Abstract
There may be a variety of reasons why it is necessary to examine foods qualitatively and/or quantitatively for microorganisms. The principal objectives of microbiological testing are to ensure: (1) that the food meets certain statutory standards; (2) that the food meets internal standards set by the processing company or external standards required by the purchaser; (3) that food materials entering the factory for processing are of the required standard and/or meet a standard agreed with a supplier; (4) that process control and line sanitation are being maintained. The microbiological test methods used to monitor food quality are themselves also varied and are largely dependent on the food being analysed.
Keywords
- Lactic Acid Bacterium
- Environmental Microbiology
- Staphylococcal Enterotoxin
- Food Protection
- Food Microbiology
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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References
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Forsythe, S.J., Hayes, P.R. (2000). Microbiological examining methods. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_4
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