Ahmed E. Yousef (The Ohio State University), Joy G. Waite-Cusic, Jennifer J. Perry
Analytical Food Microbiology
A Laboratory Manual
93,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
Melden Sie sich
hier
hier
für den Produktalarm an, um über die Verfügbarkeit des Produkts informiert zu werden.
Ahmed E. Yousef (The Ohio State University), Joy G. Waite-Cusic, Jennifer J. Perry
Analytical Food Microbiology
A Laboratory Manual
- Broschiertes Buch
This new edition bridges the gap between its predecessor, which emphasized conventional methods, and subsequent advances in analytical methodologies. This edition not only implements new and advanced analytical methods, but also improves currently used techniques.
Andere Kunden interessierten sich auch für
- Proteomic Profiling and Analytical Chemistry80,99 €
- Peter Klosse (The Netherlands Hotel Management School Maastricht)The Essence of Gastronomy95,99 €
- Age K. Smilde (The Netherlands University of Amsterdam)Multiblock Data Fusion in Statistics and Machine Learning185,99 €
- David QuammenBreathless9,99 €
- Stewart, C. Neal, Jr. (University of Tennessee, Knoxville, TN)Research Ethics for Scientists40,99 €
- DKScience34,99 €
- Rebecca SklootThe Immortal Life of Henrietta Lacks9,99 €
-
-
-
This new edition bridges the gap between its predecessor, which emphasized conventional methods, and subsequent advances in analytical methodologies. This edition not only implements new and advanced analytical methods, but also improves currently used techniques.
Produktdetails
- Produktdetails
- Verlag: Wiley / Wiley & Sons
- Artikelnr. des Verlages: 14542511000
- 2. Aufl.
- Seitenzahl: 400
- Erscheinungstermin: 14. Februar 2022
- Englisch
- Abmessung: 251mm x 178mm x 24mm
- Gewicht: 756g
- ISBN-13: 9780470425114
- ISBN-10: 0470425113
- Artikelnr.: 60001808
- Verlag: Wiley / Wiley & Sons
- Artikelnr. des Verlages: 14542511000
- 2. Aufl.
- Seitenzahl: 400
- Erscheinungstermin: 14. Februar 2022
- Englisch
- Abmessung: 251mm x 178mm x 24mm
- Gewicht: 756g
- ISBN-13: 9780470425114
- ISBN-10: 0470425113
- Artikelnr.: 60001808
Ahmed E. Yousef, Professor, Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA. His research focuses on decontamination of food with gaseous sanitizers, discovery of novel antimicrobial preservatives, and safety of food processed by emerging technology. Joy G. Waite-Cusic, Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA. Her research examines pre-harvest food safety, process validation, pathogens in food systems, and microbiological quality. Jennifer J. Perry, Associate Professor, School of Food and Agriculture, University of Maine, Orono, Maine, USA. Her research interests include food fermentation, biocontrol and biopreservation, and sources of contamination within the food production chain.
Preface
Part I. Basics of Food Microbiology Laboratory
* Laboratory safety
* Sampling for microbiological analysis of food and processing environment
* Enumeration of microorganisms in food
* Practicing basic techniques
Part II. Food Microbiota
* Aerobic mesophilic plate count
* Mesophilic sporeforming bacteria
* Pseudomonas spp. and other spoilage psychrotrophs
* Detection and enumeration of Enterobacteriaceae in food
* Examination and enumeration of foodborne fungi
Part III. Foodborne Pathogens
* Staphylococcus aureus
* Listeria monocytogenes
* Salmonella enterica
* Shiga toxin-producing Escherichia coli
Part IV. Control of Foodborne Microorganisms
* Thermal resistance of microorganisms in food
* Production of bacteriocins in milk
Appendices
I. Laboratory exercise report
II. Bacterial and fungal strains recommended for use as control organisms
III. Microbiological media
IV. Supplies and equipment availability
Part I. Basics of Food Microbiology Laboratory
* Laboratory safety
* Sampling for microbiological analysis of food and processing environment
* Enumeration of microorganisms in food
* Practicing basic techniques
Part II. Food Microbiota
* Aerobic mesophilic plate count
* Mesophilic sporeforming bacteria
* Pseudomonas spp. and other spoilage psychrotrophs
* Detection and enumeration of Enterobacteriaceae in food
* Examination and enumeration of foodborne fungi
Part III. Foodborne Pathogens
* Staphylococcus aureus
* Listeria monocytogenes
* Salmonella enterica
* Shiga toxin-producing Escherichia coli
Part IV. Control of Foodborne Microorganisms
* Thermal resistance of microorganisms in food
* Production of bacteriocins in milk
Appendices
I. Laboratory exercise report
II. Bacterial and fungal strains recommended for use as control organisms
III. Microbiological media
IV. Supplies and equipment availability
Preface
Part I. Basics of Food Microbiology Laboratory
* Laboratory safety
* Sampling for microbiological analysis of food and processing environment
* Enumeration of microorganisms in food
* Practicing basic techniques
Part II. Food Microbiota
* Aerobic mesophilic plate count
* Mesophilic sporeforming bacteria
* Pseudomonas spp. and other spoilage psychrotrophs
* Detection and enumeration of Enterobacteriaceae in food
* Examination and enumeration of foodborne fungi
Part III. Foodborne Pathogens
* Staphylococcus aureus
* Listeria monocytogenes
* Salmonella enterica
* Shiga toxin-producing Escherichia coli
Part IV. Control of Foodborne Microorganisms
* Thermal resistance of microorganisms in food
* Production of bacteriocins in milk
Appendices
I. Laboratory exercise report
II. Bacterial and fungal strains recommended for use as control organisms
III. Microbiological media
IV. Supplies and equipment availability
Part I. Basics of Food Microbiology Laboratory
* Laboratory safety
* Sampling for microbiological analysis of food and processing environment
* Enumeration of microorganisms in food
* Practicing basic techniques
Part II. Food Microbiota
* Aerobic mesophilic plate count
* Mesophilic sporeforming bacteria
* Pseudomonas spp. and other spoilage psychrotrophs
* Detection and enumeration of Enterobacteriaceae in food
* Examination and enumeration of foodborne fungi
Part III. Foodborne Pathogens
* Staphylococcus aureus
* Listeria monocytogenes
* Salmonella enterica
* Shiga toxin-producing Escherichia coli
Part IV. Control of Foodborne Microorganisms
* Thermal resistance of microorganisms in food
* Production of bacteriocins in milk
Appendices
I. Laboratory exercise report
II. Bacterial and fungal strains recommended for use as control organisms
III. Microbiological media
IV. Supplies and equipment availability