Microorganisms in Foods 5

Microorganisms in Foods 5

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The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a range of variable conditions. This information has been prepared by the International Commission for the Microbiological Specifications of Foods (ICMSF).Characteristics of Microbial Pathogens International Commission on Microbiological Specifications for Foods ... Huck, L.G., Dorn, C.R. and Angrick, E.J. (1995) a#39;DNA probe for detection of serogroup O157 emerohemorrhagic Escherichia coif. ... of organic acids against Escherichia coli OI57:H7 attached to beef carcass tissue using a pilot scale model carcass washera#39;, Journal of Food Protection 57:97-103.


Title:Microorganisms in Foods 5
Author: International Commission on Microbiological Specifications for Foods
Publisher:Springer Science & Business Media - 1996-06-30
ISBN-13:

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