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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 |
Coliforms - Cleaning and SanitizingStarted by rbrock2004, 10 Mar 2010 |
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Acceptable Limits for Micro SwabbingStarted by JesseG, 15 Feb 2010 |
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Different results from external laboratoryStarted by Chac, 11 Feb 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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Surface hygiene - Micro limits for work surfacesStarted by Focal food, 20 Jan 2010 |
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What are Coliforms?Started by darsen, 14 Jan 2010 |
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Using Chemical methods instead of Microbial testsStarted by Amirhosein, 10 Jan 2010 |
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How to determine sample size for microbiological analysis?Started by milagr, 06 Jan 2010 |
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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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