Production, processing, and handling research
Project reports on production, processing, and handling
Browse project reports relating to the following topics:
- evaluation of meat hygiene
- the safety of dairy
- UCFM and produce products
- domestic food handling
- innovative processes and procedures
- antimicrobial resistance
- laboratory systems, including the National Typing Database.
The reports for production, processing, and handling projects provide knowledge about:
- hazard levels and performance relating to specific foods
- control measures for specific foods
- systems to monitor the hazard status of those foods.
MPI identified a lack of standardisation and uniformity with respect to temperature/time advice given by regulators (including MPI) to consumers and the food industry for cooking, hot-holding, and refrigerated storage of meat and seafood. Much of the advice had been modified to include supposed safety margins or to simplify application. But some had the result of lessening product quality – for example, through over-cooking – or inhibiting innovation. MPI therefore commissioned Environmental Science and Research Limited (ESR) to review and evaluate the scientific literature in these areas and to recommend to MPI standardised parameters for each that could be used to assist with the formulation of validated alternative processes.
Read the reports:
- Factors influencing heat inactivation of bacteria in foods – final report [PDF, 482 KB]
- Standardising d and z values for cooking raw meat – final report and SIS [PDF, 1.1 MB]
- Maximum pathogen growth and recommended hot holding temperatures – final report and SIS [PDF, 814 KB]
- Minimum pathogen growth and recommended chiller temperatures – final report and SIS [PDF, 975 KB]
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