PROBLEMS OF MAINTAINING OF HYGIENIC AND MICROBIOLOGICAL QUALITY STANDARDS OF FOODSTUFFS, PARTICULARLY OF VEGETABLE ORIGIN

  • 1 January 1976
    • journal article
    • review article
    • Vol. 162  (5-6) , 409-448
Abstract
As food components are increasingly subjected to industrial processing, microbiological controls of raw materials and plant hygiene are important. Preventive measures and microbiological standards for foodstuffs governed by legal regulations often do not guarantee sufficient protection. Controls are often maintained in line with self-imposed and very strict hygienic and microbiological rules. Insufficiencies of regulations are exposed and measures to ensure quality recommended. To determine the hygienic and microbiological condition of dehydrated vegetable raw materials, the conditions applying to fresh vegetables must be considered. The microbiological examination of seasonings and methods of determining and judging spore content in foods are described.

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