Air separation systems

Dehydrofreezing (Operation)
Desiccation: Effect on the Viability of Organisms
Drying (Operation)
Drying - cereals, nuts and pulses (Operation)
Drying: Egg and milk products (Operation)
Finishing - drying (Operation)
Freeze-drying (Operation)
Inadequate drying (Safety Issue)

Dual-component products (e.g. fruit pies)

Dud-detection (Operation)

Dusting (Operation)

E

• Egg
  Egg products (Ingredient)
  

• Eggs
  Candling - eggs (Operation)
  Dried Egg
  Drying: Egg and milk products (Operation)
  Eggs (raw) (Process Type)
  Eggs - shell eggs (Ingredient)
  Eggs: Storage of shell eggs
  Heat Resistance of Salmonella spp in Egg Albumen
  Heat Resistance of Salmonella spp: in Egg Constituents
  Heat Resistance of Salmonella spp: in Liquid Whole Egg
  Liquid Egg Products
  Poultry products (chilled) (Process Type)
  Poultry products (frozen) (Process Type)
  Salmonella in Eggs
  

• Eh
  Redox Potential (Eh)
  

• Electromagnetic
  Electromagnetic heating (Operation)
  

• Elevation
  Elevation (Operation)
  

• Ellab
  Ellab UK
  

• Elutriation
  Elutriation (Operation)
  

• Emulsification
  Emulsification (Operation)
  

• Emulsifying,
  Emulsifying, stabilising and thickening agents (Ingredient)
  

• Endospore
  Vegetative Bacterial Cells and Endospores
  

• Enlabel
  Enlabel: Software
  

• Ensuring
  Ensuring specified heat treatment is applied (Safety Issue)
  

• Entoleter
  Deinfestation (Operation)
  

• Enumeration
  Enumeration of Mesophilic and Thermophilic Spores (Aerobic and Anaerobic)
  

• Enzyme
  Enzyme treatment (Operation)
  Enzymes (Ingredient)
  

• Equipment
  Foreign bodies from equipment and environment (Safety Issue)
  

• Escherichia
  Escherichia coli (Intestinally Pathogenic): Prevention and Control
  Escherichia coli (Intestinally Pathogenic): Signs and Symptoms of Illness
  Escherichia coli O157:H7 - Acid Tolerance
  Escherichia coli O157:H7 - Susceptible Populations and Infective Dose
  Escherichia coli O157:H7 - Thermal Inactivation
  Escherichia coli: Diffuse-adhering strains (DAEC)
  Escherichia coli: Enteroaggregative strains (EAggEC)
  Escherichia coli: Enterohaemorrhagic strains (EHEC) (including E. coli O157:H7)
  Escherichia coli: Enteroinvasive strains (EIEC)
  Escherichia coli: Enteropathogenic strains (EPEC)
  Escherichia coli: Enterotoxigenic strains (ETEC)
  Escherichia coli: Microbiological Details
  Escherichia coli: O157:H7 - Transmission
  Escherichia coli: Serogroups Most Frequently Associated with Illness in Humans
  Escherichia coli: Summary Characteristics
  Food Poisoning Organisms
  Salt Tolerance of Salmonella spp. and Escherichia coli
  Water activity: Survival of Escherichia coli and Streptococcus faecalis
  

• Ethylene oxide
  Disinfectants: Alkalising Reagents
  

• Evacuation
  Evacuation (Operation)
  

• Evaporated
  Evaporated / Condensed milk & milk products (Ingredient)
  

• Evaporation
  Evaporation (Operation)
  

• Evisceration
  Evisceration (Operation)
  

• Exhausting
  Exhausting (Operation)
  

• Experts
  Heat Treatment Specification and Testing - Experts
  

• Expression
  Expression (Operation)
  

• Extraction
  Extraction (Operation)
  

• Extrusion
  Breakfast cereal manufacture
  Extrusion (Operation)
  Hot Extrusion
  Snack food manufacture
  

F

• F0
  F0 Calculation: Heat Resistance
  F0 Target Calculation
  F0 Targets: Effect of Retort
  F0 value
  F0: contribution of cooling
  Heat Penetration Tests
  Heat Process: Evaluation of Requirement of the Pack
  Process Lethality: Validation of the Calculation
  Thermal Process Evaluation
  

• FAC
  Food Advisory Committee (FAC)
  Factory design and layout
  Facultative Anaerobic Organisms
  

• Faecal coliforms
  Coliform Organisms in Water
  

• Fasciola
  Fasciola hepatica (liver fluke)
  

• Fat
  Animal fat manufacture
  Fats (oils & fats) (Process Type)
  Fats and shortenings (Ingredient)
  

• FDF
  Food and Drink Federation (FDF)
  

• Ferment
  Flavouring: by fermentation (Operation)
  Salt & acid based (preserves) (Process Type)
  Fermentation (Operation)
  Fermented and Acidified Vegetables: Microbiology
  

• Fertilisers
  Fertilisers and pesticides
  

• Fibreboard
  Packaging materials (Ingredient)
  

• Ficin
  Enzymes (Ingredient)
  

• Fill weight
  Raw Materials: Microbial changes during Product Preparation
  

• Filleting
  Boning (Operation)
  

• Filling
  Contamination: from filling environment (Safety Issue)
  Filling - packs (Operation)
  Filling equipment - adequate sterilisation of aseptic filling equipment (Safety Issue)
  Filling of product (Operation)
  

• Film
  Packaging materials (Ingredient)
  

• Filtration
  Filtration (Operation)
  Filtration: Effect on the Viability of Organisms
  Sieves and filtration
  Ultrafiltration (Operation)
  

• Finishing
  Finishing - drying (Operation)
  Finishing: beer (Operation)
  

• Firming
  Firming agents (Ingredient)
  

• Fish
  Algal Toxin Illnesses
  Amnesic Shellfish Poisoning (ASP)
  Botulism from Meat and Fish
  Candling - fish (Operation)
  Canned fish/shellfish manufacture
  Canned low-acid foods (heat preserved) (Process Type)
  Ciguatera Poisoning
  Cured Fish
  Diarrhetic Shellfish Poisoning (DSP)
  Fish & shellfish - preserved (Ingredient)
  Fish & shellfish - raw (Ingredient)
  Fish (chilled) (Process Type)
  Fish (frozen) (Process Type)
  Fish (raw) (Process Type)
  Fish and moulded fish manufacture
  Fish products (chilled) (Process Type)
  Fish products (frozen) (Process Type)
  Fish: Bacterial Flora
  Fish: Bacterial Toxin Illnesses
  Fish: Catching, Handling and Processing
  Marine Biotoxins: Monitoring
  Neurotoxic Shellfish Poisoning (NSP)
  Oils (oils & fats) (Process Type)
  Paralytic Shellfish Poisoning (PSP)
  Puffer-fish (Tetrodotoxic) Poisoning
  Salt & acid based (preserves) (Process Type)
  Scombroid Poisoning: Control
  Scombrotoxic Fish Poisoning
  Scombrotoxicosis: Food Hygiene Aspects
  Seafood and Food Poisoning (UK)
  Seafood, Dried: Yeasts and Moulds
  Seafood: Toxins
  Smoked Fish Production: Safety
  Smoked Fish: Microbiological Food Safety Implications of Current Practices
  Smoked Fish: Microbiological Safety of Packaging
  Smoked Fish: Microbiological Safety of Salting
  Sushi: Microbiological Hazards
  Sushi: Parasitological Hazards
  

• Flagella
  Flagella
  

• Flaking
  Breakfast cereal manufacture
  Flaking (Operation)
  

• Flavouring
  Flavouring - by addition (Operation)
  Flavouring agents (Ingredient)
  Flavouring: by fermentation (Operation)
  

• Flour
  Flour (Ingredient)
  Flour treatment agents: legislation (Safety Issue)
  Milled grain manufacture
  To-be-cooked (dried) (Process Type)
  

• Fluke
  Fasciola hepatica (liver fluke)
  

• Fluming
  Fluming (Operation)
  

• Foaming
  Miscellaneous food additives (Ingredient)
  

• Fondant
  Confectionery (Ingredient)
  Sugar-based products (confectionery) (Process Type)
  

• Food
  Food Advisory Committee (FAC)
  Food and Drink Federation (FDF)
  Food Handlers: Fitness to work (Department of Health)
  Food Poisoning Organisms
  Food Poisoning Sources: England and Wales
  Food Poisoning: Avoidable Factors
  Food Poisoning: Prevention
  Food Safety (Food Sense - MAFF)
  

• Forecast
  Growth Kinetics
  

• Foreign
  Foreign bodies
  Foreign bodies from equipment and environment (Safety Issue)
  Foreign bodies: detection and removal
  Foreign bodies: Prevention
  Foreign bodies: recontamination (Safety Issue)
  Sorting and inspection: manual
  

• Formaldehyde
  Disinfectants: Alkalising Reagents
  

• Forming
  Forming (Operation)
  

• Formulation
  Formulation (Operation)
  

• Fractionation
  Fractionation (Operation)
  

• Freeze
  Cold: Effect on the Viability of Organisms
  Cold: Microbiological effects
  Cook-Chill and Cook-Freeze Systems: Microbiological Considerations
  Cook-Freeze
  Pre-cooked Chilled or Frozen Food: Distribution
  Freeze-chill (dairy) (Process Type)
  Freeze-concentration (Operation)
  Freeze-drying (Operation)
  

• Freezing
  Dehydrofreezing (Operation)
  Freezing (Operation)
  Freezing: basic principles
  Salmonella and Freezing
  Thawing of Frozen Foods
  

• French fries
  Potato chip manufacture
  

• Fresh
  Fresh Refrigerated Cured Products
  Meat: Freshness and Smell
  

• Frozen
  Chilled and Frozen Foods - Microbiological Guidelines (Quality Assurance)
  Cook-Freeze
  Frozen and Refrigerated Foods: Microbiology
  Frozen Foods (Folder)
  Frozen fruit manufacture
  Frozen Soft-filled Bakery Products
  Frozen vegetable manufacture
  Storage of Pre-Cooked Frozen Foods
  

• Fruit
  Aseptic - acid foods (heat preserved) (Process Type)
  Canned acid foods (heat preserved) (Process Type)
  Canned acidified foods (heat preserved) (Process Type)
  Canned fruit manufacture
  Canned low-acid foods (heat preserved) (Process Type)
  Dried fruit manufacture
  Dried Fruit: Yeasts and Moulds
  Frozen fruit manufacture
  Fruit & vegetables (raw) (Process Type)
  Fruit & vegetables (frozen) (Process Type)
  Fruit - preserved (Ingredient)
  Fruit - raw (Ingredient)
  Fruit Concentrate: Yeasts and Moulds
  Fruit juice & concentrate (Ingredient)
  Fruit juice manufacture
  Fruit Juices: Pasteurisation
  Fruit Juices: Preservatives
  Fruit Juices: Yeasts
  Fruit preserve manufacture
  Prepared salads (chilled) (Process Type)
  Soft drinks (beverages) (Process Type)
  To-be-cooked (dried) (Process Type)
  

• Frying
  Frying
  Frying (Operation)
  

• Fudge
  Confectionery (Ingredient)
  

• Fumigants
  Disinfectants: Alkalising Reagents
  Herbs and Spices: Spoilage and Control
  

• Fungal amylases
  Bread: Fungal Amylases, Preservatives
  

• Fungi
  Fungi (Ingredient)
  Fungi
  Intermediate Moisture Foods (IMF): Prevention of Spoilage by Xerophilic Fungi
  

G

• Garlic
  Botulism from Vegetables
  

• Garnishing
  Garnishing (Operation)
  

• Gases
  Gases (Ingredient)
  

• Gastroenteritis
  Viral Gastroenteritis (Foodborne)
  

• Generation time
  Growth Kinetics
  

• Germination
  Germination (Operation)
  

• Gherkin
  Canned acidified foods (heat preserved) (Process Type)
  

• Giardia
  Water Pathogens other than Cryptosporidium
  

• Glazing
  Glazing (Operation)
  Miscellaneous food additives (Ingredient)
  

• Gluco-amylase
  Enzymes (Ingredient)
  

• Glucose syrup
  Starch (confectionery) (Process Type)
  Sweetening agents - liquid (Ingredient)
  

• Glycoalkaloid
  Toxins of Plant Origin
  

• Golden syrup
  Sugar based - low acid (preserves) (Process Type)
  

• Government
  Government Research (UK)
  

• Grading
  Grading (Operation)
  Sizing (Operation)
  

• Grain
  Breakfast cereal manufacture
  Milled foods (bakery products) (Process Type)
  Milled grain manufacture
  To-be-cooked (dried) (Process Type)
  

• Gram
  Gram Stain
  

• Granulation
  Granulation (Operation)
  

• Grilling
  Grilling (Operation)
  

• Grinding
  Grinding (Operation)
  

• Growth
  Growth Kinetics
  Growth of pathogens during manufacture and storage (Safety Issue)
  Microbial Metabolism
  Nutritional Requirements of Microbes
  

• Gum
  Confectionery (Ingredient)
  Emulsifying, stabilising and thickening agents (Ingredient)
  Sugar-based products (confectionery) (Process Type)
  

H

• HACCP
  HACCP and VP/MAP Processes
  Hazard Analysis Critical Control Point (HACCP)
  Richmond Committee: Conclusions and Recommendations
  

• Halophilic
  Dehydration and the Use of Concentrated Solutions
  

• Ham
  Ambient meat (preserves) (Process Type)
  Bacon and Ham: Preservation and Microbiology
  Cured ham - canned
  Fresh Refrigerated Cured Products
  

• Hand washing
  Hygiene and Training of Personnel
  

• Handling
  Handling: ingredients (Operation)
  Handling: returns (Operation)
  Handling: rework (Operation)
  

• Hanging
  Hanging (Operation)
  

• Hardening
  Hardening (Operation)
  

• Harvesting
  Harvesting (Operation)
  

• Hazard
  Hazard Analysis Critical Control Point (HACCP)
  

• Headspacing
  Headspacing (Operation)
  

• Heat
  Batch Retorts
  Heat - packaging decontamination
  Heat Activation of Bacterial Spores
  Heat Classification of Skimmed Milk Powder
  Heat exchanger integrity (Safety Issue)
  Heat Penetration Tests
  Heat penetration: effect of food properties
  Heat Preserved Foods (Folder)
  Heat Process - Important Factors
  Heat Process Validation: Alginate Particles
  Heat Process: Evaluation of Requirement of the Pack
  Heat Process: Expertise Required to Establish
  Heat processed - Ready-to-eat (dried foods) (Process Type)
  Heat processed - Rehydrate-to-eat (dried) (Process Type)
  Heat Resistance Characteristics
  Heat Resistance of Microorganisms Capable of Growth Below 10°C
  Heat Resistance of Microorganisms: Important Factors
  Heat Resistance of Salmonella senftenberg and Staphylococcus aureus
  Heat Resistance of Salmonella spp in Egg Albumen
  Heat Resistance of Salmonella spp: in Egg Constituents
  Heat Resistance of Salmonella spp: in Liquid Whole Egg
  Heat Resistant Spores: Enumeration in Raw Materials
  Heat treatment (Operation)
  Heat Treatment Specification and Testing - Experts
  Heat: Effect of Dry Heat on the Viability of Organisms
  Heat: Effect on the Viability of Organisms
  Heat: Interaction with Other Factors
  Moist Heat: Effect on the Viability of Organisms
  Thermal Inactivation of Microorganisms
  

• Heat exchange
  Pasteurisation using Heat Exchangers
  

• Heat processing
  Worst case conditions
  

• Heat resistance
  D-value and z-value of Acid Tolerant Microorganisms
  F0 Calculation: Heat Resistance
  Listeria monocytogenes: Increased Heat Resistance (Growth Medium)
  Listeria monocytogenes: Increased Heat Resistance (Sublethal Heating)
  Salmonella spp: Moist Heat Resistance at Different Water Activities
  Salmonella typhimurium : Heat Resistance in High Total Solids Foods
  

• Heating
  Electromagnetic heating (Operation)
  

• Hemi-cellulases
  Enzymes (Ingredient)
  

• Hepatitis
  Hepatitis A Virus (HAV)
  

• Herb
  Canned low-acid foods (heat preserved) (Process Type)
  Fruit & vegetables (raw) (Process Type)
  Heat processed - Ready-to-eat (dried foods) (Process Type)
  Prepared salads (chilled) (Process Type)
  To-be-cooked (dried) (Process Type)
  Herbs and spices (Ingredient)
  Herbs and Spices: Antimicrobial Effects
  Herbs and Spices: Microbiology
  Herbs and Spices: Spoilage and Control
  

• Hermetic
  Hermetic seal
  

• Herring
  Marine Biotoxins: Monitoring
  

• High
  High Acid Products: pH < 3.7
  High pressure processing (Operation)
  

• High Care
  Clean Room
  Cross-contamination: Avoidance
  

• High Temperature Short Time (HTST)
  Heat Classification of Skimmed Milk Powder
  

• Histamine
  Scombrotoxic Fish Poisoning
  

• Holding
  Holding: product (Operation)
  Material Flow and Process Monitoring
  

• Home
  Home Authority: the principle
  

• Homogenisation
  Homogenisation (Operation)
  

• Honey
  Honey & maple syrup (Ingredient)
  Infant Food
  Sugar based - low acid (preserves) (Process Type)
  

• Hot
  Hot drinks (beverages) (Process Type)
  Hot Extrusion
  Hot-filling
  

• Humectants
  Miscellaneous food additives (Ingredient)
  

• Hydrogen
  Hydrogen peroxide (Ingredient)
  Hydrogenation (Operation)
  

• Hygiene
  Cleaning and Disinfection Procedures
  Hygiene and Training of Personnel
  

• Hygienic
  Hygienic Design and Cleaning in the Manufacturing Process
  

• Hyperfiltration
  Reverse osmosis (Operation)
  

• Hypobromites
  Disinfectants: Halogens
  

I

• Ice
  Ice (Ingredient)
  Ices & dairy products (frozen) (Process Type)
  Ice cream manufacture - overview
  Ice Cream Manufacture: Microbiological details
  

• Ice-cream
  Ageing: Ice cream mix (Operation)
  Cream Based Products
  Freeze-chill (dairy) (Process Type)
  

• ICMSF
  ICMSF: Objectives and Publications
  

• IFST
  Institute of Food Science & Technology (IFST)
  

• Illness
  Food Handlers: Fitness to work (Department of Health)
  

• ILSI
  International Life Sciences Institute (ILSI)
  

• Inadequate
  Inadequate drying (Safety Issue)
  

• Incubation
  Incubation of Cans
  Incubation: defect testing (Operation)
  Incubation: fermentation (Operation)
  Thermal Process Validation: Incubation Testing
  

• Induction
  Electromagnetic heating (Operation)
  

• Infant
  Baby foods - Rehydrate-to-eat (dried) (Process Type)
  Infant Botulism: Associated Food Products
  Infant Food
  

• Infrared
  Electromagnetic heating (Operation)
  

• Ingredient
  Additives and ingredients: controlling levels (Safety Issue)
  Changes in recipe or ingredients (Safety Issue)
  Cleaning and sorting of ingredients (Safety Issue)
  Control of quarantined ingredients (Safety Issue)
  Ingredient as a source of pathogens and toxins (Safety Issue)
  Raw Materials Storage
  

• Injection
  Injection (Operation)
  

• Inoculation
  Inoculation (Operation)
  

• Insects
  Deinfestation (Operation)
  

• Inspection
  Dud-detection (Operation)
  Inspection : emerging systems
  Scanning (Operation)
  Sorting and inspection: manual
  

• Instantisation
  Instantisation (Operation)
  

• Institute
  Institute of Food Science & Technology (IFST)
  

• Interesterification
  Interesterification (Operation)
  

• Intermediate
  Intermediate Moisture Foods (IMF): Prevention of Spoilage by Xerophilic Fungi
  Intermediate Moisture Foods: Yeasts and Moulds
  

• International
  International Life Sciences Institute (ILSI)
  

• Invertase
  Enzymes (Ingredient)
  

• Ion
  Ion exchange (Operation)
  Ionising radiation - packaging decontamination
  

• Irradiation
  Campylobacter and Irradiation
  Irradiation (Operation)
  

J

• Jam
  Fruit preserve manufacture
  Sugar based - high acid (preserves) (Process Type)
  Jams and Preserves
  Jams: Yeasts and Moulds
  

• Jars
  Packaging materials (Ingredient)
  

• Jellies
  Sugar based - high acid (preserves) (Process Type)
  

• Jelly
  Confectionery (Ingredient)
  Sugar-based products (confectionery) (Process Type)
  

• Juice
  Vegetable juice manufacture
  

K

• Kneading
  Kneading (Operation)
  

L

• Labelling
  Consumer preparation and cooking (Safety Issue)
  Enlabel: Software
  Labelling (Operation)
  Shelf-life and expiry date information (Safety Issue)
  

• Lactase
  Enzymes (Ingredient)
  

• Lactic
  Lactic Pickles
  

• Lager
  Alcoholic drinks (beverages) (Process Type)
  Beer and lager manufacture
  

• Laminate
  Packaging materials (Ingredient)
  

• Laminating
  Laminating (Operation)
  

• Lard
  Fats (oils & fats) (Process Type)
  

• Law
  Law permits use/quantity in food product (Safety Issue)
  Law: Keeping up-to-date with UK Food Legislation
  Law: UK Food Law Notes
  Richmond Committee: Conclusions and Recommendations
  Laws Governing Food in the UK
  

• Layout
  Factory design and layout
  

• Lecithin
  Lecithin (Ingredient)
  

• Lectins
  Toxins of Plant Origin
  

• Lethal
  Lethal Rates
  Lethal Rates Calculated for a 20°C Range
  Lethal Rates: Use of z value
  Pasteurisation Values: Equation
  

• Light
  Pulsed light (Operation)
  

• Lipase
  Enzymes (Ingredient)
  

• Liqueurs
  Alcoholic drinks (beverages) (Process Type)
  

• Liquid
  Liquid Egg Products
  Liquid separation systems
  

• Liquorice
  Confectionery (Ingredient)
  

• Listeria
  Food Poisoning Organisms
  Listeria monocytogenes: Growth at Low Temperatures
  Listeria monocytogenes: Increased Heat Resistance (Growth Medium)
  Listeria monocytogenes: Increased Heat Resistance (Sublethal Heating)
  Listeria monocytogenes: Summary Characteristics
  Listeria: Contamination of Foods
  Principal Food Poisoning Bacteria
  

• Listeriosis
  Listeriosis
  

• Liver fluke
  Fasciola hepatica (liver fluke)
  

• Log
  Log reduction
  

• Low-acid
  Low-acid foods
  

• Lozenge
  Sugar-based products (confectionery) (Process Type)
  

• Lubricants
  Contamination from lubricants (Safety Issue)
  

• Luncheon
  Ambient Stable Canned Cured Products
  Luncheon Meat
  

• Lysol
  Disinfectants: Phenolic Compounds
  

M

• Macerating
  Macerating (Operation)
  

• Mackerel
  Marine Biotoxins: Monitoring
  

• MAFF
  Food Safety (Food Sense - MAFF)
  Government Research (UK)
  

• Maize
  Maize: Yeasts and Moulds
  Milled foods (bakery products) (Process Type)
  

• Malt
  Malt manufacture
  

• MAP
  Modified Atmosphere Packaging
  

• Maple syrup
  Honey & maple syrup (Ingredient)
  

• Margarine
  Fats (oils & fats) (Process Type)
  Fats and shortenings (Ingredient)
  Vegetable oil manufacture
  

• Marinating
  Marinating (Operation)
  Salt & acid based (preserves) (Process Type)
  

• Marine
  Marine Biotoxins: Monitoring
  

• Marmalade
  Fruit preserve manufacture
  Sugar based - high acid (preserves) (Process Type)
  

• Marshmallow
  Confectionery (Ingredient)
  Marshmallow base (Ingredient)
  

• Marzipan
  Confectionery (Ingredient)
  

• Massaging
  Massaging (Operation)
  

• Master
  Master Manufacturing Instructions
  

• Material
  Material Flow and Process Monitoring
  

• Maximum
  Maximum hold time before thermal processing
  

• Mayonnaise
  Canned acid foods (heat preserved) (Process Type)
  Mayonnaise and Dressings: Microbiology
  

• Meat
  Ambient meat (preserves) (Process Type)
  Ambient Stable Canned Cured Products
  Aseptic low-acid foods (heat preserved) (Process Type)
  Botulism from Meat and Fish
  Canned low-acid foods (heat preserved) (Process Type)
  Cooked Meat: Cooling
  Cooked Meats: Problems Associated with Slow Cooling
  Cooked Meats: Safe Cooling of Large Meat Joints
  Cooked Meats: Temperature Measurements for Cooling
  Fresh Refrigerated Cured Products
  Meat (chilled) (Process Type)
  Meat (frozen) (Process Type)
  Meat (raw) (Process Type)
  Meat - Dried and Manufactured: Yeasts and Moulds
  Meat alternatives (Ingredient)
  Meat manufacture
  Meat products (chilled) (Process Type)
  Meat products (frozen) (Process Type)
  Meat Substitutes
  Meat: Freshness and Smell
  Meat: Microbiology
  Meat: offal (Ingredient)
  Meat: preserved (Ingredient)
  Meat: raw (Ingredient)
  Mechanically Recovered Meat
  Parasites in Meat and Meat Products
  Richmond Committee: 10-point Plan for Safer Cooked Meat Production
  Richmond Committee: Red Meat Production
  Salt & acid based (preserves) (Process Type)
  To-be-cooked (dried) (Process Type)
  

• Mechanically
  Mechanically Recovered Meat
  

• Melting
  Melting (Operation)
  

• Membrane
  Membrane permeation (Operation)
  

• Mesophiles
  Mesophiles
  

• Mesophilic
  Mesophilic Organisms
  Temperature and Oxygen Requirements of Microorganisms
  

• Metabolism
  Microbial Metabolism
  

• Metal
  Metal detection (Operation)
  Metal detectors and removers
  

• Metal Box
  Crown Cork & Seal Company Inc.
  

• Methyl bromide
  Disinfectants: Alkalising Reagents
  

• Microbial
  Microbial Metabolism
  

• Microbiological
  Adequate Reduction in Microbiological Loading
  Microbiological Loading: Details
  Microbiological Loading: Introduction
  Microbiological Methods
  

• Microflora
  Microflora for cheese (Ingredient)
  

• MicroModel
  Growth Kinetics
  

• Microorganisms
  Microorganisms of concern
  

• Microsporidia
  Water Pathogens other than Cryptosporidium
  

• Microwave
  Microwave Heating
  

• Milk
  Ambient stable products (dairy) (Process Type)
  Aseptic low-acid foods (heat preserved) (Process Type)
  Baby foods - Rehydrate-to-eat (dried) (Process Type)
  Cakes & desserts (frozen) (Process Type)
  Campylobacter and Milk-borne Infection
  Condensed Milk (Sweetened)
  Dairy Products (Folder)
  Dairy products (chilled) (Process Type)
  Drying: Egg and milk products (Operation)
  Evaporated / Condensed milk & milk products (Ingredient)
  Freeze-chill (dairy) (Process Type)
  Heat Classification of Skimmed Milk Powder
  Heat processed - Rehydrate-to-eat (dried) (Process Type)
  Hot drinks (beverages) (Process Type)
  Infant Food
  Milk and cream processing
  Milk and Milk Products: Bacteria
  Milk and Milk Products: Pathogenic Bacteria
  Milk powder manufacture
  Milk Products: Pasteurisation
  Milk: Evaporated
  Milk: pasteurised (Ingredient)
  Milk: powder (Ingredient)
  Milk: raw (Ingredient)
  Milk: sterilised
  Thermisation
  

• Milled
  Milled foods (bakery products) (Process Type)
  Milled grain manufacture
  

• Milling
  Milling (Operation)
  

• Mincemeat
  Fruit preserve manufacture
  Sugar based - low acid (preserves) (Process Type)
  

• Minimum
  Minimum botulinum cook
  Minimum Growth Temperatures
  

• Miscellaneous
  Miscellaneous food additives (Ingredient)
  

• Mixing
  Mixing (Operation)
  

• Models
  Growth Kinetics
  

• Modified
  Modified Atmosphere Packaging
  Modified atmosphere packaging (MAP) (Operation)
  

• Modified Atmosphere
  Challenge Testing for MAP and VP Products
  Chilled Foods: Controlling Factors for Psychrotrophic Clostridium botulinum
  HACCP and VP/MAP Processes
  Storage of Starting Materials for VP/MAP Products
  Storage Temperatures for Chilled Modified Atmosphere Packed Foods
  Time/Temperature Combinations Equivalent to 10 min at 90°C
  Vacuum and MAP: Control of Food Poisoning
  Vacuum and MAP: Storage and Psychrotrophic Clostridium botulinum
  Vacuum and Modified Atmosphere Packaged Chilled Foods: Heat Treatment
  Vacuum and Modified Atmosphere Packaged Chilled Foods: pH
  Vacuum and Modified Atmosphere Packaged Chilled Foods: Salt Content
  Vacuum and Modified Atmosphere Packaged Chilled Foods: Water Activity
  Vacuum and Modified Atmosphere Packaged Foods: Preparation
  Vacuum and Modified Atmosphere Packaged Foods: Storage-Life and Shelf-Life
  Vacuum and Modified Atmosphere Packaged Foods: Temperature Control
  VP/MAP Chilled Foods: Associated Food Poisoning Microorganisms
  

• Moist
  Moist Heat: Effect on the Viability of Organisms
  Moist pet food manufacture
  

• Moisture
  Water Activity (Aw)
  

• Molasses
  Sweetening agents - liquid (Ingredient)
  

• Monitoring
  Automatic monitoring systems - failure (Safety Issue)
  

• Mould
  Barley: Yeasts and Moulds
  Confectionery: Yeasts and Moulds
  Dried Fruit: Yeasts and Moulds
  Dry Foods: Yeasts and Moulds at Reduced Water Activity
  Fruit Concentrate: Yeasts and Moulds
  Intermediate Moisture Foods: Yeasts and Moulds
  Jams: Yeasts and Moulds
  Maize: Yeasts and Moulds
  Meat - Dried and Manufactured: Yeasts and Moulds
  Mould growth and mycotoxin development - prevention (Safety Issue)
  Mycotoxins
  Nuts: Yeasts and Moulds
  Rice: Yeasts and Moulds
  Seafood, Dried: Yeasts and Moulds
  Spices: Yeasts and Moulds
  Sugary Foods: Yeasts and Moulds
  Wheat: Yeasts and Moulds
  

• Mould ripening
  Microflora for cheese (Ingredient)
  

• Moulding
  Moulding (Operation)
  

• Mushrooms
  Fungi (Ingredient)
  Fungi
  Mushrooms: Microbiology
  Toxins of Plant Origin
  

• Mycotoxin
  Mould growth and mycotoxin development - prevention (Safety Issue)
  Mycotoxins
  

N

• National
  National Food Processors Association (NFPA)
  

• Nectar Soft drinks (beverages) (Process Type)
  

Neurotoxic Shellfish Poisoning (NSP)

Neutralisation (Operation)

National Food Processors Association (NFPA)

Preservatives (Ingredient)

Nitriting (Operation)

Non-thermal preservation - correct conditions (Safety Issue)
Non-thermal preservation - ensuring application (Safety Issue)
Non-thermal preservation - validation of conditions (Safety Issue)

Viral Gastroenteritis (Foodborne)

Confectionery (Ingredient)

Fats and shortenings (Ingredient)

Nutritional Requirements of Microbes

Blanching: nuts (Operation)
Confectionery (Ingredient)
Dry Foods: Yeasts and Moulds at Reduced Water Activity
Drying - cereals, nuts and pulses (Operation)
Fruit & vegetables (raw) (Process Type)
Nuts (Ingredient)
Nuts (confectionery) (Process Type)
Nuts: Microbiology
Nuts: Yeasts and Moulds
Snack food manufacture

O

• Oats
  Breakfast cereal manufacture
  Milled foods (bakery products) (Process Type)
  

• Occasional
  Occasional rework material
  

• Ochratoxin
  Mycotoxins
  

• Offal
  Meat: offal (Ingredient)
  

• Ohmic
  Ohmic Heating
  Ohmic heating (Operation)
  

• Oil
  Animal fat manufacture
  Canned low-acid foods (heat preserved) (Process Type)
  Hydrogenation (Operation)
  Vegetable oil manufacture
  Winterization (Operation)
  Oiling (Operation)
  Oils (Ingredient)
  Oils (oils & fats) (Process Type)
  Oils and Fats (Folder)
  

• Onion
  Canned acidified foods (heat preserved) (Process Type)
  

• Organic
  Listeria: Contamination of Foods
  Law: UK Food Law Notes
  

• Osmophilic
  Dehydration and the Use of Concentrated Solutions
  

• Osmoregulation
  Water Activity and its Effect on Microorganisms
  

• Osmosis
  Reverse osmosis (Operation)
  

• Overwrap
  Packaging materials (Ingredient)
  

• Oxalic Acid
  Toxins of Plant Origin
  

• Oxidation/reduction potential
  Redox Potential (Eh)
  

• Oxygen
  Aerobic Organisms (strict aerobes)
  Oxygen Tolerance
  Temperature and Oxygen Requirements of Microorganisms
  

• Oysters
  Smoking
  Algal Toxin Illnesses
  

• Ozone
  Biocides for Water
  

P

• Packaging
  Chemical - packaging decontamination
  Contamination by damaged or soiled packaging/containers (Safety Issue)
  Heat - packaging decontamination
  Ionising radiation - packaging decontamination
  Packaging (Operation)
  Packaging - adequate sterilisation of aseptic packaging materials (Safety Issue)
  Packaging materials (Ingredient)
  Ultra-Violet packaging decontamination
  

• Palletising
  Palletising (Operation)
  

• Pallets
  Pallets: Contamination from pallets (Safety Issue)
  

• Papain
  Enzymes (Ingredient)
  

• Paperboard
  Packaging materials (Ingredient)
  

• Paralytic
  Paralytic Shellfish Poisoning (PSP)
  

• Parasite
  Anti-parasite treatment (Operation)
  Fasciola hepatica (liver fluke)
  Parasites in Meat and Meat Products
  

• Pasta
  Canned low-acid foods (heat preserved) (Process Type)
  Pasta (Ingredient)
  Pasta: Microbiology
  Ready-meals (chilled) (Process Type)
  Ready-meals (frozen) (Process Type)
  To-be-cooked (dried) (Process Type)
  

• Pasteurisation
  Dual-component products (e.g. fruit pies)
  Fruit Juices: Pasteurisation
  Heat Resistance Characteristics
  Heat: Interaction with Other Factors
  Milk Products: Pasteurisation
  Pasteurisation
  Pasteurisation (Operation)
  Pasteurisation as a Critical Control Point of Sous-Vide Processing
  Pasteurisation using Heat Exchangers
  Pasteurisation Values: Equation
  Pasteurisation values: equivalents
  Pasteurisation: Design of Safe Treatments
  Pasteurisation: Examples of Treatments
  

• Pasteurised
  Pasteurised Foods: Microorganisms of Concern
  

• Pastrami
  Ambient meat (preserves) (Process Type)
  

• Pastries
  Baked foods (bakery products) (Process Type)
  Pizzas & pies (chilled) (Process Type)
  Pizzas & pies (frozen) (Process Type)
  

• Pate
  Fresh Refrigerated Cured Products
  

• Pectin
  Pectin (Ingredient)
  

• Peeling
  Peeling (Operation)
  

• Peracetic Acid
  Biocides for Water
  

• Peritrichous
  Flagella
  

• Personnel
  Personnel hygiene (Safety Issue)
  

• Pesticides
  Fertilisers and pesticides
  

• Pests
  Contamination: Cross-contamination from pests (Safety Issue)
  Deinfestation (Operation)
  

• Petfood
  Dry petfood/animal feed manufacture
  Moist pet food manufacture
  Petfood: Microbiology
  

• pH
  Acid Tolerant Microorganisms: Occurrence
  Acidity or Alkalinity of Foods
  Acidulants in Heat Processed Foods
  Clostridium botulinum: Growth Characteristics
  Clostridium botulinum: pH Requirements
  Clostridium perfringens: Growth Factors other than Temperature
  D-value and z-value of Acid Tolerant Microorganisms
  Escherichia coli O157:H7 - Acid Tolerance
  pH and Growth of Microorganisms
  pH Equilibration of Foods
  pH reduction: adequate and uniform (Safety Issue)
  pH: Limiting Values below 4.5 for Growth of Microorganisms
  pH: Limits for Microbial Growth, Ranges in Foods
  Vacuum and Modified Atmosphere Packaged Chilled Foods: pH
  

• Phenolics
  Disinfectants: Phenolic Compounds
  

• Physical
  Chemical and Physical Food Safety Issues
  Physical damage to raw materials and product (Safety Issue)
  

• Pickle
  Canned acid foods (heat preserved) (Process Type)
  Canned acidified foods (heat preserved) (Process Type)
  CIMSCEE Code: Introduction
  Fermented and Acidified Vegetables: Microbiology
  High Acid Products: pH < 3.7
  Lactic Pickles
  Meat: preserved (Ingredient)
  Salt & acid based (preserves) (Process Type)
  Pickled vegetable manufacture
  Pickles and Sauces: Spoilage
  

• Pickling
  Pickling (Operation)
  

• Pies
  Baking
  Pizzas & pies (chilled) (Process Type)
  Pizzas & pies (frozen) (Process Type)
  

• Pigs
  Slaughter: pigs
  

• Pilchard
  Marine Biotoxins: Monitoring
  

• Pitting
  Pitting (Operation)
  

• Pizzas
  Pizzas & pies (chilled) (Process Type)
  Pizzas & pies (frozen) (Process Type)
  

• Plants
  Toxins of Plant Origin
  

• Plucking
  Plucking (Operation)
  

• Plums
  High Acid Products: pH < 3.7
  

• Poisoning
  Microorganisms of concern
  Toxins of Plant Origin
  

• Pollution
  Pollution: environmental disposal/