Bøker av International Commission on Microbiological Specifications for Foods (Icmsf)

These peer-reviewed papers collated by the International Commission on Microbiological Specifications for Foods (ICMSF) have a wealth of practical guidance on appropriate testing of food processing environments, processing lines, shelf-life and products.

Covering 17 commodity areas, this work describes the initial microbial flora and the prevalence of pathogens, the microbiological consequences of processing, typical spoilage patterns, episodes implicating those commodities with food borne illness, and measures to control pathogens and limit spoilage. It also includes a comprehensive index.

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment.