Compendium of methods for the microbiological examination of foods / edited by Carl Vanderzant and Don F. Splittstoesser.

CONTENIDO
General laboratory procedures
Chapter 1. Laboratory quality assurance 1
Chapter 2. Sampling plans, sample collection, shipment, and preparation for analysis 25
Chapter 3. Microbiological monitoring of the food processing environment 51
Chapter 4. Colony count methods 75
Chapter 5. Direct microscopic count 97
Chapter 6. Most probable number technique 105
Chapter 7. Repair and detection of injured microorganisms 121
Special procedure
Chapter 8. Measurement of water activity (Aw) and acidity 135
Microorganisms involved in processing and spoilage of foods
Chapter 9. Psychrotrophic microorganisms 153
Chapter 10. Thermoduric microorganisms and heat resistance measurements 169
Chapter 11. Lipolytic microorganisms 183
Chapter 12. Proteolytic microorganisms 193
Chapter 13. Halophilic and osmophilic microorganisms 199
Chapter 14. Pectinolytic and pectolytic microorganisms 213
Chapter 15. Acid-producing microorganisms 225
Chapter 16. Yeasts and molds 239
Chapter 17. Detection and enumeration of heat-resistant molds 251
Chapter 18. Mesophilic aerobic sporeformers 265
Chapter 19. Mesophilic anaerobic sporeformers 275
Chapter 20. Aciduric flat sour sporeformers 291
Chapter 21. Thermophilic flat sour sporeformers 299
Chapter 22. Thermophilic anaerobic sporeformers 309
Chapter 23. Sulfide spoilage sporeformers 317
Indicator microorganisms and pathogens
Chapter 24. Coliforms: Escherichia coli and its toxins 325
Chapter 25. Salmonella 371
Chapter 26. Shigella 423
Chapter 27. Yersinia 433
Chapter 28. Vibrio 451
Chapter 29. Campylobacter 475
Chapter 30. Aeromonas hydrophila group 497
Chapter 31. Plesiomonas shigelloides 517
Chapter 32. Enterococci 523
Chapter 33. Staphylococcus aureus 533
Chapter 34. Staphylococcal enterotoxins 551
Chapter 35. Bacillus cereus 593
Chapter 36. Clostridium botulinum and its toxins 605
Chapter 37. Clostridium perfringens 623
Chapter 38. Listeria 637
Rapid methods
Chapter 39. Rapid methods and automation 665
Food safety: foodborne illness
Chapter 40. Investigation of foodborne illness outbreaks 747
Chapter 41. Foodborne viruses 763
Chapter 42. Waterborne and foodborne parasites 789
Chapter 43. Toxigenic fungi and fungal toxins 811
Foods and their safety and quality
Chapter 44. Meat and poultry products 821
Chapter 45. Milk and milk products 837
Chapter 46. Eggs and egg products 857
Chapter 47. Fish, crustaceans, and precooked seafoods 875
Chapter 48. Molluscan shellfish: oysters, mussels, and clams 897
Chapter 49. Fruits and vegetables 919
Chapter 50. Fermented and acidified vegetables 929
Chapter 51. Fruit beverages 953
Chapter 52. Spices and gums 961
Chapter 53. Salad dressings 975
Chapter 54. Sweeteners and starches 985
Chapter 55. Cereal and cereal products 995
Chapter 56. Confectionery products 1007
Chapter 57. Nut meats 1019
Chapter 58. Soft drinks 1025
Chapter 59. Bottled water 1031
Chapter 60. Canned foods - tests for commercial sterility 1037
Chapter 61. Canned foods - tests for cause of spoilage 1051
Chapter 62. Media, reagents, and stains 1093