Compendium of methods for the microbiological examination of foods /
| Corporate Author: | |
|---|---|
| Other Authors: | , |
| Format: | Book |
| Language: | English |
| Published: |
Washington, DC :
American Public Health Association,
[2001]
|
| Edition: | Fourth edition. |
| Subjects: |
Table of Contents:
- Laboratory quality assurance
- Sampling plans, sample collection, shipment, and preparation for analysis
- Microbiological monitoring of the food processing environment
- Microscopic methods
- Cultural methods for the enrichment and isolation of microorganisms
- Culture methods for enumeration of microorganisms
- Aerobic plate count
- Enterobacteriaceae, coliforms, and Escherichia coli as quality and safety indicators
- Enterococci
- Rapid methods for detection, identification, and enumeration
- Molecular typing and differentiation
- Labor savings and automation
- Psychotrophic 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
- Investigation of foodborne illness outbreaks
- Microbial food safety risk assessment
- Aeormones, Arcobacter, and Plesiomones
- Campylobacter
- Bacillus cereus
- Clostridium botulinum and its toxins
- Clostridium perfeingens
- Pathogenic Escherichia coli
- Listeria
- Salmonella
- Shigella
- Staphylococcus aureus and Staphylococcal enterotoxins
- Vibrio
- Yersina
- Waterborne and foodborne parasites
- Toxigenic fungi and fungal toxins
- Foodborne viruses
- Meat and poultry products
- Eggs and egg products
- Milk and milk products
- Fish, crustaceans, and precooked seafoods
- Molluscan shellfish : oysters, mussels, and clams
- Fruits and vegetables
- Fermented and acidified vegetables
- Gums and spices
- Salad dressings
- Sweeteners and starches
- Cereal and cereal products
- Confectionery products
- Nut meats
- Fruit beverages
- Soft drinks
- Bottled water
- Canned foods - tests for commercial sterility
- Canned foods - tests for causes of spoilage
- Media, reagents, and stains
- Measurement of water activity, acidity, and brix.