An evaluation of the role of microbiological criteria for foods and food ingredients /

This comprehensive volume examines the purposes of and needs for the establishment of microbiological criteria. This report examines the selection of criteria and sampling plans; it recommends the action to be taken when a criterion is exceeded. The National Research Council suggests plans for implementing the Hazard Analysis Critical Control Point system in food protection programs and for developing meaningful standards, guidelines, and specifications. The references are extensive and current. For college and university libraries serving upper-division undergraduates and graduates in food sciences.-W.B. Esselen, emeritus, University of Massachusetts at Amherst