Microbiological Control for Foods and Agricultural Products

Summary of the contents:
1. Rapid Methods and Automation in Food Microbiology: An Update
2. Basic Principles of Industrial Microbiological Testing and Uses of its Findings
3. Sample Removal, Transport, and Preparation
4. Rapid Methods of Enumerating Microorganisms
5. Evaluation of Microflora by Nonmicrobiological Techniques
6. Identification
7. Microbiological Applications of Immunology
8. Identification of Microorganisms by Nucleic Acid Probe
9. Hybridization
10. Mechanization and Automation of Techniques
11. Prediction of Product Life Span
12. Total Aerobic Mesophilic Microflora
13. Psychrotrophic Microflora
14. The Lactic Microflora
15. Bacteriophages of Lactic Starters: Detection and Enumeration
16. The Yeasts
17. The Molds
18. Indicators of Fecal Contamination
19. The Genus Salmonella
20. The Genus Campylobacter
21. The Genus Yersinia
22. The Genus Clostridium and the Sulfite-Reducing Anaerobes
23. Coagulase-Positive Staphylococci
24. The Genus Listeria
25. Water
26. Milk and Dairy Products
27. Beer and Soft Beverages
28. Meat and Meat Products
29. Eggs and Egg Products
30. Fisheries Products: Fish, Crustaceans, and Shellfish
31. Vegetable Products
32. Prepared Meals
33. Preserves and Semipreserves
34. Testing of Intermediate Moisture Foods
35. Testing of Starter Cultures for Purity
36. Microbiological Monitoring of Factory Equipment, Atmosphere, and Personnel