Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 359181
Title Role of microbiological criteria and value of sampling
Author(s) Zwietering, M.H.
Source In: Workshop 'Towards Microbial Safety of Vegetables', Wageningen, The Netherlands. - 2007 : - p. 8 - 8.
Event 2007 : Workshop 'Towards Microbiological Safety of Vegetables', 2007-10-29
Department(s) Food Microbiology Laboratory
Publication type Abstract in scientific journal or proceedings
Publication year 2007
Abstract Sampling of end products or imported products, and monitoring of processes is an important means for checking safety of food products and to determine if a process is under control. Sampling can however, never guarantee 100% safety. Therefore safety systems cannot be based on end-product testing only. It is, however, important for inspection, to verify that hazards are under control, and to trace defective batches. Especially for very infective organisms, target concentrations are so low that even if many batches are found to be negative, this is no proof of a safe product. Probabilities of acceptance/rejection are presented depending on the defective rate. Furthermore, the effect of distributions of microorganisms, and specifically the log-normal distribution will be illustrated. Various sampling plans (2-class/3-class) are proposed, depending on the severity of the hazard, and depending on the potentials of growth or inactivation. Also for log-normally distributed organisms and 2 class plans acceptance/rejection characteristics are presented, depending on the contamination rate, microbiological limit set, and number of samples, resulting in an ¿operating characteristic curve¿. Finally it is concluded that sampling is an important instrument that should be used effectively, not to only check, but as one of the tools to control food safety.
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