Food safety culture and the control of microbial communities in food production environments
Abstract Food safety risks are controlled in agrifood settings by reducing the microbial burden in food ingredients and food production environments. Hygiene programmes involve an incremental implementation of chemical treatments (e.g., disinfectants) and engineering controls (e.g., elimination of s...
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| Hlavní autoři: | , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Nature Portfolio
2026-01-01
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| Edice: | npj Antimicrobials and Resistance |
| On-line přístup: | https://doi.org/10.1038/s44259-025-00178-0 |
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