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Resumen:
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Standard Methods for the Examination of Dairy Products (SMEDP) serves as the primary analytical reference for the sampling and testing of dairy products in the United States. The publication has a long and distinguished history of use by those involved in dairy product analysis—government, industry, and commercial laboratories—and continues to be recognized as the preeminent source of information in the field. As with any such reference, technical advances and changes to the field continue unabated. While many classical microbiological and chemical methods are still relied upon by the dairy industry, new rapid test kits are continually being introduced for the detection of microorganisms and antibiotic residues. Additional advances include the development of molecular-based microbial tests as well as multicomponent and/or electronic procedures for chemical analysis. In some cases, new concerns have arisen that require attention such as the occurrence of Cronobacter sakazakii in infant formula. The content of the 18th edition of SMEDP reflects these changes. The business and regulatory environment also continues to evolve, particularly in regard to the use of prevention-based controls in combination with the Hazard Analysis Critical Control Point system. The US Food Safety odernization Act1 and the US Food and Drug Administration’s subsequent “New Era of Smarter Food Safety Blueprint”2 are good examples of these new approaches. These approaches, along with the use of more sensitive analytical procedures, real time monitoring, and the use of data analytics are influencing how industries, including the dairy industry, operate in both the international and domestic arenas. This new 18th edition of SMEDP includes both microbiological and chemical methods that have proven their worth over many years of use, as well new approaches to testing that have been developed since the publication of the 17th edition of SMEDP. Changes included in this 18th edition are outlined in Chapter 1.
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