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dc.contributor.authorFox, Edward M.
dc.contributor.authorFanning, Seamus
dc.contributor.authorCorsetti, Aldo
dc.contributor.authorJordan, Kieran
dc.date.accessioned2018-11-13T15:57:24Z
dc.date.available2018-11-13T15:57:24Z
dc.date.issued2017-08-23
dc.identifier.citationFox, E.M., Fanning, S., Corsetti, A., and Jordan, K. (2017). Editorial: Microbial Food Safety along the Dairy Chain. Frontiers in Microbiology 8(1612). https://doi.org/10.3389/fmicb.2017.01612en_US
dc.identifier.urihttp://hdl.handle.net/11019/1634
dc.descriptionpeer-revieweden_US
dc.description.abstractMilk is susceptible to contamination with pathogenic and spoilage organisms and, therefore, Microbial food safety along the dairy chain is an important topic, from public health and industry perspectives. The dairy chain is an integral part of global food supply, with dairy food products a staple component of recommended healthy diets. The dairy food chain from production through to the consumer is complex, with various opportunities for microbial contamination of ingredients or food products, and as such interventions are key to preventing or controlling such contamination. Dairy foods often include a microbial control step in their production such as pasteurization, but in some cases may not, as with raw milk products. Microbial contamination may lead to a deterioration in food quality due to spoilage organisms, or may become a health risk to consumers should the contaminant be a pathogenic microorganism. As such food safety and food production are intrinsically linked.en_US
dc.language.isoenen_US
dc.publisherFrontiersen_US
dc.relation.ispartofseriesFrontiers in Microbiology;
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectfood safetyen_US
dc.subjectdairyen_US
dc.titleEditorial: Microbial Food Safety along the Dairy Chainen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3389/fmicb.2017.01612
refterms.dateFOA2018-11-13T15:57:24Z


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