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lntroduction to microorganisms
Growth and destruction of microorganisms
Food poisoning and food borne infections
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acidophilic organisms aerobic agent alcohol anaerobic animals Bacillus bacteria Chart cheese chemical clean Clostridium botulinum Clostridium welchii cockroaches colour conidia contain cooked cooled cream destroyed detergent dieldrin disease disinfectant dried effect England and Wales enzymes example fermentation fish flavour flour Food Hygiene food industry food poisoning organisms food premises frozen fruits Genus growth range halophilic heat resistant heat sensitive heat treatment HMSO hyphae incubation infection insecticide irradiation killing lactic acid large numbers liquid egg mesophilic methods micro-organisms milk minutes moulds multiply Northern lreland numbers of organisms osmophilic outbreaks pasteurized pathogenic pests present preservation Propionic acid psychrophilic rats reduce the number refrigerator Regulations result rinse rodents salmonellae salt Sodium Sodium nitrite soil Sorbic acid species spoil spoilage spoilage organisms spores staphylococci sterile storage stored strains substances sugar Sulphur dioxide surfaces temperature toxin types vegetative cells warfarin washing yeast