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Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment

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Cover of 'Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment'

Table of Contents

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    Book Overview
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    Chapter 1 Troubleshooting Costs
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    Chapter 2 Selected Pathogens of Concern to Industrial Food Processors: Infectious, Toxigenic, Toxico-Infectious, Selected Emerging Pathogenic Bacteria
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    Chapter 3 Solving Microbial Spoilage Problems in Processed Foods
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    Chapter 4 Where These Contaminants Are Found
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    Chapter 5 What Factors Are Required for Microbes to Grow, Survive, and Die?
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    Chapter 6 Where Do I Start (Beginning the Investigation)?
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    Chapter 7 How Do I Sample the Environment and Equipment?
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    Chapter 8 How Many Samples Do I Take?
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    Chapter 9 When Can I Start Up My Factory or Processing Line Again?
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    Chapter 10 Value and Methods for Molecular Subtyping of Bacteria
Attention for Chapter 5: What Factors Are Required for Microbes to Grow, Survive, and Die?
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