Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small danish food outlets

Karina Juhlert Kjeldgaard; Mikala Lindbæk Stormly; Jørgen Leisner

doi:10.1016/j.foodcont.2010.03.015

Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small danish food outlets

Karina Juhlert Kjeldgaard, Mikala Lindbæk Stormly, Jørgen Leisner

11 Citationer (Scopus)

Abstract

This study concerns the correlation between monitoring of hygienic levels by public food inspectors and observed microbial levels in two types of food, cream cakes and pasta salads sold by small enterprises. The microbial contents of pasta salads exceeded frequently 7logCFUg^-1 in outlets with highly satisfactory rankings by food inspectors. Contrarily, microbial contents of cream cakes were mostly below 5logCFUg^-1, in relatively high agreement with food inspectors' ranking. The implications for monitoring compliance with HACCP-based own control programs in small food outlets are discussed.

Originalsprog	Engelsk
Tidsskrift	Food Control
Vol/bind	21
Udgave nummer	11
Sider (fra-til)	1453-1457
Antal sider	5
ISSN	0956-7135
DOI	https://doi.org/10.1016/j.foodcont.2010.03.015
Status	Udgivet - nov. 2010

Emneord

Det tidligere LIFE
HACCP
Pasta salad
Cream cake
storage temperature

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10.1016/j.foodcont.2010.03.015

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Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small danish food outlets. / Kjeldgaard, Karina Juhlert; Stormly, Mikala Lindbæk; Leisner, Jørgen.

I: Food Control, Bind 21, Nr. 11, 11.2010, s. 1453-1457.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small danish food outlets",

abstract = "This study concerns the correlation between monitoring of hygienic levels by public food inspectors and observed microbial levels in two types of food, cream cakes and pasta salads sold by small enterprises. The microbial contents of pasta salads exceeded frequently 7logCFUg-1 in outlets with highly satisfactory rankings by food inspectors. Contrarily, microbial contents of cream cakes were mostly below 5logCFUg-1, in relatively high agreement with food inspectors' ranking. The implications for monitoring compliance with HACCP-based own control programs in small food outlets are discussed.",

keywords = "Former LIFE faculty, HACCP, Pasta salad, Cream cake, storage temperature",

author = "Kjeldgaard, {Karina Juhlert} and Stormly, {Mikala Lindb{\ae}k} and J{\o}rgen Leisner",

year = "2010",

month = nov,

doi = "10.1016/j.foodcont.2010.03.015",

language = "English",

volume = "21",

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journal = "Food Control",

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T1 - Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small danish food outlets

AU - Kjeldgaard, Karina Juhlert

AU - Stormly, Mikala Lindbæk

AU - Leisner, Jørgen

PY - 2010/11

Y1 - 2010/11

N2 - This study concerns the correlation between monitoring of hygienic levels by public food inspectors and observed microbial levels in two types of food, cream cakes and pasta salads sold by small enterprises. The microbial contents of pasta salads exceeded frequently 7logCFUg-1 in outlets with highly satisfactory rankings by food inspectors. Contrarily, microbial contents of cream cakes were mostly below 5logCFUg-1, in relatively high agreement with food inspectors' ranking. The implications for monitoring compliance with HACCP-based own control programs in small food outlets are discussed.

AB - This study concerns the correlation between monitoring of hygienic levels by public food inspectors and observed microbial levels in two types of food, cream cakes and pasta salads sold by small enterprises. The microbial contents of pasta salads exceeded frequently 7logCFUg-1 in outlets with highly satisfactory rankings by food inspectors. Contrarily, microbial contents of cream cakes were mostly below 5logCFUg-1, in relatively high agreement with food inspectors' ranking. The implications for monitoring compliance with HACCP-based own control programs in small food outlets are discussed.

KW - Former LIFE faculty

KW - HACCP

KW - Pasta salad

KW - Cream cake

KW - storage temperature

U2 - 10.1016/j.foodcont.2010.03.015

DO - 10.1016/j.foodcont.2010.03.015

M3 - Journal article

SN - 0956-7135

VL - 21

SP - 1453

EP - 1457

JO - Food Control

JF - Food Control

IS - 11

ER -

Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small danish food outlets

Abstract

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