Safety microbiological

Epidemiological data (summarized by Liicke, in press) indicate that the main bacterial hazards of relevance to fermented sausages are Salmonella and Shiga toxin-producing Escherichia coli (STEC). Spore-forming bacteria do not affect the safety of fermented sausages (see Liicke, 2000a Skandamis Nychas, 2007). 

The main risk factor for the survival of STEC during sausage ripening is use of meat from ruminants as raw material. This is not snrprising because STEC occur much more frequently in ruminants than in monogastric animals, hi one family-scale outbreak, pork salami stuffed in bovine casing was incriminated (Conedera et al., 2007). Poor control of the fermentation is likely to increase the risk. 

In the United States, a generic hazard analysis and critical control points system to be used by meat processors has been published by the USDA-FSIS (1999). Process steps critical for product safety (critical control points or CCPs) generally include  

preparation of the mix (monitoring of the added levels of salt, curing agents, sugar and 

However, CCPs depend on the specific product and process technology and must be identified by the responsible staff at the processing plant. 

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AMD 1 Microbiological safety cabinets. Part 4 Recommendations for selection, use and... 

R. P. Clarke. The Performance, Installation, Testing and Limitations of Microbiological Safety Cabinets. Occupational EJygiene Monograph no. 9. Leeds Science Reviews, Ltd., 1983. 

Other applications of filters include sterilization of venting or displacement air in tissue and microbiological culture (carbon filters and hydrophobic membrane filters) decontamination of air in mechanical ventilators (glass fibre filters) treatment of exhausted air ftom microbiological safety cabinets (HEPA filters) and the clarification and sterilization of medical gases (glass wool depth filters and hydrophobic membrane filters). 

Kamat, A. et al.. Potential application of low dose gamma irradiation to improve the microbiological safety of fresh coriander leaves. Food Control, 14, 529, 2003. 

Finally, Part III also includes two reviews (Chapters 17 and 19) of the relative risks and novel strategies available to reduce mycotoxin and enteric pathogen contamination in organic crop production systems, for mycotoxin and fungal alkaloid contamination in organic and conventional production systems (Chapter 17) and for the microbiological safety of fruit and vegetables (Chapter 19). 

Organic livestock husbandry methods and the microbiological safety of ruminant production systems... 

Pre-harvest strategies to ensure the microbiological safety of fruit 415... 

De Roever C (1998), Microbiological safety evaluations and recommendations on fresh produce , Food Control, 10, 117-143. 

Kim, J.G., Yousef, A.E. and Dave, S. (1999) Application of ozone for enhancing the microbiological safety and quality of foods a review . Journal of Food Protection, 62, 1071-1087. 

Preserving the microbiological safety of processed produce should not have to conflict with nutritional quality. Although some sanitizing compounds are generally perceived as harsh chemicals that oxidize and destroy nutriments, it is important to consider the effect of those treatments and new alternatives on the nutritional quality of produce (Ruiz-Cruz and others 2007). Therefore, minimal processing with low or no food safety risk with optimal nutritional content will lead to increased consumption and meeting of consumer demands. In this context the effect of fruit sanitation on the phytochemical content and bioactivity must be contemplated. 

Nguyen-The C and Carlin F. 2000. Fresh and processed vegetables. In Lund BM, Baird-Parker TC, Gould GW, editors. The Microbiological Safety and Quality of Food. Maryland Aspen, pp. 620-684. 

The importance of water in foods begins with the hydrological cycle and concludes with the consumption of safe, wholesome, and plentiful foods. In between, water is a vital component in the various stages of food production and preservation. Water in the final food product, whether fresh or processed, profoundly influences the chemistry, microbiological safety, nutritional value, texture, appearance, and taste of the food. Because of this intimate relationship between water and food quality and safety, a more complete understanding of water and its properties, behavior, and influence, alone and in foods, is of prime importance. 

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