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The control of food security in contemporary food processing relies upon HACCP and other systems that recognize hazards and define processes to manage them. These demand a thorough understanding of the properties of microbial pathogens under all the situations that could be identified in foods and the food processing environment. Detailed data about every single of the principal organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism under a variety of variable conditions. This details has been ready by the International Commission for the Microbiological Specifications of Foods (ICMSF).
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