article

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.

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.

Read the full article in our free Digital edition >>

Related topics

Related organisations

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.