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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 |
Spread Plate vs. Pour Plate MethodStarted by Sharleen, 26 Dec 2009 |
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High yeast count causing problemsStarted by foodsafetyshare, 02 Dec 2009 |
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Looking for method of determining moulds count in foodStarted by ramreddy, 01 Dec 2009 |
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Video about sneezing or coughing or eating around foodsStarted by beatlevi, 27 Nov 2009 |
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Cooking temperature to destroy pathogensStarted by beatlevi, 25 Nov 2009 |
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Environment Micro CountStarted by Vishal D, 25 Nov 2009 |
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Chicken has a bad smellStarted by darsen, 20 Nov 2009 |
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Toxins - types and heat resistanceStarted by rita, 19 Nov 2009 |
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Pathogenic bacteria articleStarted by Rizwan Ahmed, 17 Nov 2009 |
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Poll
Salmonella - How Tough are You?Started by Simon, 01 Nov 2009 |
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Microbiology and ChickenmeatStarted by darsen, 30 Oct 2009 |
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Microbial limits in food industriesStarted by ramreddy, 05 Oct 2009 |
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Yeast problem - Bakery productsStarted by poppysnoss, 22 Sep 2009 |
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Micro Criteria TescoStarted by Lanser, 16 Sep 2009 |
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Microbiological Reference Criteria for Food – Reference DocumentStarted by Simon, 11 Sep 2009 |
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Kellogg plant halts production on listeria discoveryStarted by Tony-C, 03 Sep 2009 |
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Microbiological Criteria for Baby FoodStarted by a_andhika, 03 Sep 2009 |
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Help needed interpreting Rodac Plates resultsStarted by Andreia, 01 Sep 2009 |
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Poll
E. coli O157:H7 - How Tough are You?Started by Simon, 27 Aug 2009 |
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Micro control in Ready to Cook FoodsStarted by ads78, 25 Aug 2009 |
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