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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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dc.contributor.author Doménech Antich, Eva Mª es_ES
dc.contributor.author Amoros, Jose Antonio es_ES
dc.contributor.author Escriche Roberto, Mª Isabel es_ES
dc.coverage.spatial east=-0.523547399999984; north=38.9899566; name=46800 Xàtiva, València, Espanya es_ES
dc.coverage.spatial east=-0.6063927000000149; north=38.8220593; name=46870 Ontinyent, València, Espanya es_ES
dc.date.accessioned 2017-06-15T07:17:53Z
dc.date.available 2017-06-15T07:17:53Z
dc.date.issued 2013-03
dc.identifier.issn 1535-3141
dc.identifier.uri http://hdl.handle.net/10251/82867
dc.description.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 effectiveness. With these aims in mind, this article presents the results obtained by the official control carried out by the Valencian administration in ice cream and cheese companies, located in the Xativa/Ontinyente area (Valencian region, Spain) in the period between 2005 and 2010. The audits of Good Hygienic Practices (GHP) and HACCP show that "Structure & Design'' followed by "Hygiene & Cleaning'' and "Traceability'' were the evaluated items with most nonconformities. Pathogenic microorganisms were not found in any of the final products analyzed. Microorganism indicators of unhygienic conditions were present in 100% of the analyses; however, 87.98% of them had low levels, which did not exceed the microbiological criteria. These results highlight the general good effectiveness of the safety management systems implemented and emphasize that companies and official control must continue working in order to guarantee the consumers' welfare. es_ES
dc.language Inglés es_ES
dc.publisher Mary Ann Liebert es_ES
dc.relation.ispartof Foodborne Pathogens and Disease es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Listeria-monocytogenes es_ES
dc.subject Food safety es_ES
dc.subject Raw milk es_ES
dc.subject Microbiological quality es_ES
dc.subject Staphylococcus aureus es_ES
dc.subject Processed foods es_ES
dc.subject Salmonella es_ES
dc.subject Recontamination es_ES
dc.subject Implementation es_ES
dc.subject Enterprises es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effectiveness of Prerequisites and the HACCP Plan in the Control of Microbial Contamination in Ice Cream and Cheese Companies es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1089/fpd.2012.1305
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1089/fpd.2012.1305 es_ES
dc.description.upvformatpinicio 222 es_ES
dc.description.upvformatpfin 228 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 10 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 251699 es_ES
dc.identifier.pmid 23405882


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