Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/6520
Title: Microbiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkey
Authors: Baş, Duygu
Baysal, Ayşe Handan
Ehavald, Helen
Eroğlu, Erdal
Filip, Sebastjan
Köksal, Fatma
Marin, Monika
Perne, Gregor
Türetgen, İrfan
Weiss, Martina
Akdoğan, Günay
Veskus, Tiina
Baysal, Ayşe Handan
Eroğlu, Erdal
Izmir Institute of Technology. Food Engineering
Keywords: Bakery industries
Beverage industries
Risk assessment
Microbiological Risk Analysis
HACCP
Issue Date: 2008
Publisher: Technical Research Center of Finland
Source: Baş, D., Baysal, A. H., Ehavald, H., Eroğlu, E., Filip, S., Köksal, F.,...Veskus, T. (2008). Microbiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkey. In G. Wirtanen, & S. Salo (Eds.), Risk Assessment of Microbial Problems and Preventive Actions in Food Industry. Paper presented at the 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries Istanbul; Turkey, 22-23 October (pp. 149-166). Finland: VTT.
Abstract: Risks from microbiological hazards are of immediate and serious concern to human health. Microbiological Risk Analysis (MRA) is a process consisting of three components: risk assessment (RA), risk management (RM), and risk communication (RC), which have the overall objective to ensure public health protection. The MRA process should include quantitative information to the greatest extent possible in the estimation of risk. A MRA should be conducted using a structured approach. Since MRA is a developing science, implementation of the guidelines may require a period of time and may also require specialized training in the countries that consider it necessary. This may be particularly the case for developing countries. This document deals with risk assessment, which is a key element in assuring that sound science is used to establish standards, guidelines and other recommendations for bakery and beverage safety to enhance consumer protection and facilitate international trade. This document will be of primary interest to governmental and research organizations, companies, and other interested parties who need to prepare a MRA will find it valuable.
Description: Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; Istanbul; Turkey; 22 October 2007 through 23 October 2007
URI: http://hdl.handle.net/11147/6520
ISBN: 9789513863258
ISSN: 0357-9387
0357-9387
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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