Microorganisms in Foods 8

1. Utility of Microbiological Testing for Safety and Quality
Katherine MJ Swanson

2. Validation of Control Measures
Katherine MJ Swanson

3. Verification of Process Control
Katherine MJ Swanson

4. Verification of Environmental Control
Katherine MJ Swanson

5. Corrective Actions to Reestablish Control
Katherine MJ Swanson

6. Microbiological Testing in Customer–Supplier Relations
Katherine MJ Swanson

7. Applications and Use of Criteria and Other Tests
Katherine MJ Swanson

8. Meat Products
Katherine MJ Swanson

9. Poultry Products
Katherine MJ Swanson

10. Fish and Seafood Products
Katherine MJ Swanson

11. Feeds and Pet Food
Katherine MJ Swanson

12. Vegetables and Vegetable Products
Katherine MJ Swanson

13. Fruits and Fruit Products
Katherine MJ Swanson

14. Spice, Dry Soups and Asian Flavorings
Katherine MJ Swanson

15. Cereals and Cereal Products
Katherine MJ Swanson

16. Nuts, Oilseeds, Dried Legumes and Coffee
Katherine MJ Swanson

17. Cocoa, Chocolate and Confectionery
Katherine MJ Swanson

18. Oil- and Fat-Based Foods
Katherine MJ Swanson

19. Sugar, Syrups and Honey
Katherine MJ Swanson

20. Nonalcoholic Beverages
Katherine MJ Swanson

21. Water
Katherine MJ Swanson

22. Eggs and Egg Products
Katherine MJ Swanson

23. Milk and Dairy Products
Katherine MJ Swanson

24. Shelf-Stable Heat Treated Foods
Katherine MJ Swanson

25. Dry Foods for Infants and Young Children
Katherine MJ Swanson

26. Combination Foods
Katherine MJ Swanson

Nyckelord: Chemistry, Chemistry/Food Science, general