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PubMed · 4012751

[Microbiological reference values for food products].

M P Smit
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Abstract

This article describes the procedure recommended for setting up the ranges of microbiological reference values for foodstuffs, to be used in the microbiological inspection procedures of the integrated quality guarantee system. Such reference values should be based on 'Good Management Practices' (GMP) programmes. Strategic intervention, through control of the production line, in order to correct the contraventions evident in the GMP programme, is the first necessity in guaranteeing microbiological quality. Also, the hygienic/microbiological supervision of end products remains indispensible, so that the effectiveness of prevention procedures can be verified. In this way, errors which may have previously escaped detection can be found and eliminated. It is emphatically pointed out that only through cooperation between experts of various disciplines involved directly in animal health, working under one 'umbrella' organisation, can the best guarantee of efficacious protection be offered to the consumer.

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FoodFood InspectionFood MicrobiologyHumansNetherlandsQuality ControlReference ValuesRiskEnglish AbstractJournal Article

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M P Smit. 1985-06-01. [Microbiological reference values for food products].. https://pubmed.ncbi.nlm.nih.gov/4012751/

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