5. Using predictive microbiology
In the cold chain, the main hazards are micro-organisms capable of growth at low temperatures, such as Listeria monocytogenes. Salmonella and Bacillus cereus, whose minimum growth temperatures are higher, can also develop when temperatures rise in the cold chain.
Since January 1 2006, the entire food industry has been subject to the "hygiene package". The general spirit of this regulation is to define the objectives to be achieved by professionals, while leaving some latitude as to the means to be used. In order to assess the impact of these resources on food safety, one of the recommended approaches is Quantitative Risk Assessment (QRA), a useful tool for professionals to optimize their microbiological hazard control measures.
To carry out a risk assessment approach,...
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Using predictive microbiology
Overview of cold chain economics
Bibliography
Regulations
Regulation (EC) no. 178/2002, also known as Food Law, laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29, 2004 on the hygiene of foodstuffshttps://agriculture.gouv.fr/la-reglementation-sur-lhygiene-des-aliments...
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