Critical points and the presence of pathogenic bacteria in iced beverage processing lines | Zendy

Halim Nababan | Zendy; Winiati Pudji Rahayu | Zendy; Diana Elizabeth Waturangi | Zendy; Suratmono Suratmono | Zendy; Rina Puspitasari | Zendy; Nugroho Indrotristanto | Zendy; Eva Nikastri | Zendy; Suci Yuliangsih | Zendy; Novi Pusparini | Zendy

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Critical points and the presence of pathogenic bacteria in iced beverage processing lines

Author(s) -

Halim Nababan,

Winiati Pudji Rahayu,

Diana Elizabeth Waturangi,

Suratmono Suratmono,

Rina Puspitasari,

Nugroho Indrotristanto,

Eva Nikastri,

Suci Yuliangsih,

Novi Pusparini

Publication year - 2017

Publication title -

the journal of infection in developing countries

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.322

H-Index - 49

eISSN - 2036-6590

pISSN - 1972-2680

DOI - 10.3855/jidc.8934

Subject(s) - critical control point , salmonella , staphylococcus aureus , vibrio cholerae , pathogenic bacteria , food science , microbiology and biotechnology , food safety , biology , enterotoxigenic escherichia coli , ice cream , escherichia coli , food processing , polymerase chain reaction , bacteria , environmental science , enterotoxin , gene , biochemistry , genetics

Ice can be contaminated by pathogenic bacteria. This study aimed to identify critical points in iced beverage production and distribution lines to examine the presence of pathogenic bacteria in a beverage and its processing environment, as well as when water and ice used as main ingredients.

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