FOOD SAFETY IN THE HOME: CURRENT MICROBIOLOGICAL PERSPECTIVES
Article publication date: 1 May 1992
Despite the publication of two comprehensive reports (Richmond I and II) on the microbiological safety of food, together with new legislation, there has been little direct action concerning food safety in the home. Of particular relevance has been new research data which have shown that smaller numbers of bacteria are able to cause food poisoning, which stresses the importance of cross‐contamination. Doubts also have been raised about the safety of cooking raw meat in microwave ovens. Of perhaps greater impact have been the increased demands of food manufacturers and consumers on refrigeration. This has resulted, for example, from the increasing popularity of convenience foods and a reduction in the use of preservatives. Furthermore, many bacteria implicated in food poisoning are able to grow at relatively low temperatures. Recommendations include new standards by manufacturers of refrigerators and microwave ovens, together with a greater awareness and education of food safety issues.
Eley, A. (1992), "FOOD SAFETY IN THE HOME: CURRENT MICROBIOLOGICAL PERSPECTIVES", Nutrition & Food Science, Vol. 92 No. 5, pp. 8-13. https://doi.org/10.1108/EUM0000000000965
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