Approaches for safety assessment of minimally processed fruits and vegetables

被引：0

作者：

Tapia, AS ^{[1
]}

Welti-Chanes, J ^{[1
]}

机构：

[1] Cent Univ Venezuela, Fac Ciencias, Inst Ciencia & Tecnol Alimentos, Caracas, Venezuela

来源：

ENGINEERING AND FOOD FOR THE 21ST CENTURY | 2002年

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Fruit and vegetables, and minimally processed fruits and vegetables (MPFV), cannot be excluded from the application of any of the modern tools for ensuring safety of foods. Approaches to safety assessment of produce and MPFV, either from the industry side or from the regulatory perspective, are being revised. An attempt to place in a coordinated frame GMP, HACCP, risk assessment, and predictive microbiology for this type of products is made herein.

引用

页码：671 / 695

页数：9

共 50 条

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