HACCP: Μικροβιολογία Τροφίμων

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1. ( . 2073/2005) / ncmM , Salmonella50 25 gEN/ISO 6579 Salmonella50 1.1.2006 10 g 1.1.2010 25 gEN/ISO 6579 , Salmonella50 25 gEN/ISO 6579 L. monocytogenes Listeria monocytogenes50100 cfu/gEN/ISO 11290-2 50 25 g EN/ISO 11290-1

/ ncmM Salmonella50 25 gEN/ISO 6579 , , 2.2 50 25 gEuropean screening method of the CRL for Milk , Salmonella50 25 gEN/ISO 6579 , Salmonella50 25 gEN/ISO 6579 ( )Salmonella50 25 gEN/ISO 6579 ( )Salmonella50 25 gEN/ISO 6579

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HACCP: Food-borne Biological Hazards Analysis: 6 Food safety: Hazard Analysis and Critical Control Point (HACCP). 3 Emerging food borne diseases: 3

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