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 Citations (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.

Original language	English
Journal	Food Control
Volume	21
Issue number	11
Pages (from-to)	1453-1457
Number of pages	5
ISSN	0956-7135
DOIs	https://doi.org/10.1016/j.foodcont.2010.03.015
Publication status	Published - Nov 2010

Keywords

Former LIFE faculty

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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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.

In: Food Control, Vol. 21, No. 11, 11.2010, p. 1453-1457.

Research output: Contribution to journal › Journal article › Research › 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.",

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AU - Kjeldgaard, Karina Juhlert

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AU - Leisner, Jørgen

PY - 2010/11

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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

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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

Keywords

UN SDGs

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