Microbiological Analysis of Foods and Food Processing Environments 1st edition Osman Erkmen

Microbiological Analysis of Foods and Food Processing Environments – Ebook Instant Download/Delivery ISBN(s): 9780323916516,0323916511

Product details:

• ISBN-10 ‏ : ‎ 0323916511
• ISBN-13 ‏ : ‎ 978-0323916516
• Author(s): Osman Erkmen

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry.

Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals.

• Includes basic microbiological methods used in the counting of microbial groups from foods and other samples
• Covers the indicators of pathogenic and spoilage microorganisms from foods and other samples
• Incorporates identification of isolated microorganisms using basic techniques
• Provides expressed isolation, counting and typing of viruses and bacteriophages
• Explores the detection of microbiological quality in foods

Table contents:

Section I: General food microbiology analyzing practices
Practice 1. Sampling and sample preparation techniques

Practice 2. Plate count techniques

Practice 3. Direct microscopic count techniques

Practice 4. Most probable number technique

Practice 5. Membrane filter techniques

Practice 6. Yeasts and molds counting techniques

Practice 7. Sanitation detection techniques in food processing plants

Section II. Counting of important microbial groups from food products
Practice 8. Injured microorganisms and viable but nonculturable cells

Practice 9. Counting of cold-tolerant microorganisms
Practice 10. Counting of mesophilic and thermophilic sporeformers

Practice 11. Counting of halophilic, osmophilic, and xerophilic microorganisms

Practice 12. Counting of thermoduric microorganisms

Section III: Isolation and counting of indicator and pathogenic microorganisms
Section III. Isolation and counting of indicator and pathogenic microorganisms
Practice 13. Isolation and counting of coliforms and Escherichia coli

Practice 14. Isolation and counting of Enterococcus

Practice 15. Isolation and counting of Salmonella

Practice 16. Isolation and counting of Listeria monocytogenes

Practice 17. Isolation and counting of Campylobacter jejuni

Practice 18. Isolation and counting of Yersinia enterocolitica

Practice 19. Isolation and counting of Bacillus cereus

Practice 20. Isolation and counting of Clostridium perfringens

Practice 21. Isolation and counting of Staphylococcus aureus

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