Estimation and evaluation of management options to control and/or reduce the risk of not complying with commercial sterility

International Journal of Food Microbiology

Volumn 213, Issue , 2015, Pages 124-129

  Pujol, Laure ^a,b   Albert, Isabelle ^c   Magras, Catherine ^a,b   Johnson, Nicholas Brian ^d   Membré, Jeanne Marie ^a,b  

^a Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

^b LUNAM UNIVERSITÉ   (France)

^c AgroParisTech   (France)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Bacillus cereus; Geobacillus stearothermophilus; Scenario analysis; Sterility failure rate; UHT aseptic line

Indexed keywords

ARTICLE; ASEPSIS; BACILLUS CEREUS; BACTERIAL GROWTH; EVALUATION STUDY; FOOD CONTAMINATION; FOOD SAFETY; FOOD STORAGE; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TREATMENT; MONTE CARLO METHOD; NONHUMAN; PROCESS DESIGN; QUANTITATIVE ANALYSIS; RISK REDUCTION; AIR FILTER; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; HEATING; INSTRUMENT STERILIZATION; MICROBIOLOGY; ORGANIZATION AND MANAGEMENT; PROCEDURES; RISK ASSESSMENT; THEORETICAL MODEL;

AIR FILTERS; AIR MICROBIOLOGY; BACILLUS CEREUS; FOOD MICROBIOLOGY; GEOBACILLUS STEAROTHERMOPHILUS; HEATING; HOT TEMPERATURE; MODELS, THEORETICAL; MONTE CARLO METHOD; RISK ASSESSMENT; STERILIZATION;

EID: 84943664201     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.05.014     Document Type: Article

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