Notebook: Introduction to Microbiological Indicators in the Food Industry

The bioMérieux Industry Introductory NOTEBOOK on “Microbiological Indicators in the Food Industry” is the first in a novel series of articles on this theme.

This NOTEBOOK is co-authored by Lee-Ann Jaykus, North Carolina State University, U.S. and Peter McClure, Unilever, U.K. and provides an insight into the history and use of microbiological indicators in the food industry from a U.S. and E.U. perspective. Presented in an easy-to-read format, it provides a sound introduction for subsequent

NOTEBOOKs which will focus on Microbiological Indicators in specific food categories. It represents an important reference for all those concerned with microbiological food quality and safety including food industry professionals, university lecturers and students.

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