Essentials of Enumeration and Identification Methods for Microorganisms Which Interfere with the Safety of Foods with Particular Reference to Simplification Avoiding the Use of Nonconventional Instrumentation

  • D. A. A. Mossel
  • P. Van Netten
  • H. Van der Zee
Conference paper

Abstract

Despite a most marked reduction in the morbidity of infectious diseases in general, the incidence of diseases of microbial etiology transmitted by foods and of food losses due to activities of microorganisms has not been reduced worldwide, including the highly developed contries. This is most certainly due to the fact that it has only recently become generally accepted that control of microbiological safety and quality of foods cannot be achieved by the approach so far followed in most instances. This approach relies, in essence, on monitoring end-product samples and using the results in a feedback manner to improve manufacturing practices. What is really required of course is intervention (Kayser and Mossel 1984).This includes: (1) identification of hazard points (Bauman 1974) in manufacture, distribution, storage, and culinary preparation; followed by (2) design of measures leading to improved practices throughout. These should be elaborated and validated, guided by the examination of line samples rather than end products. Obviously immediate feedback to manufacture or preparation should follow whenever and wherever required (Mossel et al. 1984).

Keywords

Starch Agar Sludge Lysine Bacillus 

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Copyright information

© Springer-Verlag Berlin Heidelberg 1985

Authors and Affiliations

  • D. A. A. Mossel
  • P. Van Netten
  • H. Van der Zee
    • 1
  1. 1.University of Utrecht, Faculty of Veterinary MedicineUtrechtThe Netherlands

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