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Food Microbiology
Discuss food pathogens and food spoilage organisms as well as organisms involved in food production.
Food Safety Manuals for SQF, BRC & FSSC CertificationPosted by Simon |
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Micro. Guidelines for Food Contact SurfacesStarted by Charles.C, 30 Apr 2013 |
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High APC CountsStarted by QAGB, 12 Jan 2016 APC, Micro, Sanitation |
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Poll
Listeria monocytogenes - How Tough are You?Started by Simon, 03 Aug 2009 |
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Salmonella in End of Life leafy saladStarted by foodsafetyAUS, 28 Mar 2019 |
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Validation study from nuts supplierStarted by The Food Scientist, 03 Jun 2020 |
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Poll
Salmonella - How Tough are You?Started by Simon, 01 Nov 2009 |
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Coliform limit in USA dairy products (ice cream)Started by Terence, 09 May 2018 |
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Listeria in High Risk Foods!Started by DonnaC, 02 Oct 2014 |
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What is the origin of bacteria?Started by hygienic, 14 Mar 2023 |
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Hand swab testingStarted by Petersen_M, 06 Jul 2015 |
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Finished Product Micro - Probiotic Yogurts, BeveragesStarted by Maillard, 28 Oct 2016 |
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Is a high Yeast and Mould Count a quality or food safety issue?Started by fuse_23, 01 Jun 2021 |
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Petrifilm vs. DG18Started by AJL, 08 Apr 2023 |
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Listeria - RTE imitation crabStarted by Miss Frankie, 22 Jun 2022 |
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Micro limits for personnel hand swabs in food manufacturing?Started by althene, 12 Aug 2008 |
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E Coli on raw chickenStarted by carmel39, 21 Jan 2011 |
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Log 5 reduction for salad dressingStarted by superfood dressing, 19 Jan 2018 |
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Acceptable Limits for Micro SwabbingStarted by JesseG, 15 Feb 2010 |
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How to Sample Air Quality for Bacteria?Started by hygienic, 24 Mar 2011 |
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E. coli Outbreak GermanyStarted by Madam A. D-tor, 06 Jun 2011 |
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