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Journal Article
Food Science and Technology, ISSN 0101-2061, 06/2019, Volume 39, Issue 2, pp. 444 - 450
Abtract In the present study, total aerobic mesophilic bacteria count, Staphylococcus aureus and Escherichia coli 0:157 H:7 bacteria count, and presence of... 
food pathogens | dairy factory | critical control points | hygiene conditions
Journal Article
Journal of Dairy Science, ISSN 0022-0302, 04/2016, Volume 99, Issue 4, pp. 2606 - 2616
Journal Article
International Food Research Journal, ISSN 1985-4668, 2018, Volume 25, Issue 6, pp. 2285 - 2291
Fish-based snacks, such as siomay (steamed fish dumpling), otak-otak (fish-dough sticks), and pempek (fried fish-dough native to Palembang, Indonesia), are... 
Fisheries products | Critical point | Foods for school children | FOOD SCIENCE & TECHNOLOGY
Journal Article
Reproduction in Domestic Animals, ISSN 0936-6768, 12/2015, Volume 50, Issue 6, pp. 972 - 979
Journal Article
by Filip, S and Fink, R
Acta Alimentaria, ISSN 0139-3006, 03/2017, Volume 46, Issue 1, pp. 9 - 16
Changes in the consumption habits of the population forces food industry to produce traditional products in modern ways, sometimes not taking into account the... 
Microbial safety | Cremeschnitte production | Critical control points | Thermal treatment | NUTRITION & DIETETICS | MICROBIOLOGICAL QUALITY | thermal treatment | SAFETY | FOOD SCIENCE & TECHNOLOGY | FOODS | PREVALENCE | critical control points | cremeschnitte production | microbial safety
Journal Article
SpringerPlus, ISSN 2193-1801, 12/2015, Volume 4, Issue 1, pp. 1 - 10
The microbial and proximate composition of an indigenous snack from fermented maize was investigated. Critical control points of milling the raw materials,... 
Critical control point | Kokoro commercialization | Fermentation | Hazard | Hygiene | Optimization | Science, general | SOUTH-AFRICA | MULTIDISCIPLINARY SCIENCES | PREPARERS | RISK | CONSUMER ATTITUDES | FOOD SAFETY KNOWLEDGE | TRACEABILITY | ISSUES | STAPHYLOCOCCUS-AUREUS | OUTBREAK | PERCEPTIONS
Journal Article