John Wiley & Sons Analytical Food Microbiology Cover Analytical Food Microbiology: A Laboratory Manual has four main parts. The first part covers safety .. Product #: 978-0-470-42511-4 Regular price: $80.28 $80.28 Auf Lager

Analytical Food Microbiology

A Laboratory Manual

Yousef, Ahmed E. / Waite-Cusic, Joy G. / Perry, Jennifer J.


2. Auflage Februar 2022
400 Seiten, Softcover
Wiley & Sons Ltd

ISBN: 978-0-470-42511-4
John Wiley & Sons


Analytical Food Microbiology: A Laboratory Manual has four main parts. The first part covers safety considerations and reviews basic microbiological techniques that may have been covered in previous introductory biology or microbiology courses. Included in Part I are simple exercises to help students with limited background in applied microbiology or to refresh experienced students with essential microbiological techniques. This part also emphasizes terminology and sets the stage for the approaches used in the remainder of the book. Part II includes exercises to evaluate various microbiological groups of significance to food quality, starting with mesophilic aerobic bacteria and ending with foodborne fungi. Pathogen detection is covered in Part III of the book. Both culture- and molecular-based approaches are included in this section. Part IV covers the microbiological aspects of technologies used in the control of food microbiota. Included in this part are two exercises that familiarize students with microbiological control by thermal treatments and antimicrobial peptides.

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The new edition of the highly regarded laboratory manual for courses in food microbiology

Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology.

The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource:
* Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures
* Introduces exercises and relevant microorganisms with pertinent background information and reference material
* Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts
* Employs a proven "building block" approach throughout, with each new chapter building upon skills from the previous chapter
* Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports

With methods drawn from the authors' extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.


Part I. Basics of Food Microbiology Laboratory
* Laboratory safety
* Sampling for microbiological analysis of food and processing environment
* Enumeration of microorganisms in food
* Practicing basic techniques

Part II. Food Microbiota
* Aerobic mesophilic plate count
* Mesophilic sporeforming bacteria
* Pseudomonas spp. and other spoilage psychrotrophs
* Detection and enumeration of Enterobacteriaceae in food
* Examination and enumeration of foodborne fungi

Part III. Foodborne Pathogens
* Staphylococcus aureus
* Listeria monocytogenes
* Salmonella enterica
* Shiga toxin-producing Escherichia coli

Part IV. Control of Foodborne Microorganisms
* Thermal resistance of microorganisms in food
* Production of bacteriocins in milk


I. Laboratory exercise report

II. Bacterial and fungal strains recommended for use as control organisms

III. Microbiological media

IV. Supplies and equipment availability
Ahmed E. Yousef, Professor, Department of Food Science and Technology, The Ohio State University, Columbus, Ohio, USA. His research focuses on decontamination of food with gaseous sanitizers, discovery of novel antimicrobial preservatives, and safety of food processed by emerging technology.

Joy G. Waite-Cusic, Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, USA. Her research examines pre-harvest food safety, process validation, pathogens in food systems, and microbiological quality.

Jennifer J. Perry, Associate Professor, School of Food and Agriculture, University of Maine, Orono, Maine, USA. Her research interests include food fermentation, biocontrol and biopreservation, and sources of contamination within the food production chain.

A. E. Yousef, The Ohio State University