The application of technical standards on food microbiology helps to reduce and control the risk of food poisoning among consumers. Escherichia coli, Salmonella spp. or Listeria spp. are some of the microorganisms covered in the book: Microbiological analysis of foodstuffs. ISO implementation guidance.
This guide makes it easy to implement the most significant standards within the sector and includes a table that relates the culture medium to the applicable standard. It also contains summaries, graphs and schematic diagrams of the UNE and ISO reference standards.
In total, it explains more than twenty-five fundamental standards with the main guidelines and methods of microbiological analysis commonly used to control food safety and quality, including those indicated in current laws.
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