Risk Assessment in Miscellaneous Food Processing Industries Including Producers of Vegetables and Spices
| dc.contributor.author | Güldaş, Metin | |
| dc.contributor.author | Ursu, Roxana | |
| dc.contributor.author | Lagouri, Vasiliki | |
| dc.contributor.author | Kısıkkaya, N. Aslı | |
| dc.contributor.author | Uyar, M. Fatih | |
| dc.contributor.author | Mokorel, Primoz | |
| dc.contributor.author | Türe, Hasan | |
| dc.contributor.author | Lee, Solmaz | |
| dc.contributor.author | Korel, Figen | |
| dc.contributor.author | Karpiskova, Renata | |
| dc.date.accessioned | 2017-11-30T07:22:42Z | |
| dc.date.available | 2017-11-30T07:22:42Z | |
| dc.date.issued | 2008 | |
| dc.description | Risk Assessment of Microbial Problems and Preventive Actions in Food Industry - 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries; Istanbul; Turkey; 22 October 2007 through 23 October 2007 | en_US |
| dc.description.abstract | Testing 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. | en_US |
| dc.identifier.citation | Güldaş, M., Ursu, R., Lagouri, V., Kısıkkaya, N. A., Uyar, M. F., Mokorel, P., Türe, H., Lee, S., Korel, F., and Karpiskova, R. (2008). Risk assessment in miscellaneous food processing industries including producers of vegetables and spices. In G. Wirtanen, & S. Salo (Eds.), Risk Assessment of Microbial Problems and Preventive Actions in Food Industry. Paper presented at the 2nd Open Seminar Arranged by SAFOODNET - Food Safety and Hygiene Networking Within New Member States and Associated Candidate Countries Istanbul; Turkey, 22-23 October (pp. 167-176). Finland: VTT. | en_US |
| dc.identifier.isbn | 9789513863258 | |
| dc.identifier.issn | 0357-9387 | |
| dc.identifier.scopus | 2-s2.0-56349100306 | |
| dc.identifier.uri | https://hdl.handle.net/11147/6517 | |
| dc.language.iso | en | en_US |
| dc.publisher | Technical Research Center of Finland | en_US |
| dc.relation.ispartof | VTT Symposium (Valtion Teknillinen Tutkimuskeskus) | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Risk assessment | en_US |
| dc.subject | Food processing | en_US |
| dc.subject | Microbial contamination | en_US |
| dc.title | Risk Assessment in Miscellaneous Food Processing Industries Including Producers of Vegetables and Spices | en_US |
| dc.type | Conference Object | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Türe, Hasan | |
| gdc.author.institutional | Korel, Figen | |
| gdc.author.yokid | 110179 | |
| gdc.coar.access | open access | |
| gdc.coar.type | text::conference output | |
| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.endpage | 176 | en_US |
| gdc.description.issue | 251 | en_US |
| gdc.description.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 167 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.index.type | Scopus | |
| gdc.scopus.citedcount | 0 | |
| relation.isAuthorOfPublication.latestForDiscovery | 6952e11a-9fd2-408f-9140-eba95dc4d277 | |
| relation.isOrgUnitOfPublication.latestForDiscovery | 9af2b05f-28ac-4019-8abe-a4dfe192da5e |