期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 79, 期 1-2, 页码 75-83出版社
ELSEVIER
DOI: 10.1016/S0168-1605(02)00181-2
关键词
risk assessment; lactic acid bacteria; fermented foods; food safety
Food fermentation has a long tradition of improving the safety, shelf life and acceptability of foods. Although fermented foods generally enjoy a well-founded reputation for safety, some notable outbreaks of foodborne illness associated with fermented foods have occurred. Microbiological risk assessment (MRA), as it has emerged in recent years, provides the scientific basis for the control and management of risk. Aspects of fermented food processes are discussed under the various stages of risk assessment and data are presented that would inform more detailed risk assessments. (C) 2002 Elsevier Science B.V. All rights reserved.
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