Abstract
Useful testing for the microbiological safety and quality of cane and beet sugar, syrups, and honey is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. Specific recommendations are provided, where appropriate.
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International Commission on Microbiological Specifications for Foods (ICMSF)., Swanson, K.M. (2011). Sugar, Syrups and Honey. In: Microorganisms in Foods 8. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9374-8_19
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DOI: https://doi.org/10.1007/978-1-4419-9374-8_19
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