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Books > Science & Mathematics > Biology, life sciences > Molecular biology
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Microbiological Examination Methods of Food and Water - A Laboratory Manual, 2nd Edition (Paperback, 2nd edition)
Loot Price: R4,100
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Microbiological Examination Methods of Food and Water - A Laboratory Manual, 2nd Edition (Paperback, 2nd edition)
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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.
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