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Foods allowing the proliferation of micro-organisms when stored at ambient temperature constitute the main source of food-borne infections and intoxinations. In spite of the availability of ample fundamental data, the situation has not changed since the 1950s. Three factors that have been identified as contributing to this lack of consumer protection are: (i) a lack of ecological awareness; (ii) attempting to control the microbiological integrity of foods by a retrospective strategy; (iii) the provision of inadequate support to government and industry in the preparation of guidelines. This paper discusses the results of studies undertaken in this area and the approaches used in an attempt to control the microbial ecology of foods.

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Authors: MOSSEL D A A, Eijkman Foundation at Utrecht University (NL);STRUIJK C B, Eijkman Foundation at Utrecht University (NL);PASTONI F, JRC Ispra (IT);FERIOLI M, JRC Ispra (IT);MARENGO C M L, JRC Ispra (IT)
Bibliographic Reference: Paper presented: Ecological Essentials of Ensuring the Microbiological Integrity of Colonization-Prone Foods, September 14-15, 1993
Availability: Available from (1) as Paper EN 37790 ORA
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