Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6513
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dc.contributor.authorRoasto, Mati-
dc.contributor.authorReinmüller, Berit-
dc.contributor.authorVokk, Raivo-
dc.contributor.authorBaysal, Ayşe Handan-
dc.contributor.authorPolanc, Julijana-
dc.contributor.authorVeskus, Tiina-
dc.contributor.authorJuhkam, Kadrin-
dc.contributor.authorTerentjeva, Margarita-
dc.contributor.authorMackiw, Elzbieta-
dc.date.accessioned2017-11-29T07:29:45Z
dc.date.available2017-11-29T07:29:45Z
dc.date.issued2007
dc.identifier.citationRoasto, M., Reinmüller, B., Vokk, R., Baysal, A. H., Polanc, J., Veskus, T., Juhkam, K., Terentjeva, M., and Mackiw, E. (2007). Bacterial foodborne pathogens of concern. In G. Wirtanen, & S. Salo (Eds.), Microbial Contaminants and Contamination Routes in Food Industry. Paper presented at the 1st Open Seminar arranged by SAFOODNET – Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries, Espoo; Finland, 22-23 January (pp.116-128). Finland: VTT.en_US
dc.identifier.isbn9789513863197
dc.identifier.issn0357-9387
dc.identifier.issn0357-9387-
dc.identifier.urihttp://hdl.handle.net/11147/6513
dc.descriptionMicrobial Contaminants and Contamination Routes in Food Industry - 1st Open Seminar arranged by SAFOODNET; Espoo; Finland; 22 January 2007 through 23 January 2007en_US
dc.description.abstractA high level of protection of public health is one of the fundamental objectives of food law as laid down in regulations (EC) No 178/2002 and 852/2004. Throughout the European Union (EU) consumers are requiring the food industry to provide them with an increasing range of safe, nutritious and healthy foods of high sensory quality and increased shelf life. To meet the demand for healthier food of high sensory quality, the use of additives and preservatives is being reduced or eliminated and minimal processing techniques introduced. To increase food safety and quality considerable amount of time, effort and money has been spent to food safety control and management (ISO 22000:2005) systems including better packaging methods and improved new pathogen detection methods.en_US
dc.language.isoenen_US
dc.publisherVTT Technical Research Center of Finlanden_US
dc.relation.ispartofMicrobial Contaminants and Contamination Routes in Food Industryen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood safetyen_US
dc.subjectFood packagingen_US
dc.subjectFoodborne pathogensen_US
dc.subjectPathogensen_US
dc.subjectPublic healthen_US
dc.titleBacterial foodborne pathogens of concernen_US
dc.typeConference Objecten_US
dc.authoridTR101983en_US
dc.institutionauthorBaysal, Ayşe Handan-
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue248en_US
dc.identifier.startpage116en_US
dc.identifier.endpage128en_US
dc.identifier.scopusSCOPUS:2-s2.0-41149091812
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
item.cerifentitytypePublications-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.openairetypeConference Object-
item.grantfulltextopen-
item.languageiso639-1en-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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