Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Gérard Poumeyrol"'
Autor:
Maryvonne Lassalle de Salins, Morelli, E., Noël, V., Gérard Poumeyrol, Florence Dubois-Brissonnet
Publikováno v:
Risques microbiologiques alimentaires
Risques microbiologiques alimentaires, Lavoisier Tec Doc, 2017, Sciences et Techniques Agroalimentaires, 978-2743021061
HAL
Risques microbiologiques alimentaires, Lavoisier Tec Doc, 2017, Sciences et Techniques Agroalimentaires, 978-2743021061
HAL
Chapitre 10; HACCP en pratique : aspects managériaux et études de cas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f17c0c6813d1188cd32a1821943cd2b2
https://hal.archives-ouvertes.fr/hal-01988644
https://hal.archives-ouvertes.fr/hal-01988644
Publikováno v:
Food Control. 26:363-368
The current study concerns the temperature of foodstuffs on sale in refrigerated display cabinets in bakeries, pork butcher's/delicatessens and cheese/dairy shops. The authors propose a single criterion to estimate whether storage conditions are sati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab6db6a6971df74cd95149b234dbef56
https://doi.org/10.1016/j.foodcont.2012.02.002
https://doi.org/10.1016/j.foodcont.2012.02.002
Publikováno v:
Food Control. 23:345-350
Cooked dishes must be cooled rapidly after cooking to avoid significant growth of Clostridium perfringens . French regulations require that produce be cooled from 63 °C to 10 °C in less than 2 h. Cooling is a critical phase for central cooking faci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::451c2ed57354a6ac1cf92ff098020aa3
https://doi.org/10.1016/j.foodcont.2011.07.028
https://doi.org/10.1016/j.foodcont.2011.07.028
Publikováno v:
Food Control. 21:1500-1506
This paper sets out a bacterial hazard analysis methodology, based on the ISO 22000 standard, which could be adopted by small food manufacturers. The paper provides a practical example: meat pâte prepared by pork butchers. The results of the hazard
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1f00c6b136c476992fc4397fdf26400
https://doi.org/10.1016/j.foodcont.2010.03.017
https://doi.org/10.1016/j.foodcont.2010.03.017
Publikováno v:
International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2004, 96 (1), pp.49-59. ⟨10.1016/j.ijfoodmicro.2004.03.008⟩
International Journal of Food Microbiology, Elsevier, 2004, 96 (1), pp.49-59. ⟨10.1016/j.ijfoodmicro.2004.03.008⟩
The purpose of this study was to evaluate the chill chain in school catering by monitoring time-temperature profiles. Chilled ready-to-eat foods have been chosen as subject of this study because of their high risk due to their production, storage and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::220c3644a507b517c1f673b5e49d84c8
https://doi.org/10.1016/j.ijfoodmicro.2004.03.008
https://doi.org/10.1016/j.ijfoodmicro.2004.03.008
Autor:
Laurent Guillier, Marie Laure Delignette-Muller, Elisabeth Morelli, Gérard Poumeyrol, S. Jaloustre
Publikováno v:
Food Control
Food Control, 2013, 29, pp.422--428. ⟨10.1016/j.foodcont.2012.07.003⟩
Food Control, 2013, 29, pp.422--428. ⟨10.1016/j.foodcont.2012.07.003⟩
Clostridium perfringens is responsible for foodborne diseases often associated with processed meats in institutions. This study investigated the behavior of C. perfringens in beef-in-sauce products in a French hospital. In the studied process, the fi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df915d1af791d60616c31acfe1ccb914
https://hal.science/hal-02281568
https://hal.science/hal-02281568
Autor:
Sevrin-Jaloustre, Séverine
Publikováno v:
Sociologie. AgroParisTech, 2011. Français. ⟨NNT : 2011AGPT0059⟩
In this study, a quantitative risk assessment model was developed in order to propose control measures making it possible to reach some `risk based' targets. A survey, carried out in an hospital, made it possible to describe a food chain, from raw ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e1851dc76afd60a9a36ada00d1f42267
https://pastel.archives-ouvertes.fr/pastel-00781728/document
https://pastel.archives-ouvertes.fr/pastel-00781728/document