Riassunto
La sicurezza microbiologica degli alimenti è di fondamentale importanza per tutti gli attori implicati a vario titolo nella filiera alimentare, dai governi e dalle agenzie preposte alla tutela della salute dei consumatori fino alle imprese di produzione, trasformazione, distribuzione e vendita dei prodotti alimentari, e agli stessi consumatori. Il Codex Alimentarius definisce la sicurezza degli alimenti come la “garanzia che l’alimento non arrechi danni al consumatore quando è preparato e/o consumato secondo l’uso previsto” (CAC, 2009).
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Belletti, N., Bover-Cid, S. (2013). Microbiologia predittiva e valutazione del rischio microbiologico nel settore alimentare. In: Gardini, F., Parente, E. (eds) Manuale di microbiologia predittiva. Food. Springer, Milano. https://doi.org/10.1007/978-88-470-5355-7_11
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