Practical Food Microbiology

Author : Diane Roberts,Melody Greenwood
Publisher : John Wiley & Sons
Page : 306 pages
File Size : 46,9 Mb
Release : 2008-04-15
Category : Medical
ISBN : 9780470757482

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Practical Food Microbiology by Diane Roberts,Melody Greenwood Pdf

The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual. The new edition has been thoroughly revised and updated to take account of the latest legislation and technological advances in food microbiology, and offers a step-by-step guide to the practical microbiological examination of food in relation to public health problems. It provides ‘tried and tested’ standardized procedures for official control laboratories and those wishing to provide a competitive and reliable food examination service. The Editors are well respected, both nationally and internationally, with over 20 years of experience in the field of public health microbiology, and have been involved in the development of food testing methods and microbiological criteria. The Public Health Laboratory Service (PHLS) has provided microbiological advice and scientific expertise in the examination of food samples for more than half a century. The third edition of Practical Food Microbiology: Includes a rapid reference guide to key microbiological tests for specific foods Relates microbiological assessment to current legislation and sampling plans Includes the role of new approaches, such as chromogenic media and phage testing Discusses both the theory and methodology of food microbiology Covers new ISO, CEN and BSI standards for food examination Includes safety notes and hints in the methods

Author : George J. Mountney,Wilbur A. Gould
Publisher : Unknown
Page : 351 pages
File Size : 53,8 Mb
Release : 1992-01-01
Category : Technology & Engineering
ISBN : 0894646737

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Practical Food Microbiology & Technology by George J. Mountney,Wilbur A. Gould Pdf

Author : Harry Howard Weiser
Publisher : Unknown
Page : 358 pages
File Size : 43,7 Mb
Release : 1962
Category : Food
ISBN : MINN:319510000440906

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Practical Food Microbiology and Technology by Harry Howard Weiser Pdf

Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Page : 940 pages
File Size : 53,6 Mb
Release : 2016-06-13
Category : Technology & Engineering
ISBN : 9781119237761

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Food Microbiology, 2 Volume Set by Osman Erkmen,T. Faruk Bozoglu Pdf

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

Author : Harry H. Weiser
Publisher : Unknown
Page : 345 pages
File Size : 43,7 Mb
Release : 1967
Category : Electronic
ISBN : OCLC:250488430

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Practical Food Microbiology and Technology by Harry H. Weiser Pdf

Author : George J. Mountney
Publisher : Unknown
Page : 128 pages
File Size : 53,8 Mb
Release : 2002
Category : Electronic
ISBN : OCLC:785273469

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Practical Food Microbiology and Technology by George J. Mountney Pdf

Author : Chris Bell,Paul Neaves,Anthony P. Williams
Publisher : Wiley-Blackwell
Page : 336 pages
File Size : 43,8 Mb
Release : 2005-03-14
Category : Technology & Engineering
ISBN : 0632063815

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Food Microbiology and Laboratory Practice by Chris Bell,Paul Neaves,Anthony P. Williams Pdf

Ever-increasing public interest and concern over food safety, as well as commercial pressure to improve food quality and extend product shelf life, have greatly increased the responsibility and accountability of all those involved in the microbiological examination of foods and food-related samples. In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way. Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples. This book 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. It 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. Information and comment is provided on:- 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, and an introduction to 'alternative' microbiological methods Each topic is accompanied by further information sources that will help in the development of high standards for the next and future generations of practical food microbiologists. Provides a fully up-to-date working knowledge of all aspects of food microbiology with a particular focus on practical laboratory aspects. Focuses on laboratory methodology and how to get good results.

Author : Ahmed E. Yousef,Joy G. Waite-Cusic,Jennifer J. Perry
Publisher : John Wiley & Sons
Page : 404 pages
File Size : 46,6 Mb
Release : 2022-02-15
Category : Science
ISBN : 9780470425114

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Analytical Food Microbiology by Ahmed E. Yousef,Joy G. Waite-Cusic,Jennifer J. Perry Pdf

The new edition of the highly regarded laboratory manual for courses in food microbiology Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology. The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource: Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures Introduces exercises and relevant microorganisms with pertinent background information and reference material Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.

Author : Harry H (Harry Howard) Weiser
Publisher : Hassell Street Press
Page : 364 pages
File Size : 53,7 Mb
Release : 2021-09-09
Category : Electronic
ISBN : 1013392825

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Practical Food Microbiology and Technology by Harry H (Harry Howard) Weiser Pdf

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : Chris Bell,Alex Kyriakides
Publisher : Springer Science & Business Media
Page : 159 pages
File Size : 42,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521914

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Listeria by Chris Bell,Alex Kyriakides Pdf

The independent investigations some 70 years ago by E. G. D. Murray and colleagues in Cambridge (UK) and J,H. H. Pirie in Johannesburg (South Mrica) resulted in the first detailed descriptions of listeriosis (in both instances in small animals), together with the isolation and naming of Lis teria monocytogenes. These descriptions in 1926 and 1927 show the pre cision and care of these experimentalists, for not only did they show much skill and attention to detail but also great insight in surmising that the consumption of contaminated food was associated with the trans mission of listeriosis. In the words of Pirie in 1927, 'Infection can be pro duced by subcutaneous inoculation or by feeding and it is thought that it is by feeding that the disease is spread in nature. ' These observations were largely forgotten and listeriosis was regarded as a rather obscure disease of animals and occasionally humans. However, the 1980s saw dramatic changes and the 'elevation' of Listeria to a topic of concern not only amongst microbiologists (particularly food micro biologists) but also the general public.

Author : Neusely da Silva,Marta H. Taniwaki,Valéria C.A. Junqueira,Neliane Silveira,Margarete Midori Okazaki,Renato Abeilar Romeiro Gomes
Publisher : CRC Press
Page : 526 pages
File Size : 53,6 Mb
Release : 2018-11-13
Category : Science
ISBN : 9781351675840

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Microbiological Examination Methods of Food and Water by Neusely da Silva,Marta H. Taniwaki,Valéria C.A. Junqueira,Neliane Silveira,Margarete Midori Okazaki,Renato Abeilar Romeiro Gomes Pdf

Microbiological Examination Methods of Food and Water (2nd edition) 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. Support material such as drawings, procedure schemes and laboratory sheets are available for downloading and customization. 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.

Author : Cangliang Shen,Yifan Zhang
Publisher : Springer
Page : 103 pages
File Size : 42,7 Mb
Release : 2017-08-08
Category : Technology & Engineering
ISBN : 9783319583716

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Food Microbiology Laboratory for the Food Science Student by Cangliang Shen,Yifan Zhang Pdf

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.

Author : Diane Roberts,William Hooper,Melody Greenwood
Publisher : Unknown
Page : 232 pages
File Size : 54,8 Mb
Release : 1995
Category : Environmental engineering
ISBN : 0901144363

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Practical Food Microbiology by Diane Roberts,William Hooper,Melody Greenwood Pdf

Author : Neelima Garg,K. L. Garg,K. G. Mukerji
Publisher : I. K. International Pvt Ltd
Page : 206 pages
File Size : 50,8 Mb
Release : 2010
Category : Science
ISBN : 9789380578019

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Laboratory Manual of Food Microbiology by Neelima Garg,K. L. Garg,K. G. Mukerji Pdf

This book provides a general but thorough overview of basic microbiological techniques, analytical methods and advanced tests for food-borne pathogens, procedures for detecting pathogens in food, as well as beneficial microorganisms and their role in food fermentations. Both specialists looking to refresh their understanding of microbiology and those working in the food industry without a background in microbiology will find this book useful.

Author : Ahmed E. Yousef,Carolyn Carlstrom
Publisher : John Wiley & Sons
Page : 290 pages
File Size : 45,5 Mb
Release : 2003-05-05
Category : Science
ISBN : 0471391050

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Food Microbiology by Ahmed E. Yousef,Carolyn Carlstrom Pdf

Yousef and Carlstrom’s Food Microbiology: A Laboratory Manual serves as a general laboratory manual for undergraduate and graduate students in food microbiology, as well as a training manual in analytical food microbiology. Focusing on basic skill-building throughout, the Manual provides a review of basic microbiological techniques–media preparation, aseptic techniques, dilution, plating, etc.–followed by analytical methods and advanced tests for food-bourne pathogens. The Manual includes a total of fourteen complete experiments. The first of the Manual’s four sections reviews basic microbiology techniques; the second contains exercises to evaluate the microbiota of various foods and enumerate indicator microorganisms. Both of the first two sections emphasize conventional cultural techniques. The third section focuses on procedures for detecting pathogens in food, offering students the opportunity to practice cultural, biochemical, immunoassay, and genetic methods. The final section discusses beneficial microorganisms and their role in food fermentations, concentrating on lactic acid bacteria and their bacteriocins. This comprehensive text also: - Focuses on detection and analysis of food-bourne pathogenic microorganisms like Escherichia coli 0157:H7, Listeria monocytogenes, and Salmonella - Includes color photographs on a companion Web site in order to show students what their own petri plates or microscope slides should look like: http://class.fst.ohio-state.edu/fst636/fst636.htm - Explains techniques in an accessible manner, using flow charts and drawings - Employs a "building block" approach throughout, with each new chapter building upon skills from the previous chapter