Author: Janet E. L. Corry Publisher: Elsevier ISBN: 9780444510846 Category : Science Languages : en Pages : 688
Book Description
This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999. Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance. The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.
Author: J.E.L. Corry Publisher: Elsevier Science ISBN: 9780444814982 Category : Science Languages : en Pages : 490
Book Description
This publication deals in depth with a limited number of culture media used in Food Science laboratories. It is basically divided into two main sections: 1) Data on the composition, preparation, mode of use and quality control of various culture media used for the detection of food borne microbes. 2) Reviews of several of these media, considering their selectivity and productivity and comparative performance of alternative media. Microbiologists specializing in food and related areas will find this book particularly useful.
Author: Janet E. L. Corry Publisher: Royal Society of Chemistry ISBN: 1847559166 Category : Nature Languages : en Pages : 1036
Book Description
A reference for microbiologists wanting to know which media to use for the detection of various microbes in foods and how to check their performance.
Author: J.E.L. Corry Publisher: Elsevier ISBN: 0080533426 Category : Technology & Engineering Languages : en Pages : 681
Book Description
This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.E.L. Corry et al., published in Progress in Industrial Microbiology, Volume 34, Second Impression 1999. Written by the Working Party on Culture Media, of the International Committee on Food Microbiology and Hygiene, this is a handy reference for microbiologists wanting to know which media to use for the detection of various groups of microbes in food, and how to check their performance. The first part comprises reviews, written by international experts, of the media designed to isolate the major groups of microbes important in food spoilage, food fermentations or food-borne disease. The history and rationale of the selective agents, and the indicator systems are considered, as well as the relative merits of the various media. The second part contains monographs on approximately 90 of the most useful media. The first edition of this book has been frequently quoted in standard methods, especially those published by the International Standards Organisation (ISO) and the European Standards Organisation (CEN), as well as in the manuals of companies manufacturing microbiological media. In this second edition, almost all of the reviews have been completely rewritten, and the remainder revised. Approximately twelve monographs have been added and a few deleted. This book will be useful to anyone working in laboratories examining food - industrial, contract, medical, academic or public analyst, as well as other microbiologists, working in the pharmaceutical, cosmetic and clinical (medical and veterinary) areas - particularly with respect to quality assurance of media and methods in relation to laboratory accreditation.
Author: Ronald M. Atlas Publisher: CRC Press ISBN: 9781420002980 Category : Technology & Engineering Languages : en Pages : 464
Book Description
Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods. Similarly, Europe and other regions are implementing stricter oversight, as foodborne pathogens that cause deadly diseases such as e. coli 0157:H7 have raised the stakes everywhere. Food safety scientists have acted on this growing public health risk by developing improved media for the cultivation of bacteria, fungi, and viruses, much of it geared toward specific rapid detection. Reflecting the development of these new media and the latest FDA recommendations, the second edition of the Handbook of Microbiological Media for the Examination of Foodprovides an essential resource for anyone involved with the monitoring of both food production and post-production quality control. Organized alphabetically by medium, the expanded edition of this highly respected handbookincludes – · Descriptions of nearly 1,400 media including those recommended by the FDA, as well as media used elsewhere in the world · Concise and lucid instructions for the preparation and uses of each of the media · Cross-referenced indexing that allows the media to be found by name or specific microorganism of interest · Descriptions of expected results as they apply to microorganisms of importance for the examination of foods · Common synonyms for the various media and listings of compositions, so that alternate media an be effectively employed when needed Compiled by Ronald M. Atlas, a world-renowned researcher and author known for his pioneering work in pathogen detection, the Handbook of Microbiological Media for the Examination of Food, Second Edition, provides microbiologists with an essential tool for safeguarding public health.
Author: James M. Jay Publisher: Springer Science & Business Media ISBN: 1461574765 Category : Technology & Engineering Languages : en Pages : 669
Book Description
This fifth edition of Modern Food Microbiology places special emphasis on foodborne microorganisms, as the previous four editions attempted to do. A good understanding of the basic biology offoodborne organisms is more critical for food scientists now than in previous decades. With so many microbiologists in the 1990s devoting their attention to genes and molecules, one objective of this text is to provide a work that places emphasis on entire microbial cells as well as their genes and molecules. For textbook usage, this edition is best suited for a second or subsequent course in microbiology. Although organic chemistry is a desirable prerequisite, those with a good grasp of general biology and chemistry should not find this book difficult. In addition to its use as a course text, this edition, like the previous, contains material that goes beyond what normally is covered in a one-term course. For use as a food microbiology text, suggested starting points are the sections in Chapter 2 that deal with the sources and types of microorganisms in foods followed by the principles outlined in Chapter 3. The food product chapters (Chaps. 4-9) may be covered to the extent that one wishes, but the principles from Chapters 2 and 3 should be stressed during this coverage. A somewhat logical next step would be food preservation methods as outlined in Chapters 13-17 where again the principles from Chapter 3 come into play.
Author: Janet E. L. Corry
Author: J.E.L. Corry
Author: J. E. L. Corry
Author: Janet E. L. Corry
Author: J.E.L. Corry
Author: D. J. D. Hockenhull
Author: Phyllis Entis
Author: ELAINE PERKINS
Author: Ronald M. Atlas
Author: James M. Jay