Abstract
Microbial risk assessment (MRA) is a relatively new tool in the quest for a better means of ensuring the production of safe food. MRA comprises four successive key steps: hazard identification, hazard characterization, exposure assessment and risk characterization. The use of risk assessment ensures that control of food safety is based on a logical and scientific approach to the problems involved [Brown and Stringer, 2002]. In order to realize a microbiological risk assessment in milk processing unit 49 milk samples were collected from the stage of the technological flow where the monitoring is essential, respectively where identified hazard can be reduced to an acceptable level or eliminated: receiving raw material, raw milk cooling bactofugation, HTST pasteurization, ESL pasteurization, intermediate storage, consumption milk storage. The results showed the importance microbiological risk assessment assessment, in order to obtain products with high hygienic quality (microbiological).
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Schedule a callMore From: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Veterinary Medicine
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