Safe Canning of Food

Title:	Safe Canning of Food
Author:	Dr John Heritage and Dr Sue Bickerdike, University of Leeds
Description:	A unit that explains how to determine the decimal reduction time of an organism. This is put into a practical context with respect to ensuring the safety of food produced by the canning industry. This is a Questionmark Perception file. The QTIXML file needs to be opened in QP Authoring Manager, converted to an assessment and exported into your own VLE.
Keywords:	clostridium; clostridium botulinum; ukoer; bioukoer; canning; microbiology; medical microbiology; decimal reduction time; thermal death point; D value; industrial safety
Persistent Link:	http://open.jorum.ac.uk:80/xmlui/handle/123456789/1472
Date:	2010-02-02

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