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ETSIA Cartagena Spain

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Articles

Training in tools and modelling to develop risk ranking and quantitative microbial risk assessment for cheese along the Polish and Spanish food

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By Ana Soto, Alfredo Gómez, Alberto Garre, ETSIA Cartagena Spain
| Wiley Online Library Verified
1 INTRODUCTION The growing demand from consumers for healthy and safe food products has led to increased interest in developing and implementing effective quality and safety management systems for ready-to-eat products (RTE) (Koutsoumanis et al., 2021). Dairy-derived foods represent a common preference among consumers, with cheese being one of the most popular ones in terms of production volume within European Union countries (Possas et al., 2022).
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