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Showing result 1 - 5 of 12 essays matching the above criteria.

  1. 1. Analysis of microbial growth in a fermented sausage and risk evaluation of its production

    University essay from SLU/Department of Molecular Sciences

    Author : Marcus Östling; [2018]
    Keywords : Fermented sausage; isterband; HACCP; LAB; starter culture;

    Abstract : Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. READ MORE

  3. 2. Implementation of HACCP plan for blue-mould tofu with focus on microbial hazards

    University essay from SLU/Department of Molecular Sciences

    Author : Agata Sapieja; [2017]
    Keywords : HACCP; food safety; foodborne pathogens; tofu; cheese;

    Abstract : There is an increased request for vegan alternatives among consumers. This may depend on several factors, in many cases related to health and ethics. Food safety is very important to achieve in food production and there are several food safety management systems that can be applied to ensure that the food can be considered safe. READ MORE

  4. 3. Food safety in land-based shrimp productions : establishment of a HACCP plan at VegaFish AB

    University essay from SLU/Dept. of Microbiology

    Author : Karin Bothén; [2015]
    Keywords : HACCP; food safety; biofloc; shrimp; land-based aquaculture;

    Abstract : The aquaculture industry is on a global scale becoming acutely aware of the demand for increased and intensified production systems to supply people with food fish. Moreover there are requirements for these systems to be more ecologically sound managements. READ MORE

  5. 4. Mjölkproduktion – kvalitetssäkring från gård till mejeri samt möjliga risker för konsumenten

    University essay from SLU/Dept. of Food Science

    Author : Sanna Lindberg; [2013]
    Keywords : mjölk; kvalitetssäkring; HACCP; humanpatogener; värmeresistenta bakterier; psykrotrofa bakterier;

    Abstract : Kvalitetssäkringssystem används i livsmedelsproduktionen för att identifiera och kontrollera de potentiella faror som kan påverka slutproduktens kvalité och säker-het. I produktionen av pastöriserad dryckesmjölk är Hazard Analysis Critical Con-trol Point (HACCP) ett väl etablerat redskap som används för att eliminera de mi-krobiella, kemiska och fysikaliska risker som kan drabba mjölk. READ MORE

  6. 5. Kvalitetssäkring av livsmedelshandeln

    University essay from SLU/Dept. of Food Science

    Author : Johanna Hoolmé; [2012]
    Keywords : Kvalitetsstand; Certifiering; HACCP; Livsmedelshandel; ICA;

    Abstract : De stora livsmedelskedjorna ställer krav på sina leverantörer att de ska vara certifierade enligt någon av kvalitetsstandarderna som finns inom livsmedelsbranschen. Standarderna är relaterade till kvalitet, produktsäkerhet och miljö. READ MORE