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Challenge testing protocols for assessing the safety and quality of food and drink 2010


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Microbiological challenge testing is the laboratory simulation of what can happen to a food product during distribution and subsequent handling.

There are appendices covering the use of the CIMSCEE method for assessing the potential for growth of microorganisms in acid preserved foods, and for determining the potential for growth of psychrotrophic Clostridium botulinum in chilled foods.

Soft cover - 42 pages

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