Microbiological Guidelines for Food

Microbiological Guidelines for Food are applicable to ready-to-eat food in general and specific food items. It includes 1) chapter 1 Microbiological Criteria for Ready-to-eat Food in General - Aerobic Colony Count (ACC) and Hygiene Indicator Organisms; 2) chapter 2 Microbiological Criteria for Ready-to-eat Food in General - Specific Foodborne Pathogens; 3) chapter 3 Microbiological Criteria for Specific Food Items.