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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 ...
Antimicrobial effect of natural antimicrobial agents against foodborne pathogens
(VTT Technical Research Center of Finland, 2008)
Besides that foodborne infections and intoxications cause great danger for
human health they have also adverse impact on the economics. Alternative food
preservation techniques to produce safer foods e.g. systems containing ...
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 ...
Microbiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkey
(VTT Technical Research Center of Finland, 2008)
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 ...
Short wave ultraviolet light (UVC) disinfection of surface - Inhibition of Alicyclobacillus acidoterrestris spores on agar medium
(VTT Technical Research Center of Finland, 2008)
Alicyclobacillus species are thermoacidophilic spoilage spore-formers found in
soil. The spores can survive the normal hot fill processes that are carried out on
commercial fruit juices. It seems likely that fruit in ...
Bacterial foodborne pathogens of concern
(VTT Technical Research Center of Finland, 2007)
A 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 ...
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, ...
Effects of different drying methods on phenolic content, antioxidant capacity and general characteristics of selected dark colored Turkish fig cultivars
(International Society for Horticultural Science, 2017-10)
ig fruit is a good source of minerals and crude fibers. The dark-colored fig cultivars rich in anthocyanins are also known with their high polyphenol content. However, although there are many different dark-colored fig ...
Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies
(VTT Technical Research Center of Finland, 2009)
Foodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize ...
Quantitative risk assessment models for food pathogens
(VTT Technical Research Center of Finland, 2009)
Risk assessment (RA) which is a holistic approach involves hazard identification, exposure assessment, dose-response assessment, and risk characterization (Oscar, 2004). Microbiological risk assessments (MRAs) have been ...
