Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging

Arvanitoyannis, Ioannis S.; Sakkomitrou, Maria

doi:10.1002/9781118324097.ch6

Cited by 1 publication

(1 citation statement)

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“…• Refrigerate food products as that should produce a safe product by reducing the temperature of the meat and vegetables to a point where the rate of growth of spoilage microorganisms is slowed down and the growth of most pathogenic microorganisms is prevented • Supply a refrigeration inspection report safety control programmes, such as the International Organization for Standardization (ISO) quality management system, good manufacturing practices (GMP) and HACCP, markedly improves microbial food safety management 93,94 and, thereby reduce food contamination. Implementing one or more of these systems during food production is therefore widely recommended for food manufacturing businesses to achieve more effective food safety management to improve food security.…”

Section: Risk In Food Refrigerationmentioning

confidence: 99%

Microbial Safety of Foods in the Supply Chain and Food Security

El-Khishin¹,

Gooneratne²,

Hussain³

2017

Adv Food Technol Nutr Sci Open J

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CitationElkhishin MT, Gooneratne R, Hussain MA. Microbial safety of foods in the supply chain and food security. AbSTRAcTMost foodborne outbreaks in recent years have been linked to microbial contamination of food products. These food outbreaks can cause considerable food losses, and hence can play a role in global food insecurity. We discuss the importance of microbial food safety in the supply chain to reduce the potential for contamination. Microbial contamination may take place at prefarming, farming or post-farming stages of the food supply chain. Campylobacter, Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and non-O157:H7 STEC E. coli are the most common pathogenic bacteria associated with food safety issues in the food supply chain. Efficient process controls and effective food safety management systems are vital elements to reduce microbial contamination and improve food security.

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Section: Risk In Food Refrigerationmentioning

confidence: 99%