Microbiological Examination Methods of Food and Water : A Laboratory Manual

ISBN-13: 9780415690867 / Angielski / Miękka / 2012 / 484 str.

Neusely Da Silva; Valeria C. a. Junqueira; Neliane F. a. Silveira

Opis

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. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization.

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.

Spis treści

1. Collection, transportation and storage of samples for analysis  2. Preparation of samples for analysis  3. Basic plate count techniques for the enumeration of microorganisms  4. Basic techniques for microbial enumeration by the Most Probable Number method  5. Basic techniques for the detection of presence/absence of microorganisms  6. Total plate counts of aerobic mesophilic and psychrotrophic microorganisms  7. Yeast and mold counts  8. Enterobacteria counts  9. Total coliforms, thermotolerant coliforms and Escherichia coli counts  10. Staphylococcus aureus  11. Bacillus cereus  12.  Sulphite-reducing clostridia and Clostridium perfringens  13. Enterococci counts  14 Lactic bacteria counts  15. Campylobacter  16. Cronobacter  17. Escherichia coli O157:H7  18. Listeria  monocytogenes  19. Salmonella  20. Pathogenic vibrios  21. Yersinia enterocolitica  22. Bacterial spore counts  23. Commercial sterility or cause of spoilage  24. Pseudomonas spp  25. Preparation of laboratory materials for microbiological analyses  26. Care in the preparation of culture media and reagents for microbiological analyses  Annex 1. Preparation of media and reagents for analysis  Annex 2:  2A. Technical regulation on microbiological standards for foods)  2B. Technical Regulation on the microbiological characteristics of natural mineral water and natural water  2C. Control and surveillance of water intended for human consumption and its drinking quality standard)  Annex 3. Factors affecting microbial growth in foods