Name: Microbiological Examination Methods of Food and Water: A Laboratory Manual (in English)
Price: 105.60 USD
Availability: InStock
Author: Neusely Da Silva; Marta Hirotomi Taniwaki; Valéria Christina Junqueira; Neliane Silveira; Maristela Da Silva Do Nascimento; Renato Abeilar Romeiro Gomes
ISBN: 9780415690867

portada Microbiological Examination Methods of Food and Water: A Laboratory Manual (in English)

Type

Physical Book

Publisher

Crc Press

Author

Neusely Da Silva; Marta Hirotomi Taniwaki; Valéria Christina Junqueira; Neliane Silveira; Maristela Da Silva Do Nascimento; Renato Abeilar Romeiro Gomes

Synopsis "Microbiological Examination Methods of Food and Water: A Laboratory Manual (in English)"

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.