Analytical chemists in industry are frequently faced with
situations where a basic understanding of microbiology would be an
advantage, for instance in the analysis of bacteria in food.
Microbiology for the Analytical Chemist has been written
specifically for analytical chemists who have little or no
knowledge of microbiology, but might be required to interpret
microbiological results. This book covers a wide range of
microbiological situations in analysis. It deals with the question
of establishing when a sample is contaminated, the problems of
counting and identifying micro-organisms and establishing what
effect they will have on the sample. The book examines the
microbial contents of water and food. It also looks at the
procedures for disinfecting and preservative testing. Traditional
laboratory methods are discussed, and new rapid techniques are also
considered. Microbiology for the Analytical Chemist is unusual in
that it pulls together those aspects of microbiology which are of
interest to analytical chemists and explains them at a basic level
using practical situations as examples. This book will also be of
interest to analytical chemists in academic or industrial
laboratories, where there is no fund of microbiological experience
to draw on.
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