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Food Microbiology and Laboratory Practice
C Bell, A Williams and P Neaves
Blackwell Science
January 2005
Hardback 640pp, 190 illus ISBN 0632063815
£124.00
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- 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.
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.
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.
Contents
- Introduction To The Classification Of Microorganisms
- Structure Of Microorganisms
- Factors Affecting The Growth And Survival Of Microorganisms
- Fundamentals Of The Microbial Ecology Of Foods
- Applications Of Microbiology In The Food Industry
- Laboratory Design
- Laboratory Equipment
- Laboratory Operation
- Laboratory Accreditation And Documentation
- Conventional Microbiological Methods
- Choice Of Media
- Culture Requirements
- Growth Recognition
- Morphological Confirmation
- Introduction To Confirmatory Tests
- Introduction To 'Modern' And Alternative Methods
- Appendices
- Glossary Of Terms
- References
To find similar publications, click on a keyword below:
Blackwell
: analytical methods
: fermentation
: food safety
: food science
: microbiology
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