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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 |
Problem with Milk packed in Tetra-BrickStarted by gkolevski, 24 Aug 2011 |
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Micro counting methods - from two different plate dilutionsStarted by Dom, 31 May 2011 |
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Microbial standards for food contact surfacesStarted by ramtirth.g, 24 Aug 2011 |
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Tissue paper like mold in yoghurt drinkStarted by asal90, 14 Aug 2011 |
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Listeria - Proper EradicationStarted by EmmE, 02 May 2011 |
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Microbial Limit for FoodStarted by Elly, 13 Jul 2011 |
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Micro levels in a live curing brineStarted by nomio, 07 Jun 2011 |
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Is there a fast colonies reader available?Started by hygienic, 10 Jun 2011 |
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Looking for regulations on mic. counts for washed fresh produce cratesStarted by Johan, 21 Jun 2011 |
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E. coli Outbreak GermanyStarted by Madam A. D-tor, 06 Jun 2011 |
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Is the TPC result for chocolate powder ok or too high?Started by illiana, 24 May 2011 |
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Environmental Swabs - Tesco RequirementsStarted by poppysnoss, 04 Apr 2011 |
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E.coli - the ultimate pathogen?Started by Tony-C, 02 Jun 2011 |
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Listeria Risk AssessmentStarted by Caddyshack, 17 May 2011 |
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Effect of freezing on food microbiologyStarted by Janvm, 25 May 2011 |
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Total plate count questionStarted by abbie, 16 Sep 2008 |
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Pseudomonas & Aerobic Colony CountsStarted by poppysnoss, 18 May 2011 |
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Finger Contact - Hand HygieneStarted by earthworminmysoup, 16 May 2011 |
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Microbiological Limits for Prepared MealsStarted by Vijayanthi, 03 Feb 2011 |
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Production and purification of Nisin (bacteriocin)Started by raffay, 13 Apr 2011 |
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