Case studies in food microbiology for food safety and quality

Abstract

Developing Strategies for Control: Water as a Vector of Organisms Expectations of Food Control Systems - in the Past and Now Zoonotic Disease Should Pasteurization of Drinking Milk be Obligatory? Techniques for Control: Surveillance and Microbiological Analyses Microbial Hazards Post-production Product Handling and Acceptability HACCP and the Responsibilities of the Food Producer Product Formulation and Control Risk: Views of Risk Hazards and Risks The Need for Food Hygiene A Shelf Life Problem Airline Food and Control Failure Sampling, Criteria and Acceptance: Global Dissemination of Organisms and their Control Extending Shelf Life - Compromising Safety? Acceptable, Unsatisfactory and Unacceptable Concentrations of Pathogens in Ready-to-Eat Food Managing Risk: Managing Risk Changing a Risk Management Strategy Hygiene Improvement at Source What is Safe Food? Subject Index.