Scholarlink

<p>Food safety risks are controlled in agrifood settings by reducing the microbial burden in food ingredients and food production environments. Hygiene programmes involve an incremental implementation of chemical treatments (e.g., disinfectants) and engineering controls (e.g., elimination of susceptible harbourage sites). The strategies to disrupt the presence and transmission of microbial risks to foods are being refined by advanced microbiology and genomics that provide actionable evidence on the precise nature of local ecologies.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Food safety culture and the control of microbial communities in food production environments

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年1月27日

查看全文
  • Oleksii Omelchenko,
  • Maria Diaz,
  • Ana Victoria Gutiérrez,
  • Mark A. Webber,
  • Nicola Wilson,
  • Matthew Gilmour

摘要

Food safety risks are controlled in agrifood settings by reducing the microbial burden in food ingredients and food production environments. Hygiene programmes involve an incremental implementation of chemical treatments (e.g., disinfectants) and engineering controls (e.g., elimination of susceptible harbourage sites). The strategies to disrupt the presence and transmission of microbial risks to foods are being refined by advanced microbiology and genomics that provide actionable evidence on the precise nature of local ecologies.