Laboratory methods in food microbiology/
W.F. Harrigan.
- 3rd ed.
- San Diego: Academic Press, 1998.
- xii, 532 p. : ill. ; 24 cm.
Part I: Basic Methods 1 Introduction 2 Management and Operation of the Microbiological Laboratory 3 Basic Microscopic Techniques 4 Cultivation of Microorganisms 5 Determination of the Number, and Detection, of Viable Microorganisms in a Sample 6 Determination of the Total Number of Microorganisms in a Sample 7 Composition of Culture Media 8 Sampling Methods for the Selection and Examination of Microbial Colonies 9 Methods of Anaerobic Culture 10 Cultivation in Microaerobic and Carbon Dioxide-enriched Atmospheres 11 Biochemical Tests for Identification of Microorganisms 12 Physiological Tests 13 Serological Methods 14 Moulds and Yeasts
Part II: Techniques for the Microbiological Examination of Foods 15 Introduction 16 Methods of Sampling and Investigation 17 Preparation of Dilutions 18 General Viable Counts 19 Psychrotrophic, Psychrophilic and Thremophilic Sounts 20 Detection and Enumeration of Indicator and Index Organisms 21 Detection and Enumeration of Pathogenic and Toxigenic Organisms
Part III: Microbiological Examination of Specific Foods 22 Introduction: Effect of the Food Environment on Constituent Microflora 23 Raw Meat and Raw Meat Products 24 Cooked Meat Product 25 Poultry and Poultry Products 26 Eggs and Egg Products 27 Fish, Shellfish and Crustacea 28 Milk and Milk Products 29 Ice-cream and Frozen Desserts 30 Fruits, Nut and Vegetables 31 Alcoholic Beverages 32 Breads, Cakes and Bakery Goods 33 Convenience Meats 34 Canned Foods 35 Water 36 Examination of Food Processing Plant
Part IV: Schemes for the Identification of Microorganisms 37 Introduction 38 A Scheme for the Identification of Gram-negative Bacteria 39 A Scheme for the Identification of Gram-positive Bacteria 40 A Scheme for the Identification of Yeasts and Moulds