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Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States.CONTENTS INCLUDE:
* Comprehensive methods and advice on choosing appropriate techniques
* Discussion of internationally recognized standards
* Detection and enumeration of food-borne pathogenic and toxigenic microorganisms
* Detailed sections on analyses appropriate for the main food commodity groups
* Identification of bacteria, yeasts, and fungi isolated from foods
* Safety in the food microbiology laboratory
* Appendix of recipes for media and reagents
- Sales Rank: #3477807 in Books
- Published on: 1998-10-12
- Original language: English
- Number of items: 1
- Dimensions: 9.61" h x 1.11" w x 6.69" l, 1.97 pounds
- Binding: Paperback
- 532 pages
Review
"...is very diverse in content; it is surprising to find so many microbiological topics covered in less than 600 pages."
&#;FOOD AUSTRALIA
From the Back Cover
Laboratory Methods in Food Microbiology is an essential manual for food microbiologists in industry and government laboratories, as well as students taking courses in food science and technology. This extensively updated and expanded Third Edition discusses the key analystical methods as well as food-borne pathogens and toxins currently causing concern.
The organization of Laboratory Methods in Food Microbiology allows the reader to choose between basic methodology; general horizontal methods; commodity-specific (vertical) methods and identification. All the methods are evaluated to allow the reader to select the best technique for their application with reference to ease of use and HACCP quality management monitoring. This approach based on the author's extensive experience will be valuable for every food science laboratory.
About the Author
Wilkie F. Harrigan is an industrial consultant, and an independent lecturer in food microbiology and quality management in the food industry. He has visited a number of countries in Southeast Asia, South America, Europe, and the Middle East, for both teaching and advisory work.
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