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The Relevance of the Distribution of Micro‐organisms Within Batches of Food to the Control of Microbiological Hazards from Foods
Author(s) -
KILSBY D. C.,
PUGH M. E.
Publication year - 1981
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1981.tb01251.x
Subject(s) - distribution (mathematics) , food science , environmental science , sample (material) , food safety , biology , statistics , toxicology , mathematics , chemistry , chromatography , mathematical analysis
The distribution of micro‐organisms within batches of food is identified as log‐normal and this distribution has practical implications in the control of microbial hazards in foods. These implications are explained as effects upon counting procedures, changes in levels through processes, detection of low levels of micro‐organisms, the use of indicator groups, presence/absence tests, consumer safety calculations, and sample unit size analysed.