Basic food plant microbiology for sanitation and quality control | Basic microbiology for sanitation and quality control
1980
Abstract: A manual for food plant personnel involved in routine laboratory assessments of food product integrity and safety provides information, procedures and guidelines on the analysis of the qualitative and quantitative microbial content of foods. Topics include: the characterization and measurement of gram positive cocci and bacilli, gram negative cocci, small gram negative bacilli, gram negative rods, alfatoxins, mold, wild yeast, and fungi; methods for microscopic examination; sample preparation methods (autoclave sterilization, media preparation, bacteria isolation, dilution, plating, cultivation, plate counting standards); microbiological analysis of particular food types (canned foods, fruit, non-fat dried milk, frozen foods). Information and guidelines concerning food bacteriology, per se, food contamination sources, food poisoning, and the establishment of a microbiology laboratory are included. Illustration, tabular data, and stepwise procedures are given throughout the manual. (wz).
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Editeur American Institute of Baking, ©1980 | [Manhattan, Kan.] : American Institute of Baking, ©1980, ©1981
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