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 Risk Assessment in Miscellaneous Food Processing Industries Including Producers of Vegetables and Spices(Technical Research Center of Finland, 2008) Güldaş, Metin; Ursu, Roxana; Lagouri, Vasiliki; Kısıkkaya, N. Aslı; Uyar, M. Fatih; Mokorel, Primoz; Türe, Hasan; Lee, Solmaz; Korel, Figen; Karpiskova, RenataTesting foods for pathogenic and spoilage bacteria is the cornerstone to ensuring a safe and wholesome food supply. The methods for monitoring of microbial contamination are based on the following principles: → Cultivation of microbes in the presence of different energy sources, → Analysis of their macromolecular composition and their metabolic byproducts, → Use of specific immunological reagents for bacterial classification and identification.Conference Object Quantitative risk assessment models for food pathogens(Technical Research Center of Finland, 2009) Baysal, Ayşe Handan; Ünlütürk, SevcanRisk assessment (RA) which is a holistic approach involves hazard identification, exposure assessment, dose-response assessment, and risk characterization (Oscar, 2004). Microbiological risk assessments (MRAs) have been subdivided into four steps, which comprise, hazard identification, hazard characterization, exposure assessment and risk characterization. RAs are well developed for chemical hazards, and much effort has been put into the application of this type analysis to microbial food safety risks, especially for human foodborne diseases. The methods used for MRA, as well as the underlying concepts for evaluating risk derived from foodborne organisms and the effects of control measures on reducing risk are still new to many countries including developing countries. It is important to demonstrate examples of practical data generation and modelling even if they are limited in data size.