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.

    We have a manual that explains all the features 

Record number 507759
Title The Range of Microbial Risks in Food Processing
Author(s) Zwietering, M.H.; Straver, J.M.; Asselt, E.D. van
Source In: Handbook of Hygiene Control in the Food Industry: Second Edition / Lelieveld, Huub, Holah, John, Gabrić, Domagoj, Elsevier Inc. Academic Press - ISBN 9780081001974 - p. 43 - 54.
DOI http://dx.doi.org/10.1016/B978-0-08-100155-4.00004-2
Department(s) Food Microbiology Laboratory
VLAG
RIKILT - BU Toxicology Bioassays & Novel Foods
Publication type Peer reviewed book chapter
Publication year 2016
Abstract Foodborne illnesses can be caused by a wide range of microorganisms. Data analysis can help to determine which microorganisms give the highest contribution to the number of foodborne illnesses. This helps to decide which pathogen(s) to focus on in order to reduce the number of illnesses. The same accounts for the products that are related to foodborne illnesses. Quantitative microbiology can be used in assessing food safety in a farm-to-fork approach. Evaluating the estimated effect of various control strategies can help to decide which combination of strategies in the chain is most effective and efficient to achieve a certain food safety objective. The potential of data analysis and quantitative microbiology is clear, yet more work needs to be done to incorporate recontamination in predictive models. The models available at the moment, although simple, can already be applied to determine the importance of (re)contamination compared with growth and inactivation of pathogens
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