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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 |
Flexible Printing SwabbingStarted by astro, 12 Oct 2023 |
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Swabbing zone 1,2,3 at the same timeStarted by RazM4tt, 18 Jan 2024 |
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Maximum level for E.coli in ready to eat fruit and vegetablesStarted by Simon, 11 Aug 2009 |
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Micro control in Ready to Cook FoodsStarted by ads78, 25 Aug 2009 |
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Microbiological Criteria for Baby FoodStarted by a_andhika, 03 Sep 2009 |
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Kellogg plant halts production on listeria discoveryStarted by Tony-C, 03 Sep 2009 |
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Micro Criteria TescoStarted by Lanser, 16 Sep 2009 |
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Yeast problem - Bakery productsStarted by poppysnoss, 22 Sep 2009 |
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Prevention of Listeria in food processing plantsStarted by rbrock2004, 11 Mar 2010 |
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Microbiological analyse resultStarted by rosem, 20 Jul 2010 |
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Help Interpreting Microbiological Test ResultsStarted by hygienic, 07 Sep 2010 |
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Microbiological Standard for NutsStarted by Anish, 22 Nov 2010 |
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Control of microbial toxin in food by using bacteriocinStarted by raffay, 01 Apr 2011 |
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Help selecting food microbiology MS/Ph.D research topicStarted by raffay, 05 Apr 2011 |
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Finger Contact - Hand HygieneStarted by earthworminmysoup, 16 May 2011 |
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Acceptable microbiological limits of Fruit & fruit juicesStarted by amjeth, 25 May 2011 |
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Microbial Limit for FoodStarted by Elly, 13 Jul 2011 |
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Salmonella in meat preparationsStarted by TatianaLC, 17 Nov 2011 |
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Need advice on SOP for positive microbiology resultsStarted by tvr, 31 Dec 2011 |
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Shelf life report templateStarted by Martinblue, 27 Jan 2012 |
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