Journal articles: 'Microbiological hazards'

1

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 text

APA, Harvard, Vancouver, ISO, and other styles

2

CÓRDOBA, 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 text

APA, Harvard, Vancouver, ISO, and other styles

3

Vaudaux, 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 text

APA, Harvard, Vancouver, ISO, and other styles

4

Miles, 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 text

APA, Harvard, Vancouver, ISO, and other styles

5

Hall, 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 text

APA, Harvard, Vancouver, ISO, and other styles

6

Okotto-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 text

Abstract:

Sanitary risk inspection protocols are often used to identify contamination hazards at water sources; however, different observers sometimes struggle to record hazards consistently. This study aimed to assess the effect of inter-observer variation in hazard observations on the strength of relationships between observed hazards and the bacterial contamination of water sources, particularly relationships with animal-related hazards. In a longitudinal study, five surveyors independently recorded hazards at 93 water sources used by 234 households in Siaya County, Kenya, in both wet and dry seasons. One surveyor collected samples from sources for subsequent Escherichia coli and intestinal enterococci testing. The relationship between each surveyor’s hazard observations and high bacterial contamination was examined using logistic regression. After controlling for water source type and preceding rainfall; percentage scores for animal-related hazards were significantly related to high contamination with enterococci and E. coli for one surveyor (odds ratio 1.02; 95% confidence intervals 1.00–1.03 for both parameters), but not for the remaining four surveyors. The relationship between observed contamination hazards and the microbiological contamination of water sources is sensitive to variation in hazard recording between surveyors. Sanitary risk protocols should be designed to enable robust and consistent observation of hazards.

APA, Harvard, Vancouver, ISO, and other styles

7

Mead, 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 text

APA, Harvard, Vancouver, ISO, and other styles

8

Mossel, 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 text

APA, Harvard, Vancouver, ISO, and other styles

9

da 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 text

APA, Harvard, Vancouver, ISO, and other styles

10

Collins, 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 text

APA, Harvard, Vancouver, ISO, and other styles

11

Kępińska-Pacelik, Jagoda, and Wioletta Biel. "Microbiological Hazards in Dry Dog Chews and Feeds." Animals 11, no. 3 (February 27, 2021): 631. http://dx.doi.org/10.3390/ani11030631.

Full text

Abstract:

Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers’ awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products’ safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the case of both dry and wet foods, in addition to many species of bacteria, we often deal with mold fungi and their metabolites, mycotoxins. This article presents selected microbiological risks in dog foods and treats, and analyzes the Rapid Alert System for Food and Feed (RASFF) system (2017–2020) for pathogenic microorganisms in dried dog chews, treats and foods. In this period, pet food-related notifications were registered, which were categorized into different types. Analyzing the RASFF notifications over the period, it has been shown that there are still cases of bacterial contamination of dog foods and treats, while in terms of the overall mycotoxin content, these products may appear safe.

APA, Harvard, Vancouver, ISO, and other styles

12

KHALAFALLA, F. A., N. S. N. S. ABDEL-ATTY, SOAD NASEF, and HANAFY ADEL. "POTENTIAL MICROBIOLOGICAL HAZARDS IN BROILER CHICKENS DURING PROCESSING." Assiut Veterinary Medical Journal 65, no. 160 (January 10, 2019): 1–15. http://dx.doi.org/10.21608/avmj.2019.167250.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

KVENBERG, JOHN E., and DARRELL J. SCHWALM. "Use of Microbial Data for Hazard Analysis and Critical Control Point Verification—Food and Drug Administration Perspective." Journal of Food Protection 63, no. 6 (June 1, 2000): 810–14. http://dx.doi.org/10.4315/0362-028x-63.6.810.

Full text

Abstract:

This paper examines the role that the microbiologist and microbiological testing play in implementing hazard analysis and critical control point (HACCP) programs. HACCP offers a more comprehensive and science-based alternative for controlling food safety hazards compared with traditional sanitation programs based upon good manufacturing practices. Controlling hazards under an HACCP program requires a systematic assemblage of reliable data relating to the occurrence, elimination, prevention, and reduction of hazards. These data need to be developed in a transparent environment that will ensure that the best scientific methodologies have been employed in developing the needed data. The two mechanisms used in HACCP to assess the adequacy of the database are validation studies and the verification assessments. Microbiological testing is an important mechanism for collecting data used in developing and implementing an HACCP plan. Microbial sample data can help establish standard operating procedures (SOPs) for sanitation, assess the likelihood of the occurrence of hazards, establish critical limits, and assess the validity of the HACCP plan. The use of a performance standard to assess whether microbiological hazards have been reduced to an acceptable level creates an especially important use for microbial analysis. Microbial testing is also useful in implementing an HACCP plan by helping to monitor the effectiveness of sanitation SOPs, the compliance of incoming ingredients with safety criteria, the safety of product being held for corrective action, and the safety of the finished product. The verification audits demonstrate that all control measures have been applied as designed in the HACCP plan. Although auditing HACCP records is the primary means of verification, microbial sampling can play an important role as well.

APA, Harvard, Vancouver, ISO, and other styles

14

Lailossa, Grasiano Warakano. "Preliminary Study, Risk Analysis and HACCP in Cold Chain System, Frozen Yellow Fin Tuna in Moluccas." Journal of Agricultural Studies 3, no. 2 (August 28, 2015): 248. http://dx.doi.org/10.5296/jas.v3i2.8208.

Full text

Abstract:

The differences In cold chain system, Risk analysis and Hazard Analysis and Critical Crisis Point(HACCP) is a procedure for the identification, assessment and control of hazards in, and indirectly risks from, food. HACCP procedures focus on chemical, physical and microbiological hazards, Yellow Fin Tuna is the one of the most superior export fishery product of Moluccas, based on paper review and field observation in Molucass, this paper is a preliminary study to development HACCP framework of frozen Yellow Fin Tuna in Moluccas.

APA, Harvard, Vancouver, ISO, and other styles

15

Wheeler, D., and R. F. Carroll. "The Minimisation of Microbiological Hazards Associated with Latrine Wastes." Water Science and Technology 21, no. 3 (March 1, 1989): 35–42. http://dx.doi.org/10.2166/wst.1989.0075.

Full text

Abstract:

Investigations of latrine wastes in Botswana were undertaken to verify that sludge stored in a pit latrine chamber for at least one year does not constitute an unacceptable microbiological hazard on handling or reuse. Levels of faecal bacteria, Ascaris, Taenia, Schistosoma and human enteric viruses in sludges which had been stored for periods of more than one year were compared with levels in improperly stored sludges. In all cases, the importance of long term storage was confirmed. However, it is noted that substantial sociological and educational inputs are required if latrine users are to obtain the maximum health and economic benefits of latrine sanitation and sludge reuse, particularly in cultures where there is traditionally little interest in such practices.

APA, Harvard, Vancouver, ISO, and other styles

16

TROUTT, H. F., and B. I. OSBURN. "Meat from dairy cows: possible microbiological hazards and risks." Revue Scientifique et Technique de l'OIE 16, no. 2 (August 1, 1997): 405–14. http://dx.doi.org/10.20506/rst.16.2.1022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Kooh, Pauline, Ermolaos Ververis, Vincent Tesson, Géraldine Boué, and Michel Federighi. "Entomophagy and Public Health: A Review of Microbiological Hazards." Health 11, no. 10 (2019): 1272–90. http://dx.doi.org/10.4236/health.2019.1110098.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

GOLDSZTEJN, MAGDALENA, TOMASZ GRENDA, BEATA KOZAK, NINA KOZIEŁ, and KRZYSZTOF KWIATEK. "Microbiological contamination of feed – current hazards and new challenges." Medycyna Weterynaryjna 78, no. 01 (2022): 6616–2022. http://dx.doi.org/10.21521/mw.6616.

Full text

Abstract:

Feed microflora remains a very complex and still largely uncharacterized ecosystem. Given the wide range of potential sources of microbial contamination that may come into contact with feed, a variety of microorganisms, including pathogenic ones, can be expected. Microbiological contamination of feeds depends on environmental factors, which are a natural, primary source related to the microflora carried on feed materials and coming from soil, water and air. Microbial contamination may also emerge secondarily in the processing and distribution stages of feed, but also in the breeding stage, where feed may be contaminated by animals showing disease symptoms or asymptomatically. A wide variety of pathogenic microorganisms that are transmitted symptomatically or asymptomatically can cause economic losses to feed producers and farmers, and some of them due to their zoonotic nature can also pose a potential risk to consumers. New feed materials appear on the market, i.e. Insect Processed Animal Proteins, which are part of the strategy of replacing traditional protein sources. These materials are under investigation for their benefits as well as for microbiological safety. The aim of this review was to present the current knowledge on the main microbiological risk factors influencing the quality and safety of feed, as well as new analytical challenges related to the introduction of new feed materials.

APA, Harvard, Vancouver, ISO, and other styles

19

Córdoba, M. G., R. Jordano, and J. J. Córdoba. "Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza." Food Science and Technology International 6, no. 4 (August 2000): 307–14. http://dx.doi.org/10.1177/108201320000600405.

Full text

Abstract:

Microbiological hazards were evaluated during processing of prepared and frozen hake fish fingers. Microbiological analyses of the pre-elaborated product, surfaces of equipment, and food handlers in the different steps of the process were performed. Both raw materials, hake and flour, were the main sources of microbial contamination. During the manufacturing process Clostridium perfringens and Staphylococcus aureus were detected. The frying step followed in the commercial processing, with a duration of 1-2 min at an oil temperature of 180 °C, appeared to be ineffective for removing the microbiological hazards. Increases in oil temperature and time of frying to 200°C and 3 min, respec tively, provoked an effective reduction of previous microbial hazards. This should be considered in the implementation of HACCP programs in the commercial processing of fish fingers.

APA, Harvard, Vancouver, ISO, and other styles

20

CHOI, EUN SOOK, NAM HEE KIM, HYE WON KIM, SUN AE KIM, JUN IL JO, SOON HAN KIM, SOON HO LEE, SANG DO HA, and MIN SUK RHEE. "Microbiological Quality of Seasoned Roasted Laver and Potential Hazard Control in a Real Processing Line." Journal of Food Protection 77, no. 12 (December 1, 2014): 2069–75. http://dx.doi.org/10.4315/0362-028x.jfp-14-177.

Full text

Abstract:

Microbiological quality of laver, one of the edible seaweeds, has not been reported in a real processing line. Laver or supplements were collected from six manufacturers (A to F) to assess potential microbiological hazards and the critical control points in commercial processing lines. Aerobic plate counts (APC), coliform counts, Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus were enumerated, and the presence of B. cereus, Listeria monocytogenes, Salmonella, S. aureus, and V. parahaemolyticus were confirmed during processing. The raw material, i.e., dried laver, had a high initial APC level (4.4 to 7.8 log CFU/g), which decreased gradually during processing (final products, 1.3 to 5.9 log CFU/g). Coliforms and B. cereus were not detected in any of the final products, but they were present in some raw materials and semiprocessed products in quantitative analysis. After enrichment for recovery of stress-injured cells, E. coli and foodborne pathogens were not detected in any samples, with the exception of B. cereus. Heat-injured and spore-forming B. cereus isolates were occasionally obtained from some of the raw materials and products after enrichment, thus B. cereus may be a potential microbiological hazard that should be controlled using strategic intervention measures. Secondary roasting (260 to 400°C, 2 to 10 s) significantly reduced the APC (maximum log reduction, 4.7 log CFU/g), and this could be a key intervention step for controlling microbiological hazards during processing (critical control point). When this step was performed appropriately, according to the processing guide for each plant, the microorganisms were inactivated more successfully in the products. This study provides scientific evidence that may facilitate the development of strategies for microbiological hazard control and hygienic management guidelines for real manufacturing plants.

APA, Harvard, Vancouver, ISO, and other styles

21

Puspita, Widyana Lakshmi, Yenni Prawiningdyah, and Fatma Zuhrotun Nisa. "Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak." Jurnal Gizi Klinik Indonesia 7, no. 1 (July 1, 2010): 8. http://dx.doi.org/10.22146/ijcn.17609.

Full text

Abstract:

Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensils used preparation, processing, and distribution of the food, the food providers and food processing containers. Samples were taken 3 times before and after the implementation of HACCP, each within a week duration.Result: Average germ rate in foods and cooking utensils before implementation of HACCP was relatively high. After the implementation of HACCP there was a decrease. The result of statistical analysis showed that there were effects of HACCP implementation to the reduction of microbiological hazards in foods and cooking utensils (p<0.05). Average score of knowledge on sanitation hygiene of food and practice of sanitation hygiene of foods after HACCP implementation increased. There was an increase of average score of knowledge on food sanitation hygiene and practice of food sanitation hygiene of HACCP implementation (p<0.05). Average score of sanitation hygiene of food processing container after HACCP implementation increased.Conclusion: The implementation of HACCP could reduce microbiological hazards (germ rate) of animal based special foods for children.

APA, Harvard, Vancouver, ISO, and other styles

22

TODD, EWEN C. D., R. SZABO, and F. SPIRING. "Donairs (Gyros) - Potential Hazards and Control." Journal of Food Protection 49, no. 5 (May 1, 1986): 369–77. http://dx.doi.org/10.4315/0362-028x-49.5.369.

Full text

Abstract:

Because of concerns that meat in donairs could allow growth of pathogens during cooking and overnight cooling of leftovers, 34 donairs from eleven establishments had temperatures taken and were examined microbiologically. Temperatures varied depending on depth of measurement and stage from the raw product to reheated leftovers. These were frequently >4 or <60°C and could be considered at temperatures favorable for growth of pathogens. Although aerobic colony counts were high (mean of 105 to 107 CFU/g), counts tended to decrease the longer the donair remained cooking on the spit. Staphylococcus aureus, Bacillus cereus, Clostridium perfringens and Escherichia coli were never more than 104/g despite some abusive practices, such as leaving donairs on the spit with the heat source turned off because the demand was low. Salmonella was found only in raw chicken slices to be used in donairs. It is recommended that good hygienic practices be encouraged at donair establishments and temperature measurements of donairs taken to verify these. Only if meat is <50°C at 1 cm below the surface during cooking or >5°C for the raw product or cooled leftovers, should samples be considered for microbiological analysis unless abusive practices have been observed. Because temperatures may vary over a short period of time during cooking, at least five measurements are recommended for each stage of the donair life (raw product, cooking donair, cooled leftovers and reheating donairs).

APA, Harvard, Vancouver, ISO, and other styles

23

Bone, Dominic C., Donald V. Cramer, Luu Phan-Thanh, Jean Christophe Vaillant, Jean Louis Bequet, Leonard Makowka, and Laurent Hannoun. "Microbiological Hazards Related to Xenotransplantation of Porcine Organs into Man." Infection Control and Hospital Epidemiology 19, no. 5 (May 1998): 355–65. http://dx.doi.org/10.2307/30141380.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

GARRETT, E. SPENCER, MICHAEL L. JAHNCKE, and JOHM M. TENNYSON. "Microbiological Hazards and Emerging Food-Safety Issues Associated with Seafoods†." Journal of Food Protection 60, no. 11 (November 1, 1997): 1409–16. http://dx.doi.org/10.4315/0362-028x-60.11.1409.

Full text

Abstract:

The United States is entering into a new era in which dwindling natural fisheries resources are forcing regulatory agencies to develop a more holistic approach to seafood safety and natural marine resource issues. Public health issues associated with seafoods can be grouped as (i) environmentally induced (i.e., natural or anthropogenic), (ii) process-induced, (iii) distribution-induced, or (iv) consumer-induced hazards. Similarly, loss of habitat and ecosystem degradation threaten the future viability of fisheries and have important ramifications for seafood safety. In the United States, large-scale legistlative efforts are underway to reexamine regulatory food control systems. The driving forces behind these efforts are the discovery of new emerging pathogens for which little information is available and dramatic improvements in analytic technology that allow for detection of low levels of microbial and chemical contaminants in foods. The global nature of seafood trading issues and the worldwide implementation of new preventative food safety programs such as hazard analysis for critical control points are driving some of the efforts to build new scientific bridges that will reevaluate current risk analysis strategies. New scientific bridges are needed to close the gaps between the scientific community and society concerning the effects of anthropogenic impacts on seafood safety and the heatlh of coastal habitats and associated fishery resources. The driving force behind this latter issue is the realization that the United States has lost over half of its original coastal wetlands areas. Protecting, conserving, and restoring the health and safety of our fisheries resources will require an integrated approach of food science and fishery science.

APA, Harvard, Vancouver, ISO, and other styles

25

Bone, Dominic C., Donald V. Cramer, Luu Phan-Thanh, Jean Christophe Vaillant, Jean Louis Bequet, Leonard Makowka, and Laurent Hannoun. "Microbiological Hazards Related to Xenotransplantation of Porcine Organs into Man." Infection Control and Hospital Epidemiology 19, no. 5 (May 1998): 355–65. http://dx.doi.org/10.1086/647830.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Ranta, Jukka, Antti Mikkelä, Johanna Suomi, and Pirkko Tuominen. "BIKE: Dietary Exposure Model for Foodborne Microbiological and Chemical Hazards." Foods 10, no. 11 (October 20, 2021): 2520. http://dx.doi.org/10.3390/foods10112520.

Full text

Abstract:

BIKE is a Bayesian dietary exposure assessment model for microbiological and chemical hazards. A graphical user interface was developed for running the model and inspecting the results. It is based on connected Bayesian hierarchical models, utilizing OpenBUGS and R in tandem. According to occurrence and consumption data given as inputs, a specific BUGS code is automatically written for running the Bayesian model in the background. The user interface is based on shiny app. Chronic and acute exposures are estimated for chemical and microbiological hazards, respectively. Uncertainty and variability in exposures are visualized, and a few optional model structures can be used. Simulated synthetic data are provided with BIKE for an example, resembling real occurrence and consumption data. BIKE is open source and available from github.

APA, Harvard, Vancouver, ISO, and other styles

27

Peruzy, M. F., N. Murru, G. Smaldone, Y. T. R. Proroga, D. Cristiano, A. Fioretti, and A. Anastasio. "Hygiene evaluation and microbiological hazards of hunted wild boar carcasses." Food Control 135 (May 2022): 108782. http://dx.doi.org/10.1016/j.foodcont.2021.108782.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Benyagoub, Elhassan, Mohammed Ayat, and Djamila Belarbi. "Microbiological Control of UHT Sterilized Milk and Milk Products and Effects on Consumers' Health in Western Algeria." Microbes and Health 3, no. 1 (August 1, 2014): 21–24. http://dx.doi.org/10.3329/mh.v3i1.19777.

Full text

Abstract:

The present study focused on the analysis of microbiological quality of various milk samples such as ultra-high temperature sterilized milk (UHT), melted cheese and yoghurt, obtained from dairy product factories in western Algeria. Hazards identification and development of a quality management standard for these subsidiaries evidenced that the sanitary quality was satisfactory. The result revealed detection of faecal origin contamination total and fecal coliforms in both the yoghurt product and sample of melted cheese where the average content was(1.29±6.72-0.14±0.56 x 103cfu/g) and (0.14±0.6-0.022±0.275 x 103cfu/g) respectively. It is indicative that all samples were free from Staphylococcus aureus and Salmonella sp. The study demonstrated that prerequisite programs (PRP) will prevent the occurrence of microbiological hazards origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to find out their causes, adoption of preventive measures for certain sensitive stages where hazards can be eliminated or reduced at acceptable levels, the determination of critical control points (CCP)and operational prerequisite programs PRPo, implementing critical limits, and monitoring plans. DOI: http://dx.doi.org/10.3329/mh.v3i1.19777 Microbes and Health, June 2014. 3(1): 21-24

APA, Harvard, Vancouver, ISO, and other styles

29

STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (July 1, 2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

Full text

Abstract:

The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococcus aureus in cream-filled baked goods. Cream-filled baked goods have a notorious history as vehicles for foodborne illness, particularly staphylococcal food poisoning. Although the numbers of cases reported in the United States and Europe have declined in recent years, staphylococcal food poisoning may be much more common than is recognized, particularly in other countries. The ICMSF principles for setting FSOs and the use of performance criteria, process criteria, and validation in relation to hazard analysis critical control point and good hygiene practice plans for managing S. aureus in cream-filled baked goods are described.

APA, Harvard, Vancouver, ISO, and other styles

30

Janjic, J., M. Mirilovic, D. Nedic, S. Djuric, B. Vejnovic, S. Grbic, M. Lovrenovic, and M. Z. Baltic. "Consumer awareness of meat hazards with special reference to sources of meat contamination and microbiological hazards." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012039. http://dx.doi.org/10.1088/1755-1315/854/1/012039.

Full text

Abstract:

Abstract This paper presents the results of consumer opinion testing (n=1000) on hazards in meat (biological, chemical), as well as consumer opinion about causes of meat contamination from farm to retail. Consumer opinion on sources of meat contamination in households is also presented.

APA, Harvard, Vancouver, ISO, and other styles

31

Melngaile, Aija, and Daina Kārkliņa. "Microbiological Risk Analysis in Catering Establishments." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (November 1, 2013): 340–49. http://dx.doi.org/10.2478/prolas-2013-0078.

Full text

Abstract:

Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.

APA, Harvard, Vancouver, ISO, and other styles

32

Bacci, Fabio, and Deborah V. Chapman. "Microbiological assessment of private drinking water supplies in Co. Cork, Ireland." Journal of Water and Health 9, no. 4 (August 24, 2011): 738–51. http://dx.doi.org/10.2166/wh.2011.053.

Full text

Abstract:

The microbiological quality of 75 private drinking water supply boreholes in Co. Cork, Ireland was assessed in order to determine the incidence of contamination and the potential pathways of such contamination. Microbiological analysis was carried out using the membrane filtration technique for the recovery of thermotolerant (faecal) coliforms. The sanitary protection of the supplies was evaluated by means of systematic inspections and subsequent qualitative sanitary risk assessment. Almost a quarter of all supplies investigated (24%, n = 18) was found positive for thermotolerant coliforms. Weather conditions had a significant impact on microbiological water quality, increasing both contamination incidence and gross contamination frequency. Over half of the supplies had nine or more sanitary hazards and most had rudimentary sanitary protection measures at the head of the borehole. These low sanitary protection measures suggest that boreholes can pose a significant hazard to valuable groundwater resources by providing direct contamination routes.

APA, Harvard, Vancouver, ISO, and other styles

33

Гавриленко, О. С., О. А. Хоміцька, and О. В. Загорулько. "Визначення мікробіологічних ризиків під час дослідження м'яса свиней, уражених саркоцистозом." Вісник Полтавської державної аграрної академії, no. 4 (December 25, 2015): 64–67. http://dx.doi.org/10.31210/visnyk2015.04.16.

Full text

Abstract:

У статті визначено підходи до оцінки мікробіоло-гічних ризиків під час використання в їжу свинини,отриманої від уражених саркоцистозом тварин.Проведено аналіз мікробіологічного ризику м'яса сви-ней, уражених саркоцистозом, включено кількісну таякісну інформацію мікробіологічних небезпек у дослід-женому матеріалі. Встановлено, що в зразках з різ-ним ступенем ураження саркоцистами підвищуєтьсяне тільки кількість мезофільних аеробних і факуль-тативно анаеробних мікроорганізмів (МАФАМ) ум'ясі, але й кількість патогенних і умовно-патогеннихмікроорганізмів. In the article the approaches to the microbiological risk assessment of pork, that was obtained from animals infected by sarcocystis, were described. The analysis of microbiological hazards of pigs’ meat infected by sarcocystis, included quantitative and qualitative information of microbiological hazards in materials research. We found that in samples with different degree of defeat by sarcocystis not only the number of mesophilic aerobic and facultative anaerobic microorganisms (MAFAM) in meat increases, but the number of pathogenic and conditional-pathogenic microorganisms.

APA, Harvard, Vancouver, ISO, and other styles

34

Brunton, Cheryl, Alistair Humphrey, and Ramon Pink. "The public health response to microbiological hazards after the canterbury earthquakes." Pathology 44 (2012): S45. http://dx.doi.org/10.1016/s0031-3025(16)32704-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Olayemi, A. B. "Microbiological hazards associated with agricultural utilization of urban polluted river water." International Journal of Environmental Health Research 7, no. 2 (June 1997): 149–54. http://dx.doi.org/10.1080/09603129773940.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Maronna, Andreas, Sigrid Psaier, Cornelia Erfurt-Berge, Johannes Geier, and Vera Mahler. "Allergenic and microbiological hazards caused by skin markings during medical procedures?" JDDG: Journal der Deutschen Dermatologischen Gesellschaft 15, no. 10 (October 2017): 1034–36. http://dx.doi.org/10.1111/ddg.13327.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Bramwell, Prue. "Food safety plans: three problems to address when analysing microbiological hazards." Microbiology Australia 34, no. 2 (2013): 102. http://dx.doi.org/10.1071/ma13035.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Szulc, Justyna, Małgorzata Okrasa, Katarzyna Majchrzycka, Michael Sulyok, Adriana Nowak, Tomasz Ruman, Joanna Nizioł, Bogumiła Szponar, and Beata Gutarowska. "Microbiological and Toxicological Hazards in Sewage Treatment Plant Bioaerosol and Dust." Toxins 13, no. 10 (September 28, 2021): 691. http://dx.doi.org/10.3390/toxins13100691.

Full text

Abstract:

Despite the awareness that work in the sewage treatment plant is associated with biological hazards, they have not been fully recognised so far. The research aims to comprehensively evaluate microbiological and toxicological hazards in the air and settled dust in workstations in a sewage treatment plant. The number of microorganisms in the air and settled dust was determined using the culture method and the diversity was evaluated using high-throughput sequencing. Endotoxin concentration was assessed with GC-MS (gas chromatography-mass spectrometry) while secondary metabolites with LC-MS/MS (liquid chromatography coupled to tandem mass spectrometry). Moreover, cytotoxicity of settled dust against a human lung epithelial lung cell line was determined with the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) assay and UHPLC-Q-ToF-UHRMS (ultra-high-performance liquid chromatography-quadrupole time-of-flight ultrahigh-resolution mass spectrometry) analysis was performed to determine the source of cytotoxicity. The total dust concentration in the sewage treatment plant was low and ranged from 0.030 mg m−3 to 0.044 mg m−3. The highest microbiological contamination was observed in sludge thickening building and screenings storage. Three secondary metabolites were detected in the air and sixteen in the settled dust. They were dominated by compounds typical of lichen and plants and Aspergillus, Penicillium and Fusarium genera mould. The settled dust from the sludge thickening building revealed high cytotoxicity to human lung epithelial cells A-549 (IC50 = 6.98 after 72 h). This effect can be attributed to a biocidal compound—didecyldimethylammonium chloride (DDAC-C10) and seven toxic compounds: 4-hydroxynonenal, carbofuran, cerulenin, diethylphosphate, fenpropimorph, naphthalene and onchidal. The presence of DDAC-C10 and other biocidal substances in the sewage treatment plant environment may bring negative results for biological sewage treatment and the natural environment in the future and contribute to microorganisms’ increasing antibiotics resistance. Therefore, the concentration of antibiotics, pesticides and disinfectants in sewage treatment plant workstations should be monitored.

APA, Harvard, Vancouver, ISO, and other styles

39

Langhans, Robert W., and Mauricio Salamanca. "219 Food-grade Greenhouses: Development and Implementation of a HACCP Plan for the Production of Controlled Environment Agriculture (CEA) Boston Lettuce." HortScience 34, no. 3 (June 1999): 479F—480. http://dx.doi.org/10.21273/hortsci.34.3.479f.

Full text

Abstract:

With the primary objective of assuring food safety at the production level, a HACCP (Hazard Analysis and Critical Control Point) plan was developed and implemented in an 8000-ft2 greenhouse producing 1000 heads of lettuce per day in Ithaca, N.Y. The plan was developed following the HACCP principles and application guidelines published by the National Advisory Committee on Microbiological Criteria for Foods (1997). The CEA glass greenhouse uses both artificial high-pressure sodium lamps and a shade curtain for light control. Temperature is controlled via evaporative cooling and water heating. Lettuce plants are grown in a hydroponic pond system and are harvested on day 35 from day of seeding. Known and reasonable risks from chemical, physical, and microbiological hazards were defined during the hazard analysis phase. Critical control points were identified in the maintenance of the pond water, the operation of evaporative coolers, shade curtains, and during harvesting and storage. Appropriate prerequisite programs were implemented before the HACCP plan as a baseline for achieving minimum working conditions. Proper critical limits for some potential hazards were established and monitoring programs set up to control them. Postharvest handling was setup in an adjacent head house that was adapted as a food manufacturing facility according to New York State Dept. of Agriculture and Markets standards. Potential applications will be discussed.

APA, Harvard, Vancouver, ISO, and other styles

40

Menezes, Renata Oliveira dos Santos, Ryzia de Cássia Vieira Cardoso, and Alaise Gil Guimarães. "HAZARDS AND RISKS TO CONSUMERS’ HEALTH CAUSED BY POPSICLES ON SALVADOR BEACHES – BAHIA STATE." Brazilian Journal of Medicine and Human Health 5, no. 1 (March 27, 2017): 6. http://dx.doi.org/10.17267/2317-3386bjmhh.v5i1.1228.

Full text

Abstract:

Introduction: Beaches are a place for interaction and leisure, as well as a scenery for the provision of services, including the street food trade. In this segment, different workers with different type of foods are included, especially the popsicles. Methods: This study aimed to characterize microbiologically the popsicles commercialized on the beaches of Salvador, Bahia State. A cross-sectional study was carried out on 13 beaches, with the application of semi- structured questionnaires to 33 vendors to characterize microbiologically the popsicles sold on the beaches of Salvador, Bahia State, and the collecting of 198 samples, which were submitted to analysis: counting of Psychrotrophic microorganisms and coagulase-positive staphylococci, estimation of the Most Likely Number of total and thermolerant Coliforms/Escherichia coli and Salmonella spp research. Results: The results showed that in the microbiological profile, most of the samples were in compliance with the standards. However, 34.3% (68) of non-compliance were recorded, including contamination by the various microorganisms studied, except for Salmonella spp., which was not identified. Conclusion: The study identified risks to the costumer's health, given the contamination in the products, for both groups of sellers.

APA, Harvard, Vancouver, ISO, and other styles

41

CÓRDOBA, MARÍA G., JUAN J. CÓRDOBA, and RAFAEL JORDANO. "Evaluation of Microbial Hazards during Processing of Spanish Prepared Flamenquín." Journal of Food Protection 61, no. 6 (June 1, 1998): 693–99. http://dx.doi.org/10.4315/0362-028x-61.6.693.

Full text

Abstract:

Flamenquín is a traditional, prepared, frozen meat product from the south of Spain made with minced pork, chicken, and cooked ham. Since it is a prepared raw meat product some microbial hazards could be associated with the process of making it. Microbiological analyses have been performed throughout the various steps of processing over a 1-year period to evaluate microbial hazards in the commercial process. High levels of microorganisms were observed all through the processing of this product, the mincing and mixing steps being where major microbial contamination was observed. Pathogenic bacteria such as Staphylococcus aureus, Clostridium perfringens, Escherichia coli and Pseudomonas aeruginosa were detected during processing. Raw materials and food handlers were the principal sources of microbial contamination. A modification of processing to include a heating step after mincing and mixing and an improvement in hygiene practices could eliminate the microbial hazards. Both modifications should be noted for the implementation of a hazard analysis of critical control points (HACCP) program in commercial flamenquín processing.

APA, Harvard, Vancouver, ISO, and other styles

42

Howard, Luke. "HACCP Principals and Product Operations: What is the Future?" HortScience 33, no. 3 (June 1998): 551f—552. http://dx.doi.org/10.21273/hortsci.33.3.551f.

Full text

Abstract:

Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.

APA, Harvard, Vancouver, ISO, and other styles

43

BUCHANAN, ROBERT L. "1st International Conference on Microbiological Risk Assessment: Foodborne Hazards—What We Heard." Journal of Food Protection 67, no. 9 (September 1, 2004): 2072–74. http://dx.doi.org/10.4315/0362-028x-67.9.2072.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

SERGELIDIS (Δ. ΣΕΡΓΚΕΛΙΔΗΣ), D., A. ABRAHIM (Α. AMIN), A. SARIMVEI (Α. ΣΑΡΗΜΒΕΗ), and C. GENIGEORGIS (Κ. ΓΕΝΗΠΩΡΓΗΣ). "Microbiological hazards at several stages of production and distribution of cooked sausages." Journal of the Hellenic Veterinary Medical Society 53, no. 3 (January 25, 2018): 201. http://dx.doi.org/10.12681/jhvms.15375.

Full text

Abstract:

Fifty one (51) samples of several types of cooked sausage paste, prepared by two meat factories in N. Greece were examined. TPC of these samples ranged between 5,3-6,3 Log10CFU/g. Coliforms were regularly present reaching populations of 93->2.400 MPN/g and lactic acid bacteria ranged between 5-6,3 Log10CFU/g. L. monocytogenes was detected in 56 and 38,4% of the samples collected in each factory. E. coli was detected in 20 and 16,6%, and Salmonella spp in 12 and 16,6% respectively. Neither pathogens nor coliforms were detected in 51 samples of cooked sausages originated from the same pastes examined before. No recovery of any injured cells of the pathogenic bacteria and coliforms was observed after their storage at 4°C for 20 days. TPC of the cooked sausage samples, after thermal treatment, ranged between 3-4,7 Log10CFU/g and consisted mainly of lactic acid bacteria (range <2-4,5 Log10CFU/g) and sporeformers (range 3-4,5 Log10CFU/g). After 20 days storage at 4°C the TPC and lactid acid bacteria counts of the cooked sausages, increased by <1 Log. We also examined 16 surface and center samples of cooked sausages and meat products without casings, consisting of big meat pieces (bacon, smoked ham,etc). Surface TPC ranged between 5-5,3 Log10CFU/g and from the center of the meats they ranged between 2-3,5 Log1 0CFU/g. Coliforms, E. coli, L. monocytogenes and Salmonella spp were not detected. Lactic acid bacteria were the main flora. Furthermore we examined surface samples of cooked meat products, without casings, during several stages following thermal treatment and up to storage for 24 h at 4° C, without any protective package. TPC immediately after thermal treatment were <2 Log^CFU/g, after cooling with water increased they increased at 3 Log10CFU/g and remained the same during the following 24 h storage at 4°C. Coliforms were detected in the stored products. Their populations exceeded 2.400 MPN/g on the surface of the samples after storage for a few days at 4°C. It is assumed that the flora on the surface of these products originated from the environment and the cooling water. Finally we examined 69 samples from surfaces of the slicing and packaging equipment of cooked meat products in 3 meat factories and 28 samples from 12 super markets. L. monocytogenes was detected in 6 and 14,2% of the samples that originated from the slicing blades in the factories and super markets respectively. The results of this study underline the importance of GMP for the prevention of contamination of cooked sausages with pathogens and the control of the growth of the spoilage bacteria population which minimize the self life of these products. This is especially true after thermal treatment during peeling and slicing.

APA, Harvard, Vancouver, ISO, and other styles

45

Lateef, A., T. E. Davies, A. Adelekan, I. A. Adelere, A. A. Adedeji, and A. H. Fadahunsi. "Akara Ogbomoso: Microbiological Examination and Identification of Hazards and Critical Control Points." Food Science and Technology International 16, no. 5 (September 21, 2010): 389–400. http://dx.doi.org/10.1177/1082013210366894.

Full text

Abstract:

Akara Ogbomoso was examined toward the establishment of hazard analysis and critical control point (HACCP). The akara was produced in residential buildings with the attendant consequence of contamination. There was ample growth of aerobes, coliforms, staphylococci, Shigella and yeast/mold from the samples, water and cowpea pastes. Microbial contaminations occur through the processing, which can be corrected through education by adopting good hygienic and manufacturing practices. The critical control points were identified as frying, storage and refrying. It may be heated in the microwave for 10 s before consumption. Akara, prepared in the laboratory through the implementation of HACCP was not contaminated. Several bacterial isolates, namely; Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Citrobacter freundii, Serratia marcescens, Proteus vulgaris, Bacillus cereus, Streptococcus pyogenes, Bacillus sp. and Shigella sp., showed multiple resistance to antibiotics ranging from two to nine. Seven strains were not resistant to the antibiotics, while five were resistant to one type of antibiotic.

APA, Harvard, Vancouver, ISO, and other styles

46

SALAMA, HANAA, F., AMAL A. AL-SAID, and EL-ASUOTY, M.S. "THE EFFECT OF HACCP SYSTEM ON VARIOUS MICROBIOLOGICAL HAZARDS IN CHEESE FACTORIES." Assiut Veterinary Medical Journal 67, no. 171 (October 1, 2021): 158–73. http://dx.doi.org/10.21608/avmj.2021.205280.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Fresno, M., F. DI Pillo, L. Olguin, H. Cañon, J. Reyes, and D. Cornejo. "Unravelling the Microbiological Hazards in Small Scale Dairy Goat Farming in Chile." International Journal of Infectious Diseases 116 (March 2022): S79. http://dx.doi.org/10.1016/j.ijid.2021.12.187.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Vincze, Szilvia, Sascha Al Dahouk, and Ralf Dieckmann. "Microbiological Safety of Non-Food Products: What Can We Learn from the RAPEX Database?" International Journal of Environmental Research and Public Health 16, no. 9 (May 7, 2019): 1599. http://dx.doi.org/10.3390/ijerph16091599.

Full text

Abstract:

For consumer protection across borders, the European Union has established the rapid alert system for dangerous non-food products (RAPEX), with the overarching goal of preventing or limiting the sale and use of non-food products that present a serious risk for the health and safety of consumers. In our study, we comprehensively analyzed RAPEX notifications associated with products posing a microbiological risk from 2005 through 2017. Additional information was retrieved from national laboratory reports. A total of 243 microbiologically harmful consumer products triggered notifications in 23 out of 31 participating countries. About half of the products were reported by Spain, Germany, and Italy. Notifications mainly included contaminated toys, cosmetics, and chemical products. Depending on the notifying country, measures taken to prevent the spread of dangerous products were predominantly ordered either by public authorities or economic operators. The interval between microbiological diagnosis and the date of RAPEX notifications considerably varied between RAPEX member states, ranging between a few days and 82 weeks. The nature and extent of RAPEX usage substantially differed among member states, calling for harmonization and optimization. Slight modifications to RAPEX could help to systematically record microbiological hazards, which may improve the assessment of potential health risks due to contaminated non-food products.

APA, Harvard, Vancouver, ISO, and other styles

49

YAMANI, MOHAMMED I., SULEIMAN J. ABU TAYEH, and ABDULAZIM S. SALHAB. "Aspects of Microbiological and Chemical Quality of Turmus, Lupin Seeds Debittered by Soaking in Water." Journal of Food Protection 61, no. 11 (November 1, 1998): 1480–83. http://dx.doi.org/10.4315/0362-028x-61.11.1480.

Full text

Abstract:

Eleven species of spherical lactic acid bacteria (LAB) belonging to the genera Leuconostoc, Lactococcus, Enterococcus and Pediococcus were the predominant microorganisms in 40 samples of turmus, ready-to-eat lupin seeds debittered by boiling and soaking in water. The average counts of the LAB in the 20 winter samples and the 20 summer samples were 7.4 and 8.7 log CFU/g, respectively. The averages of the Enterobacteriaceae counts were 5.1 and 6.6 log CFU/g, respectively, and the 11 species isolated belonged to the genera Enterobacter, Citrobacter, Escherichia and Klebsiella. The average yeast counts in winter and summer samples were 3 and 3.2 log CFU/g, respectively, and the 5 species isolated were in the genera Saccharomyces, Cryptococcus, Rhodotorula and Candida. Although Salmonella was not isolated from any sample and the Staphylococcus aureus count in all samples was <1 log CFU/g, microbial hazards could be associated with the high Enterobacteriaceae counts and the presence of Escherichia coli. Total alkaloid concentration in 30% of the samples examined was higher than 0.02%, thus making the seeds a potential Chemical hazard. Boiling the turmus directly before consumption and discarding the seeds with a bitter taste may help in avoiding some of the microbial and Chemical hazards which could be associated with turmus consumption.

APA, Harvard, Vancouver, ISO, and other styles

50

Benyagoub, Elhassan, Mohammed Ayat, and Djamila Belarbi. "Physico-chemical quality assessment of ultra high temperature sterilized milk and milk products in Western Algeria." South Asian Journal of Experimental Biology 4, no. 3 (June 28, 2014): 85–90. http://dx.doi.org/10.38150/sajeb.4(3).p85-90.

Full text

Abstract:

The present study focused on the physico-chemical and bacteriological quality assessment of samples including ultra-high-temperature (UHT) sterilized milk, melted cheese and yoghurt, collected from dairy product factories in western Algeria. Hazards identification and development of a quality man-agement standard for these subsidiaries were established. The physico-chemical and bacteriological quality of products analyzed was satisfactory, with the exception of 20% of the samples of fruity yoghurts where the titrat-able acidity was relatively high 1.337 ± 0.143%. Prerequisite programs (PRP) established will prevent the occurrence of hazards microbiological origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to determine their causes, preventive measures for certain sensitive stages where hazards can be eliminated or reduced to acceptable levels, the de-termination of critical points for mastery (CCP) and operational prerequisite programs (PRPo), establishing critical limits, and monitoring plans. Awareness actions and information on potential risks are essential for consumers.

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Microbiological hazards'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles