A comprehensive approach to the microbiological quality
Publish place: International Conference on Sustainable Development With a focus on Agriculture, Environment and Tourism
Publish Year: 1394
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICDAT01_177
تاریخ نمایه سازی: 12 تیر 1395
Abstract:
Throughout history, wheat-based foods have been considered among the safest of all foods produced for human consumption. These hazards are mostly in origin and arise mainly during production and distribution through the wheat supply chain. The physical processes carried out during milling have minimal impact on the level of contamination present on grain; therefore, the initial microbiological quality of wheat grain has a strong influence on the ultimate quality and safety of milling end products. While most flour based foods are processed and consumed in forms that are less likely to be contaminated with pathogens, many refrigerated dough products possess a substantial safety hazard to consumer health, since they are more likely to be consumed raw or undercooked. The potential for exposure to pathogenic microorganisms present in raw flour by eating uncooked baking mixture has been demonstrated by several outbreaks. Such food safety incidents have led to heightened manufacturer and consumer awareness about safety related to flour-containing foods.
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Authors
Abomohammad Nori jahangirlo
M.Sc. student of Agricultural biotechnology, university of Zabol, Iran
Mohammadali Delarampoor
M.Sc. student of Agricultural biotechnology, university of Zabol, Iran
Lila fahmideh
Assistant Professor Plant breeding and biotechnology Department, University of Zabol, Iran
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