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rdf:type
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Description
| - Predictive microbiology model of the hard cheese production had been designed. Items important for PM (temperature, pH, Qw and lactic acid) were measured during technological process in two time intervals in each technological step. PM model with limits for Salmonella and Escherichia coli O157:H7 was shaped for each interval. Both mentioned PM models (FMM and PMP) were combined and, where it was needed, careful extrapolations were made. Than graphical predictive models of these intervals with statistical tolerances were made. From the point of view of HACCP system these graphs are a model of verification of HACCP system in process. This model shows that verification of HACCP system by standard microbiological analysis is impossible in this case. Likewise the verification model it is possible to make model for determination of acceptable level of hazards in each process point.
- Predictive microbiology model of the hard cheese production had been designed. Items important for PM (temperature, pH, Qw and lactic acid) were measured during technological process in two time intervals in each technological step. PM model with limits for Salmonella and Escherichia coli O157:H7 was shaped for each interval. Both mentioned PM models (FMM and PMP) were combined and, where it was needed, careful extrapolations were made. Than graphical predictive models of these intervals with statistical tolerances were made. From the point of view of HACCP system these graphs are a model of verification of HACCP system in process. This model shows that verification of HACCP system by standard microbiological analysis is impossible in this case. Likewise the verification model it is possible to make model for determination of acceptable level of hazards in each process point. (en)
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Title
| - Predictive microbiology and its consequence for risk assessment and HACCP
- Predictive microbiology and its consequence for risk assessment and HACCP (en)
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skos:prefLabel
| - Predictive microbiology and its consequence for risk assessment and HACCP
- Predictive microbiology and its consequence for risk assessment and HACCP (en)
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skos:notation
| - RIV/00027022:_____/00:00000009!RIV/2001/MZE/M04001/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/00:00000009
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - predictive microbiology; HACCP; salmonella; Escherichia coli; hard cheese (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - 3th Int. Conf. Predictive Modelling in Foods, Conf. Proceedings
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Černý, Vladimír
- Erban, Vladimír
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number of pages
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http://purl.org/ne...btex#hasPublisher
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https://schema.org/isbn
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