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G. Mead | 1997Because of the rising incidence of microbial foodborne disease in the UK, particular attention is being given to the application of HACCP principles in all sectors of the food industry, including meat production. The basic requirements of HACCP [...]
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article/chapitre/communication
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article/chapitre/communication
S. Notermans ; M. Nauta ; J. Louve ; G. Mead | 1998This paper outlines a risk assessment approach to food safety evaluation, which is based on testing a particular type of food, or group of similar foods, for relevant microbial pathogens. The results obtained are related to possible adverse effe[...]
