ADVISORY COMMITTEE ON THE MICROBIOLOGICAL SAFETY OF FOOD DISCUSSION PAPER Histamine in cheese

Antibiotic resistance: government accepts the recommendations from the ACMSF. Advisory Committee on the Microbiological Safety of Food.

1. The Defra Antimicrobial Resistance Coordination Group has prepared the attached paper summarising the actions taken to address the recommendations in the ACMSF 1999 Report on Microbial Antibiotic Resistance in Relation to Food Safety. Members may wish to read this paper in conjunction with the recommendations and Government’s response paper which has been circulated as an Information Paper (...

Biogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran

Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples...

ADVISORY COMMITTEE ON THE MICROBIOLOGICAL SAFETY OF FOOD DISCUSSION PAPER Risk assessment of Salmonella from shell eggs

The purpose of this paper is to seek the Committee’s advice on whether the risk to consumers (including vulnerable groups) from consuming lightly cooked or raw shell eggs and their products has changed since the Committee last reviewed the subject of Salmonella in eggs in detail between 1998 and 2001. The paper provides background on this issue in light of developments. While hen’s eggs are the...

Advisory Committee on the Microbiological Safety of Food (acmsf) Recent Trends in Listeriosis in the Uk

Investigation of Sodium Benzoate and Potassium Sorbate Content and Evaluation of Microbiological Parameters of Fresh Kashar Cheeses

Food safety is important issue for consumers and recently the usage of food ingredients especially food preservatives are limited by regulations. However, some manufacturers use food preservatives instead of improving their hygienic production. Therefore, the levels of sodium benzoate and potassium sorbate of 147 vacuum packaged Kashar (fresh) cheese samples produced in Black Sea Region, Turkey...