Microbiological Quality Systems and Microbial Risk Analysis

Author:

Taban Birce Mercanoglu,Aytac Sait Aykut

Publisher

Springer New York

Reference63 articles.

1. Alemanno A (2007) Trade in food: regulatory and judicial approaches in the EC and the WTO. Cameron May, London, p 540

2. Anonymous (1997) A simple guide to understanding and applying the hazard analysis critical control point concept, 2nd edn. International Life Sciences Institute (ILSI) Europe, Brussels, p 13

3. Arvanitoyannis IS, Kassaveti A (2009) HACCP and ISO 22000-a comparison of the two systems. In: Arvanitoyannis IS (ed) HACCP and ISO 22000-application to foods of animal origin. Blackwell, Chichester, pp 3–46

4. Arvanitoyannis IS, Traikou A (2005) Comprehensive review of the implementation of hazard analysis critical control point (HACCP) to the production of flour and flour-based products. Crit Rev Food Sci Nutr 45:327–370

5. Baird-Parker TC, Tompkin RB (2000) Risk and microbiological criteria. In: Lund BM, Baird-Parker TC, Gould GW (eds) The microbiological safety and quality of food. Aspen, Maryland, pp 1852–1885

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