The bacterial screening of food and water
Renton-Skinner, P.
Medical Laboratory Sciences 46(3): 207-214
1989
ISSN/ISBN: 0308-3616 PMID: 2691797 Document Number: 336042
The application of microbiology to the prevention of microbial hazards in food and water is reviewed. The limits and appropriateness of the various approaches are discussed. Hazard Analysis Critical Control Point (HACCP) is presented as a more logical method of preventing microbial hazards than screening.
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