Section 8: Regulations and authorities

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:

Section 9: Extra Information

One topic I have not adequately 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 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. 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.

Another topic warrenting further information is on cleaning agents. For a useful site go to Chemical Agents site.

A useful sites on pests can be found at entomology and also Killgerm

Section 10: 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.

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General microbiology home page (www.theagarplate.com)

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