ISSN:
1745-4565
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
As a contribution to Good Manufacturing Practice (GMP) programs, we have analyzed products produced and offered by ready-to-eat food stores. Two hundred and seventy four samples of a wide variety of foods from 19 different shops were analyzed. Aerobic counts, total coliforms and yeast and molds were enumerated in each sample. Food stores were evaluated using a GMP check-list. They were grouped in three classes: Class III, nonsatisfactory GMP; Class II, partially satisfactory GMP; and Class I, satisfactory GMP. From the results of microorganism counts in the Class I food shops the following maximum counts are proposed for cooked ready-to-eat foods: aerobic colony count: 105 cfu g−1. It is coincident with satisfactory microbiological quality of many category 3 foods drawn up by Public Health Laboratory Service (PHLS).
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1745-4565.2002.tb00328.x
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