Microbiological criteria for ready-to-eat foods. Summary of Doctoral thesis for [acquiring] the Doctor's degree of Engineering sciences in sector of Food sciences | Gatavo ēdienu mikrobioloģiskie kritēriji. Promocijas darba kopsavilkums inženierzinātņu doktora grāda iegūšanai pārtikas zinātnes nozarē
2010
Marcenkova, T., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology
The doctoral thesis has been elaborated from year 2004 till 2009 in the Faculty of Food Technology of Latvia University of Agriculture and in Food and Veterinary Service (FVS), including the Laboratory of Food and Environmental Investigations of the National Diagnostic Centre. The aim of the doctoral thesis – to develop scientifically justified criteria for evaluation of the microbiological quality of foods prepared in public catering establishments of Latvia. To achieve the aim of the thesis the following tasks were set: to investigate the parameters of microbiological quality of ready–to–eat foods; to perform the identification of the bacteria species earmarked in the investigations; to analyze the growth properties of microorganisms, main factors of influence and tendencies; to investigate the hygienic situation in the catering establishments of Latvia, including the practical aspects of maintaining the microbiological quality in ready–to–eat foods; to develop microbiological quality criteria for ready–to–eat foods suitable for the circumstances of Latvia; to prepare recommendations for practical implementation of microbiological criteria for ready–to–eat foods in the catering establishments of Latvia.
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