Approaches to Assess the Risks/Modelling of Microbial Growth and Toxin Production

N. Murru, R. Mercogliano, M. L. Cortesi, F. Leroy, R. Condoleo, M. F. Peruzy

Onderzoeksoutput: Chapterpeer review

4 Citaten (Scopus)


The European Commission (EU) laid down the general principles and requirements of food law where it had changed the approach to food safety through the integrated control of the food chain. Hazard characterisation' is the quantitative and/or qualitative evaluation of the adverse effects that may results from the ingestion of chemical, microbiological and physical agents presents in foods. This chapter provides an assessment of the risk associated with the consumption of different cheeses for the possible presence of certain toxins. FAO (1978) has provided a classical definition of cheese that is accepted internationally. Staphylococcal intoxication is a common cause of bacterial foodborne outbreaks, linked to the ability of Staphylococcus aureus to produce thermostable staphylococcal enterotoxins (SEs). In the dairy chain, contesting the hazard identification is linked to the microbiological quality of raw milk, the cheesemaking process including raw and/or pasteurisation of the milk, maturation of the pressed curd, and handling at home.

Originele taal-2English
TitelMicrobial Toxins in Dairy Products
Aantal pagina's58
ISBN van elektronische versie9781118823095
ISBN van geprinte versie9781118756430
StatusPublished - 23 dec 2016


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