By Kurt Krammer, Horst Lange-Bertalot
Diese Sonderausgabe (2008) ist ein unveränderter Nachdruck des durchgesehnen Nachdrucks (1999) der 1. Aufl. (1997), der aus technischen Gründen jetzt in 2 Teilen erscheint. Die Teile 1A (Text) und 1B (Tafeln) gehören zusammen, sind aber einzeln erhältlich. - Band 2/1 der Süßwasserflora von Mitteleuropa hat sich weltweit als bisher unübertroffenes Bestimmungswerk erwiesen. - Praktisch unverzichtbar für Phykologen, Ökologen, Hydrobiologen und Geologen. - Der Allgemeine Teil von 2/1 ist unverändert aktuell. - Der Spezielle Teil erfaßt alle bis heute im Gebiet bekannt gewordenen Arten der Naviculaceae.
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Additional info for Bacillariophyceae 1 Teil: Naviculaceae
Fork lift trucks should be cleaned and sanitized immediately before entering the drying room. They should only enter the drying room for the purpose of equipment maintenance or repair. 9. Only dedicated pallets, preferably made from plastic, should be present in the 29 production area. Incoming materials should be protected by plastic film, and before being transferred to the dedicated pallets the film should be cleaned and then removed. Finished, packed dried product should be palletized outside the drying/filling room; the production line should be designed to insure this.
Any fruit juice or acid food process must consider the properties of this microorganism in relation to the identified CCPs as well as the quality control points. What must also be considered when applying the HACCP system to spoilage microorganisms is what numbers can be tolerated in the finished product. As far as food safety is concerned and the realization that Salmonella at low levels can cause illness (see Chapter 1) the processor is working towards pathogen numbers of at least absence from 1 g, and increasingly towards absence from 25 g.
Verify that the HACCP system is working, by use of supplementary information. This is where microbiological examination of product during and/or after processing and packaging has its place in the HACCP system. Pathogens These above steps give the framework to HACCP application, but an input must then be made of the microbiological aspects of food safety. This information relates to the pathogenic microorganisms themselves and can be considered under the following headings: • What are the most usual pathogens?
Bacillariophyceae 1 Teil: Naviculaceae by Kurt Krammer, Horst Lange-Bertalot