TY - BOOK ID - 32778339 TI - Microbiological guidelines : support for interpretation of microbiological test results of foods AU - Uyttendaele, Mieke AU - De Loy-Hendrickx, Anja AU - Vermeulen, An AU - Jacxsens, Liesbeth AU - Department of Food Technology, Safety and Health Faculty of Bioscience Engineering, Ghent University AU - La Charte = Die Keure PY - 2018 SN - 9782874035036 2874035033 9048632781 9789048632787 PB - Brugge Die Keure DB - UniCat KW - Medical law KW - Food science and technology KW - Food Quality and Safety. KW - Food science and technology. KW - Medical law. KW - Microbiology KW - Microbiologie KW - Food KW - Aliments KW - Technique KW - Analysis KW - Analyse KW - Voeding : kwaliteitscontrole KW - Voedselveiligheid KW - Voedingsmiddelen : microbiologische controle KW - Voedingsmiddelen : analyse KW - 664.3 KW - microbiologie KW - testen KW - PXL-Tech 2018 KW - levensmiddelentechnologie KW - Meat Products. KW - Dairy Products. KW - Food Microbiology. KW - Food Analysis. KW - Microbioogie. KW - Sanitary microbiology KW - Microbiology. KW - Standards. KW - Bacteriology KW - Standards KW - E-books KW - Meat Products KW - Dairy Products KW - Food Microbiology KW - Food Analysis UR - https://www.unicat.be/uniCat?func=search&query=sysid:32778339 AB - Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end-of-shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes.The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods.This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety. ER -