(ICMSF), International Commission on Microbiological Specif
Microorganisms in Foods 7
1. Microbiological Hazards and Their Control
2. Evaluating Risks and Establishing Food Safety Objectives and Performance Objectives
3. Meeting FSO and PO Through Control Measures
4. Selection and Use of Acceptance Criteria
5. Establishment of Microbiological Criteria
6. Concepts of Probability and Principles of Sampling
7. Sampling Plans
8. Selection of Cases and Attributes Plans
9. Sampling, Sample Handling, Sample Analysis and Laboratory Quality Assurance
10. Impact of Sampling Concepts on the Effectiveness of Microbiological Methodologies
11. Tightened, Reduced and Investigational Sampling
12. Sampling to Assess Control of the Environment
13. Statistical Process Control
14. Aflatoxins in Peanuts
15. Pathogens and Indicator Organisms in Powdered Infant Formula
16.
17. Enterohemorrhagic
18. Viruses in Oysters
19.
Avainsanat: Life Sciences, Food Microbiology, Food Science
- Tekijä(t)
- (ICMSF), International Commission on Microbiological Specif
- Julkaisija
- Springer
- Julkaisuvuosi
- 2018
- Kieli
- en
- Painos
- 2nd ed. 2018
- Sivumäärä
- 23 sivua
- Kategoria
- Eksaktit luonnontieteet
- Tiedostomuoto
- E-kirja
- eISBN (PDF)
- 9783319684604
- Painetun ISBN
- 978-3-319-68458-1