Access the full text.
Sign up today, get DeepDyve free for 14 days.
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.
Nutrition & Food Science – Emerald Publishing
Published: May 1, 1992
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.