Scientific Opinion on Public health risks represented by certain composite products containing food of animal origin

摘要: This Opinion reviews the factors that affect microbial survival and growth in composite products, foods general. It concludes main to be considered are: water activity, pH, temperature duration of storage, processing, intensity other non-thermal physical processes applied. Prevalence concentration pathogens food are important determine risk for consumers. The opinion presents a review quantitative microbiology models databases can used provide estimations impact above on bacterial pathogens. In migration diffusion moisture substances among ingredients may change their physico-chemical parameters, particularly at interfaces. Therefore, assessment posed by products needs consider combinations parameters most permissive Two complementary approaches proposed identification profiling microbiological hazards different specific products. first one is based past outbreaks prevalence leads conclusion frequent hazard-composite product Salmonella cakes bakery second consists decision tools composition processing. Categorisation requires information composition, processing further handling, which largely differ belonging same category. Further conditions influence should verified, i.e. hygienic during preparation ingredients, shelf-life conditions, reliability cooking consumers inactivate developed apply all mandate, as well foods. © European Food Safety Authority, 2012