Postupak uspostavljanja radijaciono-higijenskog nadzora biotehnologije primenom HACCP sistema
, 2004 This paper gives recommendations with procedures of the Laboratory for Radiation Hygiene at the Institute of Veterinary Medicine of Serbia in Belgrade ("LABRAH"), for establishing of radiation-hygiene surveillance and radiation protection of primary agricultural and agro-industrial production using HACCP system.
Mitrović, Radosav +3 more
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Open Data Are Urgently Needed for One Health-Based Investigations: The Example of the 2024 <i>Salmonella</i> Umbilo Multi-Country Outbreak. [PDF]
Int J Environ Res Public HealthMazzeo A +5 more
europepmc +1 more source
From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]
FoodsMuhammed YMR, Minervini F, Cavoski I.
europepmc +1 more source
Atti Le giornate della ricerca scientificae delle esperienze professionali dei giovani: Società Italiana di Igiene, Medicina Preventiva e Sanità Pubblica (SItI) Roma 20-21 dicembre 2019. [PDF]
J Prev Med Hyg, 2020 europepmc +1 more source
Radijaciono-higijenski nadzor govedarske proizvodnje primenom HACCP sistema (drugi deo)
, 2006 In this work is exposed instructive methodology for introducing and conducting HACCP system in intensive livestock production on the example of bullock fattening as a typical representative of intensive breeding. Aim is establishing radiation-hygienic supervision.
Mitrović, Radosav +2 more
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Atti del 52° Congresso Nazionale: Società Italiana di Igiene, Medicina Preventiva e Sanità Pubblica (SItI). [PDF]
J Prev Med Hyg, 2019 europepmc +1 more source
Vzpostavitev sistema HACCP v proizvodnji starterske kulture vinskih kvasovk
, 2019 A starter culture is a microbiological additive with a high viable cell count, that is added to a substrate in making a fermented product of consistent quality. By the definition of Codex Alimentarius the food is also any substance that was included in food production.
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Implementação do sistema HACCP numa indústria de catering-eventos
, 2015 Na área de catering de eventos, o grande número de refeições servidas, a rapidez no serviço exigido pelos clientes e a rotatividade das equipas de profissionais, colocam grandes desafios no controlo da qualidade alimentar. Pelo que, para garantir a segurança dos alimentos é necessário realizar procedimentos padronizados, que devem ser adotados com o ...
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Seguridad Alimentaria. Organismos competentes. Una mirada que parte de Europa y llega a España e Italia [PDF]
, 2015 Luque Cova, Adriana Noelia
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