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Micro-Organisms in Foods - 2 Sampling for Microbiological Analysis: Principles and Specific Applications.

Micro-Organisms in Foods - 2 Sampling for Microbiological analysis:

To set your mind at rest immediately, ICMSF are the initials of The International Commission on Microbiological Specifications for Foods, of the International Union of Microbiological Societies.

The first edition of this text had to be reprinted, which is always a good sign. After a gap of twelve years some updating was necessary and the publishers have taken the opportunity of so doing. This present edition has preserved the statistical treatment used earlier but the second part of the text has been re-organized to follow the commodity categories in ICMSF's ecology book. Suggestions are made for going about such work at ports of entry and the sampling plans given have all been arrived at statistically so that they are of direct use to microbiologists.

Part 1 of the book carries the title Priniples and its nine chapters are Meaningful microbiological criteria for foods; Concepts of probability and sampling; Principles of drawing samples; Appropriate sampling plans; Choice of sampling plan according to purpose; Sampling plans for situations involving direct hazard from pathogens; Control at source - the hazard analysis critical control point; The application of variables plans; and Collecting and handling sample and analytical units. There are no fewer than seventeen chapters in the second section entitled Specific proposals for sampling and sampling plans. These are: Introduction - the application and use of criteria; Sampling plans for raw meats; Sampling plans for processed meats; Sampling plans for poultry and poultry products; Sampling plans for feeds of animal origin and pet foods; Sampling plans for milk and milk products; Sampling plans for eggs and egg products; Sampling plans for vegetables, fruits and nuts; Sampling plans for soft drinks, fruit juices, concentrates and fruit preserves; Sampling plans for cereals and cereal products; Sampling plans for spices, condiments and gums; Sampling plans for sugar, cocoa, chocolate; Sampling plans for natural water, other bottled waters, process waters and ice; and Shelf-stable canned food.

This well known text is written in a understandable manner and is well referenced alongside the six appendices.
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Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1989
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