Renton-Skinner P
Med Lab Sci. 1989 Jul;46(3):207-14.
The application of microbiology to the prevention of microbial hazards in food and water is reviewed. The limits and appropriateness of the various approaches are discussed. Hazard Analysis Critical Control Point (HACCP) is presented as a more logical method of preventing microbial hazards than screening.
本文综述了微生物学在预防食品和水中微生物危害方面的应用。讨论了各种方法的局限性和适用性。危害分析与关键控制点（HACCP）被认为是一种比筛选更合理的预防微生物危害的方法。
