Difference between revisions of "FoodSafetyBasics"
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Latest revision as of 14:25, 11 June 2017
Contents
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