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Article | REF: F3230 V1

The cold chain in the food industry

Authors: Bernard COMMÈRE, François BILLIARD

Publication date: September 10, 1999 | Lire en français

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    9. Hazard assessment and predictive microbiology

    Models of food behavior in relation to environmental conditions can be used to predict shelf life, particularly for fruit and vegetables, but also for meats and fermented products (cheese and fresh dairy products). The particular case of preventive microbiology is presented here, because of its relevance to food safety and hygiene.

    9.1 Regulations and risk analysis

    The 1990s marked a turning point in the food industry's approach to product quality and safety issues. At the regulatory level, this evolution took shape with the introduction of the new regulatory approach in Europe: in order to promote harmonization of national regulations, the European authorities decided to limit regulation to the essential requirements of public health and environmental protection,...

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