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dc.contributor.authorBaş, Duygu
dc.contributor.authorBaysal, Ayşe Handan
dc.contributor.authorEhavald, Helen
dc.contributor.authorEroğlu, Erdal
dc.contributor.authorFilip, Sebastjan
dc.contributor.authorKöksal, Fatma
dc.contributor.authorMarin, Monika
dc.contributor.authorPerne, Gregor
dc.contributor.authorTüretgen, İrfan
dc.contributor.authorWeiss, Martina
dc.contributor.authorAkdoğan, Günay
dc.contributor.authorVeskus, Tiina
dc.date.accessioned2017-11-30T11:41:30Z
dc.date.available2017-11-30T11:41:30Z
dc.date.issued2008
dc.identifier.citationBaş, 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.en_US
dc.identifier.isbn9789513863258
dc.identifier.issn0357-9387
dc.identifier.urihttp://hdl.handle.net/11147/6520
dc.descriptionRisk 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 2007en_US
dc.description.abstractRisks 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.en_US
dc.language.isoengen_US
dc.publisherVTT Technical Research Center of Finlanden_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBakery industriesen_US
dc.subjectBeverage industriesen_US
dc.subjectRisk assessmenten_US
dc.subjectMicrobiological Risk Analysisen_US
dc.subjectHACCPen_US
dc.titleMicrobiological risk assessment and preventive actions in bakery and beverage industries in Estonia, Slovenia and Turkeyen_US
dc.typeconferenceObjecten_US
dc.contributor.authorIDTR101983en_US
dc.contributor.institutionauthorBaysal, Ayşe Handan
dc.contributor.institutionauthorEroğlu, Erdal
dc.relation.journalRisk Assessment of Microbial Problems and Preventive Actions in Food Industryen_US
dc.contributor.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue251en_US
dc.identifier.startpage149en_US
dc.identifier.endpage166en_US
dc.identifier.scopusSCOPUS:2-s2.0-56349154198
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US


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