Microbiological Analysis of Foods and Food Processing Environments
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Microbiological Analysis of Foods and Food Processing Environments
Erkmen, Osman
Elsevier Science & Technology
12/2021
600
Mole
Inglês
9780323916516
15 a 20 dias
1090
Descrição não disponível.
SECTION I General Food Microbiology Analyzing Practices 1. Sampling and Sample Preparation Techniques 2. Plate Count Techniques 3. Direct Microscopic Count Techniques 4. Most Probable Number Technique 5. Membrane Filter Techniques 6. Yeasts and Molds Counting Techniques 7. Sanitation Detection Techniques in Food Processing Plants
SECTION II Counting of Important Microbial Groups from Food Products 8. Injured Microorganisms and Viable but non-Culturable Cells 9. Counting of Cold-Tolerant Microorganisms 10. Counting of Mesophilic and Thermophilic Sporeformers 11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms 12. Counting of Thermoduric Microorganisms
Section III Isolation and Counting of Indicator and Pathogenic Microorganisms 13. Isolation and Counting of Coliforms and Escherichia coli 14. Isolation and Counting of Enterococcus 15. Isolation and Counting of Salmonella 16. Isolation and Counting of Listeria monocytogenes 17. Isolation and Counting of Campylobacter jejuni 18. Isolation and Counting of Yersinia enterocolitica 19. Isolation and Counting of Bacillus cereus 20. Isolation and Counting of Clostridium perfringens 21. Isolation and Counting of Staphylococcus aureus 22. Isolation of Clostridium botulinum 23. Isolation and Counting of Vibrio 24. Isolation and Counting of Shigella dysenteriae 25. Isolation and Counting of Brucella 26. Isolation and Counting of Aeromonas hydrophila 27. Isolation and Counting of Plesiomonas shigelloides
SECTION IV Detection of Toxigenic Fungi, Viruses and Parasites 28. Isolation and Counting of Toxigenic Fungi 29. Isolation of Foodborne and Waterborne Viruses, and Typing Techniques 30. Detection of Foodborne and Waterborne Parasites
SECTION V Identification of Foods Safety and Quality 31. Analysis of Milk and Milk Products 32. Analysis of Meat, Poultry and their Products 33. Analysis of Fermented Foods 34. Analysis of Fruits, Vegetables and Precooked Frozen Foods 35. Analysis of Fruit Juice and Concentrate Fruits 36. Analysis of Eggs and Egg Products 37. Analysis of Cereals and Cereal Products 38. Analysis of Seafoods 39. Analysis of Canned Foods 40. Analysis of Salad Dressings and Spices 41. Analysis of Bottled Soft Drinks 42. Analysis of Bottled and Process Water
SECTION II Counting of Important Microbial Groups from Food Products 8. Injured Microorganisms and Viable but non-Culturable Cells 9. Counting of Cold-Tolerant Microorganisms 10. Counting of Mesophilic and Thermophilic Sporeformers 11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms 12. Counting of Thermoduric Microorganisms
Section III Isolation and Counting of Indicator and Pathogenic Microorganisms 13. Isolation and Counting of Coliforms and Escherichia coli 14. Isolation and Counting of Enterococcus 15. Isolation and Counting of Salmonella 16. Isolation and Counting of Listeria monocytogenes 17. Isolation and Counting of Campylobacter jejuni 18. Isolation and Counting of Yersinia enterocolitica 19. Isolation and Counting of Bacillus cereus 20. Isolation and Counting of Clostridium perfringens 21. Isolation and Counting of Staphylococcus aureus 22. Isolation of Clostridium botulinum 23. Isolation and Counting of Vibrio 24. Isolation and Counting of Shigella dysenteriae 25. Isolation and Counting of Brucella 26. Isolation and Counting of Aeromonas hydrophila 27. Isolation and Counting of Plesiomonas shigelloides
SECTION IV Detection of Toxigenic Fungi, Viruses and Parasites 28. Isolation and Counting of Toxigenic Fungi 29. Isolation of Foodborne and Waterborne Viruses, and Typing Techniques 30. Detection of Foodborne and Waterborne Parasites
SECTION V Identification of Foods Safety and Quality 31. Analysis of Milk and Milk Products 32. Analysis of Meat, Poultry and their Products 33. Analysis of Fermented Foods 34. Analysis of Fruits, Vegetables and Precooked Frozen Foods 35. Analysis of Fruit Juice and Concentrate Fruits 36. Analysis of Eggs and Egg Products 37. Analysis of Cereals and Cereal Products 38. Analysis of Seafoods 39. Analysis of Canned Foods 40. Analysis of Salad Dressings and Spices 41. Analysis of Bottled Soft Drinks 42. Analysis of Bottled and Process Water
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
?ATP bioluminescence; Acetic acid bacteria; Achrobacter; Acid tolerant; Aerobic plate; Aeromonas hydrophila; Agar-contact technique; Alicyclobacillus acidoterrestris; Animal pathogen; Bacillary dysentery; Bacillus; Bacteria; Bacterial greening; Bacteriophage; Bacterium; Basidiomycota; Beverage; Biphasic system; Bottled soft drink; Bottled water; Botulism; Breed count; Brucella; Brucellosis; Bysocchlamy; Byssochlamys; Campylobacter jejuni; Canned food; Carbonated soft drink; Cereal; Cholera; Clostridium; Clostridium botulinum; Clostridium perfringens; Coagulase test; Coccobacilli; Cold-tolerant; Coliforms; Concentrate; Confectionery; Cooked meat; Corynebacterium; Crystal formation; Diacetyl test; Diarrheagenic; Eggs; Endospore; Enteric viruses; Enterobacteriaceae; Enterococcus; Enterococcus faecalis; Enterotoxin; Enterotoxins; Erwinia; Escherichia coli; Esculin; Exotoxin; Fecal coliform; Fecal streptococci; Filtration; Flat sour spoilage; Flavobacterium; Flotation; Food; Food handler; Food processing; Foodomics; Frozen food; Fruit juice; Fungi; Gastroenteritis; Geotrichium; Growth unit; Halophilic; Halotolerant Kanagawa test; Heat-labile fluid; Hemolysin; Hemolysis; Hemolytic; Hermetically seal; Heterofermentative; Homofermentative; Howard mold count; Hygienic monitor; Indicator; Inhibitory substance; Injury; Invasive factor; Lactic acid bacteria; Lactic acid fermentation; Lactobacillus; Large meat dishes; Leakage; Legionella; Listeria monocytogenes; Listeriosis; Living microorganism; Lysozyme; Mayonnaise; Meat products
SECTION I General Food Microbiology Analyzing Practices 1. Sampling and Sample Preparation Techniques 2. Plate Count Techniques 3. Direct Microscopic Count Techniques 4. Most Probable Number Technique 5. Membrane Filter Techniques 6. Yeasts and Molds Counting Techniques 7. Sanitation Detection Techniques in Food Processing Plants
SECTION II Counting of Important Microbial Groups from Food Products 8. Injured Microorganisms and Viable but non-Culturable Cells 9. Counting of Cold-Tolerant Microorganisms 10. Counting of Mesophilic and Thermophilic Sporeformers 11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms 12. Counting of Thermoduric Microorganisms
Section III Isolation and Counting of Indicator and Pathogenic Microorganisms 13. Isolation and Counting of Coliforms and Escherichia coli 14. Isolation and Counting of Enterococcus 15. Isolation and Counting of Salmonella 16. Isolation and Counting of Listeria monocytogenes 17. Isolation and Counting of Campylobacter jejuni 18. Isolation and Counting of Yersinia enterocolitica 19. Isolation and Counting of Bacillus cereus 20. Isolation and Counting of Clostridium perfringens 21. Isolation and Counting of Staphylococcus aureus 22. Isolation of Clostridium botulinum 23. Isolation and Counting of Vibrio 24. Isolation and Counting of Shigella dysenteriae 25. Isolation and Counting of Brucella 26. Isolation and Counting of Aeromonas hydrophila 27. Isolation and Counting of Plesiomonas shigelloides
SECTION IV Detection of Toxigenic Fungi, Viruses and Parasites 28. Isolation and Counting of Toxigenic Fungi 29. Isolation of Foodborne and Waterborne Viruses, and Typing Techniques 30. Detection of Foodborne and Waterborne Parasites
SECTION V Identification of Foods Safety and Quality 31. Analysis of Milk and Milk Products 32. Analysis of Meat, Poultry and their Products 33. Analysis of Fermented Foods 34. Analysis of Fruits, Vegetables and Precooked Frozen Foods 35. Analysis of Fruit Juice and Concentrate Fruits 36. Analysis of Eggs and Egg Products 37. Analysis of Cereals and Cereal Products 38. Analysis of Seafoods 39. Analysis of Canned Foods 40. Analysis of Salad Dressings and Spices 41. Analysis of Bottled Soft Drinks 42. Analysis of Bottled and Process Water
SECTION II Counting of Important Microbial Groups from Food Products 8. Injured Microorganisms and Viable but non-Culturable Cells 9. Counting of Cold-Tolerant Microorganisms 10. Counting of Mesophilic and Thermophilic Sporeformers 11. Counting of Halophilic, Osmophilic and Xerophilic Microorganisms 12. Counting of Thermoduric Microorganisms
Section III Isolation and Counting of Indicator and Pathogenic Microorganisms 13. Isolation and Counting of Coliforms and Escherichia coli 14. Isolation and Counting of Enterococcus 15. Isolation and Counting of Salmonella 16. Isolation and Counting of Listeria monocytogenes 17. Isolation and Counting of Campylobacter jejuni 18. Isolation and Counting of Yersinia enterocolitica 19. Isolation and Counting of Bacillus cereus 20. Isolation and Counting of Clostridium perfringens 21. Isolation and Counting of Staphylococcus aureus 22. Isolation of Clostridium botulinum 23. Isolation and Counting of Vibrio 24. Isolation and Counting of Shigella dysenteriae 25. Isolation and Counting of Brucella 26. Isolation and Counting of Aeromonas hydrophila 27. Isolation and Counting of Plesiomonas shigelloides
SECTION IV Detection of Toxigenic Fungi, Viruses and Parasites 28. Isolation and Counting of Toxigenic Fungi 29. Isolation of Foodborne and Waterborne Viruses, and Typing Techniques 30. Detection of Foodborne and Waterborne Parasites
SECTION V Identification of Foods Safety and Quality 31. Analysis of Milk and Milk Products 32. Analysis of Meat, Poultry and their Products 33. Analysis of Fermented Foods 34. Analysis of Fruits, Vegetables and Precooked Frozen Foods 35. Analysis of Fruit Juice and Concentrate Fruits 36. Analysis of Eggs and Egg Products 37. Analysis of Cereals and Cereal Products 38. Analysis of Seafoods 39. Analysis of Canned Foods 40. Analysis of Salad Dressings and Spices 41. Analysis of Bottled Soft Drinks 42. Analysis of Bottled and Process Water
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
?ATP bioluminescence; Acetic acid bacteria; Achrobacter; Acid tolerant; Aerobic plate; Aeromonas hydrophila; Agar-contact technique; Alicyclobacillus acidoterrestris; Animal pathogen; Bacillary dysentery; Bacillus; Bacteria; Bacterial greening; Bacteriophage; Bacterium; Basidiomycota; Beverage; Biphasic system; Bottled soft drink; Bottled water; Botulism; Breed count; Brucella; Brucellosis; Bysocchlamy; Byssochlamys; Campylobacter jejuni; Canned food; Carbonated soft drink; Cereal; Cholera; Clostridium; Clostridium botulinum; Clostridium perfringens; Coagulase test; Coccobacilli; Cold-tolerant; Coliforms; Concentrate; Confectionery; Cooked meat; Corynebacterium; Crystal formation; Diacetyl test; Diarrheagenic; Eggs; Endospore; Enteric viruses; Enterobacteriaceae; Enterococcus; Enterococcus faecalis; Enterotoxin; Enterotoxins; Erwinia; Escherichia coli; Esculin; Exotoxin; Fecal coliform; Fecal streptococci; Filtration; Flat sour spoilage; Flavobacterium; Flotation; Food; Food handler; Food processing; Foodomics; Frozen food; Fruit juice; Fungi; Gastroenteritis; Geotrichium; Growth unit; Halophilic; Halotolerant Kanagawa test; Heat-labile fluid; Hemolysin; Hemolysis; Hemolytic; Hermetically seal; Heterofermentative; Homofermentative; Howard mold count; Hygienic monitor; Indicator; Inhibitory substance; Injury; Invasive factor; Lactic acid bacteria; Lactic acid fermentation; Lactobacillus; Large meat dishes; Leakage; Legionella; Listeria monocytogenes; Listeriosis; Living microorganism; Lysozyme; Mayonnaise; Meat products
