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HACCP and GMP: Part 1 of 5
Bacteria, Food safety, Public health
Genetic control of the bacterial adaptive acid tolerance response.
Sous vide and food safety
Be aware of Listeria monocytogenes
Support registered food businesses
Psychrotrophs in food science
Food as a microbial growth substrate
Predictive modelling in food microbiology
Bacteria, Fermented foods, Food quality, Probiotics and gut health