Aard en bestrijding van het microbiologische bederf van voedingsmiddelen, genotmiddelen, siropen e.d.
article
Occurrence and prevention of microbial deterioration in foods and beverages
1. Out of the saprophytic germs, normally present on foods etc., only a limited choice is selected to create the spoilage flora. The character of the latter depends on the properties of the substratum (availability of nutrients, pH) and on the conditions of storage.
2. Since conditions in most foods are favourable, sterilization (e.g. canning) is imperative for complete stability. In many instances, however, spoilage can be controled by drying, salting and/or cold storage.
3. All these measures must be supported by sanitation (comprising: avoiding infection from dust, packing materials and contaminated ingredients; maintaining clean equipment, walls, floors etc.) and by efficient ventilation and lighting during preparation.
4. Bacterial food poisoning must be prevented by education of the staff and by ruling out rats, mice and flies.
5. The use of the licensed preservatives and/or ultraviolet lamps shoμld be permitted only to prevent deterioration which is inevitable even with first-rate hygienic conditions. These measures shall not be used to replace hygiene.
1. Out of the saprophytic germs, normally present on foods etc., only a limited choice is selected to create the spoilage flora. The character of the latter depends on the properties of the substratum (availability of nutrients, pH) and on the conditions of storage.
2. Since conditions in most foods are favourable, sterilization (e.g. canning) is imperative for complete stability. In many instances, however, spoilage can be controled by drying, salting and/or cold storage.
3. All these measures must be supported by sanitation (comprising: avoiding infection from dust, packing materials and contaminated ingredients; maintaining clean equipment, walls, floors etc.) and by efficient ventilation and lighting during preparation.
4. Bacterial food poisoning must be prevented by education of the staff and by ruling out rats, mice and flies.
5. The use of the licensed preservatives and/or ultraviolet lamps shoμld be permitted only to prevent deterioration which is inevitable even with first-rate hygienic conditions. These measures shall not be used to replace hygiene.
TNO Identifier
34419
ISSN
0031-6911
Source
Pharmaceutisch Weekblad, 86(1 september), pp. 625-641.
Pages
625-641
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