Inocuidad de los Alimentos

Efecto del Escaldado Sobre la Calidad Microbiológica de Pulpa de Guanábana (Annona muricata L.)

  El control microbiológico de los alimentos se basa en la determinación de grupos de microorganismos denominados indicadores (recuento de: mesófilos aerobios, anaerobios, hongos, levaduras, coliformes totales y fecales), que como su nombre lo señala, son...
Raúl Ramírez-Méndez
Katiuska Acosta
Lilia Arenas de Moreno
Maritza Yamarte
Luis Sandoval
Universidad Del Zulia, Maracaibo, Venezuela

Introduction to the Microbiology of Food

A brief but very informative introduction to the microbiology of food. Topics: The Microoganisms Bacteria Yeast and Molds Viruses Factors Affecting Growth of Microorganisms Temperature Water Activity pH Population Oxigen The "Indicator...
Texas AgriLife Extension Service
Texas A&M University

Guía de autoevaluación rápida para la pequeña industria alimentaria rural

El objetivo de esta Guía es servir como una herramienta que ayude a comprender la situación actual de la empresa en el contexto de mercados muy competitivos y exigentes, abiertos a productos nacionales e importados y sometidos a múltiples regulaciones. Los siguientes...
Raúl Espinal
Juan Pablo Ramírez
Marcos Rojas
Edgardo Varela
Moisés Molina
Claudia García
Oscar Bados
Cosvin Fernández
Felipe González
FAO Agricultural Services Bulletin

FSSC 22000 Certification

    FSSC 22000 contains a complete certification scheme for Food Safety Systems based on the food safety management standard ISO 22000: 2005 ‘Requirements for any organization in the food chain’ and the publicly available specification for Prerequisite programs on food safety...
The Foundation for Food Safety Certification
The Foundation for Food Safety Certification

Understanding the Codex Alimentarius

The purpose of this booklet is to foster a wider understanding of the evolving food code and of the activities carried out by the Codex Alimentarius Commission - the body responsible for compiling the standards, codes of practice, guidelines and recommendations that constitute the Codex...
FAO/WHO Food Standards Programme
FAO/WHO Food Standards Programme

IFT Expert Report on Biotechnology and Foods

In an effort to contribute to a meaningful dialogue on scientific issues and consumer concerns about rDNA biotechnology, the Institute of Food Technologists conducted a comprehensive review of the scientific evidence related to biotechnology and foods. This report focuses on rDNA biotechnology-...
Institute of Food Technologists
Institute of Food Technologists

Emerging Microbiological Food Safety Issues: Implications for Control in the 21st Century

This report is the second Expert Report produced by IFT since the establishment of its Office of Science, Communications, and Government Relations, which led the production of this report and the IFT Expert Report on Biotechnology and Foods. In the seven sections of this report, the expert panel...
Institute of Food Technologists
Institute of Food Technologists

Antimicrobial Resistance: Implications for the Food System

The safety of food worldwide remains challenged by the potential for emergence of new pathogens and re-emergence of known pathogens.Microorganisms have an inherent ability to evolve—to mutate and adapt to environmental stressors—allowing them to survive otherwise lethal conditions. The...
Institute of Food Technologists
Comprehensive Reviews in Food Science and Food Safety

Making Decisions about the Risks of Chemicals in Foods with Limited Scientific Information

On occasion, food safety managers may detect an undesirable chemical contaminant or unanticipated chemical substance in a food commodity, ingredient, or finished product, thereby warranting an assessment of the health impact of the substance at the level detected. Many times, such an assessment...
Institute of Food Technologists
Comprehensive Reviews in Food Science and Food Safety

Product Tracing in Food Systems: An IFT Report Recommendation Summary

The safety of the food supply and the protection of the public health require a comprehensive and coordinated effort among all stakeholders. Effective product tracing throughout the supply chain, and from farm to fork, is of key importance. Best practices in product tracing would improve the speed...
Institute of Food Technologists
Institute of Food Technologists