Micro-organisms in foods 5 - International Commission on Microbiological Specifications for Foods

The control of food safety in modern food processing relies
upon HACCP and other systems that identify hazards and define
processes to
control them. These demand a thorough understanding of
the properties
of microbial pathogens under all the conditions that
could be found
in foods and the food processing environment.
Detailed information
about each of the main organisms responsible for
causing microbial
food poisoning is presented here in an accessible
and systematic way.
An overview of key properties for each organism
is followed by a
series of tables detailing the response of the
organism under a range
of variable conditions. This information has
been prepared by the
International Commission for the Microbiological
Specifications of
Foods (ICMSF).