Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Conference Object Microbiological Risk Assessment and Preventive Actions in Bakery and Beverage Industries in Estonia, Slovenia and Turkey(Technical Research Center of Finland, 2008) Baş, Duygu; Baysal, Ayşe Handan; Ehavald, Helen; Eroğlu, Erdal; Filip, Sebastjan; Köksal, Fatma; Marin, Monika; Perne, Gregor; Türetgen, İrfan; Weiss, Martina; Akdoğan, Günay; Veskus, TiinaRisks from microbiological hazards are of immediate and serious concern to human health. Microbiological Risk Analysis (MRA) is a process consisting of three components: risk assessment (RA), risk management (RM), and risk communication (RC), which have the overall objective to ensure public health protection. The MRA process should include quantitative information to the greatest extent possible in the estimation of risk. A MRA should be conducted using a structured approach. Since MRA is a developing science, implementation of the guidelines may require a period of time and may also require specialized training in the countries that consider it necessary. This may be particularly the case for developing countries. This document deals with risk assessment, which is a key element in assuring that sound science is used to establish standards, guidelines and other recommendations for bakery and beverage safety to enhance consumer protection and facilitate international trade. This document will be of primary interest to governmental and research organizations, companies, and other interested parties who need to prepare a MRA will find it valuable.Conference Object Sanitation of Liquid Egg Products by Nonthermal Processes: Haccp and Inactivation Studies(Technical Research Center of Finland, 2009) Baysal, Ayşe HandanFoodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize the ovarian tissue and is present within the contents of intact shell eggs. Most of the S. enteritidis outbreaks have been associated with shell eggs or egg containing products. Although statutory action has been taken at breeding flock level, contaminated eggs and LEPs remain the main source of infection. The special facility of S. enteritidis to cause prolonged infection of the avian reproductive tract has been a major factor in vertical transmission of the organism from breeding flocks and internal contamination of eggs is thought to have been the major factor in its spread S. enteritidis localizes in glandular parts of the reproductive tract.