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The key requirements for chilled food products are good quality and microbiological safety at the point of consumption.The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation,...
Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food....
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the...
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