Microbiological specifications for foods are set to keep food safe and of good quality. Recent advances in microbial population analysis have provided more evidence to
support the idea that the pathogenic microflora is in competition with the spoilage microflora. Consequently, a more nuanced approach to using microbial specifications
is needed to better define those groups of organisms that cause spoilage whilst recognising that the majority of the microflora can have a protective effect against pathogens.
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