000			01700nam a22002297a 4500
003			ISI Library, Kolkata
005			20240903135155.0
008			240716b |||||||| |||| 00| 0 eng d
020			_a9241205989
040			_aISI Library _bEnglish
082	0	4	_a100 SD:610.621 _bWHO.Tr.598
110	1		_aWHO Expert Committee on Microbiological Aspects of Food Hygiene
245	1	0	_aMicrobiological 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
260			_aGeneva : _bWorld Health Organization, _c1976
300			_a103 Pages, _bfigures, illustrations, tables; _c20 cm.
490	0		_aWorld Health Organization technical report series ; no. 598
505	0		_aIntroduction -- 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.
650		4	_aFood Microbiology
710	1		_aWorld Health Organization
710	1		_aFood and Agriculture Organization of the United Nations
942			_2ddc _cRP
999			_c434934 _d434934