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Recent developments in preventative microbiological quality control in the food industry

Recent developments in preventative microbiological quality control in the food industry

Belgian Journal of Food Chemistry and Biotechnology 44(4): 131-138

This review states that the food industry and official testing laboratories need rapid microbiological methods that are: simple to use and labour-saving; low in capital and running costs; more rapid than traditional methods; and as sensitive and specific as traditional methods. Foods mentioned included pasteurized and UHT-treated milk, fruit juice and cream.

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