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Synopsis

A guide to microorganisms and their control supplements existing work on food microbiology, presenting information in an easy to read format, making it accessible to non-microbiologists. The Guideline answers common microbiological questions, making it an essential reference for new product development and during the reformulation of existing products. It contains a series of monographs on the pathogens and spoilage organisms of most concern to the food and drink industry. Each monograph contains: • A brief introduction to the organism • Minimum conditions for growth and destruction • A list of its sources • An outline of foods particularly at risk • Guidelines or legislative limits for the organism in food • Key methods of control • Likely defects or illnesses caused by the organism Contents include: • Table of food types and microorganisms of concern • Pasteurisation and heat treatments • Glossary of terms • Indicator groups • A-Z list of microorganisms

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