Microbiological Analysis of Foods and Food Processing Environments

Osman Erkmen

• Publisher: Academic Press
• Year: 2021
• Print ISBN: 9780323916516
• eBook ISBN: 9780323972215
• Topic: Technology & Engineering
• Subtopic: Toxicology
• Index: Technology & Engineering

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 of contents

• Microbiological Analysis of Foods and Food Processing Environments
• Cover
• Title Page
• Copyright
• Contents
• About the author
• Preface
• Acknowledgments
• Laboratory rules
• Section I General food microbiology analyzing practices
• Practice 1 Sampling and sample preparation techniques
• 1.1: Introduction
• Practice 2 Plate count techniques
• 2.1: Introduction
• Practice 3 Direct microscopic count techniques
• 3.1: Introduction
• Practice 4 Most probable number technique
• Practice 5 Membrane filter techniques
• 5.1: Introduction
• Practice 6 Yeasts and molds counting techniques
• 6.1: Introduction
• Practice 7 Sanitation detection techniques in food processing plants
• 7.1: Introduction
• 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
• 12.1: Introduction
• Section III Isolation and counting of indicator and pathogenic microorganisms
• Practice 13 Isolation and counting of coliforms and Escherichia coli
• 13.1: Introduction
• Practice 14 Isolation and counting of Enterococcus
• 14.1: Introduction
• Practice 15 Isolation and counting of Salmonella
• 15.1: Introduction
• Practice 16 Isolation and counting of Listeria monocytogenes
• 16.1: Introduction
• Practice 17 Isolation and counting of Campylobacter jejuni
• 17.1: Introduction
• Practice 18 Isolation and counting of Yersinia enterocolitica
• 18.1: Introduction
• Practice 19 Isolation and counting of Bacillus cereus
• 19.1: Introduction
• Practice 20 Isolation and counting of Clostridium perfringens
• 20.1: Introduction
• Practice 21 Isolation and counting of Staphylococcus aureus
• 21.1: Introduction
• Practice 22 Isolation of Clostridium botulinum
• 22.1: Introduction
• Practice 23 Isolation and counting of Vibrio
• 23.1: Introduction
• Practice 24 Isolation and counting of Shigella dysenteriae
• 24.1: Introduction
• Practice 25 Isolation and counting of Brucella
• 25.1: Introduction
• Practice 26 Isolation and counting of Aeromonas hydrophila
• 26.1: Introduction
• Practice 27 Isolation and counting of Plesiomonas shigelloides
• 27.1: Introduction
• Section IV Detection of toxigenic fungi, viruses, and parasites
• Practice 28 Isolation and counting of toxigenic fungi
• Practice 29 Isolation and typing techniques of foodborne and waterborne viruses
• 29.1: Introduction
• Practice 30 Detection of foodborne and waterborne parasites
• Section V Identification of foods safety and quality
• Practice 31 Analysis of milk and milk products
• 31.1: Introduction
• Practice 32 Analysis of meat, poultry and their products
• 32.1: Introduction
• Practice 33 Analysis of fermented foods
• 33.1: Introduction
• Practice 34 Analysis of fruits, vegetables and precooked frozen foods
• Practice 35 Analysis of fruit juices and concentrates
• 35.1: Introduction
• Practice 36 Analysis of eggs and egg products
• Practice 37 Analysis of cereals and cereal products
• 37.1: Introduction
• Practice 38 Analysis of seafoods
• Practice 39 Analysis of canned foods
• Practice 40 Analysis of salad dressings and spices
• Practice 41 Analysis of bottled soft drinks
• Practice 42 Analysis of bottled and process water
• 42.1: Introduction
• Appendix A Gene primers
• Appendix B Media, stains, and reagents
• Further reading
• Index
• Index