Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance

Microbial Process Control

Microorganisms in Foods 8 provides practical guidance on using microbiological data to assess food-processing environments, processing lines, and finished products. It explains how testing can support HACCP and Good Hygienic Practices while focusing on process control, food safety, and microbiological quality. The book also presents commodity-specific examples of microbiological criteria and testing approaches.

Key Features

• Microbiological control in food processing
• Use of data for process control
• Assessment of finished food products
• Testing of processing environments and production lines
• Food safety and microbiological quality
• Relationship between microbiological testing, HACCP, and GHP
• Principles for interpreting microbiological data
• Commodity-specific testing applications
• Practical microbiological criteria
• Updated approaches to food safety management
• Guidance for food microbiology and quality professionals