Compendium of methods for the microbiological examination of foods /
| Corporate Authors: | , |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Washington, DC :
American Public Health Association,
[1992]
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| Edition: | Third edition / |
| Subjects: |
Table of Contents:
- 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.