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Microbiological examining methods

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Food Hygiene, Microbiology and HACCP

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Abstract

There may be a variety of reasons why it is necessary to examine foods qualitatively and/or quantitatively for microorganisms. The principal objectives of microbiological testing are to ensure: (1) that the food meets certain statutory standards; (2) that the food meets internal standards set by the processing company or external standards required by the purchaser; (3) that food materials entering the factory for processing are of the required standard and/or meet a standard agreed with a supplier; (4) that process control and line sanitation are being maintained. The microbiological test methods used to monitor food quality are themselves also varied and are largely dependent on the food being analysed.

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Authors and Affiliations

  1. Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  2. formerly of Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

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  1. S. J. Forsythe
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© 2000 Springer Science+Business Media New York

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Forsythe, S.J., Hayes, P.R. (2000). Microbiological examining methods. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_4

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  • DOI: https://doi.org/10.1007/978-1-4757-5254-0_4

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  • Print ISBN: 978-1-4419-5196-0

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