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)
One topic I have not covered in the books is bacterial nomenclature, and this can be confusing especially with regard to Salmonella.
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 both the genus and species names. 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 is particularly confusing for the Salmonella genus. It used to be, for example 'Salmonella typhimurium' whereas it should be 'Salmonella Typhimurium'. As Typhimurium is a serovar of the Salmonella enterica species. For an up to date explanation go to bacterial nomenclature, in particular a detailed explanation for the naming of Salmonella.
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