Microbiological Contamination of Foodstuffs - Albert Lopez, Mylla;Doring Krumreich, Fernanda;Venancio, Renata
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The risk of contamination associated with the presence of viruses and bacteria in food represents an emerging problem for the food industry. Thus, this research will address the issue of food contaminations caused by microorganisms and their forms of prevention and control. Food can be contaminated by infected food handlers or by contact with contaminated water. Therefore, the best way to avoid food contamination is to follow some basic rules during the handling, preparation and storage of these foods, such as washing hands, utensils, fruits and vegetables thoroughly, choosing cooked foods,…mehr

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Produktbeschreibung
The risk of contamination associated with the presence of viruses and bacteria in food represents an emerging problem for the food industry. Thus, this research will address the issue of food contaminations caused by microorganisms and their forms of prevention and control. Food can be contaminated by infected food handlers or by contact with contaminated water. Therefore, the best way to avoid food contamination is to follow some basic rules during the handling, preparation and storage of these foods, such as washing hands, utensils, fruits and vegetables thoroughly, choosing cooked foods, not freezing foods that have already been frozen, and always storing them in a covered container in the refrigerator at a temperature below 4ºC or in the freezer at a temperature between -12ºC and -15ºC.
Autorenporträt
Mylla Albert Lopez: Student of the Technical Course in Food at the Federal Institute of Education, Science and Technology of Rondônia - IFRO - Ariquemes Campus.Fernanda Doring Krumreich and Renata Venancio: Professors of the Technical course in Food of the Federal Institute of Education, Science and Technology of Rondônia - IFRO - Ariquemes Campus.