The choice of criteria derived from the types and numbers of harmful microorganisms in food

The microbiological quality assurance (MQA) of edible table spreads, including milk fat, margarine type and blended products having fat contents in the range 5–80% by weight, in new product development is considered in relation to the sampling and monitoring of marker microorganisms, hazard and risk analyses, challenge testing, preservative efficacy testing and the modelling of the growth of spoilage micro‐organisms in compartmentalized food emulsion systems. It is shown that the use of ingredient and process technologies to implement ecological principles of MQA plays a major role in the development of safe, wholesome and shelf stable edible table spreads.

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1996

Int J of Dairy Tech

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The choice of criteria derived from the types and numbers of harmful microorganisms in food

Cited by 3 publications

References 10 publications

Production of biogenic amines in “Salamini italiani alla cacciatora PDO”

Production of biogenic amines in “Salamini italiani alla cacciatora PDO”

Microbiological quality assurance of edible table spreads in new product development

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