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The risks of botulism associated with low acid canned foods havebeen reduced to a minimum by ensuring that welldesigned heat processesare established. However, the development of pasteurized products whichare given only a mild heat treatment requires the consideration ofseveral other factors...
Describes the epidemiology of campylobacter enteritis in developedcountries, including milkborne infection, contamination of poultry meatand intervention measures in poultry meat production. Concludes that thelatter is the single most important vehicle of infection and thatefforts should be...
The Hazard Analysis and Critical Control Point HACCP system issuperior to end product testing because it predicts potential problemsand specifies control systems to prevent them occurring. Anotheradvantage is that control, by features that are fast, cheap and easy tomonitor, is focused at the...
Investigates the conditions surrounding the spread of the bacteriumListeria monocytogenes and the implications for food safety,including cookchill food production, temperature, contamination andstorage. Concludes that food can never be made entirelymicrobiologically safe but the risks can be...
Reviews the effects of the Food Safety Act 1990. A survey conductedin JulyAugust 1991 found that food manufacturers appear to have apositive attitude based on the gradual changes in food production,distribution and consumption, shopping habits and technology over theyears. Innovations are being...
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