FNS  Vol.2 No.6 , August 2011
Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment
Abstract: In the production of safe food, a multitude of factors and elements along the food chain are involved. For this study we have established three factors relative to the food that have the possibility of influence on its microbiology content: basic ingredients, conservation time in refrigeration and handling degree. In the samples we looked forward three types of germens: warning, witness and pathogen. We did not find significant differences in the groups considered with regard to the variable of reference.
Cite this paper: nullE. Pérez, A. Raposo, R. Millán, E. Sanjuán and C. Carrascosa, "Microbiological Evaluation of Prepared/Cooked Foods in a HACCP Environment," Food and Nutrition Sciences, Vol. 2 No. 6, 2011, pp. 549-552. doi: 10.4236/fns.2011.26078.

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