Micro-organisms in foods / Microbiological specifications of food pathogens.

• International Commission on Microbiological Specifications for Foods

• Food -- Microbiology
• Micro-organisms, Pathogenic
• Food contamination

• Blackie Academic & Professional,

• 041247350X

• Includes bibliographies.

• Psychrotrophic bacteria in foods disease and spoilage
• evaluation of the role of microbiological criteria for foods and food ingredients
• Food preservation and safety principles and practices
• Osteoporosis nutritional aspects
• HACCP a practical guide
• Microbial food poisoning
• Advances in sweeteners
• Sugars and syrups
• Food analysis theory and practice
• Food industry and the environment practical issues and cost implications
• Human metabolism functional diversity and integration
• HACCP in meat poultry and fish processing
• Sugars and sweeteners
• Chilled foods a comprehensive guide
• Meat and meat products technology chemistry and microbiology
• Food microbiology
• Food colour and appearance
• Introduction to food engineering
• Shelf life
• Cook chill catering technology and management
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• microbiological safety of food report of the Committee on the Microbiological Safety of Food to the Secretary of State for Health et al
• Sensory evaluation techniques
• Effectiveness of interventions to promote healthy eating in elderly people living in the community a review
• HACCP a practical approach
• Sugar chemical biological and nutritional aspects of sucrose
• HACCP food safety manual
• Principles and practices for the safe processing of foods
• Analytical chemistry of foods
• Sensory evaluation of food statistical methods and procedures
• How to HACCP a management guide
• Diets of British schoolchildren
• Milk and milk products technology chemistry and microbiology
• Nutritional guidelines for school meals report of an expert working group
• Foodborne illness
• Hazard analysis critical control point evaluations a guide to identifying hazards and assessing risks associated with food preparation and storage
• Introduction to the chemical analysis of foods
• Shelf life of foods guidelines for its determination and prediction
• HACCP principles and applications
• Food portion sizes
• Nutrition in infancy and childhood
• Vitamin C its chemistry and biochemistry
• Hobbs food poisoning and food hygiene
• HACCP a practical aproach
• Human nutrition and dietetics
• Recommended dietary allowances
• Food hygiene auditing
• Diet and heart disease a round table of factors
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Shelf life evaluation of foods
• Dietary reference values a guide
• Food processing technology principles and practice
• Winning with osteoporosis
• Experimental food science
• Dietary reference values for food energy and nutrients for the United Kingdom
• Food industry briefing HACCP
• Guidelines for sensory analysis in food product development and quality control
• Food preparation and cooking Levels 1 & 2 1995 standards edition
• Human nutrition
• McCance and Widdowsons the composition of foods
• Sensory evaluation of food theory and practice
• science of food
• Food poisoning and food hygiene
• Questionnaire design interviewing and attitude measurement