Analysis and Examination of Food

47. Analysis and Examination of Food

Analytical Microbiology
You are the microbiologist to a small company that produces soft cheese for retail sale (chilled). You have been asked to provide details of a recommended suite of microbiological tests for this product.
a) Identify the different reasons for microbiological testing of the named product
b) Explain the approach you would take in determining the organisms you would include in the test regime
c) Identify and characterize the organisms you would test for, with your rationale for their inclusion and an indication of when you would test.
d) Produce outline microbiological laboratory procedures for three of the organisms you have selected, including a pathogen, a quality indicator and an indicator of poor hygiene practice
Word Limit 3000 (not including Tables, Figures or

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