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  • Title: The production of safe foods.
    Author: Baird-Parker AC.
    Journal: Postgrad Med J; 1974 Oct; 50(588):644-7. PubMed ID: 4467861.
    Abstract:
    This article summarizes the steps that a food producer takes to ensure that bacterial food poisoning risks are minimized. These include microbiological control of raw materials, processes and the final products. The importance of good process control as the best means of reducing the food poisoning risks is emphasized.
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