Temperature control is one of the most important aspects of control of microbiological hazards and prevention of foodborne diseases.
温度控制是控制微生物危害、预防食源性疾病最重要的措施之一。
2
To introduced the basic conception of control chart, and enumerated the use of control chart in microbiological surveillance of meat and meat products.
介绍控制图的基本概念，并试列举控制图在肉及肉制品微生物监测结果方面的应用示例。
3
Quality Control has a well-equipped laboratory for the physical, analytical and microbiological testing of raw materials, intermediates and Finished API.