Food Engineering / Gıda Mühendisliği
Permanent URI for this collectionhttps://hdl.handle.net/11147/12
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Conference Object Bacterial Foodborne Pathogens of Concern(VTT Technical Research Center of Finland, 2007) Roasto, Mati; Reinmüller, Berit; Vokk, Raivo; Baysal, Ayşe Handan; Polanc, Julijana; Veskus, Tiina; Juhkam, Kadrin; Terentjeva, Margarita; Mackiw, ElzbietaA high level of protection of public health is one of the fundamental objectives of food law as laid down in regulations (EC) No 178/2002 and 852/2004. Throughout the European Union (EU) consumers are requiring the food industry to provide them with an increasing range of safe, nutritious and healthy foods of high sensory quality and increased shelf life. To meet the demand for healthier food of high sensory quality, the use of additives and preservatives is being reduced or eliminated and minimal processing techniques introduced. To increase food safety and quality considerable amount of time, effort and money has been spent to food safety control and management (ISO 22000:2005) systems including better packaging methods and improved new pathogen detection methods.Conference Object Evaluation and Production of Ready-To Meals(Technical Research Center of Finland, 2009) Baysal, Taner; Tamme, Terje; Ehavald, Helen; Korel, Figen; Overes, Maarten; Hödrejärv, Ülle; Kala, Aet; Roasto, MatiReady-to-eat (RTE) is defined as the status of the food being ready for immediate consumption at the point of sale or serve. It could be served as raw or cooked, hot or chilled, and can be consumed without further heat-treatment including reheating (Anon., 2001). RTE vegetables and salads, also called minimally-processed products, are raw products that must preserve as much as possible the nutritional, sensorial and microbial qualities of fresh products. A very wide range of vegetables are used, both cut and whole. Even during refrigerated storage, the fresh fruits and vegetables are characterized by active metabolism.