Microbiological Analysis of Red Meat, Poultry and Eggs
- G Mead, formerly Royal Veterinary College, UK
In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.
Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology.
- Published: November 2006
- Imprint: Woodhead Publishing
- ISBN: 978-1-84569-059-5
Written by a team of international experts, the book discusses key aspects of microbiological analysis., Food and Beverage Magazine
…a useful text for libraries in those institutions teaching food science/technology and an essential purchase for anyone directly concerned with red meat, poultry or egg microbiology either in production/processing or in regulation. …well produced wth a good index., Read and Digest
This volume rises in value because special attention is given to both the validation of the analytical methods and quality assurance in the laboratory., Advances in Food Science