Laboratory Methods in Food Microbiology / 3rd ed
By: Harrigan, Wilkie F
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Material type: 
BookPublisher: USA: Academic Press; 1998Edition: 3rd ed.Description: 532 p.ISBN: 0123260434 (paperback); 9780123260437 (paperback).Subject(s): Food--Microbiology | Dairy microbiology | Microbiology | Food--Microbiology--Technique | Dairy microbiology--TechniqueDDC classification: 576.028 Harrigan 29372 3rd 1998 Microbiology Summary: Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States. CONTENTS INCLUDE : * Comprehensive methods and advice on choosing appropriate techniques * Discussion of internationally recognized standards * Detection and enumeration of food-borne pathogenic and toxigenic microorganisms * Detailed sections on analyses appropriate for the main food commodity groups * Identification of bacteria, yeasts, and fungi isolated from foods * Safety in the food microbiology laboratory * Appendix of recipes for media and reagents.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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UVAS Library Microbiology | Veterinary Science | 576.028 Harrigan 29372 3rd 1998 Microbiology (Browse shelf) | Available | 29372 |
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Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the main food commodity groups, and safety in the food microbiology laboratory. The book also discusses specific food poisoning outbreaks in the United States. CONTENTS INCLUDE : * Comprehensive methods and advice on choosing appropriate techniques * Discussion of internationally recognized standards * Detection and enumeration of food-borne pathogenic and toxigenic microorganisms * Detailed sections on analyses appropriate for the main food commodity groups * Identification of bacteria, yeasts, and fungi isolated from foods * Safety in the food microbiology laboratory * Appendix of recipes for media and reagents.
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