It is crucial that food processing is hygenic, that the food presented to the consumer is safe and that the product contains what the label says it contains. The problems which can occur as a result of microbial contamination are well known; equally, the presence of a contaminant of another material renders the product unacceptable . To produce safe food efficiently requires food manufacturers to have an understanding of the engineering basis of the hygiene, of how plant and surfaces become contaminated and how they can be cleaned. This is a multidisciplinary problem involving microbiologists, chemists and engineers. The papers in this volume record the proceedings of a meeting held in Cambridge in 1998, part of an ongoing series of meetings that began in Tyosand, Sweden, in 1981 and which have acted as a way of bringing together researchers from around the world who are interested in this topic.
Bibliographic Reference: EUR 18804 EN, (1999) 287pp.
Availability: COST PUBLICATIONS ARE TO BE ORDERED THROUGH OOPEC SALES POINTS at http://eur-op.eu/general/fr/index.htm
ISBN: ISBN 92-828-5609-7
Record Number: 199910942 / Last updated on: 1999-07-16
Original language: en
Available languages: en