The impact of microbiological food safety is increasingly felt also in products of plant origin
 

The products derived from agriculture have more space in the table of the consumer, even if the legislation recently undertook the management of the above transformations and IV range in order to protect the consumer , even for the fruit and vegetable sector EU Regulations clearly identify the microbiological parameters to consider for the evaluation of the process of Hygiene and Food Safety .


According to this it is important , in fact , essential to identify the various types of products ( fresh, processed , IV range ) bacteria and peculiar characteristic , not only by product but also to the type of production .

This approach allows for product and production type to correctly identify the indicators of food safety and hygiene of the process, not only related to the current norms , it also allows to identify the correct microbiological indicators for testing of commercial life / shelf products in time, using common techniques and innovative ways to respond to all the needs of the productive agri-food market
 
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