Microbiological Analysis of Foods and Food Processing Environments

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications. The book provides detailed steps and effective visual representations with microbial morphology that are designed to be easily understood. Sections discuss the importance of the characteristics of microorganisms in isolation and enumeration of microorganisms. Users will learn more about the characteristics of microorganisms in medicine, the food industry, analysis laboratories, the protection of foods against microbial hazards, and the problems and solutions in medicine and the food industry.

Food safety, applications of food standards, and identification of microorganisms in a variety of environments depend on the awareness of microorganisms in their sources, making this book useful for many industry professionals.

Cover image
Title page
Table of Contents
Copyright
About the author
Preface
Acknowledgments
Laboratory rules
Section I: General food microbiology analyzing practices
Section I. General food microbiology analyzing practices
Practice 1. Sampling and sample preparation techniques
Abstract
1.1 Introduction
1.2 Sampling plan
1.3 Sampling
1.4 Sample transport and storage
1.5 Sample preparation and dilutions
Practice 2. Plate count techniques
Abstract
2.1 Introduction
2.2 Plate count techniques
2.3 Interpretation of results
Practice 3. Direct microscopic count techniques
Abstract
3.1 Introduction
3.2 Breed count technique
3.3 Membrane filter technique
3.4 Microbial count using counting slide
3.5 Howard mold count technique
3.6 Interpretation of results
Practice 4. Most probable number technique
Abstract
4.1 Introduction
4.2 Most probable number count
4.3 Interpretation of results
Practice 5. Membrane filter techniques
Abstract
5.1 Introduction
5.2 Microbial count
5.3 Interpretation of results
Practice 6. Yeasts and molds counting techniques
Abstract
6.1 Introduction
6.2 Fungal classification
6.3 Plate count techniques
6.4 Isolation and identification techniques for yeasts and molds
Practice 7. Sanitation detection techniques in food processing plants
Abstract
7.1 Introduction
7.2 Monitoring microorganisms in food plant
7.3 Determination of sanitation and hygienic conditions in food processing plant
7.4 Interpretation of results
Section II: Counting of important microbial groups from food products
Section II. Counting of important microbial groups from food products
Practice 8. Injured microorganisms and viable but nonculturable cells
Abstract
8.1 Introduction
8.2 Repairing and counting techniques
8.3 Heat injuring of microorganisms and their count
8.4 Fluorescent microscopic techniques to detect viable but nonculturable bacteria
8.5 Interpretation of results
Practice 9. Counting of cold-tolerant microorganisms
Abstract
9.1 Introduction
9.2 Counting of cold-tolerant bacteria
9.3 Interpretation of results
Practice 10. Counting of mesophilic and thermophilic sporeformers
Abstract
10.1 Introduction
10.2 Mesophilic aerobic sporeformers
10.3 Mesophilic anaerobic sporeformers
10.4 Thermophilic aerobic flat sour sporeformers
10.5 Thermophilic aerobic Alicyclobacillus acidoterrestris
10.6 Thermophilic anaerobic sporeformers
10.7 Thermophilic anaerobic sulfide spoilage sporeformers
10.8 Interpretation of results
Practice 11. Counting of halophilic, osmophilic, and xerophilic microorganisms
Abstract
11.1 Introduction
11.2 Halophilic microorganisms
11.3 Osmophilic microorganisms
11.4 Xerophilic molds
11.5 Interpretation of results
Practice 12. Counting of thermoduric microorganisms
Abstract
12.1 Introduction
12.2 Heat resistant molds
12.3 Counting of thermoduric bacteria
12.4 Interpretation of results
Section III: Isolation and counting of indicator and pathogenic microorganisms
Section III. Isolation and counting of indicator and pathogenic microorganisms
Practice 13. Isolation and counting of coliforms and Escherichia coli
Abstract
13.1 Introduction
13.2 Indicator microorganisms
13.3 Counting of coliforms, fecal coliform, and E. coli
13.4 Identification techniques
13.5 Diarrheagenic E. coli
13.6 Identification of E. coli
Practice 14. Isolation and counting of Enterococcus
Abstract
14.1 Introduction
14.2 Isolation and counting techniques
14.3 Identification of Enterococcus
Practice 15. Isolation and counting of Salmonella
Abstract
15.1 Introduction
15.2 Isolation and counting techniques
15.3 Identification of Salmonella
15.4 Interpretation of results
Practice 16. Isolation and counting of Listeria monocytogenes
Abstract
16.1 Introduction
16.2 Selective enrichment isolation and counting techniques of L. monocytogenes
16.3 Identification of L. monocytogenes
16.4 Interpretation of results
Practice 17. Isolation and counting of Campylobacter jejuni
Abstract
17.1 Introduction
17.2 Isolation and counting techniques
17.3 Preliminary identification of Campylobacter jejuni
17.4 Identification of Campylobacter jejuni
17.5 Stock culture maintenance
17.6 Interpretation of results
Practice 18. Isolation and counting of Yersinia enterocolitica
Abstract
18.1 Introduction
18.2 Isolation and counting techniques
18.3 Identification of Yersinia enterocolitica
18.4 Interpretation of results
Practice 19. Isolation and counting of Bacillus cereus
Abstract
19.1 Introduction
19.2 Isolation and counting techniques
19.3 Identification of Bacillus cereus
19.4 Interpreting results
Practice 20. Isolation and counting of Clostridium perfringens
Abstract
20.1 Introduction
20.2 Isolation and counting techniques
20.3 Identification of Clostridium perfringens
20.4 Interpretation of results
Practice 21. Isolation and counting of Staphylococcus aureus
Abstract
21.1 Introduction
21.2 Isolation and counting techniques
21.3 Identification of Staphylococcus aureus
21.4 Interpretation of results
Practice 22. Isolation of Clostridium botulinum
Abstract
22.1 Introduction
22.2 Isolation of Clostridium botulinum
22.3 Identification of Clostridium botulinum
22.4 Interpretation of results
Practice 23. Isolation and counting of Vibrio
Abstract
23.1 Introduction
23.2 Isolation and counting techniques of Vibrio cholerae
23.3 Identification of Vibrio cholerae
23.4 Isolation and counting of Vibrio parahaemolyticus
23.5 Isolation and counting of Vibrio vulnificus
23.6 Identification of Vibrio species by foodomics techniques
23.7 Interpretation of results
Practice 24. Isolation and counting of Shigella dysenteriae
Abstract
24.1 Introduction
24.2 Isolation and counting techniques
24.3 Identification of Shigella dysenteriae
24.4 Interpretation of results
Practice 25. Isolation and counting of Brucella
Abstract
25.1 Introduction
25.2 Isolation and counting techniques
25.3 Identification of Brucella
25.4 Interpretation of results
Practice 26. Isolation and counting of Aeromonas hydrophila
Abstract
26.1 Introduction
26.2 Isolation and counting techniques
26.3 Identification of Aeromonas hydrophila
26.4 Interpretation
Practice 27. Isolation and counting of Plesiomonas shigelloides
Abstract
27.1 Introduction
27.2 Isolation and counting techniques
27.3 Identification of Plesiomonas shigelloides
27.4 Interpretation of results
Section IV: Detection of toxigenic fungi, viruses, and parasites
Section IV. Detection of toxigenic fungi, viruses, and parasites
Practice 28. Isolation and counting of toxigenic fungi
Abstract
28.1 Introduction
28.2 Types of mycotoxins
28.3 Isolation and counting of toxigenic molds
28.4 Identification of molds
28.5 Interpretation of results
28.6 Identification of mushrooms
Practice 29. Isolation and typing techniques of foodborne and waterborne viruses
Abstract
29.1 Introduction
29.2 Isolation of foodborne viruses
29.3 Bacteriophage isolation and typing
29.4 Identification of bacteriophage by foodomics
29.5 Interpretation of results
Practice 30. Detection of foodborne and waterborne parasites
Abstract
30.1 Introduction
30.2 Techniques of examination and identification
30.3 Interpretation of results
Section V: Identification of foods safety and quality
Section V. Identification of foods safety and quality
Practice 31. Analysis of milk and milk products
Abstract
31.1 Introduction
31.2 Raw milk analyses
31.3 Milk powder analysis
31.4 Canned and concentrated milk
31.5 Butter and cream
31.6 Ice cream
31.7 Cheese
31.8 Yogurt
31.9 Dried dairy products
31.10 Interpretation of results
Practice 32. Analysis of meat, poultry and their products
Abstract
32.1 Introduction
32.2 Microbiological analysis of meats
32.3 Physical examination of meat and poultry products
32.4 Interpretation of results
Practice 33. Analysis of fermented foods
Abstract
33.1 Introduction
33.2 Microbiological analysis techniques
33.3 Quality test on fermented products
33.4 Chemical tests
33.5 Identification of lactic acid bacteria
33.6 Interpretation of results
Practice 34. Analysis of fruits, vegetables and precooked frozen foods
Abstract
34.1 Introduction
34.2 Microbiological analysis techniques
34.3 Interpretation of results
Practice 35. Analysis of fruit juices and concentrates
Abstract
35.1 Introduction
35.2 Microbiological analysis techniques
35.3 Diacetyl test from fruit juices
35.4 Interpretation of results
Practice 36. Analysis of eggs and egg products
Abstract
36.1 Introduction
36.2 Microbiological analysis techniques
36.3 Interpretation of results
Practice 37. Analysis of cereals and cereal products
Abstract
37.1 Introduction
37.2 Microbiological analysis of cereals and cereal products
37.3 Confectionery products
37.4 Bread, cakes, and bakery goods
37.5 Compressed bakers’ yeast
37.6 Interpretation of results
Practice 38. Analysis of seafoods
Abstract
38.1 Introduction
38.2 Microbiological analysis of seafoods
38.3 Interpretation of results
Practice 39. Analysis of canned foods
Abstract
39.1 Introduction
39.2 Appearance of can
39.3 Reasons for microbial spoilage in canned foods
39.4 Physical and microbiological analysis of canned foods
39.5 Interpretation of results
Practice 40. Analysis of salad dressings and spices
Abstract
40.1 Introduction
40.2 Microbiological analysis of salad dressings
40.3 Microbiological analysis of spices
40.4 Interpretation of results
Practice 41. Analysis of bottled soft drinks
Abstract
41.1 Introduction
41.2 Microbiological analysis of bottled soft drinks
41.3 Interpretation of results
Practice 42. Analysis of bottled and process water
Abstract
42.1 Introduction
42.2 Microbiological analysis techniques
42.3 Interpretation of results
Appendix A. Gene primers
Appendix B. Media, stains, and reagents
A2.1 Alphabetical listing of culture media
A2.2 Alphabetical listing of stains and reagents
Further reading
Index

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Osman Erkmen