Microbial Contaminants & Contamination Routes in Food Industry

Gun Wirtanen (Editor), Satu Salo (Editor)

Research output: Book/ReportBook (editor)Scientificpeer-review

Abstract

Microbes able to establish and develop in the processing environment and on food products pose a potential problem in terms of food safety and quality. Initially it is the capability to adhere to a surface that gives an advantage towards the majority of microbes being present. Other important capabilities are competitive growth and long survival. Although pathogenic microbes rarely cause the spoilage of foodstuffs (due to their slow or non-existent growth in foods at low temperatures) they and their toxic secondary metabolites naturally form a health risk to the consumer. To guarantee the safety of foodstuffs microbial contamination must be detected and traced as early as possible and also at low levels. In addition, the safety risks related to the microbial contamination must be evaluated as accurately as possible. To establish corrective (and for the future also preventive) actions exact knowledge on the process hygiene level of the production plant is needed. Characteristics of important contaminants, contamination routes and factors enhancing microbial contamination of process line are important items covered in this Microbial contaminants and contamination routes in food industry -seminar by international lecturers and participants who have provided research studies and group work material published in this seminar proceedings.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages174
ISBN (Electronic)978-951-38-6320-3
ISBN (Print)978-951-38-6319-7
Publication statusPublished - 2007
MoE publication typeC2 Edited books
EventMicrobial Contaminants & Contamination Routes in Food Industry: 1st SAFOODNET Open Seminar - Espoo, Finland
Duration: 22 Jan 200723 Jan 2007

Publication series

NameVTT Symposium
PublisherVTT
No.248
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Fingerprint

Food Industry
Safety
Food
Food Quality
Food Safety
Poisons
Growth
Hygiene
Temperature
Health
Research

Keywords

  • microbial contaminants
  • contamination routes
  • pathogens
  • food industry
  • process hygiene
  • quality
  • molecular biological methods
  • packaging
  • antimicrobial effects

Cite this

Wirtanen, G., & Salo, S. (Eds.) (2007). Microbial Contaminants & Contamination Routes in Food Industry. Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 248
Wirtanen, Gun (Editor) ; Salo, Satu (Editor). / Microbial Contaminants & Contamination Routes in Food Industry. Espoo : VTT Technical Research Centre of Finland, 2007. 174 p. (VTT Symposium; No. 248).
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Wirtanen, G & Salo, S (eds) 2007, Microbial Contaminants & Contamination Routes in Food Industry. VTT Symposium, no. 248, VTT Technical Research Centre of Finland, Espoo.

Microbial Contaminants & Contamination Routes in Food Industry. / Wirtanen, Gun (Editor); Salo, Satu (Editor).

Espoo : VTT Technical Research Centre of Finland, 2007. 174 p. (VTT Symposium; No. 248).

Research output: Book/ReportBook (editor)Scientificpeer-review

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AB - Microbes able to establish and develop in the processing environment and on food products pose a potential problem in terms of food safety and quality. Initially it is the capability to adhere to a surface that gives an advantage towards the majority of microbes being present. Other important capabilities are competitive growth and long survival. Although pathogenic microbes rarely cause the spoilage of foodstuffs (due to their slow or non-existent growth in foods at low temperatures) they and their toxic secondary metabolites naturally form a health risk to the consumer. To guarantee the safety of foodstuffs microbial contamination must be detected and traced as early as possible and also at low levels. In addition, the safety risks related to the microbial contamination must be evaluated as accurately as possible. To establish corrective (and for the future also preventive) actions exact knowledge on the process hygiene level of the production plant is needed. Characteristics of important contaminants, contamination routes and factors enhancing microbial contamination of process line are important items covered in this Microbial contaminants and contamination routes in food industry -seminar by international lecturers and participants who have provided research studies and group work material published in this seminar proceedings.

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KW - packaging

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Wirtanen G, (ed.), Salo S, (ed.). Microbial Contaminants & Contamination Routes in Food Industry. Espoo: VTT Technical Research Centre of Finland, 2007. 174 p. (VTT Symposium; No. 248).