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Extra resources for Practical Food Microbiology, 3rd edition
These organisms are important spoilers of bacon. 6 ᭡ Vibrio spp. 7 Canned food Canned food has been involved in enteric infection and food poisoning incidents, including cases of typhoid, botulism, salmonellosis and staphylococcal poisoning, although in relation to the large amount of canned food consumed such events are uncommon. Problems have also occurred relating to spoilage of consignments of canned food from a variety of countries. e. e. given a milder or pasteurization process which permits a limited shelf-life if kept cold.
Traditionally, a dye reduction test such as the methylene blue test has been used as a simple, inexpensive indicator of product hygiene for milk, cream and ice-cream. However, quality defects with refrigerated products are commonly due to psychrotrophic bacteria that frequently show poor dye reduction activity. More useful information may be obtained by a colony count together with a coliform count and this is reﬂected in changes in the legislation covering milk. The EC Milk and Milk-based Products Directive 92/46/EEC , that has been transposed into UK national law as the Dairy Products (Hygiene) Regulations 1995 , lays down health rules for the production and placing on the market of raw milk, heat treated drinking milk, milk for the manufacture of milk-based products and milk-based products intended for human consumption.
No. 15 Enforcement of the Food Safety (Fishery Products) Regulations 1992 and Associated Regulations (ISBN 0-11-321798-6). 22 Section two No. 16 Enforcement of the Food Safety Act 1990 in Relation to the Food Hazard Warning System (Revised August 1997) (ISBN 0-11-321583-5). No. 17 Enforcement of the Meat Products (Hygiene) Regulations 1994 (‘The Regulations’) (ISBN 0-11-321880-X). No. 18 Enforcement of the Dairy Products (Hygiene) Regulations 1995 and the Dairy Products (Hygiene) (Scotland) Regulations 1995 (‘The Regulations’) (ISBN 0-11-3219571).