Oil- and Fat-Based Foods
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.
KeywordsShelf Life Microbiological Testing Critical Ingredient Microbial Spoilage Spoilage Microorganism
- 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