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Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk

Citation

Condron, R and Farrokh, C and Jordan, K and McClure, P and Ross, T and Cerf, O, Guidelines for experimental design protocol and validation procedure for the measurement of heat resistance of microorganisms in milk, International Journal of Food Microbiology, 192 pp. 20-25. ISSN 0168-1605 (2015) [Refereed Article]

Copyright Statement

Copyright 2014 Elsevier B.V.

DOI: doi:10.1016/j.ijfoodmicro.2014.09.027

Abstract

Studies on the heat resistance of dairy pathogens are a vital part of assessing the safety of dairy products. However, harmonized methodology for the study of heat resistance of food pathogens is lacking, even though there is a need for such harmonized experimental design protocols and for harmonized validation procedures for heat treatment studies. Such an approach is of particular importance to allow international agreement on appropriate risk management of emerging potential hazards for human and animal health. This paper is working toward establishment of a harmonized protocol for the study of the heat resistance of pathogens, identifying critical issues for establishment of internationally agreed protocols, including a harmonized framework for reporting and interpretation of heat inactivation studies of potentially pathogenic microorganisms.

Item Details

Item Type:Refereed Article
Keywords:thermal inactivation, validation, food safety, foodborne pathogens
Research Division:Engineering
Research Group:Food Sciences
Research Field:Food Packaging, Preservation and Safety
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:Ross, T (Associate Professor Tom Ross)
ID Code:105556
Year Published:2015
Web of Science® Times Cited:6
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2016-01-07
Last Modified:2017-11-06
Downloads:0

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