Food Microbiology Protocols gives methods for isolation, determination and identification of a wide range of microorganisms associated with food spoilage, human disease, and in the case of the microorganisms participating in the manufacture of fermented foods, preservation and modification of a wide range of important fermented foods. Methods which are associated with food spoilage and with the production of foods and beverages are also given. The methods include the traditional ones applied in the investigation of microorganisms in foods and also those using the techniques of molecular biology. The book will be useful to all investigators of food production, food storage and food preparation and preservation, and to students interested in these areas.

Incluye referencias bibliográficas e índices

Índice: Part I. Spoilage Organisms. Enumeration of Microorganisms: Agar Plate Method, Anavella Gaitan Herrera. Biochemical Identification of Most Frequently Encountered Bacteria that Cause Spoilage in Foods, Maria Luisa Genta and Humberto Heluane. Enumeration of Mesophilic Aerobic, Psychrophilic and Thermoduric Organisms, Anavella Gaitan Herrera. Enumeration of Yeasts and Molds, Anavella Gaitan Herrera. Enumeration of Coliforms, Anavella Gaitan Herrera. Genetic Analysis of Food Spoilage Yeasts, Stephen A. James, Matthew D. Collins, and Ian N. Roberts. Ochratoxin, R. Fitzsimons and J.F.T. Spencer. Part II. Pathogens.... Etc.