Ranking of low-moisture foods in support of microbiological risk management 1

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Ranking of low-moisture foods in support of microbiological risk management

Food And Agriculture Organization • World Health Organization

Pocket

1469:-

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303 sidor
2022

Low-moisture foods (LMF) are foods that are naturally low in moisture or are produced from higher moisture foods through drying or dehydration processes. These foods typically have a long shelf life and have been perceived for many years to not represent microbiological food safety risk hazards. However, in recent years, a number of outbreaks of food-borne illnesses linked to LMF has illustrated that despite the fact that microorganisms cannot grow in these products, bacteria do have the possibility to persist for long periods of time in these matrices

Författare: Food And Agriculture Organization, World Health Organization
Format: Pocket/Paperback
ISBN: 9789251365595
Språk: Engelska
Antal sidor: 303
Utgivningsdatum: 2022-10-31
Förlag: Food & Agriculture Organization of the United Nations (FAO)