NALT

Termo preferencial

microbiological criteria

Topic

A microbiological criterion for food defines the acceptability of a product or a food lot, based on the absence or presence, or number of microorganisms including parasites, and/or quantity of their toxins/metabolites, per unit(s) of mass, volume, area, or lot.

food safety

MC (microbiological criteria)
microbial criteria
microbiological criterion

Joint Institute for Food Safety and Applied Nutrition (JIFSAN)

Field 001 in MARC Authority Format

59043

espanhol

criterios microbiológicos

URI

https://lod.nal.usda.gov/nalt/137574

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Criado 9/24/10, última modificação 7/18/19