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| Titre : | Analytical Food Microbiology : A Laboratory Manual | | Type de document : | texte imprimé | | Auteurs : | Ahmed E. Yousef, Auteur ; Joy G. Waite-Cusic, Auteur ; Jennifer J. Perry, Auteur | | Editeur : | N.J [U.S.A] : Wiley | | Année de publication : | 2022 | | Importance : | 1 vol. (400 p.) | | Présentation : | ill. en coul, couv. ill. en coul. | | Format : | 25 cm | | ISBN/ISSN/EAN : | 978-1-119-42801-5 | | Langues : | Anglais | | Catégories : | Biologie ( B-Cellulaire - B-Animale - B-Végétale - B-moléculaire - Cytologie )
| | Mots-clés : | Microbiologie alimentaire Food Microbiology | | Index. décimale : | 664.001 579 Microbiologie alimentaire | | Résumé : |
Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology.
The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource:
Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures
Introduces exercises and relevant microorganisms with pertinent background information and reference material
Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts
Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter
Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports
With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs. | | Note de contenu : |
Sommaire:
Part I. Basics of Food Microbiology Laboratory
1. Laboratory Safety
2. Sampling For Microbiological Analysis of Food and Processing Environment
3. Enumeration of Microorganisms In Food
4. Practicing Basic Techniques
Part II. Food Microbiota
5. Aerobic Mesophilic Plate Count
6. Mesophilic Sporeforming Bacteria
7. Pseudomonas Species and Other Spoilage Psychrotrophs
8. Detection and Enumeration of Enterobacteriaceae In Food
9. Examination and Enumeration of Foodborne Fungi
Part III. Foodborne Pathogens
10. Staphylococcus Aureus
11. Listeria Monocytogenes
12. Salmonella Entericaerichia Coli
Part IV. Control of Foodborne Microorganisms
14. Thermal Resistance of Microorganisms In Food
15. Production of Bacteriocins In Milk
Appendix I Laboratory Exercise Report
Appendix II Bacterial and Fungal Strains Recommended For Use As Control Organisms
Appendix III Microbiological Media
Appendix IV Supplies and Equipment Availability |
Analytical Food Microbiology : A Laboratory Manual [texte imprimé] / Ahmed E. Yousef, Auteur ; Joy G. Waite-Cusic, Auteur ; Jennifer J. Perry, Auteur . - N.J (U.S.A) : Wiley, 2022 . - 1 vol. (400 p.) : ill. en coul, couv. ill. en coul. ; 25 cm. ISBN : 978-1-119-42801-5 Langues : Anglais | Catégories : | Biologie ( B-Cellulaire - B-Animale - B-Végétale - B-moléculaire - Cytologie )
| | Mots-clés : | Microbiologie alimentaire Food Microbiology | | Index. décimale : | 664.001 579 Microbiologie alimentaire | | Résumé : |
Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology.
The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource:
Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures
Introduces exercises and relevant microorganisms with pertinent background information and reference material
Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts
Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter
Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports
With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs. | | Note de contenu : |
Sommaire:
Part I. Basics of Food Microbiology Laboratory
1. Laboratory Safety
2. Sampling For Microbiological Analysis of Food and Processing Environment
3. Enumeration of Microorganisms In Food
4. Practicing Basic Techniques
Part II. Food Microbiota
5. Aerobic Mesophilic Plate Count
6. Mesophilic Sporeforming Bacteria
7. Pseudomonas Species and Other Spoilage Psychrotrophs
8. Detection and Enumeration of Enterobacteriaceae In Food
9. Examination and Enumeration of Foodborne Fungi
Part III. Foodborne Pathogens
10. Staphylococcus Aureus
11. Listeria Monocytogenes
12. Salmonella Entericaerichia Coli
Part IV. Control of Foodborne Microorganisms
14. Thermal Resistance of Microorganisms In Food
15. Production of Bacteriocins In Milk
Appendix I Laboratory Exercise Report
Appendix II Bacterial and Fungal Strains Recommended For Use As Control Organisms
Appendix III Microbiological Media
Appendix IV Supplies and Equipment Availability |
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Affiner la rechercheAnalytical Food Microbiology / Ahmed E. Yousef / N.J [U.S.A] : Wiley (2022)
