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.
Listeria monocytogenes in Ready-to-Eat Deli-Meats

17. Enterohemorrhagic Escherichia coli on Fresh-Cut Leafy Vegetables

18. Viruses in Oysters

19.
Campylobacter in Chicken Meat

Nyckelord: Life Sciences, Food Microbiology, Food Science