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Other Applied Science Fields
Food Science and Technology
Food Safety and Quality Assurance
1. Introduction to Food Safety and Quality Assurance
2. Principal Food Hazards
3. Prerequisite Programs (PRPs)
4. Hazard Analysis and Critical Control Points (HACCP) System
5. Food Safety Management Systems (FSMS)
6. Quality Assurance and Quality Control
7. Sensory Evaluation
8. Food Microbiology and Laboratory Analysis
9. Supply Chain Control and Traceability
10. Regulatory and Legal Frameworks
11. Auditing, Verification, and Validation
12. Emerging Issues and Advanced Topics
8.
Food Microbiology and Laboratory Analysis
8.1.
Conventional Testing Methods
8.1.1.
Plate Counts
8.1.1.1.
Total Viable Count
8.1.1.2.
Yeast and Mold Count
8.1.1.3.
Specific Pathogen Counts
8.1.2.
Enrichment Cultures
8.1.2.1.
Selective Media
8.1.2.2.
Isolation Techniques
8.1.2.3.
Identification Methods
8.1.3.
Most Probable Number (MPN)
8.1.3.1.
Principle and Application
8.1.3.2.
Calculation Methods
8.1.3.3.
Statistical Interpretation
8.2.
Rapid Microbiological Methods
8.2.1.
Immunoassays (ELISA)
8.2.1.1.
Principle of ELISA
8.2.1.2.
Applications in Food Testing
8.2.1.3.
Advantages and Limitations
8.2.2.
Polymerase Chain Reaction (PCR)
8.2.2.1.
Principle of PCR
8.2.2.2.
Detection of Pathogens
8.2.2.3.
Real-Time PCR
8.2.3.
ATP Bioluminescence
8.2.3.1.
Principle and Use
8.2.3.2.
Hygiene Monitoring
8.2.3.3.
Interpretation of Results
8.2.4.
Flow Cytometry
8.2.4.1.
Principle and Applications
8.2.4.2.
Rapid Detection Methods
8.3.
Chemical and Physical Analysis
8.3.1.
pH and Acidity Measurement
8.3.1.1.
Methods and Instruments
8.3.1.2.
Interpretation of Results
8.3.1.3.
Quality Control Applications
8.3.2.
Water Activity (aw)
8.3.2.1.
Measurement Techniques
8.3.2.2.
Impact on Food Safety
8.3.2.3.
Shelf Life Prediction
8.3.3.
Moisture Content
8.3.3.1.
Determination Methods
8.3.3.2.
Relevance to Shelf Life
8.3.3.3.
Quality Control Applications
8.3.4.
Texture Analysis
8.3.4.1.
Instrumental Methods
8.3.4.2.
Sensory Correlation
8.3.4.3.
Quality Assessment
8.3.5.
Colorimetry
8.3.5.1.
Color Measurement Systems
8.3.5.2.
Applications in Quality Control
8.3.5.3.
Color Standards
8.4.
Laboratory Quality Assurance
8.4.1.
Method Validation
8.4.2.
Quality Control Procedures
8.4.3.
Proficiency Testing
8.4.4.
Laboratory Accreditation
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7. Sensory Evaluation
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9. Supply Chain Control and Traceability