Food safety in recombining and recombined products
1999
Flint, S.H. (New Zealand Dairy Research Inst., Palmerston North (New Zealand))
Food safety is critical for the success of any food product. Food contamination (foreign matter, chemical contamination, and particularly microbiological contamination) has a significant cost in terms of human suffering and product reputation. This may seriously damage your business. The threats to food safety vary depending on the type of product. UHT recombined dairy products must be regarded as low risk products because of the heat treatment and aseptic packaging processes involved. However, there are risks to food safety because of the potential survival of spores of certain Clostridium and Bacillus species in the UHT process. For all recombined products (UHT and non-UHT), contamination with harmful species of bacteria can occur from the manufacturing environment. Recognition that food poisoning bacteria such as Listeria may thrive in a manufacturing environment as biofilms resistant to some chemical treatments is important. In any manufacturing process, practising HACCP, monitoring the manufacturing environment for pathogens, thorough cleaning regimes and consideration of the conditions under which the product will be used by the consumer will help ensure food safety.
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