Risk analysis of the thermal sterilization process. Analysis of factors affecting the thermal resistance of microorganisms

International Journal of Food Microbiology

Volumn 47, Issue 1-2, 1999, Pages 51-57

  Akterian, Stepan G ^a   Fernandez, Pablo S ^b   Hendrickx, Marc E ^c   Tobback, Paul P ^c   Periago, Paula M ^b   Martinez, Antonio ^d  

^a UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^c UNIVERSITY OF LEUVEN   (Belgium)

^d INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Critical factors; Critical tolerances; HACCP; Ranked order of factors; Variability of D and z values

Indexed keywords

ACIDIFICATION; ARTICLE; BACTERIAL COLONIZATION; CALCULATION; CLOSTRIDIUM SPOROGENES; ENVIRONMENTAL FACTOR; HEAT TOLERANCE; PH; PROBABILITY; RISK ASSESSMENT; RISK BENEFIT ANALYSIS;

BACILLUS STEAROTHERMOPHILUS; CITRIC ACID; CLOSTRIDIUM; CLOSTRIDIUM INFECTIONS; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GLUCONATES; HEAT; HYDROGEN-ION CONCENTRATION; RISK FACTORS; SODIUM CHLORIDE; SPORES, BACTERIAL; STERILIZATION;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES; GEOBACILLUS STEAROTHERMOPHILUS; NEGIBACTERIA;

EID: 0033103538     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(99)00005-7     Document Type: Article

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