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OverviewIllustrated Laboratory manual that provides a overview of current standard microbiological culture methods for the examination of food and water, according to widely recognized international organizations, such as ISO, AOAC, APHA, FDA, FSIS/USDA. The didactic setup and the visualization of procedures in step-by-step schemes allows student and practitioner to quickly perceive and execute the procedure intended. Each chapter provides numerous methods for a certain examination, and also provides simple or quick alternatives. Includes methods for the enumeration of indicator microorganisms of general contamination (total aerobic mesophilic bacteria, lactic bacteria, yeasts and molds), indicators of hygiene and sanitary conditions (coliforms, E. coli, enterococci), sporeforming bacteria (total aerobic thermophilic and flat sour bacteria, aerobic mesophilic, anerobic thermophilic and anaerobic mesophilic bacteria, Alicyclobacillus), spoilage fungi (thermoresistan molds, xerophilic fungi, osmophilic yeasts, preservative resistant yeasts) and pathogenic bacteria (Salmonella, Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, Escherichia coli O157:H7, Cronobacter, Campylobacter, Yersinia enterocolitica, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus). The chapter covering the examination of water includes methods for the detection and determination of coliforms and E. coli, Pseudomonas aeruginosa, Clostridium perfringens and enterococci. Intended for laboratory education of undergraduate and graduate students in food engineering and related disciplines and as an up-to-date practical companion for researchers, analysts, technicians and teachers. Full Product DetailsAuthor: Neusely da Silva (Institute of Food Technology - ITAL, Campinas, SP, Brazil) , Marta Hirotomi Taniwaki , Valéria Christina Junqueira , Neliane SilveiraPublisher: Taylor & Francis Ltd Imprint: CRC Press Dimensions: Width: 21.00cm , Height: 2.50cm , Length: 28.00cm Weight: 1.065kg ISBN: 9780415690867ISBN 10: 0415690862 Pages: 484 Publication Date: 18 December 2012 Audience: College/higher education , Professional and scholarly , Postgraduate, Research & Scholarly , Undergraduate Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationDr. Neusely da Silva is a scientific researcher at the Food Technology Institute (ITAL), a government research agency of the state of Sao Paulo, Brazil. She graduated in Food Engineering and has a PhD in Food Science from the State University of Campinas (UNICAMP, Brazil). Director of the Microbiology Reference Laboratory of the Food Technology Institute from 1995 to 2007, she was responsible for the accreditation of the laboratory assays according to ISO 17025. She is author of over 70 publications in the field of Food Microbiology and her major research areas are bacterial physiology and methods for detection of bacteria responsible for food-borne diseases and bacteria responsible for food spoilage. Dr. Marta Hiromi Taniwaki, PhD, is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She graduated in Biology and has a PhD in Food Science and Technology from the University of New South Wales, Australia. She is author of over 100 publications in the fields of Food Mycology, Mycotoxins and Food Microbiology. She has been a member of the International Commission on Food Mycology (ICFM) since 1997; a member of the Brazilian delegation at the Codex Contaminants in Food (CCCF) since 2006; a member of the International Commission on Microbiological Specifications for Foods (ICMSF) since 2010 and on the editorial board of Mycotoxin Research since 2012. Her major research areas are: fungi and mycotoxins in foods, biodiversity of toxigenic fungi in foods, fungal physiology and mycotoxin production, and a polyphasic approach to the biosystematics of the Aspergillus species. Dr. Valéria Christina Amstalden Junqueira is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She is a biologist with a PhD in Food Technology from the State University of Campinas (UNICAMP, Brazil), in the area of hygiene and legislation of foods. She is Director of the Microbiology Reference Laboratory of the Food Technology Institute and concentrates her activities on the control of the microbiological quality of food with an emphasis on anaerobic bacteria, spoilage microorganisms of processed foods, microbiological quality of water and non-alcoholic beverages. Dr. Neliane Ferraz de Arruda Silveira is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She is a biologist with a PhD in Food Technology from the State University of Campinas (UNICAMP, Brazil), in the area of hygiene and legislation of foods. Her major research areas are the control of the microbiological quality of food with an emphasis on fish and fish products, minimally processed vegetables, foods served in collective meals, meat products and the bacteriological quality of drinking water. Dr. Maristela da Silva do Nascimento is a scientific researcher at the Food Technology Institute (ITAL) at the Center of Quality and Food Science in Campinas, Brazil. She graduated in veterinary medicine and has a PhD in Food Technology from the State University of Campinas (UNICAMP, Brazil). She is technical supervisor of the Microbiology Reference Laboratory of the Food Technology Institute and concentrates her activities in the areas of foodborne pathogens and biopreservation using bacteriocin and acid lactic bacteria. Renato Abeilar Romeiro Gomes is a scientific researcher at the Food Technology Institute (ITAL), Campinas, Brazil. He graduated in Agricultural Engineering and has a Masters degree in Agricultural Engineering from the Federal University of Vicosa, with MBA specialization. He is currently a researcher at the Dairy Technology Center of the Food Technology Institute. Tab Content 6Author Website:Countries AvailableAll regions |
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