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
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