Principles for the establishment of microbiological food safety objectives and related control measures

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

“…The lower amount of peptide generated in prawn sample treated with legume seed extracts might not favour the growth of microorganisms. Psychrophilic bacterial count of the control sample exceeded 10 5 cfu/g during the storage, which is the limit for acceptability (Van Schothorst, 1998), whilst the samples treated with soybean and bambara groundnut extracts did not exceed the limit. The extracts might also contain phenolic compounds, especially from seed coat.…”

Assessment of the uncertainty in thermal food processing decisions based on microbial safety objectives

“…Eq. (1) expresses, in an integrated manner, the entire process that must be followed to produce microbiologically safe foods (Stewart et al, 2002;van Schothorst, 1998van Schothorst, , 2005.…”

Developments in sampling and test methods for pathogens in fresh meat

“…The FSO is the maximum concentration or prevalence of a pathogen or hazardous microbiological product that is considered to be compatible with protection of the health of consumers (Van Schothorst, 1998 ). In sampling for a pathogen, a plan appropriate for a given FSO can be identifi ed by reformatting the OC curve in terms of the concentration of the pathogen in food rather than the probability of accepting a defective batch (Legan et al ., 2001 ;Van Schothorst et al ., 2009 ).…”