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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 |
Release Procedure - Dairy IndustryStarted by maricmargot, 02 Jun 2010 |
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Legionella control guidelinesStarted by Rizwan Ahmed, 19 Jun 2010 |
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Help with training technicians in microbiologyStarted by Gao Yu Qing, 04 Jun 2010 |
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Microbial limits in food industriesStarted by ramreddy, 05 Oct 2009 |
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Raw egg with cream sauce on a pizzaStarted by Andreia, 30 Apr 2010 |
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Culture media for E. coliStarted by Gao Yu Qing, 18 May 2010 |
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Environment Micro CountStarted by Vishal D, 25 Nov 2009 |
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Millipore Plating Pulpy JuiceStarted by AmyB, 29 Apr 2010 |
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Spread Plate vs. Pour Plate MethodStarted by Sharleen, 26 Dec 2009 |
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Using Chemical methods instead of Microbial testsStarted by Amirhosein, 10 Jan 2010 |
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Cooking temperature to destroy pathogensStarted by beatlevi, 25 Nov 2009 |
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Prevention of Listeria in food processing plantsStarted by rbrock2004, 11 Mar 2010 |
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Coliforms - Cleaning and SanitizingStarted by rbrock2004, 10 Mar 2010 |
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Different results from external laboratoryStarted by Chac, 11 Feb 2010 |
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Surface hygiene - Micro limits for work surfacesStarted by Focal food, 20 Jan 2010 |
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EFSA request consultation on microbe removal substances for meatStarted by Madam A. D-tor, 29 Jan 2010 |
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Micro analysis - Sweets & ConfectionaryStarted by poppysnoss, 20 Jan 2010 |
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What are Coliforms?Started by darsen, 14 Jan 2010 |
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How to determine sample size for microbiological analysis?Started by milagr, 06 Jan 2010 |
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Poll
E. coli O157:H7 - How Tough are You?Started by Simon, 27 Aug 2009 |
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