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11th Global Summit on Food & Beverages

Las Vegas, USA

Amichai Yavlovich

Amichai Yavlovich

Bio-Lab Ltd., Israel

Title: Microbiology hygiene level of work surfaces- A key to increasing shelf life
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Biography

Biography: Amichai Yavlovich

Abstract

It is commonly said that: "The shelf life of food depends on four factors: formulation, processing, packaging and storage conditions - change any one of these conditions and you can change the shelf life — for better or worse".arious types of surfaces are used today in the food industry and these surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. Methods as HACCP-based processes are used for the control of microbial hazards to prevent food safety issues. This preventive approach has resulted in the use of microbiological analyses of surfaces as one of the tools to control the hygiene of products. A method of recovering microorganisms from different solid surfaces is necessary as a means of health prevention. No regulation exists for surface microbial contamination, but food companies tend to establish technical specifications to add value to their products and limit contamination risks. he choice of the recovery method has to be suitable for the type and size of the surface tested for microbiological analysis. The use of microbiological analyses of surfaces has appeared as one of the tools to check good hygienic practices and to maintain a high level of hygienic production of foods to enhance the food shelf life. Quick and cheap methods measuring and informing the surface microbiology hygiene level have been developed due to their effect on increasing shelf life. Improving the methods to achieve quick and reliable knowledge on surface microbial contamination will associate to enhance shelf life


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