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Thread: Microbiological Analysis of Food and Water. Guidelines for Quality Assurance

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    Thumbs up Microbiological Analysis of Food and Water. Guidelines for Quality Assurance

    Microbiological Analysis of Food and Water. Guidelines for Quality Assurance
    by N. F. Lightfoot




    Pages: 285
    Publisher: --
    Edition: 1st., 1998
    Language: English
    ISBN: 978-0444502033

    Description

    In 1986, the European Commission began to support research and development activities in the field of microbiological measurements.
    Within the BCR (Community Bureau of Reference), and later within the Measurement and Testing Programme (M & T Programme), several
    projects were launched which covered various aspects of food and water microbiology.
    The main objectives of these projects were to develop adequate tools for the validation of microbiological measurement and testing methods. Two projects — food and water microbiology — included the development of representative and stable reference materials, and involved more than one hundred laboratories from the European Union in interlaboratory studies. Fundamental research on the behaviour of microbes in spray-dried milk powder was undertaken. Measurement methods and statistical treatment tools were developed to assess the homogeneity and stability of these reference materials, and the results led to the development of several reference materials used in European-wide interlaboratory studies. Several bacterial strains were studied in food (salmonella, listeria, B. cereus, S. aureus, C. perfringens, E. coli) and water (E. faecium, E. cloacae, E. coli, salmonella and C. perfringens). For each of the studied microbes, several methods of measurement or testing were compared. Quality assurance (QA) and quality control (QC) items have been developed.

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