Details of the key growth characteristics of individual microorganisms and microbial groups - at your fingertips in a series of one-page summaries. Preliminary sections in the guideline tabulate microorganisms of concern by food type, and there is also a section on pasteurisation and other heat treatments. Designed for microbiologists and non-microbiologists alike, this is a handy summary to help you answer those regular day-to-day questions.
Our site uses cookies and similar technologies to offer you a better experience. We use analytical cookies (our own and third party) to understand and improve your browsing experience, and advertising cookies (our own and third party) to send you advertisements in line with your preferences. To modify or opt-out of the use of some or all of our cookies, please go to “Manage Cookies” or view our Cookie Policy to find out more. By clicking “Accept all” you consent to the use of these cookies.
