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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Microbiological Examination Methods of Food and Water - A Laboratory Manual (Paperback)
Loot Price: R2,584
Discovery Miles 25 840
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Microbiological Examination Methods of Food and Water - A Laboratory Manual (Paperback)
Expected to ship within 12 - 19 working days
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Microbiological Examination Methods of Food and Water 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. 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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