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Microbiological Testing in Food Safety Management

Overview of attention for book
Cover of 'Microbiological Testing in Food Safety Management'

Table of Contents

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    Book Overview
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    Chapter 1 Microbiological Hazards and Their Control
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    Chapter 2 Evaluating Risks and Establishing Food Safety Objectives
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    Chapter 3 Meeting the FSO through Control Measures
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    Chapter 4 Selection and Use of Acceptance Criteria
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    Chapter 5 Establishment of Microbiological Criteria for Lot Acceptance
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    Chapter 6 Concepts of Probability and Principles of Sampling
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    Chapter 7 Sampling Plans
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    Chapter 8 Selection of Cases and Attributes Plans
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    Chapter 9 Tightened, Reduced, and Investigational Sampling
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    Chapter 10 Experience in the Use of Two-Class Attributes Plans for Lot Acceptance
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    Chapter 11 Sampling To Assess Control of the Environment
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    Chapter 12 Sampling, Sample Handling, and Sample Analysis
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    Chapter 13 Process Control
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    Chapter 14 Aflatoxins in Peanuts
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    Chapter 15 Salmonella in Dried Milk
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    Chapter 16 Listeria monocytogenes in Cooked Sausage (Frankfurters)
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    Chapter 17 E. coli O157:H7 in Frozen Raw Ground Beef Patties
Attention for Chapter 14: Aflatoxins in Peanuts
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Citations

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Chapter title
Aflatoxins in Peanuts
Chapter number 14
Book title
Microbiological Testing in Food Safety Management
Published by
Springer, Boston, MA, January 2002
DOI 10.1007/978-1-4684-8369-7_14
Book ISBNs
978-1-4684-8371-0, 978-1-4684-8369-7
Authors

International Commission on Microbiological Specifications for Foods Staff

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Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 2 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 2 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 2 100%
Readers by discipline Count As %
Agricultural and Biological Sciences 2 100%

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