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Handbook of Food Microbiological Analytical Methods (Paperback)
Loot Price: R2,835
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Handbook of Food Microbiological Analytical Methods (Paperback)
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THE Handbook of Food Microbiological Analytical Methods includes 31
topics and experiments distributed throughout five chapters, namely
basic microbial skills, the enumeration of different microorganisms
in foods, identification techniques and determination of microbial
activities. Besides, the handbook includes useful sources in food
microbial analyses such as the Food Microbiology E-sources and the
primers for identification of common microbial pathogens. This
handbook aims to provide and develop concerning food microbial
skills in the users with simple steps to follow along with the
theoretical explanation for better understanding. The uniqueness of
this handbook includes topics that are rarely addressed in current
food microbiology manuals and handbooks such as the enumeration of
special bacterial groups such as marine and Gram-positive bacteria,
introducing: A selective medium for enumeration of Gram-positive
bacteria from marine sources for the first time; a technique for
bacterial colonies randomisation; a technique for recovery of
injured/stressed bacteria; techniques to study bacterial potential
such as spoiling foods; a technique that forms biogenic amines; and
the production of antimicrobial activity and providing the specific
specie primer pairs for common pathogens. The principles and
procedures of some routinely used identification techniques namely
vitek, sequencing of 16S rRNA gene and specific genus and specie
primers for bacterial identification are provided with simple
procedures. Enumeration and identification techniques of common
pathogens and spoilers, namely Staphylococcus aureus,
Enterobacteriaceae, Escherichia coli, Salmonella spp., Listeria
monocytogenes, Vibrio parahaemolyticu, Bacillus cereus and
Shewanella putrefaciens enumeration and identification techniques
are also covered. These techniques are based on the International
Standards such as ISO and U.S. Food and Drug Administration
Standards and the medias manufacture instructions. This handbook is
needed to conduct microbial analyses to determine food microbial
quality and safety, food hygienic status and the microbial
potential to spoil food, lose food safety and produce antimicrobial
activity. This handbook was prepared to be used by students and
young researchers. Therefore, it can be used in the universities as
a practical manual in biology, microbiology, food microbiology,
food safety, and food hygiene courses, as well in food laboratories
which determine food microbial safety and quality. It is expected
that this handbook will be a good and practical guide for students
and researchers as well.
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