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The Compendium of Methods for the Microbiological Examination of Foods, now in its new, 4th Edition, is the all-inclusive reference for anyone involved in the dynamic fields of processing and testing the safety and quality of foods. Food-borne illnesses comprise a significant public health problem, striking 76 million Americans yearly and killing 5,000, according to estimates by the Centers for Disease Control and Prevention. APHA's Compendium is the authority for food safety testing. The Compendium presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability. More than 200 experts have reviewed and updated the 64 chapters in this new edition. New material included on meats and meat products. Contents include: general laboratory procedures, including laboratory quality assurance, environmental monitoring procedures, sampling plans, sample collection, shipment, and preparation for analysis; microorganisms involved in processing and spoilage of foods; foods and the microorganisms involved in their safety and quality; indicator microorganisms and pathogens, microorganisms and food safety: foodborne illness; preparation of microbiological materials-media, reagents, and stains; and much more.
General laboratory procedures; special procedure; microorganisms involved in processing and spoilage of foods; indicator microorganisms and pathogens; rapid methods; food safety: foodborne illness; foods and their safety and quality.
Microbiological Examination Methods of Food and Water is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA. It includes methods for the enumeration of indicator microorganisms of general contamination, indicators of hygiene and sanitary conditions, sporeforming, spoilage fungi and pathogenic bacteria. Every chapter begins with a comprehensive, in-depth and updated bibliographic reference on the microorganism(s) dealt with in that particular section of the book. The latest facts on the taxonomic position of each group, genus or species are given, as well as clear guidelines on how to deal with changes in nomenclature on the internet. All chapters provide schematic comparisons between the methods presented, highlighting the main differences and similarities. This allows the user to choose the method that best meets his/her needs. Moreover, each chapter lists validated alternative quick methods, which, though not described in the book, may and can be used for the analysis of the microorganism(s) dealt with in that particular chapter. The didactic setup and the visualization of procedures in step-by-step schemes allow the user to quickly perceive and execute the procedure intended. This compendium will serve as an up-to-date practical companion for laboratory professionals, technicians and research scientists, instructors, teachers and food and water analysts. Alimentary engineering, chemistry, biotechnology and biology (under)graduate students specializing in food sciences will also find the book beneficial. It is furthermore suited for use as a practical/laboratory manual for graduate courses in Food Engineering and Food Microbiology.
Laboratory quality assurance, Sample collection, Shipment, and preparation; Microbiological monitoring of the food processing environmet; Microscopic methods; Cultural methods; Cultural methods for the enrichment and isolation of microorganisms; Culture methods for enumeration of microorganisms; Aerobic plate count; Enterobacteriaceae, coliforms, and escherichia coli as quality and safety; Enterococci; Rapid methods for detection, identification, and enumeration; Molecular typing and differentiation; Labor savings and automation; Psychotrophic microorganisms; Thermoduric microorganisms and heat resistance measurements; Lipolytic microorganisms; Proteolytic microorganisms; Halophilic and osmophilic microorganisms; Pectinolytic and pectolytic microorganisms; Acid-producing microorganisms; Yeasts and molds; Detection and Enumeration of heat-resistant molds; Mesophilic Aerobic Sporeformers; Mesophilic anaerobic Sporeformers; Aciduric flat sour sporeformers; Thermophilic anaerobic sporeformers;Sulfide Spoilage Sporeformers; Investigationof FoodborneIIInessOutbreak; Microbial Food Safety Risk Assessment; Aeromonas, Arcobacter, and Plesiomonas; Campylobacter; Bacíllus cereus; Clostrídíum botulínum and Its Toxins; Clostrídíum perfríngens; Pathogenic Escheríchíacolí; Lístería; Salmonella; Shigella; Staphylococcus aureus and Staphylococcal Enterotoxins; Vibrio; Yersinia; Waterborne and Foodborne Parasites; Toxigenic Fungi and Fungal Toxins; Foodborne Viruses; Meat and Poultry Products; Eggs and Egg Products; Milk and Milk Product; Fish, Crustaceans, and Precooked Seafoods; Molluscan Shellfish: Oysters, Mussels, and Clams; Fruits and Vegetables; Fermented and Acidified Vegetables; Gums and Spices; Salad Dressings; Sweeteners and Starches; Cereal and Cereal Products; Confectionery Products; Nut Meats; Fruit Beverages; Soft Drinks; Bottled Water; Canned Foods- Tests for CommercialSterility; Canned Foods- Tests for Cause of Spoilage; Media, Reagents, and Stains; Measurement of Water Activity (a), Acidity, and Brix.

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