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An evaluation of the role of microbiological criteria for foods and food ingredients / Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council.

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Electronic resources

Subject: Food > Microbiology > Congresses.
Food poisoning > Congresses.
Delivery of Health Care.
Foodborne Diseases.
Food-Processing Industry > standards.
Food Analysis > standards.
Food Microbiology.
Food Analysis.
Food Contamination.
Investigative Techniques.
Environmental Microbiology.
Food Technology.
Food Safety.
Analytical, Diagnostic and Therapeutic Techniques and Equipment.
Food Industry.
Public Health.
Environmental Pollution.
Environment and Public Health.
Technology, Industry, and Agriculture.
Biological Science Disciplines.
Technology, Industry, Agriculture.
Natural Science Disciplines.
Disciplines and Occupations.
Genre: Congress.
Electronic books.

Record details

  • ISBN: 058503348X
  • ISBN: 9780585033488
  • ISBN: 0309554632
  • ISBN: 9780309554633
  • ISBN: 0309034973
  • ISBN: 9780309034975
  • Physical Description: 1 online resource (xiv, 436 pages)
  • Publisher: Washington, D.C. : National Academy Press, 1985.

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Executive summary -- Recommendations -- Introduction -- Definitions, purposes, and needs for microbiological criteria -- Selection of foods for criteria related to safety -- Selection of pathogens as components of microbiological criteria -- Selection of indicator organisms and agents as components of microbiological criteria -- Consideration of sampling associated with a criterion -- Consideration of decision (action) to be taken when a criterion (limit) is exceeded -- Current status of microbiological criteria and legislative bases -- Application of microbiological criteria to foods and food ingredients -- Expansion of the HACCP system in food protection programs -- Plans of action for implementation of the HACCP system and of microbiological criteria for foods and food ingredients -- Appendixes.
Language Note: English.
Source of Description Note: Print version record.
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