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- Bourn, D.; Prescott, J.
- Critical reviews in food science and nutrition 2002 v.42 no.1 pp. 1-34
- foods; organic foods; food composition; nutrient content; food safety; organic production; food industry; consumer attitudes; consumer preferences; crop production; retail marketing; fertilizers; organic fertilizers; data analysis; animal feeding; animal health; food contamination; microbial contamination; food research; human health; New Zealand
- ... Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there a ...
- Sikorski, Z.E.; Kolodziejska, I.
- Critical reviews in food science and nutrition 2002 v.42 no.1 pp. 35-51
- smoked fish; smoking quality; food safety; food contamination; microbial contamination; heat treatment; Clostridium botulinum; Listeria monocytogenes; Staphylococcus aureus; Vibrio parahaemolyticus; foodborne illness; food spoilage; pathogens; inactivation; food processing; food preservatives; food sanitation; food inspection; cooling; food packaging; cleaning; HACCP; sanitizing
- ... Hot smoked fish should fulfill the requirements set up for ready-to-eat foods. The total bacterial count on the raw material is 10(3) to 10(5) CFU per cm(2) of skin and 10(2) to 10(9) CFU per gram of intestines. Contamination with pathogenic bacteria is very low, mainly with Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Vibrio parahaemolyticus. In the premises of low hy ...