Coverart for item
The Resource An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council

An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council

Label
An evaluation of the role of microbiological criteria for foods and food ingredients
Title
An evaluation of the role of microbiological criteria for foods and food ingredients
Statement of responsibility
Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council
Creator
Subject
Genre
Language
eng
Cataloging source
N$T
Dewey number
664/.028
Index
index present
Language note
English
LC call number
QR115
LC item number
.N37 1985eb
Literary form
non fiction
NAL call number
QR115.N37
Nature of contents
  • dictionaries
  • bibliography
NLM call number
QW 85
NLM item number
N277e 1985
http://bibfra.me/vocab/lite/organizationName
National Research Council (U.S.)
http://library.link/vocab/subjectName
  • Food
  • Food poisoning
  • Delivery of Health Care
  • Foodborne Diseases
  • Food-Processing Industry
  • Food Analysis
  • Food Microbiology
  • Food Analysis
  • Food Contamination
  • Investigative Techniques
  • Environmental Microbiology
  • Food Technology
  • Food Safety
  • Analytical, Diagnostic and Therapeutic Techniques and Equipment
  • Food Industry
  • Public Health
  • Microbiology
  • Environmental Pollution
  • Industry
  • Biology
  • Environment and Public Health
  • Technology, Industry, and Agriculture
  • Biological Science Disciplines
  • Technology, Industry, Agriculture
  • Natural Science Disciplines
  • Disciplines and Occupations
  • TECHNOLOGY & ENGINEERING
  • Food
  • Food poisoning
  • Food microbiology
  • Food poisoning
Label
An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council
Link
https://ezproxy.lib.ou.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=797
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Executive summary -- Recommendations -- Introduction -- Definitions, purposes, and needs for microbiological criteria -- Selection of foods for criteria related to safety -- Selection of pathogens as components of microbiological criteria -- Selection of indicator organisms and agents as components of microbiological criteria -- Consideration of sampling associated with a criterion -- Consideration of decision (action) to be taken when a criterion (limit) is exceeded -- Current status of microbiological criteria and legislative bases -- Application of microbiological criteria to foods and food ingredients -- Expansion of the HACCP system in food protection programs -- Plans of action for implementation of the HACCP system and of microbiological criteria for foods and food ingredients -- Appendixes
Dimensions
unknown
Extent
1 online resource (xiv, 436 pages)
Form of item
online
Isbn
9780309554633
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
eBooks on EBSCOhost
Specific material designation
remote
System control number
  • (OCoLC)42330084
  • (OCoLC)ocm42330084
Label
An evaluation of the role of microbiological criteria for foods and food ingredients, Subcommittee on Microbiological Criteria, Committee on Food Protection, Food and Nutrition Board, National Research Council
Link
https://ezproxy.lib.ou.edu/login?url=http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=797
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Executive summary -- Recommendations -- Introduction -- Definitions, purposes, and needs for microbiological criteria -- Selection of foods for criteria related to safety -- Selection of pathogens as components of microbiological criteria -- Selection of indicator organisms and agents as components of microbiological criteria -- Consideration of sampling associated with a criterion -- Consideration of decision (action) to be taken when a criterion (limit) is exceeded -- Current status of microbiological criteria and legislative bases -- Application of microbiological criteria to foods and food ingredients -- Expansion of the HACCP system in food protection programs -- Plans of action for implementation of the HACCP system and of microbiological criteria for foods and food ingredients -- Appendixes
Dimensions
unknown
Extent
1 online resource (xiv, 436 pages)
Form of item
online
Isbn
9780309554633
Media category
computer
Media MARC source
rdamedia
Media type code
c
Note
eBooks on EBSCOhost
Specific material designation
remote
System control number
  • (OCoLC)42330084
  • (OCoLC)ocm42330084

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