Mycotoxins risk management in food industry | Upravljanje rizikom mikotoksina u prehrambenoj industriji
2011
Mandić, S., Tehnološki fakultet, Banja Luka (Bosnia and Herzegovina) | Stojković, S., Tehnološki fakultet, Banja Luka (Bosnia and Herzegovina) | Velimir, A., Tehnološki fakultet, Banja Luka (Bosnia and Herzegovina)
The aim of this work was to present possible sites (positions / points in the process) and the hazards that can lead to microbiological contamination, obtained by mycological analysis in five different plants of the food industry (production of cakes, plants for production of meat and meat products, manufacture of flour and other mill products, manufacture of bread and rolls, packing frozen products). Established mycological hazards are the hands of workers who work in the area of production (16.25 cfu/ square cm) equipment (walnuts grinder 46 cfu/ square cm; toasted bred cutter 250 cfu/ square cm), part of the manufacturing plant (fermentation chambers 95 cfu/ square cm), materials for packing (foils for packing 6.75 cfu/ square cm), as well as the return packaging (e.g. bread baskets, 27 cfu/ square cm). By the introduction of microbiological monitoring of production, mycological and mycotoxicological control of incoming materials and final products as well as preventive measures of control of the entire production process, it has been established a system of risk management of mycotoxins in the food industry.
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