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D. Miles ; T. Ross ; J. Olley ; T. Mac Meekin | 1997The growth rates of four strains of Vibrio parahaemolyticus were measured and compared in a model broth system. The results for the fastest growing strain, based on 77 combinations of temperature and water activity (a(w)) using NaCl as the humec[...]
article/chapitre/communication
The Hazard Analysis Critical Control Point (HACCP) concept involves a systematic approach to food safety based on hazard identification and control. The system is based on identifying and evaluating key steps in the food production chain which h[...]
