Food Microbiology and Laboratory Practice is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses.

Food Microbiology and Laboratory Practice provides an up-to-date, comprehensive working knowledge of all areas of basic food microbiology, with particular focus and emphasis on laboratory-based, practical aspects.

Food Microbiology and Laboratory Practice covers:

• groups of microorganisms of importance in food microbiology
• factors affecting the growth, survival and death of microorganisms in foods
• food spoilage, food-borne illness and food preservation
• applications of microbiology in the food industry
• laboratory design, equipment, operation and practice
• laboratory accreditation, performance monitoring and systems for documentation
• use of laboratory equipment, basic techniques and obtaining samples
• conventional methods for microbiological examination
• confirmation tests and how they work
• an introduction to 'alternative' microbiological methods

Contents

1. The Structure and Habit of Microorganisms
2. Factors Affecting the Growth, Survival and Death of Microorganisms
3. Fundamentals of the Microbial Ecology of Foods I: Food Spoilage and Foodborne Illness
4. Fundamentals of the Microbial Ecology of Foods II: Food Preservation and Fermentation
5. Applications of Microbiology in the Food Industry
6. Laboratory Design and Equipment
7. Laboratory Operation and Practice
8. Laboratory Standards of Operation: Accreditation and Documentation
9. Conventional Microbiological Methods I: Equipment, Basic Techniques and Obtaining Samples
10. Conventional Microbiological Methods II: Microbiooogical Examination of Samples
11. Confirmation Tests
12. Introduction to Alternative Microbiological Methods

Index

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