date:May 16, 2012
crobiological hazards
The experts set out two approaches which they said were complementary.
The first is based on empirical data gathered from past outbreaks and concluded that the most frequent hazard-composite product combinations are Salmonella in cakes and bakery products.
It added that most of the data was lifted from European databases and cautioned the distribution and prevalence of microbial pathogens in food, as well as sources and frequency of foodborne outbreaks, may differ from t