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Risk assessment in miscellaneous food processing industries including producers of vegetables and spices
(VTT Technical Research Center of Finland, 2008)
Testing foods for pathogenic and spoilage bacteria is the cornerstone to ensuring
a safe and wholesome food supply. The methods for monitoring of microbial
contamination are based on the following principles:
→ Cultivation ...
Risk management of ready-to-eat meat products contaminated with Listeria monocytogenes
(VTT Technical Research Center of Finland, 2009)
Nowadays, the modern life style relies heavily on the availability, quality, and safety of
ready-to-eat (RTE) food products. The quality of the raw material, handling,
processing, transportation and storage are the ...
Antimicrobial effects in food and prevention of contamination in food industry
(VTT Technical Research Center of Finland, 2007)
The most commonly recognized food-borne infections are caused by Campylobacter jejuni and Salmonella spp. In the past 25 years, Listeria monocytogenes has become increasingly important as a food-associated pathogen. Though, ...
Microbial risks associated with traditional cheeses
(VTT Technical Research Center of Finland, 2009)
Nowadays, there is a growing interest towards traditional cheeses. These cheeses are especially popular in Mediterranean countries due to their unique flavor and texture. Traditionally they are produced from raw milk of ...
Evaluation and production of ready-to-eat meals
(VTT Technical Research Center of Finland, 2009)
Ready-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further ...
