Impact of small scale fermentation technology on food safety in developing countries

International Journal of Food Microbiology

Volumn 75, Issue 3, 2002, Pages 213-229

  Motarjemi, Yasmine ^a,b  

^a WORLD HEALTH ORGANIZATION   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Complementary food; Fermentation; Food safety; HACCP; Pathogens

Indexed keywords

LACTIC ACID;

BACTERIUM; CONFERENCE PAPER; DEVELOPING COUNTRY; FERMENTATION; FERMENTED PRODUCT; FOOD BIOTECHNOLOGY; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; NONHUMAN; RISK BENEFIT ANALYSIS;

CONSUMER PRODUCT SAFETY; DEVELOPING COUNTRIES; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYGIENE; NUTRITIVE VALUE;

APOGON BRACHYGRAMMUS;

EID: 0037172346     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00709-7     Document Type: Conference Paper

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