Compendium of Methods for the Microbiological Examination of Foods

Filename: compendium-of-methods-for-the-microbiological-examination-of-foods.pdf
ISBN: 0875531733
Release Date: 1992
Number of pages: 1219
Author: Carl Vanderzant
Publisher: Amer Public Health Assn

Download and read online Compendium of Methods for the Microbiological Examination of Foods in PDF and EPUB General laboratory procedures; special procedure; microorganisms involved in processing and spoilage of foods; indicator microorganisms and pathogens; rapid methods; food safety: foodborne illness; foods and their safety and quality.



Compendium of Methods for the Microbiological Examination of Foods

Filename: compendium-of-methods-for-the-microbiological-examination-of-foods.pdf
ISBN: OCLC:709398372
Release Date: 2001
Number of pages: 676
Author: F. P. Downes
Publisher:

Download and read online Compendium of Methods for the Microbiological Examination of Foods in PDF and EPUB Laboratory quality assurance, Sample collection, Shipment, and preparation; Microbiological monitoring of the food processing environmet; Microscopic methods; Cultural 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; 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 anaerobic sporeformers;Sulfide Spoilage Sporeformers; Investigationof FoodborneIIInessOutbreak; Microbial Food Safety Risk Assessment; Aeromonas, Arcobacter, and Plesiomonas; Campylobacter; Bacíllus cereus; Clostrídíum botulínum and Its Toxins; Clostrídíum perfríngens; Pathogenic Escheríchíacolí; Lístería; Salmonella; Shigella; Staphylococcus aureus and Staphylococcal Enterotoxins; Vibrio; Yersinia; Waterborne and Foodborne Parasites; Toxigenic Fungi and Fungal Toxins; Foodborne Viruses; Meat and Poultry Products; Eggs and Egg Products; Milk and Milk Product; 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 CommercialSterility; Canned Foods- Tests for Cause of Spoilage; Media, Reagents, and Stains; Measurement of Water Activity (a), Acidity, and Brix.


Compendium of the Microbiological Spoilage of Foods and Beverages

Filename: compendium-of-the-microbiological-spoilage-of-foods-and-beverages.pdf
ISBN: 1441908269
Release Date: 2009-09-23
Number of pages: 369
Author: William H. Sperber
Publisher: Springer Science & Business Media

Download and read online Compendium of the Microbiological Spoilage of Foods and Beverages in PDF and EPUB The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.


Microbiological Examination Methods of Food and Water

Filename: microbiological-examination-methods-of-food-and-water.pdf
ISBN: 9780203168394
Release Date: 2012-12-18
Number of pages: 484
Author: Neusely da Silva
Publisher: CRC Press

Download and read online Microbiological Examination Methods of Food and Water in PDF and EPUB Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.


Micro facts

Filename: micro-facts.pdf
ISBN: 1904007546
Release Date: 2003-01
Number of pages: 279
Author: Laurie Curtis
Publisher: Royal Society of Chemistry

Download and read online Micro facts in PDF and EPUB Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the microbiological safety of foods. For the new fifth edition, key sections of the text have been updated and focussed directly on the assurance of safety in the food supply. The information presented remains topical and takes into account the wealth of recent research into food-poisoning organisms and their current relevance to food safety. This fifth edition also gives a more international view of foodborne disease. As in previous editions, the emphasis of this book is on microbiological safety. Foodborne bacterial pathogens - source, incidences of food poisoning, growth/survival characteristics and control - are discussed in detail. Foodborne viruses and protozoa are also examined. The section on spoilage organisms (produced as a supplement to the fourth edition) has been expanded to include a new section on the acetic acid bacteria. The book concludes with brief coverage of HACCP, EC Food Hygiene Legislation, and equipment suppliers. Micro-Facts 5th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.


Handbook of Culture Media for Food Microbiology

Filename: handbook-of-culture-media-for-food-microbiology.pdf
ISBN: 0444510842
Release Date: 2003
Number of pages: 662
Author: Janet E. L. Corry
Publisher: Elsevier

Download and read online Handbook of Culture Media for Food Microbiology in PDF and EPUB This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999. Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance. The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.


Rapid Analysis Techniques in Food Microbiology

Filename: rapid-analysis-techniques-in-food-microbiology.pdf
ISBN: 0751400300
Release Date: 1994-04-30
Number of pages: 294
Author: P. Patel
Publisher: Springer Science & Business Media

Download and read online Rapid Analysis Techniques in Food Microbiology in PDF and EPUB This highly practical book reviews the current status of these techniques from an international perspective, and with particular emphasis on commercially available detection and estimation systems.


Encyclopedia of Dairy Sciences

Filename: encyclopedia-of-dairy-sciences.pdf
ISBN: 9780123744074
Release Date: 2011-03-25
Number of pages: 4170
Author:
Publisher: Academic Press

Download and read online Encyclopedia of Dairy Sciences in PDF and EPUB Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information


Public Health Microbiology

Filename: public-health-microbiology.pdf
ISBN: 1588291170
Release Date: 2004-05-20
Number of pages: 548
Author: John F. T. Spencer
Publisher: Springer Science & Business Media

Download and read online Public Health Microbiology in PDF and EPUB Public Health Microbiology: Methods and Protocols is focused on microorganisms that can present a hazard to human health in the course of everyday life. There are chapters dealing with organisms that are directly pathogenic to humans, including bacteria, viruses, and fungi; on organisms that produce toxins during growth in their natural habitats; on the use of bacteriocins produced by such organisms as lactobacilli and bifidobacteria; as well as several chapters on hazard analysis, the use of disinfectants, microbiological analysis of cosmetics, and microbiological tests for sanitation equipment in food factories. Additional chapters look at the use of animals (mice) in the study of the various characteristics of milk and their relationships with lactic acid bacteria in particular. Other chapters focus on special methods for determining particular components of milk. In particular, in Parts I and II, on bacterial and viral pathogens, special attention is given to methods for PCR detection of genes with resistance to tetracycline, as well as to Salmonella enterica; for identification and typing of Campylobacter coli; for detection of the abundance of enteric viruses, hepatitis A virus, and rotaviruses in sewage, and of bacteriophages infecting the O157:H7 strain of Escherichia coli. Part III offers methods for computerized analysis and typing of fungal isolates, for isolation and enumeration of fungi in foods, and for the determination of aflatoxin and zearalenone.


Principles and Practices for the Safe Processing of Foods

Filename: principles-and-practices-for-the-safe-processing-of-foods.pdf
ISBN: 9781483165349
Release Date: 2013-10-22
Number of pages: 572
Author: H J Heinz
Publisher: Elsevier

Download and read online Principles and Practices for the Safe Processing of Foods in PDF and EPUB Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants. This book also provides guidelines for establishing and implementing the Hazard Analysis Critical Control Points (HACCP) System and for training personnel in hygienic practices. This text is divided into 13 chapters and begins with the assessment of corporate policies concerning the controlled production of clean, wholesome foods in a sanitary manner. The next chapters deal with some of the requirements for safe food processing, including the establishment and implementation of HACCP rules, building status, sanitation, and personnel. A chapter briefly covers the structure of some microorganisms that affect safe food, such as viruses, bacteria, and fungi. This topic is followed by discussions of the biological factors underlying food safety, preservation, and stability; the principles and application of microbiological control methods; pathogenicity and pathogen profiles; and enzymes and their importance in food spoilage. The last chapters examine the aspects of microbiological safety in food preservation technologies and the criteria for ingredients and finished products. This book will prove useful to food manufacturers, policy makers, and public health workers.


Food Safety

Filename: food-safety.pdf
ISBN: 9781598840483
Release Date: 2007
Number of pages: 331
Author: Nina Redman
Publisher: ABC-CLIO

Download and read online Food Safety in PDF and EPUB Presents a survey of food safety issues, ranging from mad cow disease to genetically modified corn. Through a combination of statistics and substantive information, this book delineates the nature and scope of the issues. It also introduces readers to the activists and government agencies that play a role in the battle for food safety.


Microorganisms in Foods 8

Filename: microorganisms-in-foods-8.pdf
ISBN: 1441993746
Release Date: 2011-06-02
Number of pages: 400
Author: International Commission on Microbiological Specifications for Foods (ICMSF)
Publisher: Springer Science & Business Media

Download and read online Microorganisms in Foods 8 in PDF and EPUB Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants. The purpose of this book is to provide guidance on appropriate testing of food processing environments, processing lines, and finished product to enhance the safety and microbiological quality of the food supply. Microorganisms in Foods 8 consists of two parts. Part I, Principles of Using Data in Microbial Control, builds on the principles of Microorganisms in Foods 7: Microbiological Testing in Food Safety Management (2002), which illustrates how HACCP and Good Hygienic Practices (GHP) provide greater assurance of safety than microbiological testing, but also identifies circumstances where microbiological testing may play a useful role. Part II, Specific Applications to Commodities, provides practical examples of criteria and other tests and is an updated and expanded version of Part II of Microorganisms in Foods 2: Sampling for Microbiological Analysis: Principles and Specific Applications (2nd ed. 1986). Part II also builds on the 2nd edition of Microorganisms in Foods 6: Microbial Ecology of Food Commodities (2005) by identifying appropriate tests to evaluation the effectiveness of controls.


Guide to Foodborne Pathogens

Filename: guide-to-foodborne-pathogens.pdf
ISBN: 0471350346
Release Date: 2001-10-03
Number of pages: 373
Author: Ronald G. Labbé
Publisher: John Wiley & Sons

Download and read online Guide to Foodborne Pathogens in PDF and EPUB An expert survey of foodborne pathogens, illnesses, and control methods This volume offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include: * Arcobacter/Helicobacter * Aspergillus * Bacillus cereus * Campylobacter * Clostidium perfringens * Clostridium botulinum * Escherichia coli * Fusarium * Listeria * Salmonella * Shigella * Staphylococcus aureus * Vibrio * Yersinia enterocolitica Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.