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A snapshot of the summary - Advanced food microbiology
1 Microbiological Food Safety
Why is there almost no salmonella on eggs but has it a lot of deaths?Because it is eaten raw, there is no further processing and therefore the salmonella is not inactivated.
What are the prerequisites for safe food?Basic/common sense
GMP (good manufacturing practice), GHP (good hygienic practice) and GLP (good laboratory practice)
What are the seven steps in HACCP?
- corrective actions
What is QRA and what part of the HACCP does it contain and how are they determont?Quantitative risk assessment,
Can be determont globaly, specific or extensive.
And can be set by authorities
For what part of the HACCP is ISO and certification?ISO:international organization for standardization
Is used for:
5. corrective action
What does this formula stand foreH(0): initional microorganisms pressent
∑R: some of reduction (washing, heating)
FSO: food safety objective (cfu/g or prevalence)
What does ALOP stand for?Appropriate Level of Protection
D/R, consumption, ethics, “distribution” of product groups
What does PO stand for?Performance Objective
cfu/g or prevalence (%)
“distribution” over phenomena (initial contamination, growth, inactivation, recontamination)
Limit witch industry should stay under
What is the difference between PO and FSO?PO: performance objective.
The limit which the industry should stay under.
So growth and inactivation due to processing with the consumer still has to be taken into account.
FSO: Food Safety Objective
The limit which the food product with the consumer should stay under.
Does take into account growth and inactivation.
What does PC stand for?Performance Criterion
>6D inactivation, <3 logs growth
quantitative microbiology, experiments, literature
Process criterion 15s 71.5°C
Product criterion pH<4.6