date:Jan 22, 2013
fined just to microbiology, said Fiona Cawkell, event director. As well as an overview of the types of organisms that are significant in food spoilage, experts will also look at the importance of yeasts and moulds in key areas of the food sector effects on product quality and shelf life; analytical methods for foods and the factory environment; tracking the source of contamination; mycotoxin formation, analysis and safety implications; the results of spoilage taint formation; and factory disin