Laboratory Methods in Food Microbiology

By
Wilkie Harrigan, University of Reading, U.K.

Description
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.

Audience:
Scientists and final year and graduate students in food science, technology, or microbiology.