Most of this section is ’Under construction’. However a very useful site is that of the World Health Organisation (WHO) which can be accessed and gives the microbiological criteria, etc. information for a very large number of countries (WHO).
Other sources of information are:
Codex Alimentarius Commission
World Health Organisation
European Food Safety Authority (EFSA)
Food Standards Agency (UK)
Health Protection Agency (UK; replaces PHLS)
Food and Drug Administration (USA)
Food safety standards (USA)
Australia food safety guidelines
Spain
Germany
Korea
Extra Information
Two items I have not adequately covered in the book are: cleaning agents and bacterial nomenclature. Bacteria and fungi are normally referred to using the genus and species names. For example Bacillus subtilis where Bacillus is the genus and subtilis is the species identifier. There are other species of the Bacillus genus such as Bacillus cereus. It is the convention to italicise these words. If one is generalising then you may use the word ’bacilli’ or ’Bacillus spp.’ This format is true for virtually all bacteria and fungi, but not however for Salmonella genus. The naming of the Salmonella strains in the book is not in the most recent recommended format. I have used ’Salmonella typhimurium’ whereas I should have used ’Salmonella Typhimurium’. For an up to date explanation go to bacterial nomenclature, in particular a detailed explanation for the naming of Salmonella.
For a useful site on cleaning agents go to Chemical Agents site.
A useful sites on pests can be found at entomology and also Killgerm
Additional URLs
Both ’The Microbiology of Safe Food’ and ’Microbiological Risk Assessment of Food’ books contain several pages of relevant URL addresses. In addition the ’The Microbiology of Safe Food’ book site has a diverse range of Web sites listed which include worldwide government departments, HACCP programs, Codex Alimentarius Commission and support sites.
