Microorganism in Foods/Book 2 (v. 2)

In this book an international group of food microbiologists and statisticians discuss the statistical aspects of sampling foods for microbiological analysis, present the concept of two- and three-class attribute sampling plans and suggest microbiological criteria for a range of food products and ingredients that move in international trade. Competely revised, updated and expanded, this second edition of Microorganisms in Food, Book 2 preserves the statistical treatment of the first edition, but Part 1: Principles now includes a discussion of the Hazard Analysis Critical Control Point concept. Furthermore, Part 2: Specific Proposals for Sampling and Sampling Plans has been reorganized into sixteen commodity categories: raw meats; processed meats; poultry and poultry products; feeds of animal origin and pet foods; milk and milk products; eggs and egg products; fish and shellfish; vegetables, fruits and nuts; soft drinks, fruit juices, concentrates and fruit preserves; cereals and cereal products; spices, condiments and gums; fats and oils; sugar, cocoa, chocolate and confectionery; formulated foods; natural mineral waters, other bottled waters, process waters and ice; and shelf-stable canned foods. This new edition will be of even greater value than the first to food microbiologists and those responsible for food quality control and public health.