Chilled and frozen foods
Guidelines
- Guidelines for preventing hair contamination of food
- Guidelines on air quality standards for the food industry (second edition)
- Use of chlorine in fresh produce washing
- Fresh prepared produce: GMP for high oxygen MAP & non-sulphite dipping
- Guidance on achieving reasonable working temperatures & conditions during production of chilled foods
- Guidelines on the verification of reheating instructions for microwaveable foods
- A code of practice for the manufacture of vacuum & MAP chilled foods
- Guidelines for sous-vide processing
- Establishment of procedures for the inspection of frozen food factories
- Establishment and use of microbiological criteria (standards, specifications and guidelines) for food
- Guidelines for modified atmosphere packaging (MAP)
- Industrial microbiological risk assessment - a practical guide
- Manual of microbiological methods for the food and drink industry
- Meat & meat products: the calculation of meat content, added water & connective tissue from analytical data
- Shelf-life for chilled foods
- Pasteurisation: a food industry practical guide (second edition)
- Ranking of cross-contamination vectors of ready-to-eat foods: a practical approach
Books and reviews
- Acid resistance of Escherichia coli O157:H7
- Chilled foods: a comprehensive guide (2nd ed)
- Discoloration in raw and processed foods
- Hand hygiene in the food industry: a review
- Microbial spoilage of food: a review
- Rapid cooling of foods
- Significance of injured micro-organisms in food
- The freezing & retarding of fermented doughs
- Yeasts and moulds: occurrence and control in the food factory
Conference procedings
- Fresh cut produce - proceedings: 1st Int Conference 1999
- Fresh cut produce - proceedings: 2nd Int Conference 2001
- Hot topics in food microbiology 2004
- Hot topics in food microbiology 2005