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Links for Food Microbiology:

  • Do you have questions about food safety or food poisoning? You can rely on this website for accurate, up-to-date information answers on everything from symptoms of Salmonella to steps for cooking a turkey safely.

    http://www.foodsafety.gov/experts/
  • By The Food Safety Project, Iowa State University extension.

    http://www.extension.iastate.edu/foodsafety/L1.7
  • A research institute and holds standing as an academic department, the Department of Food Microbiology and Toxicology, University of Wisconsin-Madison.

    http://fri.wisc.edu/
  • Established to support the food safety research community with an online database. This database is a tool for food safety research and policy planning.

    http://fsrio.nal.usda.gov/
  • FoodNet provides a foundation for food safety policy and prevention efforts. It estimates the number of foodborne illnesses, monitors trends in incidence of specific foodborne illnesses over time, attributes illnesses to specific foods and settings, and disseminates this information. This is a collaborative program among CDC, 10 state health departments, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS), and the Food and Drug Administration (FDA).

    https://www.cdc.gov/foodnet/
  • Gateway to government food safety information.

    http://www.foodsafety.gov/
  • The Chemistry Laboratory Guidebook, contains test methods used by FSIS Laboratories to support the Agency's inspection program, ensuring that meat, poultry, and egg products are safe, wholesome and accurately labeled. By the United States Department of Agriculture, Food Safety and Inspection Service, Washington, DC, U.S.A..

    http://www.fsis.usda.gov/wps/portal/fsis/topics/science/laboratories-and-procedures/guidebooks-and-methods/chemistry-laboratory-guidebook/chemistry-laboratory-guidebook
  • Microbiology Laboratory Guidebook, the Guidebook contains current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. by the United States Department of Agriculture, Food Safety and Inspection Service, Washington, DC, U.S.A..

    http://www.fsis.usda.gov/wps/portal/fsis/topics/science/laboratories-and-procedures/guidebooks-and-methods/microbiology-laboratory-guidebook/microbiology-laboratory-guidebook
  • By Dr. Neal R. Chamberlain at A. T. Still University of Health Sciences/Kirksville College of Osteopathic Medicine.

    http://www.atsu.edu/faculty/chamberlain/rawmilk.htm
  • By Dr. David B. Fankhauser, U.C. Clermont College.

    http://biology.clc.uc.edu/fankhauser/Cheese/CHEESE.HTML
  • By Dr. David B. Fankhauser, U.C. Clermont College.

    http://biology.clc.uc.edu/fankhauser/Cheese/ROOTBEER_Jn0.htm
  • This site is a scientific resource for producers, purveyors, and enthusiasts of artisan microbial foods.

    http://microbialfoods.org/
  • By Dr. David B. Fankhauser, U.C. Clermont College.

    http://biology.clc.uc.edu/fankhauser/Cheese/MLK_FERM99.HTM
  • This site is intended to be a source of useful information for all aspects microbiology testing and related information.

    http://www.rapidmicrobiology.com/
  • A qualifying body for food professionals in Europe and concerned with all aspects of food science and technology.

    http://www.ifst.org/
  • Educating consumers on four simple steps they can take to fight foodborne bacteria and reduce their risk of foodborne illness.

    http://www.fightbac.org/
  • By the United States Department of Agriculture.

    http://www.fsis.usda.gov/wps/portal/fsis/home
  • 10 facts on food safety by The World Health Organization (WHO). The organization's primary role is to direct and coordinate international health within the United Nations’ system.

    http://www.who.int/features/factfiles/food_safety/en/
  • Fermentation makes food more nutritious, as well as delicious!

    http://www.wildfermentation.com/