Statistical Aspects of the Microbiological Examination of Foods Basil Jarvis

Contents
Chapter 1
INTRODUCTION
Chapter 2
SOME BASIC STATISTICAL CONCEPTS
Chapter 3
FREQUENCY DISTRIBUTIONS
Chapter 4
THE DISTRIBUTION OF MICROORGANISMS IN FOODS IN RELATION TO SAMPLING
Chapter 5
STATISTICAL ASPECTS OF SAMPLING FOR MICROBIOLOGICAL ANALYSIS
Chapter 6
ERRORS IN THE PREPARATION OF LABORATORY SAMPLES FOR ANALYSIS
Chapter 7
ERRORS ASSOCIATED WITH COLONY COUNT PROCEDURES
Chapter 8
ERRORS ASSOCIATED WITH QUANTAL RESPONSE METHODS
Chapter 9
STATISTICAL CONSIDERATIONS OF OTHER METHODS IN QUANTITATIVE MICROBIOLOGY
Chapter 10
MEASUREMENT UNCERTAINTY IN MICROBIOLOGICAL ANALYSIS
Chapter 11
ESTIMATION OF MEASUREMENT UNCERTAINTY
Chapter 12
STATISTICAL PROCESS CONTROL USING MICROBIOLOGICAL DATA
Chapter 13
VALIDATION OF MICROBIOLOGICAL METHODS FOR FOOD
Chapter 14
RISK ASSESSMENT, FOOD SAFETY OBJECTIVES AND MICROBIOLOGICAL CRITERIA FOR FOODS