Properties of the hazard and the effect of production, processing and handling
Factors potentially affecting levels of hazards in seafood at the point of consumption were also considered. Production and processing methodologies, consumer food handling habits, product shelf life and the capacity for the seafood to support the survival or growth of pathogens were taken into account. In specific instances, consideration was given to the potential for cross-contamination of seafood commodities during processing and consumer handling, although data on the incidence of contamination is extremely limited.
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