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

Sugar Starch Mold Assure Lactobacillus 

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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