Spoilage symptoms dominant feature fermentation

1 Spoilage symptoms dominant feature fermentation Action points  

1 All possible information on history, analyses and other documentation should be assessed, i.e. environmental characteristics and micro-organism characteristics together determine the outcome of the organism. 

2 An overall objective should be stated based on (1). In practice, this objective will have to be divided into a series of sub-objectives. The most efficient practical test regime(s) can then be designed to meet the objective(s). 

1 Both academic and technical aspects must be covered (academic = foundation of good recognised knowledge for some routine testing plus extra input to allow data/responses to be assessed for future needs technical = testing designed specifically for the objective in hand). 

2 Testing programmes should be significant, i.e. designed to suit the problem, not to copy an accepted publication. Too often the preoccupation with standard methods to get counts within range or correct names can be expensive and time-consuming. 

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