date:Aug 27, 2012
no different from thermal processing in producing shelf-stable, microbiologically safe foods. Modern food safety management systems rely on a farm to fork approach and involve a range of actions at each step of the food chain. Measures to control biological hazards in the food chain are primarily preventive measures, to avoid contamination with food-borne pathogens. Methods relying on destruction of micro-organisms that could have contaminated the food are only additional control measures. The e