ABSTRACT
Most of the information and guidelines contained in this chapter are taken from the American Public Health Association (APHA), as described in Chapters 20 and 13 of the 4th Edition of the Compendium of Methods for the Microbiological Examination of Foods (Beuchat and Cousin, 2001, Cousin et al., 2001) and the 3rd Edition of the book Fungi and Food Spoilage (Pitt and Hocking, 2009).
