v Brně. Fakulta strojního inženýrství, 2016. http://www.nusl.cz/ntk/nusl-263384.
Full textRhodehamel, Edward Jeffery. "A microbiological decision tree approach for performing a hazard analysis and its relationship to microbiological risk analysis." Diss., This resource online, 1996. http://scholar.lib.vt.edu/theses/available/etd-06062008-151500/.
Full textToure, Ousmane. "Implementation of the hazard analysis critical control point (HACCP) method to improve microbiological food safety in peri-urban Mali." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2009. http://researchonline.lshtm.ac.uk/1343274/.
Full textGarcía, Daiana. "Predictive mycology and use of natural antifungals to prevent the mycotoxin food hazard." Doctoral thesis, Universitat de Lleida, 2012. http://hdl.handle.net/10803/93074.
Full textMariano, Luísa Alexandra Antunes. "Qualidade dos alimentos prontos a servir do distrito de Aveiro." Master's thesis, Universidade de Aveiro, 2011. http://hdl.handle.net/10773/7972.
Full textNos últimos anos, observou-se um aumento do consumo de alimentos prontos a comer em estabelecimentos de restauração a nível mundial. Consequentemente, a vigilância microbiológica dos alimentos produzidos nestas unidades tornou-se uma área de grande interesse do ponto de vista da Saúde Publica. O objectivo deste estudo foi avaliar a qualidade microbiológica dos alimentos prontos a comer (alimentos cozinhados, alimentos mistos e saladas) servidos em restaurantes, escolas e lares do Distrito de Aveiro. Esta avaliação foi realizada de acordo com a legislação elaborada pelo Instituto Nacional de Saúde Dr. Ricardo Jorge. O período de estudo foi de sete anos (2004 a 2010). Foram estudadas 3295 amostras de alimentos e 2031 amostras de utensílios utilizados na confecção dos alimentos. Os alimentos e utensílios foram submetidos e avaliados através de análises microbiológicas de quantificação de microrganismos a 30°C, bolores e leveduras, coliformes totais, E. coli, S. aureus, Clostridium e presença de Listeria e Salmonella. Os resultados mostraram que os alimentos mistos foram os que apresentaram maior percentagem de amostras não satisfatórias (41%). Dos três tipos de instituições estudadas os restaurantes foram os que apresentaram alimentos com pior qualidade microbiológica (25% de amostras não satisfatórias) e os lares foram as que apresentaram menos amostras não satisfatórias (14% de amostras não satisfatórias). Nas escolas a percentagem de amostras não satisfatórias foi de 15%. Os microrganismos a 30°C foram os que mais frequentemente ultrapassaram o valor legislado (em 19% das amostras). Os microrganismos patogénicos mais implicados na má qualidade dos alimentos foram os Staphylococcus aureus (ultrapassaram o valor limite em 1% das amostras). Durante o período de estudo observou-se um aumento progressivo da qualidade microbiológica dos alimentos prontos a comer. Apesar da implementação do sistema HACCP nos estabelecimentos de restauração em Portugal em 1998, a percentagem de alimentos prontos a comer, servidos nestes estabelecimentos, que apresentam má qualidade microbiológica é ainda muito alta (18% em média).
In recent years, emerged a trend of increasing consumption of ready to eat food in catering establishments worldwide. Consequently, the microbiological surveillance of food produced in these units has become an area of great interest from the point of view of Public Health. The aim of this study was to evaluate the microbiological quality of ready to eat food (cooked food, mixed food and salads) served in restaurants, schools and nursing homes in the District of Aveiro. This evaluation was performed in accordance with the rules established by the National Institute of Health Dr. Ricardo Jorge. The study period was seven years (2004 to 2010), and were analyzed 3295 samples of food and 2031 samples of cooking utensils. The food and cooking utensils were evaluated through microbiological quantification of microorganisms at 30 ° C, yeasts and molds, total coliforms, E. coli, S. aureus, Clostridium and presence of Listeria and Salmonella. The results showed that mixed food presented the highest percentage of unsatisfactory samples (41%). Of the three types of institutions studied, the restaurants were those with the worst microbiological quality of food (25% of unsatisfactory samples) and old nursing homes showed the best quality (14% of unsatisfactory samples). In schools the percentage of unsatisfactory samples was 15%. Microorganisms at 30 ° C were the parameter that more often exceeded the legislated value (19% of samples). The pathogenic microorganisms most commonly implicated in the poor quality of food were Staphylococcus aureus (exceeded the limit in 1% of samples). During the study period there was a progressive increase in the microbiological quality of ready to eat food. Despite the implementation of HACCP in restaurants in Portugal in 1998, the percentage of ready to eat food served in these establishments that present a poor microbiological quality is still very high (18% on average).
Silva, Natália Menezes. "Processamento e condições higienicossanitárias de frutos e polpas em comunidades quilombolas." Universidade Federal de Goiás, 2016. http://repositorio.bc.ufg.br/tede/handle/tede/5854.
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Conselho Nacional de Pesquisa e Desenvolvimento Científico e Tecnológico - CNPq
The pulp processing is a possibility for use of fruits by traditional people like the quilombolas, inserted in a context in which native fruits are little consumed. Therefore, the hygienic and sanitary quality is essential in the production of safe food. This study aimed to evaluate the processing and hygienic and sanitary conditions of fruits and fruit pulps in quilombola community. The survey was conducted in the Community of the Remnant of Quilombo do Pombal, Goiás, Brazil. To evaluate the physical and functional conditions was applied a checklist before and after the implementation of structural adjustments, training and implementation of the Manual of Good Practices and Standard Operating Procedures. Data were categorized according to the percentage of adequacy. Microbiological analyzes of 32 samples were taken including, fruits of Cerrado found in the community and fruits and their pulps in different steps of the flowchart production. The hazards and critical control points were listed in the production flow chart. The physical and functional diagnostic performed indicated average compliance of blocks of 30.18%, being classified in Group 3, unsatisfactory. After interventions, there was 62.13% of compliance, with classification in Group 2, regular (p <0.05). The intervention effect was significant (p <0.05) for five of the seven blocks evaluated. Microbiological analysis indicated that all the native fruits collected are in accordance with the recommendations of the current health legislation. Fruits and pulps included into processing flowchart presented in accordance with sanitary standards for fecal coliform count and detection of Salmonella spp, however, the mold count and yeast in eight pulps analyzed indicated that five of them had counts above the established by legislation. The results suggest fruit contamination since the harvest and multiplication of such micro-organisms in the remaining stages. The washing and filling steps were able to reduce the load of molds and yeasts. It is understood that the physical and functional adaptations implemented were important to increase the percentage of adequacy of the items, however, the persistence of shortcomings in the work process may compromise the quality of the final product, stressing the need for compliance with good practices.
O processamento de polpas constitui uma possibilidade para utilização de frutos por povos tradicionais como os quilombolas, inseridos em um contexto no qual frutos nativos são pouco consumidos. Para tanto, a qualidade higienicossanitária é fundamental na produção de um alimento seguro. O objetivo deste estudo foi avaliar o processamento e as condições higienicossanitárias de frutos e polpas de frutas em comunidade quilombola. A pesquisa foi realizada na Comunidade dos Remanescentes do Quilombo do Pombal, Goiás, Brasil. Para avaliação das condições físico-funcionais foi aplicada lista de verificação antes e após a realização de adequações estruturais, capacitações e implementação do Manual de Boas Práticas e Procedimentos Operacionais Padronizados. Os dados foram categorizados de acordo com o percentual de adequação. Foram realizadas análises microbiológicas de 32 amostras incluindo, frutos do Cerrado encontrados na comunidade e frutos e suas polpas em diferentes etapas do fluxograma. Foram elencados os perigos e Pontos Críticos de Controle no fluxograma de produção. O diagnóstico físico-funcional realizado indicou média de conformidade dos blocos de 30,18%, sendo classificado no Grupo 3, insatisfatório. Após intervenções, verificou-se 62,13% de conformidade, com classificação no Grupo 2, regular (p<0.05). O efeito da intervenção foi significativo (p<0,05) para cincos dos sete blocos avaliados. A análise microbiológica indicou que todos os frutos nativos coletados estão em conformidade com as recomendações da legislação sanitária vigente. Os frutos e polpas inseridos no fluxograma de processamento apresentaram-se de acordo aos padrões sanitários para contagem de coliformes termotolerantes e pesquisa de Salmonella spp, porém, a contagem de bolores e leveduras em oito polpas analisadas, indicou que cinco apresentaram contagem acima do estabelecido pela legislação. Os resultados sugerem contaminação do fruto já na colheita e a multiplicação destes micro-organismos nas demais etapas, sendo que as etapas de lavagem e envase foram capazes de reduzir a carga de bolores e leveduras. Entende-se que as adequações físico-funcionais implementadas foram importantes para o aumento do percentual de adequação dos itens, contudo, a persistência de falhas no processo de trabalho pode comprometer a qualidade do produto final, ressaltando a necessidade de adequação às boas práticas.
Books on the topic "Microbiological hazards"
Denny, S. Microbiological hazards in water supplies. Swindon: Water Research Council, 1990.
Find full textCollins, C. H. The microbiological hazards of occupations. Leeds: H & H Scientific Consultants in association with Science Reviews, 1990.
Find full textWorld Health Organization (WHO). Risk characterization of microbiological hazards in food: Guidelines. Geneva, Switzerland: World Health Organization, 2009.
Find full textFood and Agriculture Organization of the United Nations. Microbiological hazards in fresh leafy vegetables and herbs: Meeting report. Geneva: World Health Organization, 2008.
Find full textJoint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods (2000 Rome, Italy). Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods: FAO headquarters, Rome, 17-21 July 2000. Rome: FAO, 2000.
Find full textJoint, FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods (2001 Rome Italy). Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods: Risk characterization of Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods : FAO headquarters, Rome, 30 April-4 May 2001. Rome: FAO and WHO, 2001.
Find full textInternational Commission on Microbiological Specifications for Foods. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Oxford [England]: Blackwell Scientific, 1988.
Find full textSong, Chu-hyŏn. Inchʻe chojik oyŏm misaengmul ŭi wihaedo pullyu e ttarŭn anjŏnsŏng yŏnʼgu =: Study for microbiological safety of human tissue according to be the classification of hazard of contaminated organism. [Seoul]: Sikpʻum Ŭiyakpʻum Anjŏnchʻŏng, 2007.
Find full textResponsible research: With biological select agents and toxins. Washington, DC: National Academies Press, 2009.
Find full textOrganization, World Health, and Food and Agriculture Organization of the United Nations., eds. Exposure assessment of microbiological hazards in food: Guidelines. Geneva: World Health Organization, 2008.
Find full textBook chapters on the topic "Microbiological hazards"
Sanchez, Susan, Monique França, and Nicole M. Nemeth. "Microbiological Hazards of Wild Birds and Free-Range Chickens." In Food Safety Risks from Wildlife, 89–130. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24442-6_4.
Full textRowan, N. J., J. G. Anderson, and J. E. Smith. "Potential infective and toxic microbiological hazards associated with the consumption of fermented foods." In Microbiology of Fermented Foods, 812–37. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4613-0309-1_26.
Full textKaur, Jupinder, and S. K. Gosal. "Biotransformation of Pollutants: A Microbiological Perspective." In Rhizobiont in Bioremediation of Hazardous Waste, 151–62. Singapore: Springer Singapore, 2021. http://dx.doi.org/10.1007/978-981-16-0602-1_8.
Full textCoetzer, Elmé. "Microbiological Risk in Produce from the Field to Packing." In Microbial Hazard Identification in Fresh Fruit and Vegetables, 73–94. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/0470007761.ch3.
Full textPaje, M. L., C. G. Alfafara, V. P. Migo, J. P. Magbanua, M. P. Yabes, and E. C. Bugante. "Microbiological and Chemical Methods for Decolorization of Molasses-Derived Alcohol Distillery Effluent." In Environmental Monitoring and Biodiagnostics of Hazardous Contaminants, 305–14. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-017-1445-7_23.
Full textBuchanan, Robert L., and E. Noelia Williams. "Hazard Analysis and Critical Control Point System: Use in Managing Microbiological Food Safety Risks." In Food Microbiology, 1039–57. Washington, DC, USA: ASM Press, 2014. http://dx.doi.org/10.1128/9781555818463.ch42.
Full textLingaas, Egil, and Tore Kalager. "Microbiological Hazards." In Occupational Hazards in the Health Professions, 71–119. CRC Press, 2020. http://dx.doi.org/10.1201/9781003068617-5.
Full textJackson, Tim. "Management of Microbiological Hazards." In Food Safety Management, 889–917. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-381504-0.00033-0.
Full text"Microbiological Hazards and Their Control." In Microbiological Testing in Food Safety Management, 1–21. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4684-8369-7_1.
Full text"Microbiological Hazards and Their Control." In Microorganisms in Foods 7, 1–21. Boston, MA: Springer US, 2002. http://dx.doi.org/10.1007/978-1-4615-0745-1_1.
Full textConference papers on the topic "Microbiological hazards"
Cibin, Veronica, M. Favretti, A. M. Cereser, F. Barrucci, M. Dal Cin, A. Pezzuto, A. Longo, E. Ramon, S. de Rui, and A. Ricci. "Identification of control strategies to manage microbiological risks in typical pork products." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-681.
Full textQuessy, Sylvain, G. Larivière-Gauthier, Philipe Fravalo, S. Fournaise, and Ann Letellier. "Evaluation of ozonated water as a microbiological risk mitigation option in pork production." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-650.
Full textHill, A. A., E. L. Snary, R. R. L. Simons, A. N. Swart, H. Vigre, A. R. Domingues, Tine Hald, et al. "A Quantitative Microbiological Risk Assessment for Salmonella transmission in pigs in individual EU Member States." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-608.
Full textPruntova, Olga, and Natalia Shadrova Galina Skitovich. "Analysis of microbiological tests results for pork and pork products produced in the central region of the Russian Federation in 2012–2016." In Safe Pork 2015: Epidemiology and control of hazards in pork production chain. Iowa State University, Digital Press, 2017. http://dx.doi.org/10.31274/safepork-180809-364.
Full textMordmueller, Mario, Christian Bohling, Andreas John, and Wolfgang Schade. "Rapid test for the detection of hazardous microbiological material." In SPIE Europe Security + Defence, edited by John C. Carrano and Charles J. Collins. SPIE, 2009. http://dx.doi.org/10.1117/12.830200.
Full textKariyawasam, Shahani, Patrick Yeung, Stuart Clouston, and Geoffrey Hurd. "Overcoming Technical Limitations in Identifying and Characterizing Critical Complex Corrosion." In 2012 9th International Pipeline Conference. American Society of Mechanical Engineers, 2012. http://dx.doi.org/10.1115/ipc2012-90529.
Full textReports on the topic "Microbiological hazards"
Cahaner, Avigdor, Susan J. Lamont, E. Dan Heller, and Jossi Hillel. Molecular Genetic Dissection of Complex Immunocompetence Traits in Broilers. United States Department of Agriculture, August 2003. http://dx.doi.org/10.32747/2003.7586461.bard.
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