The microbiology of juicy vegetable raw materials and some products of its processing

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dc.contributor.authorPylypenko, I. V.
dc.contributor.authorYamborko, Hanna V.
dc.contributor.authorЯмборко, Анна Валентиновна
dc.contributor.authorЯмборко, Ганна Валентинівна
dc.contributor.authorПилипенко, І. В.
dc.contributor.authorПилипенко, И. В.
dc.date.accessioned2017-12-12T11:29:39Z
dc.date.available2017-12-12T11:29:39Z
dc.date.issued2015
dc.description.abstractThe Codex Alimentarius commission has developed the safety-control measures of food products, including biological safety according to the document CAC/GL 69. The biological danger, being of the first priority on the risk scale, is caused by the microorganisms, helminthes and insects. The causes of growing danger level of biological nature are the following: a modern fashion for consumption of raw or underdone meals, the increase of the daily consumption of improperly prepared animal origin products, the expansion of international trade leading to new types of food raw materials, and modification of microorganisms. Therefore both the nomenclature of microorganisms subject to the special control and requirements for the control severity are periodically changed.uk
dc.identifier.citationActual problems of microbiology and biotechnology: abstracts of the international conference for young scientists (june 1st - 4th, 2015) / chairman: V. O. Ivanytsia; Odessa І.І. Mechnikov National Univ. – Odesa, 2015.uk
dc.identifier.urihttps://dspace.onu.edu.ua/handle/123456789/11951
dc.language.isoenuk
dc.subjectCodex Alimentariusuk
dc.subjectsafety-control measures of food productsuk
dc.titleThe microbiology of juicy vegetable raw materials and some products of its processinguk
dc.typeArticleuk
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