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Establishment and use of microbiological criteria (standards, specifications and guidelines) for foods: Guideline No. 52

By: Voysey, P. A | Campden Food and Drink Research AssociationPublication details: Gloucestershire: CCFRA, 2007Description: 44pISBN: 9780905942964Subject(s): Food processing | Microbiology | Microbiological examination of food | Food safetyLOC classification: QR115Summary: This guideline sets out the current thinking with respect to microbiological criteria. It discusses how microbiological specifications and guidelines can be developed and suggests best use of the resource and resulting data when testing food for the presence of microrganisms. It aims to provide guidance to all those involved in producing and using microbiological criteria in the food and catering industries.
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Item type Current library Call number Copy number Status Date due Barcode
Book - Standard loan CAFRE Loughry Library QR115 VOY/PAMPHLET (Browse shelf(Opens below)) 1 Available 190601

This guideline sets out the current thinking with respect to microbiological criteria. It discusses how microbiological specifications and guidelines can be developed and suggests best use of the resource and resulting data when testing food for the presence of microrganisms. It aims to provide guidance to all those involved in producing and using microbiological criteria in the food and catering industries.

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