Check out the February/March 2011 edition of Food Safety Magazine, where we discuss such matters as competitive sanitary design, the microbiological safety and stability of ready-to-eat meat, reducing risk from farm to table and much more!
Spoilage indicators could be considered a subset of quality indicators as microbes that cause spoilage are not necessarily those that result in foodborne illness.
With on-line training for ATP detection, a value-added innovative solution to the unique challenges encountered by the food processing industry is offered.