Contains wealth of information on food microbiology and food safety

Provides guidance on the appropriate testing of food processing environments

Presents ways to improve the microbiological safety of food

Preface.- Contributors and Reviewers.- Abbreviations Used in the Book.- Part I. Principles of Using Data in Microbial Control.- 1. Utility of Microbial Testing for Safety and Quality.- 2. Validation of Control Measures.- 3. Verification of Process Control.- 4. Verification of Environmental Control.- 5. Corrective Actions to Re-Establish Control.- 6. Microbiological Testing in Customer-Supplier Relations.- Part II. Applications of Principles to Product Categories.- 7. Applications and Use of Criteria and Other Tests.- 8. Meat Products.- 9 Poultry Products.- 10. Fish and Seafood Products.- 11. Feeds and Pet Food.- 12. Vegetables and Vegetable Products.- 13. Fruits and Fruit Products.- 14. Spice, Dry Soups and Asian Flavorings.- Cereals and Cereal Products.- 16. Nuts, Oilseeds, Dried Legumes and Coffee.- 17. Cocoa, Chocolate and Confectionary.- 18. Oil- and Fat-based Foods.- 19. Sugar, Syrups and Honey.- 20. Non-Alcoholic Beverages.- 21. Water.- 22. Eggs and Egg Products.- 23. Milk and Dairy Products.- 24. Shelf-Table Heat Treated Foods.- 25. Dry Foods for Infants and Young Children.- 26. Combination Foods.- Appendix 1. Sampling Considerations and Statistical Aspects of Sampling Plans.- Appendix 2. Calculations for Chapter 2.- Appendix 3. ISO Methods Referenced in Tables.- Appendix 4. Objectives and Accomplishments of the ICMSF.- Appendix 5. ICMSF Participants.- Appendix 6. ICMSF Publications.- Appendix 7. Sponsors of ICMSF Activities.