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Micro organisms in food & beverage


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#1 cazyncymru

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Posted 19 March 2013 - 05:24 PM

This might be a little basic, but i find it very good to demonstrate to the staff some of the characteristics of food poisioning

Caz x

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Edited by cazyncymru, 19 March 2013 - 05:26 PM.

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#2 kox

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Posted 20 March 2013 - 06:42 AM

This might be a little basic, but i find it very good to demonstrate to the staff some of the characteristics of food poisioning

Caz x


just what I needed.
thanks.
:thumbup:
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#3 MQA

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Posted 22 March 2013 - 10:34 AM

Very generous of you to share.
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... helping you achieve food safety & quality assurance...

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#4 arctefax

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Posted 22 April 2013 - 10:57 AM

This might be a little basic, but i find it very good to demonstrate to the staff some of the characteristics of food poisioning

Caz x


Thanks Caz x, my I have references to look up more studies. thanks.
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#5 Charles.C

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Posted 23 April 2013 - 02:08 AM

Dear Caz,

Very useful, and pictorially ingenious, guidelines. :thumbup:

Not a criticism but it is difficult in the literature to find uniform opinions on some of the tabulated content, eg temperature / times for “destruction” of micro-organisms.

@ arctefax, Volumes, eg 5,6,8 in the series "Microorganisms in Foods" from ICMCF are a goldmine for a range of foods and practical related data although occasionally getting slightly aged. Details on medical oriented aspects are another direction again.

Rgds / Charles.C


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Kind Regards,

 

Charles.C


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#6 azaam nafiz

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Posted 23 April 2013 - 05:42 AM

Informative !!!

thanks caz


Edited by azaam nafiz, 23 April 2013 - 05:43 AM.

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#7 arctefax

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Posted 23 April 2013 - 09:20 PM

Dear Caz,

Very useful, and pictorially ingenious, guidelines. :thumbup:

Not a criticism but it is difficult in the literature to find uniform opinions on some of the tabulated content, eg temperature / times for “destruction” of micro-organisms.

@ arctefax, Volumes, eg 5,6,8 in the series "Microorganisms in Foods" from ICMCF are a goldmine for a range of foods and practical related data although occasionally getting slightly aged. Details on medical oriented aspects are another direction again.

Rgds / Charles.C


is there an e-book for that? Posted Image
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#8 Charles.C

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Posted 23 April 2013 - 10:52 PM

is there an e-book for that? Posted Image


http://www.springer....8-0-306-48675-3

Rgds / Charles.C
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Kind Regards,

 

Charles.C


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#9 Mendeljev

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Posted 25 April 2013 - 07:29 AM

thx a lot !


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Quality is not an act, it is a habit.(Aristoteles 384 BC-322 BC)

#10 arctefax

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Posted 25 April 2013 - 11:29 AM

http://www.springer....8-0-306-48675-3

Rgds / Charles.C


hundred euros Posted Image?
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#11 MQA

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Posted 28 April 2013 - 06:54 PM

Try this for a freebie. It's an oldie but may still help.

Found it on the net a few years back.

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... helping you achieve food safety & quality assurance...

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#12 teggie

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Posted 13 May 2013 - 04:48 AM

Thanks Caz....


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#13 Bertie_2013

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Posted 10 June 2013 - 01:09 PM

Thanks Caz :sleazy:  


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#14 anjla

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Posted 10 June 2013 - 05:48 PM

Thank you Caz. Very helpful

 

Regards


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