Control of Foodborne Microorganisms

Control of Foodborne Microorganisms

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Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.... are good manufacturing practices and welldesigned and executed hazard analysis critical control point (HACCP) plans. ... include shelfstable cured luncheon meat products and many pasteurized process cheese spreads and sauces.

Title:Control of Foodborne Microorganisms
Author: Vijay K. Juneja, John N. Sofos
Publisher:CRC Press - 2001-09-27

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