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W. Mac Nab | 1998Hazard analysis critical control point (HACCP), risk assessment, predictive microbiology, and dose-response modeling have been recognized as important tools for the assessment and management of health risks posed by food-borne pathogens. Unfortu[...]article/chapitre/communication
A. Brisabois ; V. Lafarge ; A. Brouillaud ; AL Et | 1997Le lait et les produits laitiers renferment une flore microbienne naturelle et/ou additionnelle à l'origine de la diversité des produits mis sur le marché français. La contamination du lait et des produits laitiers, variable selon la nature du p[...]article/chapitre/communication
O. Seiver ; T. Hatfield | 2000Grading systems for retail food facilities have become a heated topic of debate among health professionals. Perceptions may vary with the individual players, which include environmental health agencies, retail food operators, and the general pub[...]article/chapitre/communication
S. Martin ; R. Beelman | 1996Freshly harvested mushrooms were found to induce a near-anaerobic environment (article/chapitre/communication
H. Solomon ; E. Rhodehamel ; D. Kautter | 1998The ability of Clostridium botulinum type A or B spores to grow and produce toxin on fresh raw potatoes in a modified atmosphere with or without sulfite was investigated at 22 °C. Fresh, peeled, sliced potatoes, untreated or dipped for 2 min int[...]article/chapitre/communication
article/chapitre/communication
L. Van Den berg ; C. Lentz ; NATIONAL RESEARCH COUNCIL OF CANADA DIVISION OF BIOLOGICAL SCIENCES CA | 1978This paper reviews some of our work over the last 25 years in the area of vegetable and fruit storage at very high relative humidity (RH) levels. During this time, recommended levels of RH for the storage of most fruits and vegetables have incre[...]article/chapitre/communication
R. Lasztity ; P. Voisey | 1973article/chapitre/communication
L. Ababouch ; M. Afilal ; S. Rhafiri ; F. Busta | 1991article/chapitre/communication
The Hazard Analysis Critical Control Point (HACCP) concept involves a systematic approach to food safety based on hazard identification and control. The system is based on identifying and evaluating key steps in the food production chain which h[...]article/chapitre/communication
G. Bornert | 2000Les bactéries psychrotrophes sont définies par leur aptitude à se développer à des températures inférieures à +7°C. Agents de toxi-infections alimentaires ou d'altération de la qualité marchande des denrées, elles constituent un facteur limitant[...]article/chapitre/communication
article/chapitre/communication
R. Garcia-gimeno ; G. Zurera-cosano ; M. Amaro-lopez | 1996article/chapitre/communication
article/chapitre/communication
G. Jeyasekaran ; K. Saralaya | 1991