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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 |
Water Activity and Micro ActivityStarted by Lane, 07 Jun 2011 |
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Micro levels in a live curing brineStarted by nomio, 07 Jun 2011 |
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E. coli Outbreak GermanyStarted by Madam A. D-tor, 06 Jun 2011 |
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E.coli - the ultimate pathogen?Started by Tony-C, 02 Jun 2011 |
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Micro counting methods - from two different plate dilutionsStarted by Dom, 31 May 2011 |
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Effect of freezing on food microbiologyStarted by Janvm, 25 May 2011 |
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Acceptable microbiological limits of Fruit & fruit juicesStarted by amjeth, 25 May 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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Pseudomonas & Aerobic Colony CountsStarted by poppysnoss, 18 May 2011 |
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Listeria Risk AssessmentStarted by Caddyshack, 17 May 2011 |
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Finger Contact - Hand HygieneStarted by earthworminmysoup, 16 May 2011 |
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Listeria - Proper EradicationStarted by EmmE, 02 May 2011 |
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Micro specs for dry mixesStarted by ads78, 27 Apr 2011 |
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Swabbing in Baked GoodsStarted by Amber McCreary, 25 Apr 2011 |
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Cleaning surfaces using nonpathogen microorganismsStarted by Darior, 16 Apr 2011 |
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Case Study - Help with Fermented DressingsStarted by SZY, 14 Apr 2011 |
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Production and purification of Nisin (bacteriocin)Started by raffay, 13 Apr 2011 |
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Help selecting food microbiology MS/Ph.D research topicStarted by raffay, 05 Apr 2011 |
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Environmental Swabs - Tesco RequirementsStarted by poppysnoss, 04 Apr 2011 |
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Control of microbial toxin in food by using bacteriocinStarted by raffay, 01 Apr 2011 |
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