منابع مشابه
Extended Shelf Life Refrigerated Foods: Microbiological Quality and Safety
quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...
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The Skylab manned space flight program presented unique food microbiology problems. This challenge was successfully met by careful evaluation of the total Skylab food system by considering the nature of Skylab foods, their processing and handling, and Skylab food safety requirements. Some of the unique problems encountered with the Skylab foods involved: extended storage times, variations in st...
متن کاملMicrobiological Quality of Ready-to-eat Foods
The objective of this study was to investigate the microbiological quality of ready-toeat food in the Municipality of Khon Kaen, Thailand. Four categories of 186 food samples were collected: 1) high heat food; 2) low heat food; 3) no heat food; and, 4) on-site prepared fruit juices and beverages. Of the food samples, 145 (78%) failed to meet acceptable microbiological standards, including fruit...
متن کاملMicrobiological safety of water.
Significant advances in water treatment over the last century have resulted in massive improvements in the microbiological safety of public drinking water supplies in the UK and the developed countries. Incidences of illness due to poor treatment or post-treatment contamination are rare, but when they occur tend to attract considerable media attention. A well managed water treatment works and s...
متن کاملA decade with nucleic acid-based microbiological methods in safety control of foods.
In the last decade, nucleic acid-based methods gradually started to replace or complement the culture-based methods and immunochemical assays in routine laboratories involved in food control. In particular, real-time polymerase chain reaction (PCR) was technically developed to the stage of good speed, sensitivity and reproducibility, at minimized risk of carry-over contamination. Basic advantag...
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ژورنال
عنوان ژورنال: Foods
سال: 2020
ISSN: 2304-8158
DOI: 10.3390/foods10010053