http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Compendium of methods for the microbiological examination of foods
APHA Technical Committee on Microbiological Methods for Foods
General laboratory procedures -- Laboratory quality assurance -- Sampling plans, sample collection, shipment, and preparation for analysis -- Microbiological monitoring of the food processing environment -- Colony count methods -- Direct microscopic count -- Most probable number technique -- Repair and detection of injured microorganisms -- Special procedure -- Measurement of water activity (Aw) and acidity -- Microorganisms involved in processing and spoilage of foods -- Psychrotrophic microorganisms -- Thermoduric microorganisms and heat resistance measurements -- Lipolytic microorganisms -- Proteolytic microorganisms -- Halophilic and osmophilic microorganisms -- Pectinolytic and pectolytic microorganisms -- Acid-producing microorganisms -- Yeasts and molds -- Detection and enumeration of heat-resistant molds -- Mesophilic aerobic sporeformers -- Mesophilic anaerobic sporeformers -- Aciduric flat sour sporeformers -- Thermophilic flat sour sporeformers -- Thermophilic anaerobic sporeformers -- Sulfide spoilage sporeformers.
(cont) Indicator microorganisms and pathogens -- Coliforms: Escherichia coli and its toxins -- Salmonella -- Shigella -- Yersinia -- Vibrio -- Campylobacter -- Aeromonas hydrophila group -- Plesiomonas shigelloides -- Enterococci -- Staphylococcus aureus -- Staphylococcal enterotoxins -- Bacillus cereus -- Clostridium botulinum and its toxins -- Clostridium perfringens -- Listeria -- Rapid methods -- Rapid methods and automation -- Food safety: foodborne illness -- Investigation of foodborne illness outbreaks -- Foodborne viruses -- Waterborne and foodborne parasites -- Toxigenic fungi and fungal toxins -- Foods and their safety and quality -- Meat and poultry products -- Milk and milk products -- Eggs and egg products -- Fish, crustaceans, and precooked seafoods -- Molluscan shellfish: oysters, mussels, and clams -- Fruits and vegetables -- Fermented and acidified vegetables -- Fruit beverages -- Spices and gums -- Salad dressings -- Sweeteners and starches -- Cereal and cereal products -- Confectionery products -- Nut meats -- Soft drinks -- Bottled water.
(cont) Canned foods: tests for commercial sterility -- Canned foods: tests for cause of spoilage -- Media, reagents, and stains.
compiled by the APHA Technical Committee on Microbiological Methods for Foods.
Includes bibliographical references and index.