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Pathogen reduction technologies: what are the concerns?

✍ Scribed by J. P. AuBuchon

Book ID: 111307501
Publisher: John Wiley and Sons
Year: 2004
Tongue: English
Weight: 93 KB
Volume: 87
Category: Article
ISSN: 0042-9007
DOI: 10.1111/j.1741-6892.2004.00459.x

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## Abstract Increasing risk and costs from food‐borne illness has led food‐processing firms to intensify pathogen reduction efforts. Hazard Analysis and Critical Control Points (HACCP) is one system for evaluating which hazards need to be controlled and where in the production process they can be c