The Role of AIP Bioluminescence in the Food Industry: New light on Old Problems

摘要

The food industry is increasingly adopting food safety and quality management systems that are more proactive and preventive than those used in the past which have tended to rely on end-product testing and visual inspection. The regulatory agencies in many countries are promoting one such management tool, Hazard Analysis Critical Control Point (HACCP), as a way to achieve a safer food supply and as a basis for international harmonization of trading standards. For HACCP to be effective, rapid methods for monitoring and verifying performance need to be available.