Fresher Healthier Safer
Fresher Healthier Safer
agricultural microbiology is no exception. However, it is more important for analytical methodologies in these areas of microbiology to focus on accuracy and precision rather than speed. In other areas of food microbiology, such as food safety investigations during disease outbreaks, where rapid results are especially important, rapid and sometimes real-time methods are vital.
Microbial quality of raw milk is an important determinant of spoilage in processed dairy products, which can either be enzymatic-based (long shelf-life products) or due to bacterial growth (short shelf-life products).
Our vlog on parts 5-7 of the HACCP process, along with mycotoxins and paralytic shellfish poisoning.
It’s hard to address food safety when millions are hungry, therefore food security and closely linked in more ways than one. First, we must address food security, then provide resources for improvements in food safety and hygiene.
Introduction to HACCP and GMP with hazard analysis being the first topic.
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