Introduction to the Microbiology of Food Processing

Table of Contents

Introduction

Food Intoxication Versus Food Infection

Significant Microorganisms in Food Production

Foodborne Pathogens

Bacteria

General Information on Bacteria

Pathogenic Bacteria of Importance

Molds

Yeasts

Viruses

Parasites

Control of Foodborne Pathogens

Microbiological Sampling Programs

Design of a Sampling Plan

Essential Components of a Sampling Plan

Product Versus Environmental and Food Contact Surface Sampling

Environmental and Food Contact Surface Sampling Programs

Sampling Frequency

Analyzing Results

Aseptic Sampling Techniques

Glossary of Useful Terms


Source: https://www.fsis.usda.gov/shared/PDF/SPN_Guidebook_Microbiology.pdf

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