Microbiological analysis of foods and food processing environments. (2021)
- Record Type:
- Book
- Title:
- Microbiological analysis of foods and food processing environments. (2021)
- Main Title:
- Microbiological analysis of foods and food processing environments
- Further Information:
- Note: Osman Erkmen.
- Authors:
- Erkmen, Osman, 1955-
- Contents:
- SECTION I General Food Microbiology Analyzing Practices 1. Sampling and Sample Preparation Techniques 2. Plate Count Techniques 3. Direct Microscopic Count Techniques 4. Most Probable Number Technique 5. Membrane Filter Techniques 6. Yeasts and Molds Counting Techniques 7. Sanitation Detection Techniques in Food Processing Plants SECTION II Counting of Important Microbial Groups from Food Products 8. Injured Microorganisms and Viable but non-Culturable Cells 9. Counting of Cold-Tolerant Microorganisms 10. Counting of Mesophilic and Thermophilic Sporeformers 11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms 12. Counting of Thermoduric Microorganisms Section III Isolation and Counting of Indicator and Pathogenic Microorganisms 13. Isolation and Counting of Coliforms and Escherichia coli 14. Isolation and Counting of Enterococcus 15. Isolation and Counting of Salmonella 16. Isolation and Counting of Listeria monocytogenes 17. Isolation and Counting of Campylobacter jejuni 18. Isolation and Counting of Yersinia enterocolitica 19. Isolation and Counting of Bacillus cereus 20. Isolation and Counting of Clostridium perfringens 21. Isolation and Counting of Staphylococcus aureus 22. Isolation of Clostridium botulinum 23. Isolation and Counting of Vibrio 24. Isolation and Counting of Shigella dysenteriae 25. Isolation and Counting of Brucella 26. Isolation and Counting of Aeromonas hydrophila 27. Isolation and Counting of Plesiomonas shigelloides SECTION IVSECTION I General Food Microbiology Analyzing Practices 1. Sampling and Sample Preparation Techniques 2. Plate Count Techniques 3. Direct Microscopic Count Techniques 4. Most Probable Number Technique 5. Membrane Filter Techniques 6. Yeasts and Molds Counting Techniques 7. Sanitation Detection Techniques in Food Processing Plants SECTION II Counting of Important Microbial Groups from Food Products 8. Injured Microorganisms and Viable but non-Culturable Cells 9. Counting of Cold-Tolerant Microorganisms 10. Counting of Mesophilic and Thermophilic Sporeformers 11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms 12. Counting of Thermoduric Microorganisms Section III Isolation and Counting of Indicator and Pathogenic Microorganisms 13. Isolation and Counting of Coliforms and Escherichia coli 14. Isolation and Counting of Enterococcus 15. Isolation and Counting of Salmonella 16. Isolation and Counting of Listeria monocytogenes 17. Isolation and Counting of Campylobacter jejuni 18. Isolation and Counting of Yersinia enterocolitica 19. Isolation and Counting of Bacillus cereus 20. Isolation and Counting of Clostridium perfringens 21. Isolation and Counting of Staphylococcus aureus 22. Isolation of Clostridium botulinum 23. Isolation and Counting of Vibrio 24. Isolation and Counting of Shigella dysenteriae 25. Isolation and Counting of Brucella 26. Isolation and Counting of Aeromonas hydrophila 27. Isolation and Counting of Plesiomonas shigelloides SECTION IV Detection of Toxigenic Fungi, Viruses and Parasites 28. Isolation and Counting of Toxigenic Fungi 29. Isolation of Foodborne and Waterborne Viruses, and Typing Techniques 30. Detection of Foodborne and Waterborne Parasites SECTION V Identification of Foods Safety and Quality 31. Analysis of Milk and Milk Products 32. Analysis of Meat, Poultry and their Products 33. Analysis of Fermented Foods 34. Analysis of Fruits, Vegetables and Precooked Frozen Foods 35. Analysis of Fruit Juice and Concentrate Fruits 36. Analysis of Eggs and Egg Products 37. Analysis of Cereals and Cereal Products 38. Analysis of Seafoods 39. Analysis of Canned Foods 40. Analysis of Salad Dressings and Spices 41. Analysis of Bottled Soft Drinks 42. Analysis of Bottled and Process Water … (more)
- Publisher Details:
- Amsterdam : Academic Press
- Publication Date:
- 2021
- Extent:
- 1 online resource
- Subjects:
- 664.001579
Food -- Microbiology
Food processing plants -- Sanitation - Languages:
- English
- ISBNs:
- 9780323972215
- Related ISBNs:
- 9780323916516
- Notes:
- Note: Description based on CIP data; resource not viewed.
- Access Rights:
- Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
- Access Usage:
- Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.
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- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library HMNTS - ELD.DS.662460
- Ingest File:
- 08_010.xml