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Microbiological Criteria for Food 1, 2
1Letterman Army Institute of Research, Department of Nutrition, Food Hygiene Division, Presidio of San Francisco, California 94129.
Abstract:
Microbiological criteria can be separated into standards, guidelines and specifications. These criteria are applied to reduce potential health hazards associated with foods and to evaluate food quality. Microbiological criteria must be realistic, enforceable and consistently applied. In fulfillment of their responsibilities to consumers, both regulators and food purveyors will continue to improve and to establish new microbiological criteria for food.
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