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FOOD SAFETY IN THE HOME CURRENT MICROBIOLOGICAL PERSPECTIVES

FOOD SAFETY IN THE HOME CURRENT MICROBIOLOGICAL PERSPECTIVES Despite the publication of two comprehensive reports Richmond Iand II on the microbiological safety of food, together with newlegislation, there has been little direct action concerning food safetyin the home. Of particular relevance has been new research data whichhave shown that smaller numbers of bacteria are able to cause foodpoisoning, which stresses the importance of crosscontamination. Doubtsalso have been raised about the safety of cooking raw meat in microwaveovens. Of perhaps greater impact have been the increased demands of foodmanufacturers and consumers on refrigeration. This has resulted, forexample, from the increasing popularity of convenience foods and areduction in the use of preservatives. Furthermore, many bacteriaimplicated in food poisoning are able to grow at relatively lowtemperatures. Recommendations include new standards by manufacturers ofrefrigerators and microwave ovens, together with a greater awareness andeducation of food safety issues. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

FOOD SAFETY IN THE HOME CURRENT MICROBIOLOGICAL PERSPECTIVES

Nutrition & Food Science , Volume 92 (5): 6 – May 1, 1992

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/EUM0000000000965
Publisher site
See Article on Publisher Site

Abstract

Despite the publication of two comprehensive reports Richmond Iand II on the microbiological safety of food, together with newlegislation, there has been little direct action concerning food safetyin the home. Of particular relevance has been new research data whichhave shown that smaller numbers of bacteria are able to cause foodpoisoning, which stresses the importance of crosscontamination. Doubtsalso have been raised about the safety of cooking raw meat in microwaveovens. Of perhaps greater impact have been the increased demands of foodmanufacturers and consumers on refrigeration. This has resulted, forexample, from the increasing popularity of convenience foods and areduction in the use of preservatives. Furthermore, many bacteriaimplicated in food poisoning are able to grow at relatively lowtemperatures. Recommendations include new standards by manufacturers ofrefrigerators and microwave ovens, together with a greater awareness andeducation of food safety issues.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: May 1, 1992

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