HACCP-based food quality control and rapid detection methods for microorganisms

Liisa Vanne (Corresponding Author), Merja Karwoski, Sirpa Karppinen, Anna-Maija Sjöberg

Research output: Contribution to journalReview ArticleScientificpeer-review

46 Citations (Scopus)

Abstract

Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbiological hazards and risks are associated with different areas of the food industry. The Hazard Analysis Critical Control Point (HACCP) concept is a systematic approach to ensuring food safety. The implementation of an HACCP system is closely connected with microbiological quality control. Rapid microbiological methods are being extensively developed. The methods are based on several different principles of direct or indirect detection of microbes. In the HACCP system, these methods can be used when the system is developed, implemented and maintained. Successful combination of the HACCP programme and rapid microbiological methods may help the industry to find new ways of obtaining reliable results more efficiently and of ensuring food safety.
Original languageEnglish
Pages (from-to)263-276
Number of pages14
JournalFood Control
Volume7
Issue number6
DOIs
Publication statusPublished - 1996
MoE publication typeA2 Review article in a scientific journal

Fingerprint

Hazard Analysis and Critical Control Points
Food Quality
HACCP
Quality Control
food quality
quality control
microorganisms
Food Safety
food safety
biological hazards
Foodborne Diseases
Food Industry
microbiological quality
foodborne illness
methodology
food industry
Industry
industry

Cite this

Vanne, Liisa ; Karwoski, Merja ; Karppinen, Sirpa ; Sjöberg, Anna-Maija. / HACCP-based food quality control and rapid detection methods for microorganisms. In: Food Control. 1996 ; Vol. 7, No. 6. pp. 263-276.
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Vanne, L, Karwoski, M, Karppinen, S & Sjöberg, A-M 1996, 'HACCP-based food quality control and rapid detection methods for microorganisms', Food Control, vol. 7, no. 6, pp. 263-276. https://doi.org/10.1016/S0956-7135(96)00064-3

HACCP-based food quality control and rapid detection methods for microorganisms. / Vanne, Liisa (Corresponding Author); Karwoski, Merja; Karppinen, Sirpa; Sjöberg, Anna-Maija.

In: Food Control, Vol. 7, No. 6, 1996, p. 263-276.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - HACCP-based food quality control and rapid detection methods for microorganisms

AU - Vanne, Liisa

AU - Karwoski, Merja

AU - Karppinen, Sirpa

AU - Sjöberg, Anna-Maija

N1 - Project code: BEL44041

PY - 1996

Y1 - 1996

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AB - Foodborne disease is one of the most widespread problems of the contemporary world. Numerous microbiological hazards and risks are associated with different areas of the food industry. The Hazard Analysis Critical Control Point (HACCP) concept is a systematic approach to ensuring food safety. The implementation of an HACCP system is closely connected with microbiological quality control. Rapid microbiological methods are being extensively developed. The methods are based on several different principles of direct or indirect detection of microbes. In the HACCP system, these methods can be used when the system is developed, implemented and maintained. Successful combination of the HACCP programme and rapid microbiological methods may help the industry to find new ways of obtaining reliable results more efficiently and of ensuring food safety.

U2 - 10.1016/S0956-7135(96)00064-3

DO - 10.1016/S0956-7135(96)00064-3

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EP - 276

JO - Food Control

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SN - 0956-7135

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