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Conclusions and Future Directions

dc.creatorArvanitoyannis, I. S.en
dc.date.accessioned2015-11-23T10:22:56Z
dc.date.available2015-11-23T10:22:56Z
dc.date.issued2009
dc.identifier10.1002/9781444320923.ch9
dc.identifier.isbn9781405153669
dc.identifier.urihttp://hdl.handle.net/11615/25850
dc.sourceHACCP and ISO 22000: Application to Foods of Animal Originen
dc.source.urihttp://www.scopus.com/inward/record.url?eid=2-s2.0-84889336629&partnerID=40&md5=ca17af32804a18a38345435110ea6d89
dc.subjectCleaning and disinfection - operations in food factories on regular basisen
dc.subjectDetergents in food industriesen
dc.subjectFood safety measures in GHP-based and/or HACCP-based food control systemsen
dc.subjectGlobal food legislation current trends and international trade requirementsen
dc.subjectHalogen-releasing agents (HRAs)en
dc.subjectInternational Commission on Microbiological Specifications for Foods (ICMSF)en
dc.subjectLongitudinally integrated safety assurance (LISA)en
dc.subjectPredicting pathogen resistance - against current disinfectants in food factories and hospitalsen
dc.subjectPredicting pathogen resistance against current disinfectantsen
dc.subjectQuaternary ammonium compounds (QACs)en
dc.titleConclusions and Future Directionsen
dc.typebookChapteren


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