Analytical food microbiology : a laboratory manual
著者
書誌事項
Analytical food microbiology : a laboratory manual
Wiley, 2022
2nd ed
- : pbk
- 統一タイトル
-
Food microbiology
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
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  アメリカ
注記
Previous ed.: 2003
Includes bibliographical references and index
内容説明・目次
内容説明
The new edition of the highly regarded laboratory manual for courses in food microbiology
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.
目次
Preface vii
Part I. Basics of Food Microbiology Laboratory 1
1. Laboratory Safety 3
2. Sampling For Microbiological Analysis of Food and Processing Environment 13
3. Enumeration of Microorganisms In Food 28
4. Practicing Basic Techniques 46
Part II. Food Microbiota 63
5. Aerobic Mesophilic Plate Count 71
6. Mesophilic Sporeforming Bacteria 88
7. Pseudomonas Species and Other Spoilage Psychrotrophs 108
8. Detection and Enumeration of Enterobacteriaceae In Food 121
9. Examination and Enumeration of Foodborne Fungi 138
Part III. Foodborne Pathogens 171
10. Staphylococcus Aureus 183
11. Listeria Monocytogenes 220
12. Salmonella Enterica 254
13. Shiga Toxin-Producing Escherichia Coli 278
Part IV. Control of Foodborne Microorganisms 303
14. Thermal Resistance of Microorganisms In Food 307
15. Production of Bacteriocins In Milk 328
Appendix I Laboratory Exercise Report 346
Appendix II Bacterial and Fungal Strains Recommended For Use As Control Organisms 351
Appendix III Microbiological Media 354
Appendix IV Supplies and Equipment Availability 372
Index 379
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