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Food Microbiology Guide from C.H.I.P.S.

Compendium of Methods for the Microbiological Examination of Foods
Fourth Edition
edited by Frances Pouch Downes and Keith Ito

This book is the all-inclusive reference for anyone involved in the dynamic fields of processing and testing the safety and quality of foods.

Compendium of Methods for the Microbiological Examination of Foods presents a comprehensive selection of proven testing methods with an emphasis on accuracy, relevance, and reliability.

Features:

  • general laboratory procedures
  • including laboratory quality assurance
  • environmental monitoring procedures
  • sampling plans
  • sample collection
  • shipment
  • preparation for analysis
  • and much more!

Contents

  1. Laboratory Quality Assurance
  2. Sampling Plans, Sample Collection, Shipment, and Preparation for Analysis
  3. Microbiological Monitoring of the Food Processing Environment
  4. Microscopic Methods
  5. Cultural Methods for the Enrichment and Isolation of Microorganisms
  6. Culture Methods for Enumeration of Microorganisms
  7. Aerobic Plate Count
  8. Enterobacteriaceae, Coliforms, and Escherichia Coli as Quality and Safety Indicators
  9. Enterococci
  10. Rapid Methods for Detection, Identification, and Enumeration
  11. Molecular Typing and Differentiation
  12. Labor Savings and Automation
  13. Psychrotrophic Microorganisms
  14. Thermoduric Microorganisms and Heat Resistance Measurements
  15. Lipolytic Microorganisms
  16. Proteolytic Microorganisms
  17. Halophilic and Osmophilic Microorganisms
  18. Pectinolytic and Pectolytic Microorganisms
  19. Acid-Producing Microorganisms
  20. Yeast and Molds
  21. Detection and Enumeration of Heat-Resistant Molds
  22. Mesophilic Aerobic Sporeformers
  23. Mesophilic Anaerobic Sporeformers
  24. Aciduric Flat Sour Sporeformers
  25. Thermophilic Flat Sour Sporeformers
  26. Thermophilic Anaerobic Sporeformers
  27. Sulfide Spoilage Sporeformers
  28. Investigation of Foodborne Illness Outbreaks
  29. Microbial Food Safety Risk Assesment
  30. Aeromonas, Arcobacter, and Plesiomonas
  31. Campylobacter
  32. Bacillus Cereus
  33. Clostridium Botulinum and its Toxins
  34. Clostridium Perfringens
  35. Pathogenic Escherichia Coli
  36. Listeria
  37. Salmonella
  38. Shigella
  39. Staphylococcus Aureus and Staphylococcal Enterotoxins
  40. Vibrio
  41. Yersinia
  42. Waterborne and Foodborne Parasites
  43. Toxigenic Fungi and Fungal Toxins
  44. Foodborne Viruses
  45. Meat and Pultry Products
  46. Eggs and Egg Products
  47. Milk and Milk Products
  48. Fish, Crustaceans, and Precooked Seafoods
  49. Molluscan Shellfish: Oysters, Mussels, and Clams
  50. Fruits and Vegetables
  51. Fermented and Acidified Vegetables
  52. Gums and Spices
  53. Salad Dressings
  54. Sweeteners and Starches
  55. Cereal and Cereal Products
  56. Confectionery Products
  57. Nut Meats
  58. Fruit Beverages
  59. Soft Drinks
  60. Bottled Water
  61. Canned Foods-Tests for Commercial Sterility
  62. Canned Foods-Tests for Cause of Spoilage
  63. Media, Reagents, and Stains
  64. Measurement of Water Activity (aw), Acidity, and Brix

Index
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Compendium of Methods for the Microbiological Examination of Foods 4th Edition
edited by Frances Pouch Downes and Keith Ito
600 pages • $189.95 + shipping
Texas residents please add 6.75 % sales tax

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