Sökning: "haccp livsmedel"

Visar resultat 1 - 5 av 14 uppsatser innehållade orden haccp livsmedel.

  1. 1. Analysis of microbial growth in a fermented sausage and risk evaluation of its production

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Marcus Östling; [2018]
    Nyckelord :Fermented sausage; isterband; HACCP; LAB; starter culture;

    Sammanfattning : Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. LÄS MER

  2. 2. Implementation of HACCP plan for blue-mould tofu with focus on microbial hazards

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Agata Sapieja; [2017]
    Nyckelord :HACCP; food safety; foodborne pathogens; tofu; cheese;

    Sammanfattning : There is an increased request for vegan alternatives among consumers. This may depend on several factors, in many cases related to health and ethics. Food safety is very important to achieve in food production and there are several food safety management systems that can be applied to ensure that the food can be considered safe. LÄS MER

  3. 3. Riskbedömning av allergenspridning genom kartläggning av en livsmedelsproduktion

    M1-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Emilia Glowacki; Sandra Persson; Irena Stakovska; [2017]
    Nyckelord :allergenanalys; korskontaminering; laktos; mjölk; allergi; ägg; allergener; risk- och faroanalys; livsmedelsteknik; Technology and Engineering;

    Sammanfattning : 15 % of the Swedish population suffers from food allergy. Low doses of an allergenic substance may cause serious consequences. Therefore, it is mandatory by law for all food producing companies in Sweden to produce allergenic safe food. LÄS MER

  4. 4. Listeria monocytogenes i livsmedel: Risker och förebyggande åtgärder

    Kandidat-uppsats, Lunds universitet/Miljövetenskaplig utbildning

    Författare :Ida Eriksson; [2016]
    Nyckelord :listeria; monocytogenes; livsmedel; listerios; livsmedelslokal; HACCP; Agriculture and Food Sciences; Biology and Life Sciences; Medicine and Health Sciences;

    Sammanfattning : In this study the dangers of Listeria monocytogenes presence in food and the problem it creates for general food safety is presented. The aim of this study was to highlight the importance of food safety, especially when it concerns Listeria monocytogenes. LÄS MER

  5. 5. Food safety in land-based shrimp productions : establishment of a HACCP plan at VegaFish AB

    Master-uppsats, SLU/Dept. of Microbiology

    Författare :Karin Bothén; [2015]
    Nyckelord :HACCP; food safety; biofloc; shrimp; land-based aquaculture;

    Sammanfattning : The aquaculture industry is on a global scale becoming acutely aware of the demand for increased and intensified production systems to supply people with food fish. Moreover there are requirements for these systems to be more ecologically sound managements. LÄS MER