Risk evaluation and management to reaching a suggested FSO in a steam meal
| Autor: | Rijkelt R. Beumer, Z. Sosa Mejia, Marcel H. Zwietering |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
safety
Salmonella growth Colony Count Microbial Bacillus cereus Biology medicine.disease_cause Risk Assessment Microbiology Levensmiddelenmicrobiologie Food chain foods Listeria monocytogenes medicine Animals consumption Food science VLAG Meal business.industry digestive oral and skin physiology pathogens point Food safety biology.organism_classification Risk evaluation Meat Products clostridium-botulinum Food Microbiology Fast Foods listeria-monocytogenes business Challenge tests Chickens Food Science |
| Zdroj: | Food Microbiology 28 (2011) 4 Food Microbiology, 28(4), 631-638 |
| ISSN: | 0740-0020 |
| DOI: | 10.1016/j.fm.2010.08.012 |
| Popis: | Steam meals are ready-to-eat meals composed of raw and semi-cooked ingredients, which get cooked while microwave heating. In this study, an Indian style meal was selected, Chicken Tandoori, from two different producers. These meals were first evaluated with the Risk Ranger® to identify the main foodborne pathogens risks, which were Listeria monocytogenes, Salmonella Typhimurium and Bacillus cereus. Thereafter, quantitative microbiology was applied using different models and verified with growth and inactivation challenge tests. It was observed that the gamma model and the ComBase program® showed very similar results. However, in some cases the results obtained with the challenge tests showed different results. The information gathered was used to create different scenarios which indicate how to manage the risks by setting Performance Objectives during the different stages of the food chain of this product and hence reaching a suggested Food Safety Objective. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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