Compendium of Methods for the Microbiological Examination of Foods
Fourth Edition
edited by Frances Pouch Downes and Keith Ito

This book is the all-inclusive reference for anyone involved in the dynamic fields of processing and testing the safety and quality of foods.

Compendium of Methods for the Microbiological Examination of Foods presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability.

Features:

• general laboratory procedures
  
• including laboratory quality assurance
  
• environmental monitoring procedures
  
• sampling plans
  
• sample collection
  
• shipment
  
• preparation for analysis
  
• and much more!

Contents

1. Laboratory Quality Assurance
   
2. Sampling Plans, Sample Collection, Shipment, and Preparation for Analysis
   
3. Microbiological Monitoring of the Food Processing Environment
   
4. Microscopic Methods
   
5. Cultural Methods for the Enrichment and Isolation of Microorganisms
   
6. Culture Methods for Enumeration of Microorganisms
   
7. Aerobic Plate Count
   
8. Enterobacteriaceae, Coliforms, and Escherichia Coli as Quality and Safety Indicators
   
9. Enterococci
   
10. Rapid Methods for Detection, Identification, and Enumeration
    
11. Molecular Typing and Differentiation
    
12. Labor Savings and Automation
    
13. Psychrotrophic Microorganisms
    
14. Thermoduric Microorganisms and Heat Resistance Measurements
    
15. Lipolytic Microorganisms
    
16. Proteolytic Microorganisms
    
17. Halophilic and Osmophilic Microorganisms
    
18. Pectinolytic and Pectolytic Microorganisms
    
19. Acid-Producing Microorganisms
    
20. Yeast and Molds
    
21. Detection and Enumeration of Heat-Resistant Molds
    
22. Mesophilic Aerobic Sporeformers
    
23. Mesophilic Anaerobic Sporeformers
    
24. Aciduric Flat Sour Sporeformers
    
25. Thermophilic Flat Sour Sporeformers
    
26. Thermophilic Anaerobic Sporeformers
    
27. Sulfide Spoilage Sporeformers
    
28. Investigation of Foodborne Illness Outbreaks
    
29. Microbial Food Safety Risk Assesment
    
30. Aeromonas, Arcobacter, and Plesiomonas
    
31. Campylobacter
    
32. Bacillus Cereus
    
33. Clostridium Botulinum and its Toxins
    
34. Clostridium Perfringens
    
35. Pathogenic Escherichia Coli
    
36. Listeria
    
37. Salmonella
    
38. Shigella
    
39. Staphylococcus Aureus and Staphylococcal Enterotoxins
    
40. Vibrio
    
41. Yersinia
    
42. Waterborne and Foodborne Parasites
    
43. Toxigenic Fungi and Fungal Toxins
    
44. Foodborne Viruses
    
45. Meat and Pultry Products
    
46. Eggs and Egg Products
    
47. Milk and Milk Products
    
48. Fish, Crustaceans, and Precooked Seafoods
    
49. Molluscan Shellfish: Oysters, Mussels, and Clams
    
50. Fruits and Vegetables
    
51. Fermented and Acidified Vegetables
    
52. Gums and Spices
    
53. Salad Dressings
    
54. Sweeteners and Starches
    
55. Cereal and Cereal Products
    
56. Confectionery Products
    
57. Nut Meats
    
58. Fruit Beverages
    
59. Soft Drinks
    
60. Bottled Water
    
61. Canned Foods-Tests for Commercial Sterility
    
62. Canned Foods-Tests for Cause of Spoilage
    
63. Media, Reagents, and Stains
    
64. Measurement of Water Activity (a_w), Acidity, and Brix

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