The bacterial screening of food and water.
The application of microbiology to the prevention of microbial hazards in food and water is reviewed. The limits and appropriateness of the various approaches are discussed. Hazard Analysis Critical Control Point (HACCP) is presented as a more logical method of preventing microbial hazards than screening.
Renton-Skinner
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D001419:Bacteria / Q000302:isolation & purification; D001431:Bacteriological Techniques; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000517:prevention & control; D006801:Humans; D008403:Mass Screening; D014871:Water Microbiology