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General Introduction

it is about risk minimization, zero risk does not exist.

Food Hazards & Risk Analyse

  • microbial Hazards
    • Pathogenic micro-organisms.
    • Pathogenic spore formers.
    • Viruses
  • Chemical Hazards
  • Allergens
  • Physical (foreign Bodies).

See also : know your enemy

Growth and Multiplication

  • Initial contamination.
  • Relevant factors for growth:
    • Wateractivity (aw)
    • acidity (pH)
    • Temperature (T)

Preservation Technologies

  • Pasteurisation
  • Sterilisation
  • Novel Pasteurization
  • Novel Sterilisation

Hurdle Technology

General approach to provide Safe Foods