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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
The recommendations for reducing the microbial risks in low water activity food groups were given briefly.
📌 3 Key Takeaways
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Objective & Hypothesis:In this study, interactions between microflora and food were discussed with respect to the low water-activity of foods.
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Key Findings & Data:Sampling plants and microbiological quality control programs were also investigated.
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Conclusion & Impact:The recommendations for reducing the microbial risks in low water activity food groups were given briefly.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
In this study, interactions between microflora and food were discussed with respect to the low water-activity of foods. Sampling plants and microbiological quality control programs were also investigated. The recommendations for reducing the microbial risks in low water activity food groups were given briefly.
Özet
Bu çalışmada, düşük nemli gıdalardaki mikroflora-gıda ilişkisine etkileşim faktörleri, dominant flora ve taşıdığı riskler, örnekleme planı ve mikrobiyolojik kalite kontrol programlarının düzenlenmesi konuları incelenmiş, söz konusu risklerin azaltılması için geliştirilen öneriler sunulmuştur.
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Cite This Article
TOPAL, Ş. (1991). The Microbiological Risks in Low Water Activity Foods and Preventative Measures (Turkish with English Abstract). Gıda, Cilt: 16 - Sayı: 6. https://ajindex.com/articles/40719