The safety and quality of the U.S. food supply depend on a total program of careful microbiological control. Microbiological criteria, which establish acceptable levels of microorganisms in foods and food ingredients, are an essential part of such a program. Says ASM News, qThis book provides not only an informed and objective evaluation of microbiological criteria for a wide variety of foods and specific pathogens and the committee's recommendations regarding those criteria, but it also provides an excellent reference book on the applied microbiological aspects of food quality assurance.qCommittee on Food Protection, Subcommittee on Microbiological Criteria, Institute of Medicine, National Research Council ... III 15 The categorization of foods and the sampling plans prescribed in the 1978 edition of the Bacteriological Analytical Manual depart both in ... Likewise, of course, they depart from the recommendations of the NAS Committee on Salmonella and those of the Interagency-Industryanbsp;...
|Title||:||An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients|
|Author||:||Committee on Food Protection, Subcommittee on Microbiological Criteria, Institute of Medicine, National Research Council|
|Publisher||:||National Academies Press - 1985-01-01|