Abstract
Useful testing for the microbiological safety and quality of oil- and fat-based foods is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for the different product types considered. This chapter covers mayonnaise, dressings, mayonnaise-based salads, margarine, butter, reduced-fat spreads, water-continuous spreads and miscellaneous products. Specific recommendations and sampling plans are provided, where appropriate.
This is a preview of subscription content, log in via an institution.
Buying options
Tax calculation will be finalised at checkout
Purchases are for personal use only
Learn about institutional subscriptionsReferences
Alderliesten M (1990) Mean particle diameters. part I: evaluation of definition systems. Part Part Syst Charact 7:233–241
Alderliesten, M. (1991) Mean particle diameters. part II: standardization of nomenclature. Part Part Syst Charact 8:237–241
ICMSF (International Commission on Microbiological Specifications for Foods) (2005) Microorganisms in foods 6: microbial ecology of food commodities. 2nd edn. Kluwer Academic & Plenum, New York
Author information
Authors and Affiliations
Consortia
Rights and permissions
Copyright information
© 2011 Springer Science+Business Media, LLC
About this chapter
Cite this chapter
International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Oil- and Fat-Based Foods. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_18
Download citation
DOI: https://doi.org/10.1007/978-1-4419-9374-8_18
Published:
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-9373-1
Online ISBN: 978-1-4419-9374-8
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)