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Oil- and Fat-Based Foods

  • International Commission on Microbiological Specifications for Foods (ICMSF)
  • Katherine MJ Swanson
Chapter

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.

Keywords

Shelf Life Microbiological Testing Critical Ingredient Microbial Spoilage Spoilage Microorganism 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Alderliesten M (1990) Mean particle diameters. part I: evaluation of definition systems. Part Part Syst Charact 7:233–241CrossRefGoogle Scholar
  2. Alderliesten, M. (1991) Mean particle diameters. part II: standardization of nomenclature. Part Part Syst Charact 8:237–241CrossRefGoogle Scholar
  3. ICMSF (International Commission on Microbiological Specifications for Foods) (2005) Microorganisms in foods 6: microbial ecology of food commodities. 2nd edn. Kluwer Academic & Plenum, New YorkGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • International Commission on Microbiological Specifications for Foods (ICMSF)
    • 1
  • Katherine MJ Swanson
    • 2
  1. 1.North RydeAustralia
  2. 2.EaganUSA

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