BS EN 12571:1999

Overview of BS EN 12571:1999

BS EN 12571:1999 is a crucial standard in food technology, focusing on the determination of the heat resistance of microorganisms in packaged foods. This standard is vital for ensuring food safety, quality, and compliance in various sectors of the food industry.

Key Features

• Identical Adoption: Reflects the requirements set forth in EN 12571:1998, ensuring consistency across European food safety standards.
• Methodology: Provides a scientifically validated methodology for assessing heat resistance, essential for evaluating the safety and shelf-life of food products.
• Applicability: Applicable to a wide range of foods including canned goods, heat-treated products, and those subjected to thermal processing.

Technical Specifications

• Publication Date: May 15, 1999
• ISBN: 0 580 32101 0
• Document Type: Available in both PDF and hardcopy formats to suit organizational needs.
• Price: £134.00

Importance and Benefits

Understanding the heat resistance of microorganisms is critical for manufacturers in ensuring food safety. BS EN 12571:1999 aids in:

• Regulatory Compliance: Ensures that products meet essential safety standards required by health authorities.
• Consumer Safety: Reduces the risk of foodborne illnesses by confirming that microbial levels are reduced to safe limits.
• Quality Assurance: Supports quality control measures during production processes, verifying the effectiveness of heat treatment.
• Market Confidence: Provides evidence of rigorous testing methods that can enhance consumer trust and marketability of products.

Who Should Use This Standard?

BS EN 12571:1999 is an essential document for:

• Food manufacturers and processors.
• Quality assurance and control teams.
• Regulatory agencies and compliance officers.
• Research and development departments in food technology.

Conclusion

Investing in BS EN 12571:1999 is crucial for any organization that prioritizes food safety and quality. It provides the necessary framework for evaluating heat resistance, ultimately ensuring that food products are safe for consumption and compliant with regulatory standards.