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Food Microbiology - A Laboratory Manual

Yousef, Ahmed E.; Carlstrom, Carolyn 
John Wiley & Sons  June 2003  



Softcover  288 Pages  ISBN 9780471391050      £72.00
Food Microbiology: A Laboratory Manual provides all the basic microbiological techniques followed by analytical methods and advanced tests for foodborne pathogens. The focus of Food Microbiology is on the detection and analysis of foodborne spoilage microorganisms. Included are 24 experiments.

From the contents

PREFACE.

PART I. BASICS OF FOOD MICROBIOLOGY LABORATORY.

1. BASIC MICROBIOLOGICAL TECHNIQUES.

PART II. FOOD MICROBIOTA.

2. TOTAL PLATE COUNT.

3. YEASTS AND MOLDS.

4. COLIFORM COUNT IN FOOD.

5. MESOPHILIC AEROBIC AND ANAEROBIC SPORES.

6. MICROBIOTA OF FOOD PROCESSING ENVIRONMENT.

PART III. FOOD-TRANSMITTED PATHOGENS.

7. Staphylococcus aureus.

8. Listeria monocytogenes.

9. Salmonella.

10. Escherichia coli O157:H7.

PART IV. FOOD FERMENTATION.

11. LACTIC ACID FERMENTATION AND BACTERIOCIN PRODUCTION.

APPENDIX A: LABORATORY EXERCISE REPORT.

APPENDIX B: MICROBIAL GROWTH KINETICS.

APPENDIX C: MICROBIOLOGICAL MEDIA.

INDEX.

To find similar publications, click on a keyword below:
Wiley : bacteriology : fermentation : food safety : food science : laboratory techniques : microbiology

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