9. Hazard assessment and predictive microbiology
Models of food behavior in relation to environmental conditions can be used to predict shelf life, particularly for fruit and vegetables, but also for meats and fermented products (cheese and fresh dairy products). The particular case of preventive microbiology is presented here, because of its relevance to food safety and hygiene.
9.1 Regulations and risk analysis
The 1990s marked a turning point in the food industry's approach to product quality and safety issues. At the regulatory level, this evolution took shape with the introduction of the new regulatory approach in Europe: in order to promote harmonization of national regulations, the European authorities decided to limit regulation to the essential requirements of public health and environmental protection,...
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Hazard assessment and predictive microbiology
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