Microbiological aspects of food hygiene : report of a WHO expert committee with the participation of FAO, meeting held in Geneva from 16 to 22 March 1976

Introduction -- Part I. Microbiological agents of food-borne disease -- 1. Bacteria -- 2. Viruses and rickettsiae -- 3. Fungi and mycotoxins -- 4. Parasites -- 5. transferable drug resistance in the Enterobacteriaceae -- 6. Role of indicator organisms -- 7. developments in methods used in microbiological examination of foods -- Part II. 8. Hazards related to processing -- 9. Hazards related to storage -- 10. Hazards related to population movements and tourism -- 12. Hazards related to international movement of food and feed -- Control of food-borne microbiological hazards -- 14. Microbiological specifications for foods -- Cost/benefit aspects of microbiological testing of foods -- 16. Laboratory quality assurance -- 17. Recommendations -- Acknowledgements -- Annexes.