The Range of Microbial Risks in Food Processing

M.H. Zwietering*, J.M. Straver, E.D. van Asselt

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Foodborne illnesses can be caused by a wide range of microorganisms. Data analysis can help to determine which microorganisms give the highest contribution to the number of foodborne illnesses. This helps to decide which pathogen(s) to focus on in order to reduce the number of illnesses. The same accounts for the products that are related to foodborne illnesses. Quantitative microbiology can be used in assessing food safety in a farm-to-fork approach. Evaluating the estimated effect of various control strategies can help to decide which combination of strategies in the chain is most effective and efficient to achieve a certain food safety objective. The potential of data analysis and quantitative microbiology is clear, yet more work needs to be done to incorporate recontamination in predictive models. The models available at the moment, although simple, can already be applied to determine the importance of (re)contamination compared with growth and inactivation of pathogens
Original languageEnglish
Title of host publicationHandbook of Hygiene Control in the Food Industry: Second Edition
EditorsHuub Lelieveld, John Holah, Domagoj Gabrić
PublisherElsevier Inc. Academic Press
Pages43-54
EditionSecond Edition
ISBN (Electronic)9780081001554
ISBN (Print)9780081001974
DOIs
Publication statusPublished - 2016

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    Zwietering, M. H., Straver, J. M., & van Asselt, E. D. (2016). The Range of Microbial Risks in Food Processing. In H. Lelieveld, J. Holah, & D. Gabrić (Eds.), Handbook of Hygiene Control in the Food Industry: Second Edition (Second Edition ed., pp. 43-54). Elsevier Inc. Academic Press. https://doi.org/10.1016/B978-0-08-100155-4.00004-2