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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 13: Process Control
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