Bacterial Foodborne Pathogens of Concern
| dc.contributor.author | Roasto, Mati | |
| dc.contributor.author | Reinmüller, Berit | |
| dc.contributor.author | Vokk, Raivo | |
| dc.contributor.author | Baysal, Ayşe Handan | |
| dc.contributor.author | Polanc, Julijana | |
| dc.contributor.author | Veskus, Tiina | |
| dc.contributor.author | Juhkam, Kadrin | |
| dc.contributor.author | Terentjeva, Margarita | |
| dc.contributor.author | Mackiw, Elzbieta | |
| dc.date.accessioned | 2017-11-29T07:29:45Z | |
| dc.date.available | 2017-11-29T07:29:45Z | |
| dc.date.issued | 2007 | |
| dc.description | Microbial Contaminants and Contamination Routes in Food Industry - 1st Open Seminar arranged by SAFOODNET; Espoo; Finland; 22 January 2007 through 23 January 2007 | en_US |
| dc.description.abstract | A 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. | en_US |
| dc.identifier.citation | Roasto, M., Reinmüller, B., Vokk, R., Baysal, A. H., Polanc, J., Veskus, T., Juhkam, K., Terentjeva, M., and Mackiw, E. (2007). Bacterial foodborne pathogens of concern. In G. Wirtanen, & S. Salo (Eds.), Microbial Contaminants and Contamination Routes in Food Industry. Paper presented at the 1st Open Seminar arranged by SAFOODNET – Food Safety and Hygiene Networking within New Member States and Associated Candidate Countries, Espoo; Finland, 22-23 January (pp.116-128). Finland: VTT. | en_US |
| dc.identifier.isbn | 9789513863197 | |
| dc.identifier.issn | 0357-9387 | |
| dc.identifier.scopus | 2-s2.0-41149091812 | |
| dc.identifier.uri | https://hdl.handle.net/11147/6513 | |
| dc.language.iso | en | en_US |
| dc.publisher | VTT Technical Research Center of Finland | en_US |
| dc.relation.ispartof | Microbial Contaminants and Contamination Routes in Food Industry | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Food safety | en_US |
| dc.subject | Food packaging | en_US |
| dc.subject | Foodborne pathogens | en_US |
| dc.subject | Pathogens | en_US |
| dc.subject | Public health | en_US |
| dc.title | Bacterial Foodborne Pathogens of Concern | en_US |
| dc.type | Conference Object | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Baysal, Ayşe Handan | |
| gdc.author.yokid | 101983 | |
| 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 | 128 | en_US |
| gdc.description.issue | 248 | en_US |
| gdc.description.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | N/A | |
| gdc.description.startpage | 116 | en_US |
| gdc.description.wosquality | N/A | |
| gdc.index.type | Scopus | |
| gdc.scopus.citedcount | 0 | |
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