ABSTRACT
Most of the recommendations and guidelines contained in this chapter are taken from American Public Health Association (APHA), as described in the Chapter 6 of the 4th Edition of the Compendium of Methods for the Microbiological Examination of Foods (Swanson et al., 2001). When different from or complementary to those of the Compendium, they were complemented with information and recommendations from ISO 6887-1:1999 and ISO 7218:2007, recommended for performing tests using methods developed by the International Organization for Standardization.
