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dc.contributor.authorPérez-Lavalle, Liliana
dc.contributor.authorCarrasco, Elena
dc.contributor.authorValero, Antonio
dc.date.accessioned2020-05-12T19:39:17Z
dc.date.available2020-05-12T19:39:17Z
dc.date.issued2020
dc.identifier.issn22397132
dc.identifier.urihttps://hdl.handle.net/20.500.12442/5660
dc.description.abstractLegislation on food safety has led towards the standardization of food productions which, together with the existing quality certifications, aim to increase the level of protection of public health. It is recognized the need for the agri-food industry to have tools to harmonize their productions and to adequately manage their quality systems in order to improve consumers’ confidence. The implementation of microbiological criteria is focused on facilitating this harmonization by enabling the discrimination of defective lots and acting as control tools at industrial level. Therefore, knowledge of the principles, components and factors influencing the efficiency of microbiological criteria may be helpful to better understand the consequences of their application. In the present study the main principles, methodologies and applications of microbiological criteria in foods are addressed for their implementation as a part of the management quality systems of agrifood industries. In addition, potential limitations and impact of microbiological criteria on food safety are discussed. Finally, an assessment of the performance of microbiological criteria at EU level in berries is described for the compliance of the socalled risk-based metrics, namely Performance Objectives and Food Safety Objectives.eng
dc.format.mimetypepdfeng
dc.language.isoengeng
dc.publisherPAGEpresseng
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceItalian Journal of Food Safetyeng
dc.sourceVol. 9, No. 8543 (2020)
dc.subjectMicrobial contaminationeng
dc.subjectRiskbased metricseng
dc.subjectSampling planseng
dc.subjectRisk managementeng
dc.subjectMicrobiological limiteng
dc.subjectAcceptance probabilityeng
dc.subjectBerrieseng
dc.titleMicrobiological criteria: Principles for their establishment and application in food quality and safetyeng
dc.typearticleeng
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
oaire.versioninfo:eu-repo/semantics/publishedVersionspa
dc.type.driverarticleeng
dc.identifier.doihttps://doi.org/10.4081/ijfs.2020.8543


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