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

Liisa Vanne; Merja Karwoski; Sirpa Karppinen; Anna-Maija Sjöberg

doi:10.1016/S0956-7135(96)00064-3

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

Liisa Vanne^*, Merja Karwoski, Sirpa Karppinen, Anna-Maija Sjöberg

^*Corresponding author for this work

VTT Technical Research Centre of Finland

Research output: Contribution to journal › Review Article › peer-review

50 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 language	English
Pages (from-to)	263-276
Journal	Food Control
Volume	7
Issue number	6
DOIs	https://doi.org/10.1016/S0956-7135(96)00064-3
Publication status	Published - 1996
MoE publication type	A2 Review article in a scientific journal

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title = "HACCP-based food quality control and rapid detection methods for microorganisms",

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.",

author = "Liisa Vanne and Merja Karwoski and Sirpa Karppinen and Anna-Maija Sj{\"o}berg",

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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

N2 - 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.

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

M3 - Review Article

SN - 0956-7135

VL - 7

SP - 263

EP - 276

JO - Food Control

JF - Food Control

IS - 6

ER -

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

Abstract

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