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Author Criteria, Subcommittee on Microbiological

Title Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients
Published Washington : National Academies Press, 1900
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Description 1 online resource (452 pages)
Contents ""An Evaluation of the Role of Microbiological Criteria for Foods and Food Ingredients""; ""Copyright""; ""Foreword""; ""Acknowledgments""; ""Contents""; ""Executive Summary""; ""INTRODUCTION""; ""BASIC CONSIDERATIONS""; ""APPLICATION OF MICROBIOLOGICAL CRITERIA TO FOODS AND FOOD INGREDIENTS""; ""Dairy Products""; ""Raw Meats and Poultry""; ""Fish, Molluscs, and Crustaceans""; ""Processed Animal Products""; ""Eggs and Egg Products""; ""Fruits and Vegetables""; ""Fruit Beverages""; ""Canned Foods""; ""Cereals and Cereal Products""; ""Fats and Oils""
""Enterobacteriaceae""""Thermonuclease Test (TNase)""; ""Aflatoxin Detection by Ultraviolet Light""; ""Phosphatase Test""; ""CONSIDERATIONS OF SAMPLING ASSOCIATED WITH A CRITERION (CHAPTER 6)""; ""CONSIDERATION OF DECISION (ACTION) TO BE TAKEN WHEN A CRITERION (LIMIT) IS EXCEEDED (CHAPTER 7)""; ""CURRENT STATUS OF MICROBIOLOGICAL CRITERIA AND LEGISLATIVE BASES (CHAPTER 8)""; ""APPLICATION OF MICROBIOLOGICAL CRITERIA TO FOODS AND FOOD INGREDIENTS (CHAPTER 9)""; ""Dairy Products""; ""Raw Meats""; ""Processed Meats""; ""Raw (Eviscerated, Ready-To-Cook) Poultry""; ""Processed Poultry Products""
""SELECTION OF INDICATOR ORGANISMS AND AGENTS AS COMPONENTS OF MICROBIOLOGICAL CRITERIA (CHAPTER 5)""""Aerobic Plate Count""; ""Direct Microscopic Count""; ""Microscopic Mold Counts""; ""Machinery Mold""; ""Yeast and Mold Counts""; ""Heat-Resistant Molds""; ""Thermophilic Spore Count""; ""Dye or Indicator Reduction Time""; ""pH""; ""Trimethylamine and Total Volatile Nitrogen (TMA and TVN)""; ""Indole""; ""Ethanol""; ""Diacetyl""; ""Histamine""; ""LLT and ATP""; ""Staphylococci""; ""Escherichia coli""; ""Fecal Coliforms""; ""Enterococci""; ""Pseudomonas aeruginosa""; ""Coliform Bacteria""
""Shigella""""Vibrio cholerae""; ""Brucella and Mycobacterium bovis""; ""Viruses""; ""Paralytic Shellfish Poison (PSP)""; ""Ciguatera Toxin(s)""; ""Mycotoxins""; ""Salmonella""; ""Pathogenic Escherichia coli (PEC)""; ""Streptococcus pyogenes""; ""Staphylococcus aureus""; ""Clostridium perfringens""; ""Bacillus cereus""; ""Vibrio parahaemolyticus""; ""Coxiella burnetii""; ""Histamine""; ""Yersinia enterocolitica""; ""Campylobacter fetus subsp. jejuni""; ""Trichinella spiralis""; ""General Actions""; ""Research""; ""Morbidity and Mortality Weekly Reports""
""Sugar, Cocoa, Chocolate, and Confectioneries""""Spices""; ""Yeasts""; ""Formulated Foods""; ""Nuts""; ""Miscellaneous Additives""; ""Bottled Water, Processing Water, and Ice""; ""Pet Foods""; ""EXPANSION OF THE HACCP SYSTEM IN FOOD PROTECTION PROGRAMS""; ""PLANS OF ACTION""; ""Recommendations""; ""INTRODUCTION (CHAPTER 1)""; ""DEFINITIONS, PURPOSES, AND NEEDS FOR MICROBIOLOGICAL CRITERIA (CHAPTER 2)""; ""SELECTION OF FOODS FOR CRITERIA RELATED TO SAFETY (CHAPTER 3)""; ""SELECTION OF PATHOGENS AS COMPONENTS OF MICROBIOLOGICAL CRITERIA (CHAPTER 4)""; ""Pathogens""; ""Clostridium botulinum""
Notes ""Eggs and Egg Products""
Print version record
Form Electronic book
ISBN 0309554632