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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
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
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
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