Food Microbiology and Laboratory Practice by Bell, Chris; Neaves, Paul; Williams, Anthony P.;

Short description:

Ever-increasing public interest and concern over food safety, as well as commercial pressure to improve food quality and extend product shelf life, have greatly increased the responsibility and accountability of all those involved in the microbiological examination of foods and food-related samples.

More

Long description:

Ever-increasing public interest and concern over food safety, as well as commercial pressure to improve food quality and extend product shelf life, have greatly increased the responsibility and accountability of all those involved in the microbiological examination of foods and food-related samples.

In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way. Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples.

This book is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses. It provides an up-to-date, comprehensive working knowledge of all areas of basic food microbiology, with particular focus and emphasis on laboratory-based, practical aspects. Information and comment is provided on:- groups of microorganisms of importance in food microbiology:

• factors affecting the growth, survival and death of microorganisms in foods
• food spoilage, food-borne illness and food preservation
• applications of microbiology in the food industry
• laboratory design, equipment, operation and practice
• laboratory accreditation, performance monitoring and systems for documentation
• use of laboratory equipment, basic techniques and obtaining samples
• conventional methods for microbiological examination
• confirmation tests and how they work, and
• an introduction to 'alternative' microbiological methods

Each topic is accompanied by further information sources that will help in the development of high standards for the next and future generations of practical food microbiologists.

• Provides a fully up-to-date working knowledge of all aspects of food microbiology with a particular focus on practical laboratory aspects.
• Focuses on laboratory methodology and how to get good results.

Ever-increasing public interest and concern over food safety, as well as commercial pressure to improve food quality and extend product shelf life, have greatly increased the responsibility and accountability of all those involved in the microbiological examination of foods and food-related samples.

In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way. Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples.

This book is an essential training aid and reference for all trainees in food microbiology laboratories, as well as their teachers, their trainers and all those attending food microbiology training courses. It provides an up-to-date, comprehensive working knowledge of all areas of basic food microbiology, with particular focus and emphasis on laboratory-based, practical aspects. Information and comment is provided on:- groups of microorganisms of importance in food microbiology:

• factors affecting the growth, survival and death of microorganisms in foods
• food spoilage, food-borne illness and food preservation
• applications of microbiology in the food industry
• laboratory design, equipment, operation and practice
• laboratory accreditation, performance monitoring and systems for documentation
• use of laboratory equipment, basic techniques and obtaining samples
• conventional methods for microbiological examination
• confirmation tests and how they work, and
• an introduction to 'alternative' microbiological methods

Each topic is accompanied by further information sources that will help in the development of high standards for the next and future generations of practical food microbiologists.

• Provides a fully up-to-date working knowledge of all aspects of food microbiology with a particular focus on practical laboratory aspects.
• Focuses on laboratory methodology and how to get good results.

"[The laboratory technician's] importance in ensuring reliable data to protect public health and the prosperity of the food industry is difficult to over state, yet their training has not received the attention it deserves. Three eminent consultant food microbiologists have addressed this problem and produced a valuable text for both trainers and trainees in food microbiology laboratories.... With liberal references to key national and international standards, the authors then describe in detail the nuts and bolts of basic practical food microbiology. The book is well-illustrated and produced and will prove an asset to its target audience." (Microbiology Today, The Society for General Microbiology (SGM), 2006)

"A 'must read' book. Beg or borrow a copy - you will be rewarded." (BTS Newsletter)

More

Table of Contents:

Foreword.

Acknowledgements.

Preface.

1 The Structure and Habit of Microorganisms.

2 Factors Affecting the Growth, Survival and Death of Microorganisms.

3 Fundamentals of the Microbial Ecology of Foods I: Food Spoilage and Food-borne Illness.

4 Fundamentals of the Microbial Ecology of Foods II: Food Preservation and Fermentation.

5 Applications of Microbiology in the Food Industry.

6 Laboratory Design and Equipment.

7 Laboratory Operation and Practice.

8 Laboratory Standards of Operation: Accreditation and Documentation.

9 Conventional Microbiological Methods I: Equipment, Basic Techniques and Obtaining Samples.

10 Conventional Microbiological Methods II: Microbiological Examination of Samples.

11 Confirmation Tests.

12 Introduction to 'Alternative' Microbiological Methods.

Glossary of Terms.

References.

Index.

More