Aseptic and pasteurised foods
Guidelines
- Guidelines on the safe production of aseptically processed and packaged foods
- Establishment and use of microbiological criteria (standards, specifications and guidelines) for food
- Guidelines on air quality standards for the food industry (second edition)
- Guidelines on good manufacturing practice for heat processed flexible packaging
- GMP guidelines for the processing & aseptic packaging of low-acid foods
- GMP for sterilisable flexible packaging
- Safe packing of food & drink in glass
- Examination of suspect spoiled cans & aseptically filled containers
- Industrial microbiological risk assessment - a practical guide
- Manual of microbiological methods for the food and drink industry
- Microbiological aspects of commissioning & operating aseptic production processes
- Hygienic design of liquid handling equipment
- Pasteurisation: a food industry practical guide (second edition)
- Ranking of cross-contamination vectors of ready-to-eat foods: a practical approach
- EHEDG guidelines and test methods - information
- EHEDG guidelines and test methods - ordering
- EHEDG equipment design titles (docs 8,10,13 & 22)
- Acid resistance of Escherichia coli O157:H7
- Discoloration in raw and processed foods
- Food Microbiology Conference notes 2008
- High pressure sterilisation
- Identification & prevention of hazards associated with slow cooling of large cooked meats
- Microbial spoilage of food: a review
- Thermal technologies in food processing
- Thermal processing: validation challenges
- Significance of injured micro-organisms in food
- Sustainable food packaging: current biodegradable and compostable solutions - Conference proceedings
- Yeasts and moulds: occurrence and control in the food factory