Professional paper

Food sampling and the surface for microbiological analysis

Abstract

Results of microbiological analyses depend on methods of sampling, preparing, storing, transport, delivery and analyzing of samples.
The frequency of food sampling and surfaces which come in contact with food during processing and preparing are determined wit-
hin a self- control frame which needs to be established by food business operators. Competent authorities in charge for carrying out
ocial control must control whether food business operators have made and if they apply the plans of self- control and analyses, and
suitable measures in a case of unsatisfying results of microbiological research. Responsibility for the health safety of products that
appear on the market is put upon the producers in that way.

Keywords

sampling; microbiological analyses; food business operator; oficial controls

Hrčak ID:

62080

URI

https://hrcak.srce.hr/62080

Publication date:

1.5.2010.

Article data in other languages: croatian

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