MICROBIOLOGICAL QUALITY ASSURANCE PROCEDURES IN THE FOOD INDUSTRY

Abstract

In spite of microbiological Quality Assurance (QA), which has been employed for many years to guarantee the quality of food products in their early stages, food poisoning outbreaks are still increasing. Although food handlers must be educated still further in matters of hygiene, QA (on the microbiological analysis of food) should not be allowed to rest on its laurels, and its present limitations and possible improvements in its specifics and applications are treated here.

Citation

Kilsby, D.C. (1988), "MICROBIOLOGICAL QUALITY ASSURANCE PROCEDURES IN THE FOOD INDUSTRY", British Food Journal, Vol. 90 No. 2, pp. 70-70. https://doi.org/10.1108/eb011812