Analytical Food Microbiology: A Laboratory Manual (Paperback, 2, Revised)

Preface

Part I.    Basics of Food Microbiology Laboratory

1.            Laboratory safety

2.            Sampling for microbiological analysis of food and processing environment

3.            Enumeration of microorganisms in food

4.            Practicing basic techniques

Part II.   Food Microbiota

5.            Aerobic mesophilic plate count

6.            Mesophilic sporeforming bacteria

7.            Pseudomonas spp. and other spoilage psychrotrophs

8.            Detection and enumeration of Enterobacteriaceae in food

9.            Examination and enumeration of foodborne fungi

Part III. Foodborne Pathogens

10.         Staphylococcus aureus

11.         Listeria monocytogenes

12.         Salmonella enterica

13.         Shiga toxin-producing Escherichia coli

Part IV. Control of Foodborne Microorganisms

14.         Thermal resistance of microorganisms in food

15.         Production of bacteriocins in milk

Appendices        

I. Laboratory exercise report

II. Bacterial and fungal strains recommended for use as control organisms                           

III. Microbiological media