Food Safety

E. coli O157 control of cross-contamination: Guidance for food business operators and enforcement authorities

This guidance is for food businesses of all sizes where both raw food and ready-to-eat foods are handled. Raw food in this context means raw meat and any raw ingredients that are potential sources of E. coli O157. Ready-to-eat foods are foods that will not be cooked or reheated before being eaten...
Food Standards Agency
Food Standards Agency, UK

Safe Handling of Food at Open Markets

Once food has been harvested, processed, and packaged, it can be offered for sale to the public. Maintaining a safe food product means protecting it from contamination, assuring proper temperatures, and preventing damage. This chapter will help you identify the critical control points in storage...
Judy M. Willingham
Kansas State University Agricultural Experiment Station

Biosensores: aplicaciones y perspectivas en el control y calidad de procesos y productos alimenticios

La industria de alimentos, bebidas y afines requiere métodos analíticos para el aseguramiento de la calidad fisicoquímica, microbiológica, bromatológica, sensorial y la estabilidad de materias primas, procesos y productos terminados. Éstos métodos...
Claudio Jiménez C.
Daniel E. León P.
Universidad de Antioquia, Medellín, Colombia

Actividad bactericida del extracto etanólico y del aceite esencial de hojas de Rosmarinus officinalis L. sobre algunas bacterias de interés alimentario

En este trabajo se evaluó la actividad bactericida y se determinó la Concentración Inhibitoria Mínima (CIM) del extracto etanólico y del aceite esencial de hojas de Rosmarinus officinalis L. sobre microorganismos de interés alimentario: Escherichia coli,...
Hader I. Castaño P.
Gelmy Ciro G.
José E. Zapata M.
Silvia L. Jiménez R.
Vitae, Universidad de Antioquia, Colombia

FAO/WHO guidance to governments on the application of HACCP in small and/or less-developed food businesses

This document is designed to assist national food safety authorities in the development of a HACCP strategy for SLDBs within a national food safety policy. It is the product of collective national and international experience. Wherever possible, examples of national approaches are provided. While...

China Final Food Safety Law Implementation Measures

On February 28, China’s National People’s Congress (NPC) Standing Committee passed the first comprehensive Food Safety Law (FSL) after five years of drafting; the first draft was read in December 2007. The FSL went into effect on June 1, 2009. On April 24, the State Council published...
Mark Petry
Wu Bugang

Safety Regulations of Food Enzymes

The majority of industrial enzymes available at present is used in food industry. Safety regulations of food enzymes differ among countries, including fundamental aspects, whether a pre-market approval is needed and on the level of details, e.g. what particular information manufacturers have to...
Armin Spök
Food Technology and Biotechnology, Croatia

Qué es el Codex Alimentarius

El propósito de este folleto es promover una comprensión más amplia del código alimentario en evolución y de las actividades llevadas a cabo por la Comisión del Codex Alimentarius - órgano responsable de compilar los estándares, có...

Five keys to safer food manual

  The Five Keys to Safer Food Manual is divided into two sections. Section One is Background Material and Section Two is the Five Keys to Safer Food. Section Two elaborates the core food safety information provided in the WHO Five Keys to Safer Food poster and suggests how to communicate these...
World Health Organization
World Health Organization

Manual sobre las cinco claves para la inocuidad de los alimentos

  El Manual sobre las cinco claves para la inocuidad de los alimentos se divide en dos secciones. En la primera se proporciona material de referencia, y en la segunda se exponen las cinco claves para la inocuidad de los alimentos. En la sección segunda se detalla la información b...
Organización Mundial de la Salud
Organización Mundial de la Salud