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Relevance of microbial finished product testing in food safety management

(2016) FOOD CONTROL. 60. p.31-43
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Abstract
Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more proactive way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data.
Keywords
Verification, STORAGE, Sampling, READY-TO-EAT, Microbiological food safety, COOKED HAM, MEAT-PRODUCTS, LISTERIA-MONOCYTOGENES, CHOCOLATE, SURVIVAL, GROWTH, SALMONELLA

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Citation

Please use this url to cite or link to this publication:

MLA
Zwietering, Marcel H et al. “Relevance of Microbial Finished Product Testing in Food Safety Management.” FOOD CONTROL 60 (2016): 31–43. Print.
APA
Zwietering, M. H., Jacxsens, L., Membré, J.-M., Nauta, M., & Peterz, M. (2016). Relevance of microbial finished product testing in food safety management. FOOD CONTROL, 60, 31–43.
Chicago author-date
Zwietering, Marcel H, Liesbeth Jacxsens, Jeanne-Marie Membré, Maarten Nauta, and Mats Peterz. 2016. “Relevance of Microbial Finished Product Testing in Food Safety Management.” Food Control 60: 31–43.
Chicago author-date (all authors)
Zwietering, Marcel H, Liesbeth Jacxsens, Jeanne-Marie Membré, Maarten Nauta, and Mats Peterz. 2016. “Relevance of Microbial Finished Product Testing in Food Safety Management.” Food Control 60: 31–43.
Vancouver
1.
Zwietering MH, Jacxsens L, Membré J-M, Nauta M, Peterz M. Relevance of microbial finished product testing in food safety management. FOOD CONTROL. 2016;60:31–43.
IEEE
[1]
M. H. Zwietering, L. Jacxsens, J.-M. Membré, M. Nauta, and M. Peterz, “Relevance of microbial finished product testing in food safety management,” FOOD CONTROL, vol. 60, pp. 31–43, 2016.
@article{7202701,
  abstract     = {Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little and too late. Therefore most attention should be focussed on management and control of the hazards in a more proactive way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products and the production environment is discussed. Since the level of control of different processes can be largely different it is beneficial if the frequency of sampling of finished products and production environments would be related to the associated human health risk, which can be assessed on the basis of risk assessment and epidemiological data.},
  author       = {Zwietering, Marcel H and Jacxsens, Liesbeth and Membré, Jeanne-Marie and Nauta, Maarten and Peterz, Mats},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keywords     = {Verification,STORAGE,Sampling,READY-TO-EAT,Microbiological food safety,COOKED HAM,MEAT-PRODUCTS,LISTERIA-MONOCYTOGENES,CHOCOLATE,SURVIVAL,GROWTH,SALMONELLA},
  language     = {eng},
  pages        = {31--43},
  title        = {Relevance of microbial finished product testing in food safety management},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2015.07.002},
  volume       = {60},
  year         = {2016},
}

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