Description
This invaluable handbook provides practical working guidance for those involved in producing, using and interpreting microbiological criteria in the food and catering industries and brings together microbiological criteria derived from the practical experience of the authors, and existing guidelines and standards. Written by professional food microbiologists with wide experience and backed by the independent and dependable reputation of the Institute of Food Science & Technology, it discusses definitions, derivation and limitations of microbiological criteria, and sets out tables for different commodities and technologies.
This latest edition has been updated to reflect recently developed microbiological methods, changes to taxonomy, inclusion of recently emerged pathogens and a brief description of recently developed processing technologies.
Author: Institute of Food Science & Technology
Publisher: Institute of Food Science & Technology
Published: 04/01/2020
Pages: 150
Binding Type: Paperback
Weight: 0.48lbs
Size: 9.21h x 6.14w x 0.32d
ISBN13: 9781916343801
ISBN10: 1916343805
BISAC Categories:
- Technology & Engineering | Food Science | Food Safety & Security
- Science | Life Sciences | Microbiology
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