Potential vehicles of foodbone pathogens
Posted: 19 June 2013 | Evangelina Komitopoulou, SGS, Larry Beuchat, Center for Food Safety, University of Georgia | No comments yet
Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence their presence in low-aw foods can pose a serious safety risk.
Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence their presence in low-aw foods can pose a serious safety risk.
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Until recently, there has been a common belief that low numbers of microbial food contaminants should not be a major issue in low-water activity (aw) foods where growth does not occur. However, depending on its end usage or target population, low numbers of pathogens can lead to foodborne illness, hence their presence in low-aw foods can pose a serious safety risk.
