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Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies

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Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies

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Doménech Antich, EM.; Amoros, JA.; Escriche Roberto, MI. (2013). Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies. Foodborne Pathogens and Disease. 10(3):222-228. doi:10.1089/fpd.2012.1305

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/82867

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Title: Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Abstract:
[EN] In food safety, implementation of prerequisites and application of Hazard Analysis and Critical Control Points (HACCP) guarantee the control of processes, and microbiological criteria permit validation of their ...[+]
Subjects: Listeria-monocytogenes , Food safety , Raw milk , Microbiological quality , Staphylococcus aureus , Processed foods , Salmonella , Recontamination , Implementation , Enterprises
Copyrigths: Cerrado
Source:
Foodborne Pathogens and Disease. (issn: 1535-3141 )
DOI: 10.1089/fpd.2012.1305
Publisher:
Mary Ann Liebert
Publisher version: http://doi.org/10.1089/fpd.2012.1305
Type: Artículo

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